Strawberry and White Chocolate Cake
- Difficulty: Difficult
- Prep time: 60 min
- Cook time: 25 min
- Serving: 12
- Cost: Average
- Note + cooling times (at least 4-5 hours)
PRESENTATION
The strawberry white chocolate cake is, honestly, a gem of an Italian dessert. Really, it brings such elegance to any spring gathering. Mother’s Day or a sunny garden lunch? Perfect occasions. This cake is a feast for both the eyes and the taste buds. And the palate? Delighted. It features tender layers of pasta biscotto—a light, spongy base—that really set it apart from your everyday dense cakes. Nestled in between, you’ll find a creamy filling made from white chocolate. It’s a subtle sweetness, and it doesn’t overwhelm. Nope. And the strawberries? They're not just for show. They add a tangy kick that balances the cake's richness so, so perfectly. And the combo of textures—from soft cake to smooth filling and juicy berries—creates this festive vibe. Really something special, whether you're at a big gathering or a cozy family meal.
Now, in Italy, presentation is key. And a white chocolate strawberry cake? Gives you that “WOW” factor. For sure. The way you can pile on fresh strawberries or drizzle some extra white chocolate on top—it’s like a masterpiece straight out of a bakery window. But hey, it’s not just about looks. That mix of moist cake and crispy edges around the strawberries? Irresistible, especially when chilled before serving. Some folks love adding a touch of white chocolate ganache or a thin layer of strawberry cake with white chocolate frosting. It really kicks up the flavor. Compared to your average strawberry dessert, this cake nails it—the blend of fresh fruit and mellow white chocolate is way, way better. Whether you’re trying easy recipes or going all out for a special occasion, this homemade treat makes any event feel special. Plus, it’s such a great conversation starter. Everyone's eager for a slice. With its bright colors and exquisite taste, it’s seriously a celebration of spring in every bite. Which is great.
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INGREDIENTS
- for the sponge cake
- Egg whites 1 ¼ cup (300 g) - (about 8)
- Egg yolks 5.3 oz (150 g) - about 8 yolks
- Sugar 1 cup (200 g)
- Type 00 flour ½ cup (60 g)
- Potato starch 5 tbsp (40 g)
- Sunflower seed oil ½ cup (100 g)
- Lemon peel 1
- for the chocolate cream
- White chocolate 14 oz (400 g)
- Fresh liquid cream 1.7 cups (400 g)
- Whole milk 1 ¼ cup (300 g)
- Gelatin in sheets 0.6 oz (16 g)
- Fine salt 1 pinch
- for the filling
- Strawberries 1 ¼ cup (200 g)
- for decorating
- Strawberries 12
- Powdered sugar to taste
How to prepare Strawberry and White Chocolate Cake
To prepare the strawberry and white chocolate cake, start with the sponge cake: in a bowl mix the flour and cornstarch 1 2. In a stand mixer fitted with the whisk attachment, pour in the egg whites and the sugar 3.
Grate the lemon zest 4 and beat the mixture 5 until it becomes white and frothy. Then add the egg yolks 6.
Fold them in with a rubber spatula to incorporate 7, then sift the dry ingredients into the mixture 8 and gently fold with a spatula from the bottom up so as not to deflate the batter 9.
Finally, add the vegetable oil and mix again to incorporate it into the batter 10. Line a baking sheet with parchment paper, pour the batter onto it and level it with a spatula 11 12. Bake in a preheated conventional oven at 374°F for 18–20 minutes.
In the meantime, work on the cremoso: chop the white chocolate 13 and soak the gelatin in cold water for 5 minutes. Bring the milk to a boil with a pinch of salt 14 and stir in the squeezed gelatin 15.
Whisk to dissolve it 16, then pour the hot liquid over the chopped white chocolate 17 and stir until it is melted 18.
Now whip the cream with electric beaters 19 until foamy 20. Gently fold it into the chocolate mixture 21.
Incorporate the whipped cream by folding gently from the bottom up 22. Meanwhile the sponge cake will be baked, so remove it from the oven 23, cover it with plastic wrap directly on the surface and let it cool. Once cooled, flip it over to remove the parchment paper 24.
Cut out 2 square layers using a bottomless square ring mold measuring 20x20 cm (8x8 in) 26; keep the remaining sponge to create a third, smaller square. You are ready to assemble the cake: place one square layer on the bottom of the mold 26, then arrange strawberry halves all around the edge, placing the cut side against the mold 27.
Pour half of the cremoso inside 28. Cut the strawberries for the filling into small pieces 29 and spread half of them over the cream 30.
Insert the leftover sponge scraps 31, then pour the other half of the cremoso 32, smooth it out and distribute the remaining half of the strawberry cubes 33.
Lay the second square of sponge cake on top 34. Finally, protect the surface with plastic wrap and let rest in the refrigerator for at least 4–5 hours or overnight. Before serving, remove the ring, discard any traces of parchment paper and decorate the cake by dusting powdered sugar through a stencil 35. The strawberry and white chocolate cake is ready to enjoy 36.