White Chocolate Chip Strawberry 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

WHITE CHOCOLATE CHIP SHORTCAKE WITH BASIL STRAWBERRIES



White Chocolate Chip Shortcake with Basil Strawberries image

Provided by Sandra Lee

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 quart strawberries, hulled and sliced, reserve a few for garnish
1/4 cup sugar, plus 3 tablespoons
1 1/2 cups baking mix
1/3 cup milk
2 tablespoons unsalted butter, melted
1/4 cup white chocolate chips
2 tablespoons chopped basil leaves
1/2 cup heavy cream
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 425 degrees F.
  • In a small bowl combine the strawberries with 1 tablespoon of sugar. Set aside.
  • In a large bowl, whisk together the baking mix and 1/4 cup sugar. Stir in the milk and butter, then fold in the chocolate chips. Pat the dough out on a floured surface, cut into 8 triangles, and arrange on an ungreased baking sheet. Bake until golden brown, about 8 to 10 minutes. Remove from the oven and let cool.
  • Add the chopped basil to the strawberries and toss to combine.
  • With an electric hand mixer, whip the cream in a medium bowl, with the remaining sugar and the vanilla. Slice the shortcakes in half. Put the bottom halves of each shortcake on serving plates and spoon some strawberries over each half. Dollop each with whipped cream and cover with the shortcake tops. Garnish with a bit more whipped cream and a strawberry slice before serving.

WHITE CHOCOLATE-DIPPED STRAWBERRIES



White Chocolate-Dipped Strawberries image

Sweet, juicy strawberries are the perfect fruit to turn into a delightful dessert. White chocolate-covered strawberries are drizzled with chocolate for a shareable treat that makes the dessert tray look oh-so-pretty. Make homemade white chocolate strawberries by heating white baking chips and shortening until melted. Dip each strawberry three-fourths of the way into melted chips, drizzle with melted semisweet chocolate chips and refrigerate.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 18

Number Of Ingredients 5

1 bag (12 ounces) white baking chips (2 cups)
1 tablespoon shortening
18 large strawberries with leaves
1/2 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

  • Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
  • For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
  • Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
  • Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.

Nutrition Facts : Calories 135, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 20 mg

STRAWBERRY-WHITE CHOCOLATE CHIP COOKIES



Strawberry-White Chocolate Chip Cookies image

Chewy chocolate chip cookies with the amazing addition of crushed, freeze-dried strawberries.

Provided by Tricia

Time 35m

Yield 32

Number Of Ingredients 12

2 ounces freeze-dried strawberries
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
1 cup unsalted butter, softened
1 cup brown sugar
½ cup white sugar
2 large eggs
2 teaspoons vanilla extract
¾ teaspoon strawberry extract
2 cups white chocolate chips

Steps:

  • Place a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Crush freeze-dried strawberries to a fine consistency.
  • Sift flour, baking soda, salt, and baking powder together in a bowl.
  • Beat butter, brown sugar, and white sugar together in a larger mixing bowl until fluffy. Add eggs, crushed strawberries, vanilla extract, and strawberry extract. Mix in dry ingredients in three additions, adding white chocolate chips with the last addition.
  • Scoop cookies with a 1 1/2 tablespoon-sized scoop and place onto the prepared baking sheets, 2 inches apart.
  • Bake in the preheated oven until lightly golden, about 14 minutes. Remove from the oven and let cool on the cookie sheets for 3 to 5 minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 26.1 g, Cholesterol 29.3 mg, Fat 10.1 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 6.1 g, Sodium 140.8 mg, Sugar 16.2 g

FRESH STRAWBERRY CAKE WITH WHITE CHOCOLATE CHIPS



Fresh Strawberry Cake With White Chocolate Chips image

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

Provided by ratherbeswimmin

Categories     Dessert

Time 1h20m

Yield 9 serving(s)

Number Of Ingredients 13

1 large egg
1 large egg yolk
1/2 cup sour cream
1/2 teaspoon grated lemon zest
2 teaspoons pure vanilla extract
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup sugar
8 ounces strawberries, stemmed and sliced
1 cup white chocolate chips (or chunks)

Steps:

  • Preheat oven to 350 degrees.
  • Grease an 8-inch square baking pan and dust it with flour, knocking out an extra.
  • Combine the eggs, egg yolk, sour cream, lemon zest, and vanilla in a large glass measuring cup and lightly beat.
  • Combine 1 ¼ cups flour, the baking powder, baking soda, and salt in a medium mixing bowl.
  • Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
  • With the mixer on med-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
  • Turn the mixer on low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition.
  • After the last addition, mix for 30 seconds on medium speed.
  • Combine the strawberries and remaining ¼ cup of flour in a medium bowl and toss to coat.
  • Fold the flour-covered berries along with the chocolate chips into the batter with a rubber spatula.
  • Scrape the batter into the prepared pan and smooth the top with a spatula.
  • Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 45-50 minutes.
  • Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
  • Cut into 9 squares and serve.
  • Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

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.

CHOCOLATE CHIP STRAWBERRY SHORTCAKES



Chocolate Chip Strawberry Shortcakes image

Nothing goes better with juicy strawberries than whipped cream and chocolate. This tasty combination is decadent and fun, so it's ideal for kids and adults alike! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 11

3 cups sliced fresh strawberries
1/4 cup sugar
BISCUITS:
2 cups all-purpose flour
3 tablespoons sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup plus 1 tablespoon butter, melted, divided
1/2 cup miniature semisweet chocolate chips
Whipped cream, optional

Steps:

  • Preheat oven to 375°. In a small bowl, combine strawberries and sugar; cover and refrigerate until serving., In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms. Gently stir in chocolate chips., Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake 18-20 minutes or until golden brown. Remove to wire racks to cool., Cut biscuits in half horizontally. Spoon fruit onto bottom halves. Top with whipped cream if desired; replace biscuit tops. Serve immediately.

Nutrition Facts : Calories 443 calories, Fat 28g fat (17g saturated fat), Cholesterol 75mg cholesterol, Sodium 402mg sodium, Carbohydrate 47g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein.

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