Easy White Chocolate Strawberry Cake Recipe
Cakes combining fruit and cream elements represent a beloved dessert category, often evoking memories of celebrations and home baking. The integration of freeze-dried fruit into baked goods offers a modern twist, intensifying the fruit flavor while minimizing added moisture. This approach allows for the creation of cakes with a concentrated and vibrant taste profile.
Equipment
- 9x13 inch Baking Pan
- Mixing Bowls (various sizes)
- Electric mixer (stand or hand mixer)
- Whisk
- Measuring cups and spoons
- Rubber Spatula
- Parchment paper (optional, for lining the pan)
- Wire Rack
- Wooden Skewer or Toothpick (for testing doneness)
Ingredients
- 2 1/4 cups 281g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup 227g unsalted butter, softened
- 1 3/4 cups 350g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup 240ml buttermilk
- 6 ounces 170g high-quality white chocolate, melted and cooled slightly
- 1 cup approximately 50g freeze-dried strawberries, crushed
Instructions
- Preheat oven to 350F (175C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk and melted white chocolate.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the crushed freeze-dried strawberries.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with a white chocolate glaze.
- Tips & Substitutions: For a more intense strawberry flavor, increase the amount of freeze-dried strawberries to 1 1/2 cups. If buttermilk is unavailable, a mixture of 1 cup milk with 1 tablespoon of lemon juice or white vinegar, allowed to sit for 5 minutes, can be used as a substitute.
Notes
Variations
Numerous adjustments allow tailoring to different tastes and dietary needs.
- Ingredient Swaps: Almond flour may substitute all-purpose flour for a gluten-free version. Greek yogurt can replace buttermilk for a tangier flavor and increased protein. Dark chocolate may replace white chocolate for a richer, contrasting flavor profile.
- Regional Twists: Incorporating a hint of citrus zest (lemon or orange) adds a refreshing, Mediterranean influence. Using rosewater or cardamom evokes Middle Eastern flavors. Adding a sprinkle of matcha powder to the batter provides an earthy, Japanese-inspired note.
- Dietary Adjustments: A sugar substitute, such as erythritol or stevia, can reduce the sugar content. Vegan butter and egg replacements can create a dairy-free and egg-free rendition. Reducing the amount of white chocolate and increasing the freeze-dried strawberries will lower sweetness and boost fruit flavor, appealing to those seeking a less sweet option.
Serving Suggestions
This cake proves versatile for various occasions. It serves well as a celebratory dessert, a comforting afternoon treat, or a sophisticated offering at a brunch gathering. Consider serving it slightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream. A fresh strawberry garnish adds a visual and flavorful enhancement. Pairing it with a glass of sparkling wine or a cup of herbal tea complements the cake’s flavors.
Storage Tips
Proper storage ensures the cake retains its freshness and flavor. For optimal preservation, store the cake in an airtight container at room temperature. It remains palatable for up to three days. Refrigeration extends the shelf life to approximately five days, although it may slightly affect the cake’s texture. Freezing is also an option; wrap the cake tightly in plastic wrap and then foil before freezing for up to two months. Thaw completely at room temperature before serving.
Frequently Asked Questions
- Question 1: Can fresh strawberries be used instead of freeze-dried strawberries?
Answer: While fresh strawberries can be used, they tend to add excess moisture, potentially resulting in a soggy cake. If using fresh strawberries, reduce the amount of buttermilk and pat the strawberries dry before incorporating them into the batter. - Question 2: What is the best way to crush the freeze-dried strawberries?
Answer: The freeze-dried strawberries can be crushed by placing them in a resealable bag and gently crushing them with a rolling pin or by pulsing them in a food processor. The desired texture is small pieces rather than a fine powder. - Question 3: Can other types of freeze-dried fruit be used?
Answer: Yes, other freeze-dried fruits, such as raspberries, blueberries, or cranberries, can be substituted for the freeze-dried strawberries. The flavor profile will change accordingly. - Question 4: What is couverture white chocolate and where can it be found?
Answer: Couverture white chocolate is a high-quality chocolate that contains a higher percentage of cocoa butter (minimum 31%). This results in a smoother melt and a richer flavor. It can often be found in specialty baking stores or online.