White Chocolate Covered Strawberry Cake
Ingredients:
– 2 cups cake flour
– 2 tsp baking powder
– tsp salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 Tbsp vanilla extract
– 1 cup whole milk
– cup sour cream
– 1 cup fresh strawberries, chopped
White Chocolate Buttercream:
– 1 cups unsalted butter, softened
– 4 cups powdered sugar
– 8 oz white chocolate, melted and cooled
– 2 Tbsp heavy cream
– 1 tsp vanilla extract
White Chocolate Ganache:
– 6 oz white chocolate, chopped
– cup heavy cream
Topping:
– 1 lb fresh strawberries, whole and halved
Directions:
1. Preheat the oven to 350F and grease three 8-inch round cake pans. Line the bottoms with parchment paper and set aside.
2. In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Alternate adding the dry ingredients with the milk and sour cream, starting and ending with the dry ingredients. Mix until just combined. Gently fold in the chopped strawberries.
5. Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. Prepare the White Chocolate Buttercream: In a large bowl, beat the butter until smooth and creamy. Gradually add the powdered sugar and mix until combined. Pour in the melted white chocolate and beat until smooth. Add heavy cream and vanilla extract and beat on high until the buttercream is fluffy.
7. Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate and spread a thick layer of white chocolate buttercream on top. Repeat with the second and third layers, covering the entire cake with the buttercream.
8. For the White Chocolate Ganache: Heat the heavy cream in a small saucepan until steaming. Pour over the chopped white chocolate and let it sit for 2 minutes. Stir until smooth. Let the ganache cool slightly before drizzling it over the top of the frosted cake.
9. Decorate the cake with fresh strawberries, arranging halved and whole strawberries on top. Refrigerate for at least 30 minutes before serving to allow the ganache to set.
Nutritional Information:
– Prep Time: 45 minutes Cooking Time: 30 minutes Total Time: 1 hour 15 minutes
– Kcal: 550 kcal per serving Servings: 12 servings
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