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Strawberry Drip Cake Recipe

Strawberry Drip Cake Recipe
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★★★★★

4.9 from 10 reviews

A delightful Strawberry Drip Cake featuring moist strawberry-infused sponge layers, creamy strawberry buttercream frosting, and a luscious white chocolate strawberry ganache drip, topped with fresh strawberries for a stunning and flavorful dessert perfect for any celebration.

Ingredients

Scale

For the Sponge Cake (two 8-inch layers)

  • 2 ½ cups (310 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (230 g) unsalted butter, softened
  • 2 cups (400 g) sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup (240 ml) milk
  • ½ cup (120 ml) strawberry puree (fresh strawberries blended smooth)

For the Strawberry Buttercream Frosting

  • 1 cup (230 g) unsalted butter, softened
  • 4 cups (500 g) powdered sugar
  • ¼ cup (60 ml) strawberry puree (well strained)
  • 1 tsp vanilla extract
  • 1–2 tbsp heavy cream (as needed)

For the Strawberry Drip Ganache

  • 1 cup (180 g) white chocolate chips
  • ¼ cup (60 ml) heavy cream
  • Pink food coloring (optional)

Decoration

  • Fresh strawberries
  • Extra whipped cream (optional, for piping)

Instructions

  1. Bake the Cake: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. Alternate adding the dry ingredients and milk, mixing just until combined. Fold in the strawberry puree gently. Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.
  2. Make the Strawberry Buttercream: Beat the softened butter until creamy and smooth. Gradually add the powdered sugar, about one cup at a time, mixing well after each addition. Mix in the strained strawberry puree and vanilla extract. If the frosting is too thick, add 1–2 tablespoons of heavy cream to adjust consistency. Beat everything together until the buttercream is light and fluffy.
  3. Make the Ganache Drip: Heat the heavy cream until hot but not boiling. Pour it over the white chocolate chips in a bowl. Let it sit for 2 minutes to melt the chocolate, then stir gently until the mixture is smooth and glossy. Add a drop of pink food coloring if desired for a brighter pink drip effect. Allow the ganache to cool slightly so it thickens but still flows smoothly.
  4. Assemble the Cake: Level the cake layers if necessary to ensure they are flat. Place one layer on a cake board or serving plate and spread an even layer of strawberry buttercream on top. Position the second layer over the first and frost the entire cake smoothly with the remaining buttercream. Chill the cake in the refrigerator for 15–20 minutes to set the frosting. Pour the ganache around the edges of the cake, letting it drip down the sides, then spread over the top surface. Pipe swirls of whipped cream or extra buttercream on top as decoration, and arrange fresh strawberries on top for a beautiful finish.

Notes

  • For a stronger strawberry flavor, add a bit of strawberry extract to the batter or frosting.
  • Chilling the cake before applying the ganache drip helps achieve neater, cleaner drips.
  • Use firm, fresh strawberries for decorating to prevent juice bleeding onto the frosting.

Nutrition

Keywords: Strawberry Drip Cake, Strawberry Cake, Buttercream Frosting, White Chocolate Ganache, Celebration Cake

Find it online: https://maicook.com/strawberry-drip-cake-recipe-2/