Description
Strawberry White Chocolate Cake
Ingredients:
1 ½ cups (190g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup (120ml) milk
1 cup (150g) fresh strawberries, sliced
½ cup (90g) white chocolate chips
Instructions:
Preheat oven to 350°F (175°C) and grease a round cake pan. In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until creamy. Add eggs one at a time, then mix in vanilla extract. Alternately add flour mixture and milk, mixing until just combined. Pour batter into the pan, then arrange strawberries and white chocolate chips on top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let cool before serving. Enjoy!
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Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature. Preheat your oven to 350°F (175°C) and thoroughly grease a 9-inch round cake pan, optionally lining the bottom with parchment paper. In a medium bowl, whisk together the 1 ½ cups of flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set this aside. In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar for 3-4 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. With the mixer on low speed, add one-third of the dry ingredients, followed by half of the milk. Repeat, ending with the final third of the flour mixture. Mix only until the batter is just combined; do not overmix. Gently fold in half of the sliced strawberries and white chocolate chips. Pour the batter into the prepared pan and smooth the top. Artfully arrange the remaining strawberries and chocolate chips on the surface. Bake on the middle rack for 35-40 minutes.
Serving Suggestions
This versatile cake pairs beautifully with various toppings. For an elegant finish, dust the cooled cake with powdered sugar. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream complements the berries perfectly. For a more decadent treat, drizzle slices with a simple white chocolate ganache or a reduced strawberry syrup. Serve alongside fresh mint leaves or extra strawberry slices for a vibrant presentation.
How-to Summary
To summarize: Whisk dry ingredients. Cream butter and sugar, then incorporate eggs and vanilla. Alternately add dry mix and milk to the wet ingredients. Fold in half the berries and chips. Pour batter into a greased pan, top with remaining berries and chips, and bake at 350°F for 35-40 minutes. Cool completely before serving.
Frequently Asked Questions
Can I use frozen strawberries? It’s not recommended for the batter, as excess moisture will affect the texture. If necessary, thaw completely and pat them extremely dry before using.
Can I make this into cupcakes? Absolutely! Divide the batter into lined muffin tins, reduce the baking time to 18-22 minutes, and check for doneness with a toothpick.
My chocolate chips sank to the bottom. How do I prevent this? Toss the chips in a light coating of the measured flour before folding them into the batter. This helps suspend them during baking.
How should I store this cake? Store covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 4 days. The strawberries may release moisture over time.
Can I use a different type of chocolate? Yes, dark or milk chocolate chips can be substituted for a different flavor profile, though the “white chocolate” name would no longer apply.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to a dense, tough cake. Mix only until ingredients are just combined.
- Using cold ingredients: Cold butter and eggs won’t emulsify properly, resulting in a curdled-looking batter and uneven texture.
- Not properly preparing the pan: Inadequate greasing can cause the cake to stick. Ensure every crevice is coated.
- Opening the oven door too early: Wait until at least the 30-minute mark to check, as a sudden temperature drop can cause the cake to fall.
- Slicing the cake while warm: Let it cool completely in the pan on a wire rack. Cutting too soon will cause it to crumble.
Conclusion
This Strawberry White Chocolate Cake is a delightful balance of sweet, tart, and creamy flavors, perfect for any occasion. By following the detailed guide and avoiding common pitfalls, you can achieve a moist, tender crumb studded with juicy berries and melty chocolate. Its simple elegance and crowd-pleasing taste make it a reliable go-to dessert. We hope this enhanced guide inspires you to bake, share, and enjoy every slice.