Strawberry Cream Layer Cake with White Chocolate Drip

Short Description
This elegant Strawberry Cream Layer Cake features light sponge layers filled with silky strawberry cream, optionally glossed with a jelly layer for shine, and crowned with a luxurious white chocolate drip. Topped with fresh fruit and whipped rosettes, it’s a showstopper dessert perfect for celebrations.

Why You’ll Love This Recipe
Delicate sponge that soaks up flavors beautifully

Bright, creamy strawberry filling with a hint of lemon

Optional jelly layer adds a glossy professional finish

White chocolate drip elevates the aesthetics and indulgence

Versatile toppings—fresh strawberries, grapes, and piped cream

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake Base
4 large eggs

1 cup granulated sugar

1 cup all-purpose flour

1 tsp baking powder

½ tsp vanilla extract

Pinch of salt

Strawberry Cream Filling
1½ cups chopped strawberries

2 tbsp sugar

1 tbsp lemon juice

1 cup heavy whipping cream

½ cup powdered sugar

½ tsp vanilla

4 oz cream cheese, softened

Jelly Layer (optional)
1 cup strawberry jelly or red fruit jelly, sliced or cubed

White Chocolate Drip
1 cup white chocolate chips

½ cup heavy cream

Toppings
Fresh strawberries

Seedless grapes

Whipped cream rosettes

Directions
Make the cake base: Preheat oven to 350 °F (175 °C). Grease and line two rectangular pans. Beat eggs and sugar until fluffy, then add vanilla. Gently fold in flour, baking powder, and salt. Divide batter between pans and bake 20–22 minutes. Cool completely, then slice each layer to make four thin sponges.

Prepare strawberry cream: Cook strawberries with sugar and lemon juice over medium heat for 5–7 minutes, then let cool. Whip heavy cream with powdered sugar and vanilla to stiff peaks. Beat cream cheese separately, then fold whipped cream and strawberry compote into it until smooth.

Layer the cake: Place one sponge layer on a serving platter. Spread strawberry cream evenly. Add jelly cubes or sliced strawberries if using. Repeat for remaining layers, finishing with the fourth sponge.

White chocolate drip: Heat cream to a simmer, pour over white chocolate chips, let sit for 2 minutes, then stir until smooth. Let cool slightly, then pour over the cake, allowing drips along the edges.

Decorate: Pipe whipped cream rosettes on top and arrange fresh strawberries and grapes.

Servings and Timing
Servings: 12–14 slices

Prep Time: 25 minutes

Bake Time: 20–22 minutes

Assembly & Layering: ~30 minutes

Drip & Decoration: ~10 minutes

Chill Time: At least 1 hour; best if chilled overnight
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Total Time: ~2 hours (plus chilling)

Variations
Jelly-free version: Skip the jelly layer and add extra fresh berries between layers.

Cream cheese boost: Add 2 oz more cream cheese for extra tang.

Gluten-free: Swap in gluten-free flour per 1:1 ratios.

Different drips: Substitute dark or milk chocolate for the drip.

Fruit swap: Use raspberries, peaches, or a berry medley for a seasonal twist.

Storage/Reheating
Refrigerator: Store covered for up to 3 days. Bring to room temperature before serving for best texture.

Freezer: Not recommended due to fresh fruit and whipped cream.

Serving: For clean slices, chill thoroughly; warm the knife under hot water and wipe between cuts.

FAQs
1. Can I make this cake a day ahead?
Absolutely—refrigerate assembled cake overnight. It firms up beautifully and flavors meld .

2. Is the jelly layer necessary?
No—it’s optional. It adds shine and structure, but fresh berries alone work well.

3. How do I keep the drip from melting?
Allow the ganache to cool slightly (around room temperature) before applying for controlled drips.

4. Can I stabilize the whipped cream?
Yes—add a teaspoon of gelatin or cream-of-tartar to prevent deflation.

5. Why cook the strawberries?
Cooking releases natural juices, intensifies flavor, and prevents soggy cake
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6. How to prevent the sponge from drying out?
Ensure not to overbake and chill layers before assembly; optionally brush with simple syrup.

7. Can I use store-bought sponge?
Yes—just use thin, even layers and ensure they’re cooled before layering.

8. Can I skip cream cheese?
Yes—but omit it and increase heavy cream by ½ cup for a lighter cream.

9. What’s the best tool for drip effect?
Use a spoon or squeeze bottle to gently apply drip along edges.

10. How to cut clean slices?
Chill the cake well, and use a warmed, wiped knife between cuts.

Conclusion
This Strawberry Cream Layer Cake with White Chocolate Drip is an elegant and indulgent dessert that delights both in flavor and appearance. Its tender sponge, creamy strawberry filling, glossy layers, and sweet creamy drip create a visually stunning and delicious centerpiece ideal for any special occasion. Chill well, slice with care, and enjoy each refined bite!

 

Print

Strawberry Cream Layer Cake with White Chocolate Drip

This Strawberry Cream Layer Cake with White Chocolate Drip features fluffy sponge cake, layers of fruity strawberry cream, and a stunning white chocolate ganache. Topped with fresh berries and grapes, it’s a showstopping dessert perfect for summer celebrations. Keyword: Strawberry Cream Layer Cake with White Chocolate Drip

  • Author: Douaa
  • Prep Time: 35 minutes
  • Cook Time: 22 minutes
  • Total Time: 57 minutes
  • Yield: 1012 slices 1x
  • Category: Dessert
  • Method: Baking, Layering
  • Cuisine: European / Fusion

Ingredients

Scale

Cake Base:


  • 4 large eggs


  • 1 cup granulated sugar


  • 1 cup all-purpose flour


  • 1 tsp baking powder


  • ½ tsp vanilla extract


  • Pinch of salt


Strawberry Cream Filling:


  • 1½ cups strawberries, chopped


  • 2 tbsp sugar


  • 1 tbsp lemon juice


  • 1 cup heavy whipping cream


  • ½ cup powdered sugar


  • ½ tsp vanilla


  • 4 oz cream cheese, softened


Jelly Layer (Optional):


  • 1 cup strawberry jelly or red fruit jelly, sliced or cubed


White Chocolate Drip:


  • 1 cup white chocolate chips


  • ½ cup heavy cream


Toppings:


  • Fresh strawberries


  • Seedless grapes


  • Whipped cream rosettes


Instructions

  • Bake the Cake:
    Preheat oven to 350°F (175°C). Grease and line two rectangular pans.
    Beat eggs and sugar until fluffy. Stir in vanilla. Gently fold in flour, baking powder, and salt.
    Divide between pans and bake for 20–22 minutes. Cool completely, then slice each in half horizontally to make 4 thin layers.

  • Prepare Strawberry Cream:
    In a saucepan, cook chopped strawberries with sugar and lemon juice for 5–7 minutes until softened. Cool completely.
    Whip heavy cream with powdered sugar and vanilla to stiff peaks. In another bowl, beat cream cheese until smooth. Fold whipped cream and cooled strawberry mixture into cream cheese.

  • Assemble the Layers:
    Place one cake layer on a tray. Spread a layer of strawberry cream. Optionally, add jelly slices or extra chopped strawberries.
    Repeat with remaining cake layers and cream. Chill to set before adding drip.

  • Make White Chocolate Drip:
    Heat heavy cream until just simmering. Pour over white chocolate chips. Let sit 2 minutes, then stir until smooth and glossy.
    Let cool slightly, then spoon or pipe around cake edges for drip effect.

  • Decorate:
    Top with whipped cream rosettes, fresh strawberries, and seedless grapes for a vibrant finish.

Notes

  • Chill the assembled cake for at least 1 hour before applying the white chocolate drip for best effect.

  • Use a serrated knife for clean cake layer slicing.

  • The jelly layer is optional but adds a beautiful texture contrast.

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