Hi everyone, Emily here! With Valentine’s Day 2026 just around the corner, it is time to talk about the ultimate romantic dessert. Forget the store-bought chocolates; if you really want to make someone’s heart skip a beat, you make them a cake. This White Chocolate Strawberry Cake is the definition of elegance—tender layers of strawberry-flecked sponge paired with a silky, decadent white chocolate buttercream. It’s pink, it’s plush, and it’s surprisingly simple to pull off. Whether you’re celebrating with a partner, your “Galentines,” or just treating yourself (as you should!), this cake is pure love on a plate.
Why You’ll Love This Recipe
Balanced Sweetness: The tartness of the fresh strawberries perfectly cuts through the rich, buttery white chocolate frosting.
Elegant Texture: Using the “creaming method” ensures a fine, bakery-style crumb that is both sturdy and soft.
Visually Stunning: Between the pink-tinted sponge and the white chocolate drizzle, this cake looks like it came from a professional patisserie.
Foolproof Frosting: Adding melted white chocolate to buttercream creates a more stable and luxurious frosting than sugar alone.
Ingredients
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All-Purpose Flour: 2 1/2 cups; the sturdy base for our layers.
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Baking Powder: 1 tablespoon; for that essential Valentine’s lift.
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Salt: 1/2 teaspoon; to enhance the strawberry and vanilla notes.
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Unsalted Butter: 3/4 cup; softened to room temperature for perfect creaming.
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Granulated Sugar: 1 1/2 cups; to sweeten the deal.
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Eggs: 3 large; providing structure and richness.
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Diced Strawberries: 1 cup; fresh or thawed (just pat them dry first!).
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Milk or Buttermilk: 3/4 cup; buttermilk adds a lovely tang and extra moisture.
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Vanilla Extract: 1 teaspoon; because vanilla makes everything better.
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Pink Food Coloring: A few drops; for that signature romantic glow.
Instructions
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Prep and prime your space by preheating your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper. This is the secret to a stress-free release!
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Whisk the dry components in a medium bowl (flour, baking powder, and salt) and set aside.
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Use the creaming method by beating the softened butter and sugar in a stand mixer until light and fluffy. This usually takes about 3–4 minutes—don’t rush it!
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Emulsify the batter by adding the eggs one at a time, followed by the vanilla. Mix well after each addition until the batter is smooth.
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Create the strawberry swirl by folding in your diced strawberries and a few drops of pink food coloring. Start with a little; you can always add more to reach your desired shade of blush.
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Alternate the additions by adding the dry ingredients and the milk in three parts, starting and ending with the dry ingredients. Mix until just combined to keep the cake tender.
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Bake to perfection for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
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Cool completely on a wire rack before you even think about frosting. A warm cake will melt that beautiful white chocolate buttercream instantly.
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Whisk the frosting by melting your white chocolate and letting it cool slightly. Beat the remaining butter and powdered sugar until smooth, then slowly pour in the melted white chocolate and vanilla.
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Assemble and adore by frosting between the layers and around the exterior. Finish with a drizzle of pink-tinted white chocolate.
You Must Know
Technique Alert: When melting white chocolate, be extremely gentle! It has a lower burning point than dark chocolate. If it gets too hot, it will “seize” and become grainy. Ingredient Note: If using frozen strawberries, ensure they are fully thawed and drained of excess liquid, or they will make the batter too purple and watery.
Kitchen Essentials
To ensure this cake turns out as elegant as it looks, make sure you have these tools ready:
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Two 8-inch Cake Pans: The standard size for perfect, stackable layers.
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Stand Mixer or Hand Mixer: Essential for “creaming” the butter and sugar to get that light, airy crumb.
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Silicone Spatula: For gently folding in the berries without overmixing the batter.
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Offset Spatula: The pro tool for getting those perfectly smooth, flat sides and tops with your frosting.
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Wire Cooling Rack: To allow air to circulate around the cakes so they don’t get soggy as they cool.
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Parchment Paper: Non-negotiable for lining the pans; it guarantees your cake won’t stick.
Storage Tips
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Fridge: This cake is best stored in the refrigerator due to the butter-heavy frosting. It stays fresh for up to 4 days.
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The “Clean Slice” Hack: Chill the frosted cake for at least 30 minutes before cutting. Use a warm, sharp knife to get those perfect slices.
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Freezing: You can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and then foil.
Ingredient Substitutions
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The Flour: For an even softer crumb, you can replace the all-purpose flour with cake flour.
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The Berry: Not a strawberry fan? Raspberry or cherry dice work beautifully with white chocolate.
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Dairy-Free: Swap the butter and milk for plant-based alternatives and use dairy-free white chocolate chips.
Serving Suggestions
To make this Valentine’s Day extra special:
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Serve each slice with a fresh whole strawberry dipped in white chocolate.
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Pair with a glass of sparkling Rosé or a creamy latte.
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Sprinkle with edible rose petals or gold leaf for a high-fashion 2026 look.
Perfect Occasions
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Valentine’s Day: Obviously! The ultimate romantic gesture.
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Anniversaries: A sweet way to celebrate a milestone.
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Spring Tea Parties: The pink and white aesthetic is perfect for April and May gatherings.
Pro Tips
Room Temp Ingredients: Ensure your eggs and milk are at room temperature. Cold ingredients can cause the butter mixture to curdle, resulting in a dense cake.
Sift Your Sugar: Always sift your powdered sugar for the frosting. White chocolate is thick, so you don’t want any tiny sugar lumps ruining that silky finish.
The Drizzle Secret: For a professional drizzle, put your tinted chocolate in a Ziploc bag, snip a tiny corner, and move your hand quickly across the cake in a “Z” pattern.
Leveling: For a truly “elegant” look, use a serrated knife to trim the domed tops off the cake layers before stacking.
White Chocolate Strawberry Valentine’s Cake
Ingredients
Equipment
Method
- Bake: Preheat oven to 350°F. Whisk dry ingredients. Cream 3/4 cup butter and granulated sugar; add eggs and 1 tsp vanilla. Fold in strawberries and coloring. Alternate dry ingredients and milk into batter. Bake in two 8-inch pans for 25–30 mins. Cool completely.
- Frost: Melt white chocolate and let cool. Beat remaining 3/4 cup butter and powdered sugar. Stir in cooled chocolate and 1 tsp vanilla.
- Assemble: Frost between layers and around the exterior. Garnish with a pink chocolate drizzle and fresh berries.
Video
Notes
- Strawberry Prep: Dice your berries quite small (pea-sized) so they distribute evenly and don't sink to the bottom of the pans.
- Frosting Stability: If the frosting feels too soft, pop it in the fridge for 10 minutes before beating again to reach the perfect consistency.
- Freshness: This cake is incredibly moist thanks to the strawberries, so it holds up better than a standard vanilla cake over a few days.
