Strawberry Sour Cream Cake with White Chocolate Frosting

Today we’re sharing another tasty scratch Strawberry Cake Recipe! This Strawberry Sour Cream Cake with White Chocolate Frosting (otherwise called White Chocolate Strawberry Cake) is DELICIOUS. It is overly sodden and on the off chance that you love white chocolate, you will adore this blend of flavors!

Regardless of whether you aren’t a fanatic of white chocolate, remember this scrumptious Strawberry Sour Cream cake for a wide range of fillings and frostings! We simply love it, and feel that you will as well.

This strawberry sharp cream cake is made with the customary creaming strategy for blending (instead of the converse creaming technique), giving it a pleasant cushy surface. The increase in corrosiveness from the acrid cream in the formula relax the gluten, making for an increasingly delicate cake. Everyone adores delicate cake!

Strawberry Sour Cream Cake with White Chocolate Frosting

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Recipe by mycakeschoolCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

1

cake
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

This Strawberry Sour Cream Cake with White Chocolate Frosting (also known as White Chocolate Strawberry Cake) is DELICIOUS.

Ingredients

  • FOR THE STRAWBERRY SOUR CREAM CAKE
  • 1 1/2 sticks (170g) unsalted butter, softened

  • 2 cups (400g) sugar

  • 3 large eggs

  • 3 cups (342g) cake flour – if you do not have cake flour see Notes below

  • 2 teaspoons ( 8g) baking powder

  • 1/2 teaspoon (3g) baking soda

  • 1/2 teaspoon (3g) salt

  • 1 cup (227g) sour cream

  • 1/2 cup (129g) strawberry puree (Puree fresh or frozen strawberries)

  • 1/4 cup (54g) vegetable oil ( I use canola oil)

  • 2 teaspoons (8g) strawberry extract

  • *Pink Coloring Gel- Optional. We just used a small amount.

  • FOR THE STRAWBERRY FILLING
  • 2 cups chopped strawberry (fresh or frozen — chop in rather small pieces)

  • 1/4 cup (100g) sugar

  • 2 Tablespoons (18g) cornstarch (cornflour in the UK)

  • 1 Tablespoon (9g) water

  • WHITE CHOCOLATE FROSTING
  • 3 sticks (339g) unsalted butter, softened (do not soften in the microwave)

  • 8 ounces (227g) white baking chocolate (I used 2 Ghirardelli Premium Baking Bars)

  • 5 cups (575g) powdered sugar

  • 1 teaspoon (4g) vanilla extract

  • 4 tablespoons (42 g) milk or cream

  • 1/2 teaspoon (3g) salt (optional to cut the sweetness)

  • GARNISH
  • Whole fresh strawberry or strawberries for top

  • White chocolate candy coating for curls (You could also use a white chocolate bar)

  • *I also piped three rows of shell border around the top with a piping tip 21.

Directions

  • FOR THE STRAWBERRY SOUR CREAM CAKE
  • Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. You can use two 9 inch pans, just lengthen the baking time a bit.
  • In a medium sized bowl, add flour, baking powder, baking soda and salt. Whisk to blend for 30 seconds. Set aside.
  • In another bowl combine the sour cream, strawberry puree, strawberry extract and oil, blend and set aside.
  • In the bowl of your mixer blend the butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until fluffy and lightened in color.
  • Add the eggs 1 at a time mixing until the yellow of the yolk disappears.
  • Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 additions of wet ingredients.) If adding a little pink coloring gel, you can do so at this time.
  • Mix until combined and smooth, do not mix above medium speed or over mix.
  • Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. Let cool 5 to 10 minutes, then turn out.
  • FOR THE STRAWBERRY FILLING
  • Add all ingredients to a small saucepan. On medium/high heat allow mixture to come to a boil.
  • Stir as the sugar begins to melt and the strawberries soften. When the mixture begins to boil, lower the heat and stir constantly until the mixture begins to thicken.
  • You can press some of the strawberries against the side of the pan as they soften. Pour into a heat proof bowl to cool. It can be refrigerated in an air-tight bowl until ready to use. Use within 5 days. This makes enough filling for a 3 layer cake.
  • FOR THE WHITE CHOCOLATE BUTTERCREAM
  • Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
  • Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
  • Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla and salt. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
  • Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.
  • ASSEMBLING THE CAKE
  • Place the first cake layer on your pedestal or cake base.
  • Spread with white chocolate buttercream within about 1/4 inch to 1/2 inch from the edge of the cake. Then spread with about half of the strawberry puree filling on top of that (if you are frosting a three layer cake).
  • Add next cake layer and repeat.
  • Fill in any gaps between the layers frosting, then frost the cake with white chocolate frosting. Garnish with white chocolate curls & strawberries.

Notes

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