Strawberry White Chocolate Layer Cake Recipes

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WHITE CHOCOLATE STRAWBERRY CAKE



White Chocolate Strawberry Cake image

Cake baking is my specialty and this is one of my favorites. The moist, flavorful strawberry cake and the rich, creamy cream cheese and white chocolate frosting combine to create a decadent dessert.

Provided by Damen

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h15m

Yield 16

Number Of Ingredients 13

2 ¾ cups cake flour
2 ½ teaspoons baking powder
2 cups white sugar
1 cup butter, softened
1 (3 ounce) package strawberry flavored Jell-O®
4 eggs
1 cup milk
1 teaspoon vanilla extract
½ cup strawberries, pureed
4 ounces cream cheese
4 ounces white chocolate baking squares
3 tablespoons heavy whipping cream
4 cups confectioners' sugar

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.

Nutrition Facts : Calories 524.1 calories, Carbohydrate 85.8 g, Cholesterol 89.4 mg, Fat 18.5 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 11.1 g, Sodium 231.8 mg, Sugar 65.5 g

STRAWBERRY CHOCOLATE LAYER CAKE



Strawberry Chocolate Layer Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h5m

Yield 12 to 14 servings

Number Of Ingredients 16

4 sticks butter, plus more for greasing
3/4 cup cocoa, plus more for dusting
4 cups all-purpose flour
4 cups granulated sugar
1/2 teaspoon salt
2 cups boiling water
1 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
4 whole eggs, beaten
Four 1-pound boxes ripe strawberries
1/2 cup granulated sugar
2 tablespoons vanilla extract
1 quart heavy whipping cream
1 cup powdered sugar
3 cups hazelnut chocolate spread, such as Nutella

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Generously grease and dust four 9-inch round cake pans with cocoa.
  • In a mixing bowl, combine the flour, granulated sugar and salt.
  • In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
  • Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture. Divide the batter among the prepared cake pans and bake for 20 minutes. Cool completely on racks.
  • For the filling: Halve the strawberries, and then combine them in a bowl with the granulated sugar and vanilla. Mix them all together. Leave them to macerate for 15 minutes, and then drain off the excess liquid.
  • Whip together the powdered sugar and cream and set aside.
  • Spread the top of each cake with hazelnut chocolate spread, some whipped cream and strawberries and layer the cakes. Don't assemble more than an hour before serving.

STRAWBERRY-WHITE CHOCOLATE LAYER CAKE



Strawberry-White Chocolate Layer Cake image

An irresistible strawberry butter cream frosting is spread between layers of tender chocolate-strawberry flavored cake. For a stunning presentation, garnish the cake with sliced fresh strawberries.-Becky Duncan, Leming, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 15

4 eggs, separated
1 cup butter, softened
1-3/4 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon strawberry extract
2-1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup water
4 ounces white baking chocolate, melted
FROSTING:
1 cup butter, softened
3 cups confectioners' sugar
2/3 cup seedless strawberry jam

Steps:

  • Let eggs stand at room temperature for 30 minutes. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts. In a small bowl, combine buttermilk and water., Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition. Stir in chocolate. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into prepared pans., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; gently peel off waxed paper., For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in jam. Spread between layers and over top of cake. Store in the refrigerator.

Nutrition Facts : Calories 732 calories, Fat 36g fat (22g saturated fat), Cholesterol 154mg cholesterol, Sodium 572mg sodium, Carbohydrate 99g carbohydrate (75g sugars, Fiber 0 fiber), Protein 6g protein.

WHITE CHOCOLATE CAKE WITH STRAWBERRY FILLING



White Chocolate Cake With Strawberry Filling image

Make and share this White Chocolate Cake With Strawberry Filling recipe from Food.com.

Provided by SharleneW

Categories     Dessert

Time 45m

Yield 1 9-inch 3-layer cake

Number Of Ingredients 17

1 cup butter, softened
2 cups sugar
5 egg whites
1 teaspoon vanilla extract
3 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup whole buttermilk
6 (1 ounce) white chocolate baking squares, melted and cooled
1/2 cup strawberry preserves
6 (1 ounce) white chocolate baking squares
1/2 cup heavy whipping cream
1/2 cup butter, softened
1 teaspoon vanilla extract
6 cups confectioners' sugar
pirouette cookies
white chocolate curls

Steps:

  • For cake: Preheat oven to 350°F; grease and flour 3 (9-inch) cake pans.
  • In a large bowl, beat butter at medium speed with electric mixer until creamy. Gradually add sugar, beating until fluffy.
  • Add egg whites, one at a time, beating well after each addition. Beat in vanilla.
  • In a small bowl, combine cake flour, baking powder, and salt; sift twice. Add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Stir in melted chocolate.
  • Pour batter evenly into prepared pans; bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and allow to cool completely on wire racks.
  • Spread 1/4 cup strawberry preserves between each cake layer.
  • Spread White Chocolate Frosting on sides and top of cake. Break pirouette cookies in half and place (vertically, edges touching) around sides of cake, if desired. Top with white chocolate curls, if desired.
  • For White Chocolate Frosting (Makes about 3 cups):.
  • In a medium bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 1/2 minutes total); let cool completely.
  • In a large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners' sugar until fluffy.

Nutrition Facts : Calories 11083, Fat 433.2, SaturatedFat 268.9, Cholesterol 966.5, Sodium 4805.5, Carbohydrate 1759.7, Fiber 9.4, Sugar 1385.5, Protein 77.6

WHITE CHOCOLATE STRAWBERRY CAKE



White Chocolate Strawberry Cake image

This is actually my daughter's recipe and this is a cake that she created all on her own. She made it while I was visiting and it is Superb!

Provided by Shirl J 831

Categories     Dessert

Time 50m

Yield 12-14 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package French vanilla cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup white chocolate Jell-O pudding mix
1 cup strawberry, mousee
1 cup Cool Whip
25 strawberries (aprox)

Steps:

  • Prepare strawberry mousse in medium bowl according to directions on package.
  • Cool in fridge about 2 hours.
  • Prepare cake mix according to directions on box.
  • Bake in 2- 8" pans.
  • Cool cakes completely.
  • Prepare white chocolate jello pudding in small bowl as directed , let stand 5 minutes.
  • In large bowl stir together white chocolate jello pudding, strawberry mousse and cool whip.
  • Slice strawberries up in half then in half again.
  • Once cake is cooled, place a thin layer of mixture around the first cake then lay strawberries on top then place second cake on top and cover with remaining mixture on top and around the cake.
  • Place another layer of strawberries on top of cake.
  • Keep in fridge.
  • You will have mixture left over.

Nutrition Facts : Calories 289.8, Fat 14, SaturatedFat 3.3, Cholesterol 53.7, Sodium 303.2, Carbohydrate 38, Fiber 1.2, Sugar 21.9, Protein 3.8

POPPY SEED LAYER CAKE WITH STRAWBERRIES AND WHITE CHOCOLATE CREAM



Poppy Seed Layer Cake with Strawberries and White Chocolate Cream image

Provided by Karen Barker

Categories     Cake     Milk/Cream     Chocolate     Fruit     Dessert     Bake     Strawberry     Lemon     Summer     Birthday     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 23

For cake:
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/2 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon plus 1 teaspoon grated lemon peel
4 large eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 cup buttermilk, room temperature
2 tablespoons poppy seeds
For white chocolate cream:
3/4 cup sugar
2 large eggs
6 tablespoons fresh lemon juice
8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 cups chilled whipping cream
2 1/2 cups sliced hulled strawberries
4 ounces good-quality white chocolate, shaved into curls
12 whole strawberries

Steps:

  • Make cake:
  • Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with waxed paper; butter paper.
  • Combine first 4 ingredients in medium bowl. Using electric mixer, beat sugar, butter and lemon peel in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended. Stir in poppy seeds.
  • Transfer batter to prepared pan. Bake until cake is golden and tester comes out clean, about 55 minutes. Transfer pan to rack. Run knife around pan sides to loosen cake. Release pan sides; cool cake. (Can be make 1 day ahead. Cover and keep at room temperature.)
  • Make white chocolate cream:
  • Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until very thick and candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.
  • Beat cream and remaining 1/4 cup sugar in large bowl to firm peaks. Fold in white chocolate mixture.
  • Turn cake out onto work surface. Peel off paper. Cut cake horizontally into 3 equal layers. Using bottom of springform pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1 cup chocolate cream over. Arrange half of sliced strawberries in single layer over chocolate cream. Repeat layering with 1 cake layer, 1 cup chocolate cream, remaining sliced berries and 1/2 cup chocolate cream. Top with third cake layer, cut side down. Spread 3 cups chocolate cream over top and sides of cake. Press white chocolate curls onto sides of cake. Spoon remaining chocolate cream into pastry bag fitted with medium star tip. Pipe around top edge of cake. Garnish cake with whole berries. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

LEMON WHITE CHOCOLATE STRAWBERRY LAYER CAKE RECIPE - (4.5/5)



Lemon White chocolate Strawberry Layer Cake Recipe - (4.5/5) image

Provided by tjgaray

Number Of Ingredients 18

CAKE:
3/4 cup cake flour
1/3 cup milk
2 egg whites
3/4 teaspoon vanilla extract
1/2 cup + 4 teaspoons sugar
1 1/3 teaspoons baking powder
1/3 teaspoon salt
1/2 stick unsalted butter
WHITE CHOCOLATE FILLING:
42 grams white chocolate, chopped
1/2 cup heavy cream
LEMON CREAM:
1/2 cup sugar
Zest of 1 1/2 lemons, finely chopped
2 large eggs
3/8 cup freshly squeezed lemon juice
10 1/2 tablespoons unsalted butter, diced and softened

Steps:

  • CAKE: Preheat oven to 300°F. Line a 5-inch round baking pan with parchment. Whisk together milk, egg whites and extracts. Mix cake flour, sugar, baking powder and salt together in the bowl of an electric mixer on low speed. Add butter and continue beating on low speed until the mixture resembles moist crumbs. Add all but about 3 tablespoons of milk mixture to the crumbs and beat on medium speed for 1 1/2 minutes. Add the remaining milk mixture and beat for 30 seconds more. Scrape down the sides and mix on medium speed for another 20 seconds. Pour the batter into the prepared pan and bake for 30 to 40 minutes or until an inserted skewer comes out mostly clean, with moist crumbs attached. WHITE CHOCOLATE FILLING: Melt the white chocolate and 2 tablespoons of heavy cream together. Set aside to cool completely. Whip the remaining heavy cream until the beater forms streaks in the cream. Pour in the melted white chocolate mixture and beat until stiff peaks. LEMON CREAM: Place the sugar and zest in a large heatproof bowl and rub the two together until the sugar is moist, grainy and aromatic. Whisk in the eggs and lemon juice. Place the bowl over a saucepan of simmering water and cook, stirring with a whisk constantly until the cream thickens and reaches 180°F. Immediately remove from heat and strain into a blender or food processor. Let the cream cool to 140°F, stirring occasionally. Beat the cream on high speed in the blender of food processor while adding the pieces of butter about 5 at a time. When all the butter has been incorporated, beat the cream for another 3 to 4 minutes. Scrape the cream into a bowl and refrigerate until firm, at least 4 hours. ASSEMBLY: White cake, cooled White chocolate filling Lemon cream Strawberries, halved or quartered Slice the cake into 3 layers. Take one layer and spread half the white chocolate filling on it. Arrange the chopped strawberries on top, making sure that they are as close to the surface as possible. Top with the second layer of cake and spread the remaining white chocolate filling on top. Again, arrange the strawberries on top of the white chocolate filling. Finish with the last layer of cake and refrigerate it until the white chocolate filling is firm, about 2 hours. Frost with the lemon cream.

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2021-09-05 Step 2: On top of the first cake layer, place the second cake layer and repeat step 1 with the remaining strawberries and whíte chocolate filling. Step 3: Place the final layer of cake on top and chill for about 2 hours, or until the whíte chocolate filling solidifies. Cover the entire surface of the cake with lemon cream, then cut and serve.
From melodyofcake.com


CHOCOLATE & STRAWBERRY LAYER CAKE RECIPE | NOURISH MAGAZINE
2022-02-10 Nourish Magazine Nutrition - Wellness - Family Nutrition - Wellness - Family
From nourish-magazine.co.uk


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