Best 5 Strawberry White Chocolate Cream Cake Recipes

STRAWBERRY AND WHITE CHOCOLATE BUTTERCREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
• In large bowl, beat cake mix, water, 3 tablespoons butter, the almond extract and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• Meanwhile, place white chocolate and 2 tablespoons butter in medium metal bowl. In 1-quart saucepan, heat whipping cream over medium heat just to boiling. Immediately pour hot cream over white chocolate and butter. Let stand about 5 minutes or until mixture is melted and smooth when stirred. Let stand until room temperature, about 1 hour.
• Beat cooled white chocolate mixture on high speed until fluffy.
• Cut cake horizontally in half, using long, sharp knife. On serving plate, place 1 layer, cut side up. Spread with 1/2 of the filling; top with 1/2 of the strawberries. Add remaining cake layer, cut side down. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in refrigerator.

CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
• Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
• Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
• Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
• Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
• Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.

STRAWBERRY & WHITE CHOCOLATE CREAM CAKE RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 180C. Prepare 2 cake tins by greasing the sides and baste with softened butter, then line the base with grease-proof paper and grease it again. Place chocolate into a heatproof bowl and set it over a pan of simmering water (a bain-marie), making sure the base of the bowl does not touch the hot water. Allow the chocolate to melt gently, stirring frequently. When the chocolate has melted, remove the bowl from the heat and stir in butter till well-combined. 2. In a large mixing bowl, add the eggs and whisk until frothy with an electric mixer, followed by sugar and orange zest. Whisk again on high speed, scraping down the sides of the bowl occasionally, until the mixture is pale yellow, very thick and falls in ribbons. This process takes about 4 to 5 minutes. 3. Stir chocolate-butter mixture before adding it to the egg mixture. Gently and briefly stir till just combined, then sift and delicately fold in the flour in two batches. Weigh and divide batter between the prepared tins to achieve evenly-sized cakes. Spread the batter and bake for 20 to 25 minutes or until the cakes are light golden brown and a skewer inserted into the centre comes out clean. 4. Run a knife around the insides of the tins to loosen the cakes, then turn out onto a wire rack to cool. Remove the greaseproof paper when it is cool enough to touch. 5. In the meantime, prepare the filling. Set aside 7 presentable, evenly-sized strawberries for the topping later. Hull and thinly slice the rest of the strawberries into a bowl. Add in sugar, orange zest and juice and mix lightly. Leave for 30 minutes to marinate. 6. To prepare the topping, heat jam in a saucepan, stirring frequently until melted. Bring it to a boil, then remove from the heat. Dip and coat whole strawberries (leaves removed) into the jam. Carefully place strawberries top side down on a plate for later use. To make whipped cream, place your beaters and mixing bowl in the freezer for about 30 minutes before use. Prepare an ice bath and place the mixing bowl over it. Pour cold cream into the mixing bowl and whisk with an electric mixer on low to medium speed until thick. 7. Place one sponge cake, topside down on a serving plate. Spoon sliced strawberries and juice evenly onto it. Spread half of the whipped cream on top and set the second sponge cake, topside up on the cream. Spread the rest of the cream on top. 8. Decorate the cake with glazed strawberries in the middle and grated white chocolate around it. Ready to serve!

MAMAW EMILY'S STRAWBERRY CAKE

Steps:

• Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.

WHITE CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease two 9-inch round cake pans and line with waxed paper.
• Mix flour and baking powder in a bowl.
• Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
• Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
• Divide batter between prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
• Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
• Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
• Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.