I made this cake with a very special person in mind. One of my close friends is a huge strawberry lover, so with her birthday coming up in spring, I knew I had to give her the best white chocolate whipped cream cake packed with fresh strawberries!
We All Love Strawberry and White Chocolate Whipped Cream Cake
- The rich white chocolate whipped cream pairs beautifully with the strawberries’ natural tartness, so each bite is sweet but not overwhelming. I highly recommend this cake to anyone who doesn’t like super-sweet desserts.
- Though it looks like something from a bakery display case, this cake is surprisingly easy to make. The layers look impressive but are very achievable, so even beginner bakers can feel like pros.
- It’s easy to make this recipe your own with more fruit, chocolate chips, a hint of liqueur, or anything else you fancy to suit different tastes and special occasions.
13 Simple Steps to Make Strawberry and White Chocolate Whipped Cream Cake
Sponge Cake
Step 1. Prep The Pan and Preheat The Oven
First thing first, set your oven to 180°C (356°F) so it’s perfectly heated when you’re ready to bake. Next, grab a 16cm round cake pan and line it with parchment paper (both the bottom and sides), then set it aside. Easy enough, right?
Step 2. Melt The Butter and Milk
Melt 15g of butter in a small bowl. And once it’s silky smooth, stir in 15g of milk. This quick step will add quite a richness to your cake! Set the bowl aside for now — we’ll come back to it later.
Step 3. Mix The Eggs and Sugar
Now, in a separate heatproof mixing bowl, crack 2 eggs and give them a gentle stir. When they’re blended, add 55g of sugar and 1 tsp of vanilla extract to the eggs. Mix JUST enough to combine everything!
Place this egg mixture over a pot of simmering water (double boiler style) and whisk continuously until the sugar dissolves. You know where the extra-fluffy texture we’re looking for comes from, don’t you?
About 5 to 10 minutes later, take the bowl off the heat and switch to an electric mixer.
Whip the mixture on high until it turns pale, thick, and triples in volume — it should look airy and ribbon-like! Then, lower the mixer speed and whip for another minute to make it smooth and stable.
Step 4. Fold in The Flour
Here, sift 50g of cake flour directly over your whipped egg mixture. After that, use a rubber spatula to gently fold it in until there are no visible flour streaks. Remember, GENTLE folding is the key here if you want to keep the batter light and airy!
Step 5. Combine The Butter-Milk Mixture
Take a small scoop of the fluffy egg-and-flour batter (from Step 4) and mix it into the butter-milk mixture you set aside earlier (from Step 2). Once combined, pour this back into the main batter and fold gently until just combined!
Step 6. Bake The Batter
Now, spread your batter into the prepared cake pan and smooth the top with a silicone spatula. Gently tap the pan on the counter a few times to release any large air bubbles; no one likes a lumpy cake, after all!
Place the pan in your preheated oven and bake for about 25 minutes. You’ll know it’s done when a toothpick inserted into the center comes out mostly clean.
Step 7. Cool The Cake
Once baked, let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. And that’s how you got your sponge cake base ready!
White Chocolate Whipped Cream
Step 8. Melt the White Chocolate
Melt 90g of white chocolate in a heatproof bowl. Then, you can use a double boiler and stir it until smooth. I often pop the bowl into the microwave in short bursts for easier melting. Let it cool slightly once done —just enough to keep it fluid and avoid curdling.
To the now-melted chocolate, add 1 tablespoon of Kirsch (for a lovely hint of cherry) and 15g of powdered sugar. Again, stir well.
Step 9. Add The Cream
Next, slowly stir in 200ml of cold heavy cream until everything is well blended. Cover the bowl with plastic wrap and put it in the freezer for 30 to 40 minutes.
Step 10. Whip to Stiff Peaks
Once chilled, take the white chocolate cream mixture out and whip it with an electric mixer until stiff peaks form. Since this luscious cream is going to be the star of our cake, be careful not to overwhip — unless you want it to turn miserably grainy.
Assembling The Cake
Step 11. Add Sugar Syrup To The Cake Layers
In a small bowl, mix 50ml water with 15g of sugar to make a simple sugar syrup.
Once the sponge cake is completely cooled, use a serrated knife to slice it horizontally into two even layers. Place the bottom layer on your serving plate, then use a pastry brush to generously apply some sugar syrup for extra moisture. That’s how our cake will stay soft and flavorful!
Step 12. Layer Strawberries and Cream
Arrange a layer of sliced strawberries around the edges of the bottom layer, then spread an even layer of white chocolate whipped cream over the surface.
After that, add another layer of strawberries and spread a bit more cream on top. Once done, place the second cake layer on top and brush it with more sugar syrup.
Finally, coat the top and sides of your delicious cake with the remaining white chocolate whipped cream. I often smooth it out with a spatula to achieve a cleaner, more elegant finish! Feel free to top with whole or halved strawberries (arranged however you like).
Step 13. Chill and Serve The Cake
Place the assembled cake in the fridge for at least an hour to let the cream set, and the flavors meld together. And tada! Your strawberry and white chocolate whipped cream cake is ready to serve! Enjoy every delicious bite of this perfect cake. 🍓🍰
And if you are a huge strawberry enthusiast like my friend, I have other surprises for you. Check out my strawberry cake and chocolate strawberry cake; they will blow your mind!
Extra Note
If you’re in a warm climate or want the whipped cream to hold up longer, add a bit of unflavored gelatin to the cream before whipping. Trust me; this little trick will keep it from melting as quickly.
FAQs
Can I make this cake in advance?
Yes! This cake actually gets better with some chill time in the fridge, so feel free to make it up to a day ahead. Just keep it covered to prevent the whipped cream from drying out.
How should I store leftovers?
Leftover cake will stay fresh in an airtight container in the fridge for up to three days. The cream may start softening the cake layers, but it just makes it more delicious and even more tender!
Can I substitute white chocolate with milk or dark chocolate?
You can, but it will change the flavor quite a bit. Milk or dark chocolate will make the cake richer and more intense, while white chocolate keeps it light and pairs beautifully with strawberries. Still, if you’re feeling adventurous, go ahead and experiment!
_ Have fun with this homemade cake!
Strawberry and White Chocolate Whipped Cream Cake
Ingredients
Sponge Cake
- 55 g sugar
- 50 g cake flour
- 15 g warm milk
- 15 g warm butter
- 2 large eggs
- 1 tsp vanilla extract
White Chocolate Whipped Cream
- 90 g couverture, white chocolate
- 15 g powdered sugar
- 200 ml cold heavy cream
Others
- 15 g sugar & 50ml warm water (for sugar syrup)
- 400 g hulled strawberries (for assembling)
Instructions
Sponge Cake
- Set your oven to 180°C (356°F). Line a 16cm round cake pan with parchment paper, covering the bottom and sides.
- In a bowl, melt 15g of butter, then add 15g of milk. Stir to combine. Set aside for now.
- In a separate heatproof mixing bowl, stir 2 eggs until combined. Then, add 55g of sugar and 1 tsp of vanilla extract and briefly mix to incorporate.
- Set the bowl over a simmering pot of water (double boiler method) and keep whisking until the sugar dissolves.
- Remove the bowl from the heat and continue whipping with an electric whisk at high speed. Whip until the mixture becomes pale, thick, and triples in volume. The texture should be airy and ribbon-like. Turn the mixer to low speed and whip a bit more (about 1 minute).
- Sift 50g of cake flour directly into the whipped egg mixture. Gently fold with a spatula until there are no visible streaks of flour. Avoid over-mixing to maintain the airiness.
- Take a small scoop of this egg-flour batter and mix it into the butter-milk mixture (set aside earlier in Step 2). Then, pour this tempered butter-milk mixture back into the main batter. Fold gently until JUST combined.
- Pour the batter into the prepared cake pan, using a spatula to smooth the top if needed. Gently tap the pan on the counter a few times to remove any large air bubbles.
- Place the pan in the preheated oven and bake for approximately 25 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the entire cake rest in the pan for a few minutes, then transfer it to a wire rack to cool completely.
White Chocolate Whipped Cream
- Melt a bowl of 90g of white chocolate using a double boiler or in short intervals in the microwave, stirring until smooth. Allow the mixture to cool slightly, but keep it fluid to prevent curdling.
- Add 1 tablespoon of Kirsch and 15g of powdered sugar. While stirring, gradually add 200ml cold heavy cream. Keep going until blended.
- Wrap the bowl in plastic wrap and put it in the freezer for 30 to 40 minutes.
- Take the cream out of the freezer and whip it with an electric mixer until it reaches stiff peaks. Be careful not to overwhip.
Assemble the Cake
- Mix 50ml water and 15g sugar to create the sugar syrup.
- Once the sponge cake has cooled completely, use a serrated knife to slice it horizontally into two even layers.
- Place the bottom layer of the cake on your serving plate. Using a pastry brush, generously apply some sugar syrup to moisten the surface.
- Arrange a layer of sliced strawberries around the edges, then spread an even layer of white chocolate whipped cream all over the moistened cake surface.
- Repeat the process above one more time (add fresh berries and spread another layer of cream on top). Once done, place the second layer of cake on top, then brush with sugar syrup.
- Cover the top and sides of the cake with the remaining white chocolate whipped cream, smoothing it out for a clean finish.
- Place the reserved whole or halved strawberries on top of the cake in an arrangement of your choice.
- Refrigerate the assembled cake for at least an hour to allow the cream to set and the flavors to meld. Your strawberry and white chocolate cream cake is ready to serve!
