This cake combines the lightness of a white cake with the sweet, fruity taste of strawberries. Whether you’re celebrating a special occasion or just want to enjoy a delicious dessert, this cake is perfect.
Making this cake was an enjoyable process, from whipping up the batter to layering the strawberry filling and frosting. The fresh strawberry filling adds a burst of flavor, while the smooth buttercream frosting ties everything together beautifully. I added a personal touch with some extra strawberry slices on top, which not only looked pretty but also enhanced the overall taste.
The cake itself is moist and fluffy, thanks to the careful mixing of the ingredients and the right baking temperature. The combination of sweet strawberries and creamy frosting makes each bite a delight. If you’re a fan of strawberries, you’ll love this cake as much as I do!
One tip I learned along the way is to chill the cake for a couple of hours before serving. This helps the flavors meld together and makes the cake easier to slice. Plus, it gives the filling time to set properly, so it doesn’t ooze out when you cut into it.
Ingredients
Cake:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Semisweet chocolate
- Sugar
- Eggs
- Milk
- Vegetable oil
Filling:
- Pecans
- Milk
- Egg yolks
- Brown sugar
- Unsalted butter
- Golden syrup (or corn syrup)
- Vanilla extract
- Salt
- Sweetened shredded coconut
Frosting:
- Unsalted butter
- Powdered sugar
- Unsweetened cocoa powder
- Milk
- Vanilla extract
- Salt
How To Make Strawberry White Cake
Set your oven to 350°F (175°C).
In a large bowl, combine 2 1/2 cups plus 2 tablespoons of all-purpose flour, 1/4 cup of unsweetened cocoa powder, 1 1/4 teaspoons of baking powder, and 1/2 teaspoon of salt. Mix well.
In a stand mixer, beat together 5 large eggs, 2 1/4 cups minus 2 tablespoons of sugar, and 1 cup plus 3 tablespoons of milk.
Gradually add the dry ingredients and melted chocolate to the wet mixture. Mix until everything is just combined.
Divide the batter evenly into cake pans and bake for 20-25 minutes. Check if they are done by inserting a toothpick in the center; it should come out clean.
Make the Strawberry Filling
Blend 1 cup of fresh strawberries until smooth.
Use a fine-mesh sieve to remove seeds and excess pulp from the puree.
In a saucepan, cook the strawberry puree with 2 tablespoons of sugar and 1 teaspoon of cornstarch over medium heat, stirring constantly until it thickens.
Stir in 1 teaspoon of lemon juice and mix well.
Place the strawberry filling in the refrigerator to chill for at least 30 minutes.
Make the Buttercream Frosting
In a double boiler, whisk together 6 large egg whites and 2 1/3 cups of powdered sugar until stiff peaks form.
Add 6 tablespoons of unsalted butter and 2 teaspoons of vanilla extract to the egg whites. Mix until smooth and creamy.
Assemble the Cake
Trim the tops of the cake layers to make them even and flat.
Spread the chilled strawberry filling between the cake layers, leaving a 1/2 inch border around the edges.
Frost the top and sides of the cake with the buttercream frosting, making sure it is smooth and even.
Add any extra decorations like more buttercream, strawberries, or other toppings as desired.
Serve and Enjoy
Cut the cake into pieces and serve immediately.
Relish the delicious combination of strawberries and vanilla in this delightful cake.
How To Store
If you have leftover cake, wrap it tightly and keep it in the refrigerator for up to 5 days.To freeze the cake, wrap it well in plastic wrap or foil and store it in the freezer for up to 3 months. When you’re ready to eat it, thaw the cake in the refrigerator overnight.
Strawberry White Cake
Ingredients
Cake:
- 2 1/2 cups plus 2 tbsp all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 4 oz semisweet chocolate chopped finely
- 2 1/4 cups minus 2 tbsp sugar
- 5 large eggs room temperature
- 1 cup plus 3 tbsp milk
- 3/4 cup vegetable oil
Filling:
- 1 1/2 cups pecans chopped
- 1 cup milk
- 3 large egg yolks
- 3/4 cup packed light brown sugar
- 4 tbsp unsalted butter
- 1/4 cup golden syrup or corn syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups sweetened shredded coconut
Frosting:
- 6 tbsp unsalted butter softened
- 2 1/3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/3 cup milk
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Set your oven to 350°F (175°C).
- In a large bowl, combine 2 1/2 cups plus 2 tablespoons of all-purpose flour, 1/4 cup of unsweetened cocoa powder, 1 1/4 teaspoons of baking powder, and 1/2 teaspoon of salt. Mix well.
- In a stand mixer, beat together 5 large eggs, 2 1/4 cups minus 2 tablespoons of sugar, and 1 cup plus 3 tablespoons of milk.
- Gradually add the dry ingredients and melted chocolate to the wet mixture. Mix until everything is just combined.
- Divide the batter evenly into cake pans and bake for 20-25 minutes. Check if they are done by inserting a toothpick in the center; it should come out clean.
Make the Strawberry Filling
- Blend 1 cup of fresh strawberries until smooth.
- Use a fine-mesh sieve to remove seeds and excess pulp from the puree.
- In a saucepan, cook the strawberry puree with 2 tablespoons of sugar and 1 teaspoon of cornstarch over medium heat, stirring constantly until it thickens.
- Stir in 1 teaspoon of lemon juice and mix well.
- Place the strawberry filling in the refrigerator to chill for at least 30 minutes.
Make the Buttercream Frosting
- In a double boiler, whisk together 6 large egg whites and 2 1/3 cups of powdered sugar until stiff peaks form.
- Add 6 tablespoons of unsalted butter and 2 teaspoons of vanilla extract to the egg whites. Mix until smooth and creamy.
Assemble the Cake
- Trim the tops of the cake layers to make them even and flat.
- Spread the chilled strawberry filling between the cake layers, leaving a 1/2 inch border around the edges.
- Frost the top and sides of the cake with the buttercream frosting, making sure it is smooth and even.
- Add any extra decorations like more buttercream, strawberries, or other toppings as desired.
Serve and Enjoy
- Cut the cake into pieces and serve immediately.
- Relish the delicious combination of strawberries and vanilla in this delightful cake.
Notes
Strawberry Filling:
Blend fresh strawberries until smooth and strain to remove any solids.Cook the strawberry puree with sugar and cornstarch until it thickens.Add a bit of lemon juice and chill the filling before using it in the cake.Buttercream Frosting:
Whisk egg whites and sugar over a double boiler until stiff peaks form.Beat in butter and vanilla until the mixture is smooth.For extra strawberry flavor, use freeze-dried strawberries ground into a powder.Assembling the Cake:
Layer the Cake:
- Level the cake layers to make them even.
- Spread the strawberry filling between the cake layers to create a fruity middle.
Frost the Cake:
- Cover the cake with a smooth layer of buttercream frosting on the top and sides.