Strawberry Drip Cake
An enchanting dessert combining the sweetness of strawberries with the richness of cake and frosting, perfect for special occasions and everyday celebrations.
Servings: 12 servings
Calories: 450kcal
Ingredients
For the Cake
- 2.5 cups 2 1/2 cups all-purpose flour Soft and fluffy, providing the perfect base.
- 2.5 teaspoons 2 1/2 teaspoons baking powder Ensures your cake rises beautifully.
- 0.5 teaspoon 1/2 teaspoon salt Balances the sweetness.
- 1 cup 1 cup unsalted butter, softened Adds richness and moisture to the cake.
- 2 cups 2 cups granulated sugar Sweetness that elevates every bite.
- 4 large 4 large eggs For structure and richness in flavor.
- 1 cup 1 cup whole milk Contributes to a moist cake texture.
- 1 tablespoon 1 tablespoon vanilla extract Adds depth to the flavor profile.
- 0.5 cup 1/2 cup strawberry puree Provides a burst of fresh strawberry flavor throughout the cake.
For the Frosting
- 1.5 cups 1 1/2 cups unsalted butter, softened Creamy texture for the frosting.
- 6 cups 6 cups powdered sugar The key to a fluffy and sweet frosting.
- 0.5 cup 1/2 cup strawberry puree (for frosting) Intensifying the strawberry flavor in the frosting.
- 1 teaspoon 1 teaspoon vanilla extract (for frosting) Enhances the overall taste.
For the Drip
- 1 cup 1 cup white chocolate chips Adds a decadent touch.
- 0.5 cup 1/2 cup heavy cream Creates a luscious texture for the ganache.
For Decoration
- Fresh strawberries A fruity garnish that complements the cake.
- Sprinkles Adds a fun and festive touch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to the wet mixture, alternating with the milk, until just combined. Fold in the strawberry puree.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool completely on wire racks.
Frosting
- Beat the softened butter until creamy. Gradually add powdered sugar, strawberry puree, and vanilla extract, beating until smooth and fluffy.
- Level the cakes if necessary, then stack them with frosting in between each layer and frost the top and sides.
Drip
- In a microwave-safe bowl, combine white chocolate chips and heavy cream. Heat until smooth, stirring in 30-second intervals.
- Allow the mixture to cool slightly, then pour over the cake, letting it drizzle down the sides.
Decoration
- Decorate with fresh strawberries and colorful sprinkles before serving.
Notes
Ensure ingredients are at room temperature for easier blending. Avoid overmixing to prevent a dense cake. Store in an airtight container for up to three days or refrigerate for a week.