Strawberry Drip Cake Recipe

If you’re looking for a show-stopping dessert that combines fluffy, tender layers and the bright, irresistible taste of fresh strawberries, then this Strawberry Drip Cake Recipe is exactly what you need. Imagine biting into a soft, moist sponge cake infused with real strawberry puree, topped with luscious strawberry buttercream and finished with a glossy, pink ganache drip that cascades down the sides. It’s sweet but not overwhelming, colorful, and utterly delightful — a perfect centerpiece for any celebration or a delicious treat to brighten your day.

Ingredients You’ll Need

All the ingredients here are wonderfully straightforward, each playing a crucial role in making this Strawberry Drip Cake Recipe sing. From the soft butter in the sponge to the fresh strawberries blended into the puree, every element brings texture, flavor, or that gorgeous pink hue that makes this cake so special.

• All-purpose flour (2 ½ cups / 310 g): The backbone of the sponge, providing structure and crumb.
• Baking powder (2 ½ tsp): Essential for lightness and lift in the cake layers.
• Salt (½ tsp): Balances sweetness and enhances overall flavors.
• Unsalted butter (1 cup / 230 g, for cake + 1 cup / 230 g, for frosting): Adds moisture, richness, and creaminess throughout.
• Sugar (2 cups / 400 g): Sweetens and helps create that tender crumb texture.
• Large eggs (4): Bind everything together and add richness.
• Vanilla extract (2 tsp total): Gives warmth and depth to the flavor profile.
• Milk (1 cup / 240 ml): Keeps the cake moist and tender.
• Strawberry puree (½ cup / 120 ml for cake + ¼ cup / 60 ml for frosting): The star ingredient that infuses natural strawberry flavor and color.
• Powdered sugar (4 cups / 500 g): Works magic in the buttercream, making it sweet and smooth.
• Heavy cream (1–2 tbsp for frosting + ¼ cup / 60 ml for ganache): Adds softness to the frosting and silkiness to the ganache.
• White chocolate chips (1 cup / 180 g): Base of the luscious strawberry-drip ganache.
• Pink food coloring (optional): For that perfect, vibrant drip effect.
• Fresh strawberries (for decoration): To crown your cake with a fresh, fruity touch.
• Extra whipped cream (optional): For delicate piped accents and extra indulgence.

How to Make Strawberry Drip Cake Recipe

Step 1: Bake the Cake

Start by preheating the oven and preparing your pans so the batter bakes evenly without sticking—this is key for smooth cake layers. Sifting the dry ingredients together ensures your cake stays light and avoids lumps, while creaming the butter and sugar creates that fluffy texture everyone loves. Adding eggs one at a time and alternating the wet and dry ingredients prevents the batter from overmixing, keeping it tender. Folding in fresh strawberry puree is where your cake starts to get that irresistible pink tint and natural, fresh flavor. Dividing the batter evenly guarantees layers of equal height and perfect stacking. Bake until a toothpick comes out clean, and don’t rush cooling—this will make frosting much easier.

Step 2: Make the Strawberry Buttercream Frosting

The frosting is where creamy meets fruity in the most delightful way. Beat the butter until it’s luscious and smooth before slowly introducing powdered sugar, so it doesn’t get grainy. Mixing in more strawberry puree and vanilla ties the flavors together, creating a buttercream that’s sweet, fresh, and balanced. Adding heavy cream helps you reach the perfect fluffy consistency that spreads beautifully and holds its shape for piping or smooth coating.

Step 3: Make the Ganache Drip

Ganache takes this Strawberry Drip Cake Recipe to glamorous heights with its smooth, shiny finish. Heating the cream just enough and pouring it over the white chocolate chips creates a silky melt that locks in sweetness. The optional pink food coloring isn’t just for show—it makes your drip pop with an inviting rosy color, complementing the strawberry theme perfectly. Letting it cool slightly before dripping helps control the flow and keeps your drips neat and defined.

Step 4: Assemble the Cake

Level those cake layers if needed to get even stacks, then start layering by spreading an even coat of buttercream before topping with the next layer. Cover the whole cake in a smooth blanket of strawberry frosting and chill briefly—this step sets a firm base so your ganache drip doesn’t run all over the place. Once chilled, drizzle the ganache slowly around the edges and smooth over the top. With your artistic touch, pipe extra swirls of whipped cream or buttercream and top with fresh strawberries to add texture, color, and that elegant finishing flair.

How to Serve Strawberry Drip Cake Recipe

Garnishes

Fresh strawberries are a natural choice and provide a vibrant, juicy contrast to the rich frosting and cake. You can also add delicate whipped cream swirls for a light, airy touch that’s visually beautiful and delicious. Mint leaves can add a pop of color and a hint of freshness that balances the sweetness wonderfully.

Side Dishes

Pairing this cake with a scoop of vanilla bean ice cream or a dollop of crème fraîche creates a luxurious dessert experience. For a refreshing twist, serve alongside a chilled glass of sparkling rosé or fresh lemonade to brighten the palate between bites.

Creative Ways to Present

Try serving individual slices with a drizzle of extra strawberry sauce or a dusting of edible glitter for celebrations. You can also use mini versions of this Strawberry Drip Cake Recipe in cupcake form by layering mini sponge rounds, frosting, and a mini ganache drip — perfect for an intimate party or whimsical dessert table.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly with plastic wrap or keep it in an airtight container in the refrigerator to preserve freshness. Properly stored, the cake stays moist and flavorful for up to three days, making it a perfect make-ahead dessert for busy schedules.

Freezing

You can freeze the strawberry cake layers before assembly by wrapping them individually in plastic wrap and placing them in freezer bags. They freeze well for up to two months. Thaw in the refrigerator overnight before frosting and assembling, so you get fresh-tasting cake whenever cravings strike.

Reheating

This cake is best enjoyed chilled or at room temperature, but if you prefer, you can let slices warm slightly by resting them at room temperature for about 30 minutes. Avoid microwaving to prevent the frosting from melting and the texture from becoming soggy.

FAQs

Can I use frozen strawberries for the puree?

Yes, frozen strawberries work fine as long as you thaw and drain them well before pureeing, to avoid excess moisture that could affect the cake’s texture and frosting consistency.

Is there a substitute for the white chocolate in the ganache?

You can swap white chocolate for regular milk or dark chocolate, but it will change the color and flavor of the drip, making it less bright and strawberry-pink.

How do I keep the ganache from dripping too much?

Chilling the frosted cake before dripping helps a lot. Also, letting the ganache thicken slightly once made ensures it flows slowly and stays put for a neat drip effect.

Can I make this cake vegan or dairy-free?

This recipe relies heavily on butter, cream, and eggs, so substitutions require careful adjustments. Plant-based butter, non-dairy milk and cream, and egg replacers can work, but texture and flavor may shift noticeably.

What’s the best way to get a smooth frosting finish?

Use an offset spatula and a cake scraper, and chill the cake between crumb coat and final coat steps. Spreading thin layers and smoothing often results in the most polished appearance.

Final Thoughts

This Strawberry Drip Cake Recipe is more than just a dessert—it’s a celebration of fresh flavors, beautiful presentation, and joyful baking moments. Whether you’re treating yourself or impressing guests, this cake brings happiness with every bite. Trust me, once you try making it, it will become one of your go-to favorites you’ll want to share again and again.

Print