Estimated reading time: 8 minutes
Introduction
I’ve always believed that the kitchen is the heart of the home, and nothing brings a family together like baking something sweet and special. Recently, I whipped up a white strawberry cake that not only brightened up my kitchen but also put a huge smile on everyone’s face. There’s something magical about the light, airy texture of a white cake combined with the fresh, fruity burst of strawberries that have been gently macerated to bring out their natural sweetness.
I remember one sunny afternoon when the kids were running around, and I decided to treat the family to something both unique and comforting. The aroma of vanilla and fresh strawberries mingling in the air created a cozy atmosphere, perfect for sharing stories and laughter. If you’re looking for a dessert that’s both elegant and homey, this white strawberry cake might just become your new favorite.
Ingredients and Preparation
Before you start, gather all your ingredients. I like to set everything out on the counter so I can see each ingredient ready to work its magic. This cake calls for a blend of fresh strawberries, quality vanilla, and a few pantry staples that come together to create a tender, flavorful treat.
The Cake:
- Dry Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- Wet Ingredients:
- 1 cup unsalted butter (room temperature)
- 1 ¾ cups granulated sugar
- 4 large eggs (at room temperature)
- 1 tsp vanilla extract
- ½ cup whole milk (at room temperature)
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- ⅓ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for a thicker filling)
For the Whipped Cream Frosting:
- 2 cups heavy cream, chilled
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
Pro Tip: If you can’t find the freshest strawberries, a mix of frozen (thawed) and fresh works just fine. Also, for a slight twist, consider adding a teaspoon of strawberry liqueur to the filling!
Step-by-Step Instructions
- Preheat & Prep:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans. A light coating of nonstick spray can also do the trick.
- Mix the Dry Ingredients:
- In a bowl, sift together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the room-temperature butter and granulated sugar together until the mixture turns light and fluffy. This may take about 3-4 minutes using an electric mixer.
- Add the Eggs and Vanilla:
- Beat in the eggs one at a time, and then mix in the vanilla extract. Each egg should be fully incorporated before adding the next.
- Combine the Mixtures:
- Gradually add the dry ingredients into the butter mixture, alternating with the milk. Start and finish with the dry ingredients, and mix just until incorporated. Overmixing can result in a denser cake.
- Prepare the Strawberry Filling:
- In a small saucepan over medium heat, combine the sliced strawberries, ⅓ cup sugar, and lemon juice. Stir occasionally. If you prefer a thicker filling, sprinkle in the cornstarch and stir until it thickens slightly (about 3-4 minutes). Allow it to cool.
- Assemble the Cake Layers:
- Pour half of the cake batter into one of the prepared pans. Gently spread the cooled strawberry filling over the batter, then top with the remaining batter. Repeat the process with the second pan if you’re making a layered cake.
- Bake:
- Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
- Whip Up the Frosting:
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep refrigerated until you’re ready to frost.
- Frost and Decorate:
- Once the cakes have completely cooled, spread the whipped cream frosting between the layers and over the top.
Tips, Variations, and Substitutions
Every kitchen has its own little secrets, and I’d love to share some ideas to make this cake truly yours:
- Flavor Twists:
For an added burst of flavor, mix a teaspoon of almond extract into the batter. It pairs beautifully with the strawberries and brings a nutty warmth to the cake. - Alternative Frostings:
Although I adore the light, airy whipped cream, a tangy cream cheese frosting works wonderfully if you’re after a richer taste. Simply substitute half of the cream with softened cream cheese, and beat until smooth. - Adding Texture:
Try sprinkling toasted almond slices on the sides or top of the cake. They add a pleasant crunch that contrasts nicely with the soft cake and creamy frosting. - Substitutions:
- If whole milk isn’t available, you can use 2% milk or even a non-dairy alternative like almond milk.
- For a dairy-free version of the frosting, coconut cream is a fantastic substitute. Just chill a can of coconut milk and use the thick cream that separates at the top.
- Personal Touch:
I sometimes add a dash of cinnamon to the strawberry filling for a warm, cozy flavor—perfect for cooler evenings. Feel free to experiment and make the recipe your own!
Remember, baking is all about having fun and making something that tastes just right for you and your loved ones. And if you try this at home, I’d absolutely love to hear your version and any tweaks you made. Let me know how your cake turned out!
For those who adore strawberry treats, you might also be interested in my other recipes like Strawberry Crunch Cheesecake, Strawberry Cheesecake Tacos, or the ever-popular Strawberry Crunch Poke Cake.
Storing and Reheating Your Cake
Once you’ve made your white strawberry cake, you’ll want to know the best ways to keep it tasting fresh.
- Storage:
Cover the cake with plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 2 days if the weather is cool. However, because the cake contains whipped cream frosting and fresh fruit, I prefer to store it in the refrigerator if you plan to keep it longer than a day. - Refrigeration:
When refrigerated, let the cake sit at room temperature for about 15-20 minutes before serving. This small wait makes the cake more flavorful and easier to cut. - Freezing:
You can freeze the cake layers (without frosting) for up to a month. Wrap each layer tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy it, thaw overnight in the refrigerator and reassemble with fresh whipped cream. - Reheating Tips:
If you want a warm slice, gently heat it in the microwave for 10-15 seconds. Be careful not to overheat, or the delicate texture of the cake might be affected.
Nutritional Information
Below is an approximate nutritional breakdown per serving (assuming 12 servings per cake). Keep in mind these numbers can vary slightly based on ingredient brands and any substitutions you make.
| Nutrient | Per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Cholesterol | 95 mg |
| Sodium | 220 mg |
| Total Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugars | 24 g |
| Protein | 4 g |
For more detailed nutritional insights, check out resources like the FDA Food Basics page or visit Nutrition.org for expert advice.
FAQs About White Strawberry Cake
What is a white strawberry cake?
A white strawberry cake is a delicate dessert that combines the light, tender texture of a white cake with a fresh strawberry filling. It’s typically layered with a fluffy whipped cream frosting and often garnished with additional strawberries.
How do you make a white cake with strawberry filling?
The process involves baking a white cake batter in layers, preparing a strawberry filling by gently cooking fresh strawberries with sugar and a splash of lemon juice, and then layering the filling between the cakes. Finally, the cake is finished with a whipped cream or cream cheese frosting.
What frosting pairs well with a white strawberry cake?
I love using a light whipped cream frosting for this cake because it complements the fruity flavors without overpowering them. If you prefer a richer taste, a tangy cream cheese frosting is a great alternative.
Can I use fresh strawberries in a white cake?
Absolutely! Fresh strawberries are key for the best flavor and texture. They provide a burst of natural sweetness and tang that works wonderfully in both the filling and as a garnish.
Are there variations of white strawberry cake in different cultures?
Yes, many cultures have their own spin on strawberry desserts. For instance, the French have the famed fraisier cake, which layers pastry cream with strawberries. In some European countries, you might find a marzipan-covered version, while in other places, a strawberry shortcake variant is popular.
Final Thoughts
Baking this white strawberry cake has been a heartwarming experience in my kitchen. Every slice carries the joy of homemade goodness, and the delightful interplay between the light white cake and the fresh, vibrant strawberries makes it a true crowd-pleaser. Whether it’s a family gathering, a celebratory dessert, or just a spontaneous treat to brighten your day, this cake fits every occasion.
I encourage you to try this recipe and let your kitchen fill with the sweet aroma of strawberries and vanilla. There’s nothing quite like seeing your family gather around a lovingly baked dessert. And if you have any creative twists or substitutions, please share them in the comments—I’m always excited to hear how you make the recipe your own.
If you’re interested in exploring more strawberry-inspired creations, check out my recipes for Strawberry Crunch Cheesecake, Strawberry Cheesecake Tacos, and Strawberry Crunch Poke Cake.
Thank you for joining me on this delightful baking journey. I hope your white strawberry cake turns out as beautifully as mine did, filling your home with warmth, laughter, and delicious memories. Happy baking, y’all!