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strawberry vanilla drip cake 489024708

Strawberry Vanilla Drip Cake with Fresh Berries

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Stunning Strawberry Vanilla Drip Cake! Layers of soft vanilla sponge, fresh strawberries & cream with a glossy drip. An aesthetic, sweet berry dessert for any celebration.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 1
Course: Dessert
Cuisine: American
Calories: 465
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour (310 g)
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter (230 g), softened
  • 2 cups granulated sugar (400 g)
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup whole milk (240 ml), room temperature
  • 2 cups fresh strawberries chopped
  • 1/4 cup sugar (50 g)
  • 1 tbsp lemon juice
  • 2 cups heavy cream (480 ml), cold
  • 1/2 cup powdered sugar (60 g)
  • 1 tsp vanilla extract
  • 1/2 cup strawberry puree (120 ml)
  • 1/2 cup white chocolate chips (100 g)
  • 1 tbsp heavy cream
  • whole fresh strawberries
  • crumbled shortcake biscuits or golden crumbs

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans. Mix flour, baking powder, and salt. In a separate bowl, beat butter and sugar until creamy. Add eggs one by one, then add vanilla. Alternate adding flour and milk until just combined. Bake for 25–30 minutes. Cool completely.
  2. Cook strawberries, sugar, and lemon juice over medium heat for 10 minutes until thickened. Let cool completely.
  3. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Chill until needed.
  4. Layer the cake with whipped cream and strawberry filling. Repeat for all layers. Frost the entire outside with whipped cream. Chill for 30 minutes.
  5. Warm strawberry puree. Add white chocolate and cream, then mix until smooth. Cool slightly, then drip over the cake edges. Decorate with fresh strawberries and cake crumbs.

Nutrition

Calories: 465kcalCarbohydrates: 48gProtein: 6gFat: 28gSaturated Fat: 17gCholesterol: 110mgSodium: 160mgFiber: 1gSugar: 34g

Notes

Ingredient Swap: I've found that if fresh strawberries aren't at their peak, frozen ones work beautifully for the cooked filling.
Just thaw them first and drain any excess liquid before cooking them down