Strawberry Drip Cake

Introduction

If you want a dessert that looks stunning and tastes amazing, the Strawberry Drip Cake is the one for you! This cake combines soft layers of vanilla cake with sweet strawberry puree and a beautiful white chocolate drizzle. Perfect for birthdays, special occasions, or a fun weekend treat, this cake is sure to impress family and friends.

Why Make This Recipe

Making a Strawberry Drip Cake is not just about tasting deliciousness; it’s about creating wonderful memories in the kitchen! I love how this cake brings everyone together, from mixing the batter to decorating it with fresh strawberries. Plus, it’s an eye-catching centerpiece for any table. You’ll make it often once you see the happy faces when they take a bite!

How to Make Strawberry Drip Cake

Ingredients:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup whole milk
1 tablespoon vanilla extract
1/2 cup strawberry puree
1 1/2 cups unsalted butter, softened (for frosting)
6 cups powdered sugar
1/2 cup strawberry puree (for frosting)
1 teaspoon vanilla extract (for frosting)
1 cup white chocolate chips (for drip)
1/2 cup heavy cream
Fresh strawberries (for decoration)
Sprinkles (for decoration)

Directions:

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
In a bowl, mix the flour, baking powder, and salt. Set it aside.
In another bowl, cream the butter and sugar together until light and fluffy. Add the eggs one by one, mixing well after each. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, until combined. Then, fold in the strawberry puree.
Divide the batter into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let them cool completely.
For the frosting: Beat the butter until creamy. Add the powdered sugar, strawberry puree, and vanilla extract, and beat until smooth.
Stack the cake layers, spreading frosting between each layer and around the sides of the cake.
For the drip: Melt the white chocolate chips and heavy cream in the microwave in 30-second bursts, stirring until smooth. Let it cool slightly.
Pour the ganache over the cake, letting it drip down the sides.
Decorate with fresh strawberries and sprinkles before serving.

How to Serve Strawberry Drip Cake

Slice the Strawberry Drip Cake into generous pieces and serve it on nice plates. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream on the side. Perfect for any gathering!

How to Store Strawberry Drip Cake

Store any leftover cake in an airtight container. It can be kept in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze the cake for up to 2 months. Just ensure it’s wrapped well!

Tips to Make Strawberry Drip Cake

Make sure your butter and eggs are at room temperature for the best texture.
Don’t overmix when you combine the wet and dry ingredients. Mixing just until combined is key!
If your ganache is too thick, you can warm it slightly to get the right pouring consistency.

Variation

You can easily change this recipe by using different fruit purees, like raspberry or blueberry, for a different flavor. You can also add lemon zest to the batter for a refreshing twist!

FAQs

1. Can I use frozen strawberries for the puree?
Yes, frozen strawberries work well! Just thaw them and blend until smooth.

2. What if I don’t have white chocolate chips?
You can use dark chocolate or milk chocolate chips instead for the drip.

3. How can I make this cake gluten-free?
You can replace the all-purpose flour with a gluten-free blend. Just check the packaging for equivalent measurements.

Enjoy your baking adventure with this Strawberry Drip Cake! It’s a delightful treat you’ll love to share!