The Cake

Posted on May 19, 2011

Strawberry Cake with White Chocolate Buttercream

Not only was Saturday Sara’s bridal shower, but it was also just a couple of days after a big birthday for her mom. So, in addition to fun pick-up desserts, I wanted to make a birthday cake.

Strawberry Cake with White Chocolate Buttercream

Usually I’d stay safe with a vanilla or chocolate cake for a crowd, but I wanted to make something more special. Given that the bride loves pink and it was a girly event, strawberry cake with a bright pink hue sounded perfect. I used this strawberry cake recipe. To keep it simple, I filled and iced the cake with a rich and creamy white chocolate buttercream. The cake itself had a strong enough strawberry flavor that strawberry icing would have been over the top, and a plain buttercream just didn’t seem as exciting. The white chocolate recipe I use is just so silky that it made a wonderful addition to the cake. Plus, I’ve made that frosting before and knew that it would hold up well, even if the room got warm.

Strawberry Cake with White Chocolate Buttercream

The cake recipe looks like a lot of work, but once you get past pureeing the frozen strawberries it is a pretty standard cake recipe. (Warning: I almost broke my mini blender with the super frozen whole strawberries.) Get the cake recipe here and see the photos below as a reference.

frozen strawberries 1adding sugar to strawberries dry ingredients for cake 1 dry ingredients for cake 2 jellow sugar and butter

jellow sugar and butter mixedalternating dry and milk 1

alternating dry and milk 2

alternating dry and milk 3

alternating dry and milk 4

alternating dry and milk 5

add puree to batter 2 add puree to batter 3 add puree to batter 4

batter in cake pan

cake baked

This buttercream recipe is very easy; combine the white chocolate and whipping cream in a medium saucepan on low-medium heat, stirring continuously

white chocolate and cream 1

Remove mixture from heat and stir in milk

adding milk to white chocolate 1

Refrigerate for a half hour

buttercream mix in fridge

When white chocolate mixture is cool, finish making the buttercream

butter for buttercream

Using the whisk attachment of a mixer, beat the butter until creamy

butter for buttercream 2

Beat in confectioners’ sugar until butter and sugar are light and fluffy

adding confectioners' sugarconfectioners' sugar mixed in

Now beat in the cooled white chocolate mixture until buttercream is creamy and light

add white chocolate mixture 1

The buttercream may get lumpy at first, just keep beating it at high speed

add white chocolate mixture 2add white chocolate mixture 3

buttercream 1

Once cake has cooled and buttercream is ready, ice the bottom cake layer with about 1 cup of frosting

ice cake layer

Place top layer over top of that and press down lightly

ready to ice cake 1

Cover top and outside of the cake with remaining buttercream smoothing it out around the edges and on top

icing cake 1

I forgot to use the trick of putting a piece of paper or cardboard under the edges of the cake to keep it clean!

icing cake 2

Serve cake with a couple of strawberries for decoration

Strawberry Cake with White Chocolate Buttercream

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Strawberry Cake with White Chocolate Buttercream

Yield: Serves 12 generous slices

Ingredients

Cooking Directions

  1. Once cake has cooled and buttercream is ready, ice the bottom cake layer with about 1 cup of frosting
  2. Place top layer over the frosted layer and press down lightly
  3. Cover top and outside of the cake with remaining buttercream smoothing it out around the edges and on top
  4. Store cake in refrigerator for up to 3 days; remove from fridge a half hour before serving

White Chocolate Buttercream

Ingredients

  • 6 ounces baking white chocolate
  • 3/4 cup heavy whipping cream
  • 1/2 cup milk (any type is fine)
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 2 1/2 cups confectioners’ sugar

Cooking Directions

  1. Combine the white chocolate and whipping cream in a medium saucepan on low-medium heat, stirring continuously
  2. Remove mixture from heat and stir in milk
  3. Refrigerate for a half hour
  4. When white chocolate mixture is cool, finish making the buttercream
  5. Using the whisk attachment of a mixer, beat the butter until creamy
  6. Beat in confectioners’ sugar until butter and sugar are light and fluffy
  7. Now beat in the cooled white chocolate mixture until buttercream is creamy and light

Note: Cake can be frozen up to 3 weeks if wrapped tightly[/print_this]

*I recommend this recipe from Sweetapolita

Strawberry Cake with White Chocolate Buttercream

What flavor would you pick for your birthday cake?

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