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White Chocolate Strawberry Valentine’s Cake

White Chocolate Strawberry Valentine’s Cake

A two-layer pink strawberry cake filled and frosted with a rich white chocolate buttercream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Cake, Dessert, HOLIDAY RECIPES
Cuisine: American
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups unsalted butter softened, divided
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 cup diced strawberries
  • 3/4 cup milk or buttermilk
  • 2 tsp vanilla extract divided
  • 2 cups powdered sugar
  • 1 cup white chocolate chips
  • Pink food coloring

Equipment

  • Two 8-inch Cake Pans
  • Stand Mixer or Hand Mixer
  • Silicone Spatula
  • Offset Spatula
  • Wire Cooling Rack
  • Parchment Paper

Method
 

  1. 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.
  2. Frost: Melt white chocolate and let cool. Beat remaining 3/4 cup butter and powdered sugar. Stir in cooled chocolate and 1 tsp vanilla.
  3. 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.