WHITE CHOCOLATE STRAWBERRY CAKE
Cake baking is my specialty and this is one of my favorites. The moist, flavorful strawberry cake and the rich, creamy cream cheese and white chocolate frosting combine to create a decadent dessert.
Provided by Damen
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease two 9-inch round cake pans and line with waxed paper.
- Mix flour and baking powder in a bowl.
- Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
- Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
- Divide batter between prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
- Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
- Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
- Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 85.8 g, Cholesterol 89.4 mg, Fat 18.5 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 11.1 g, Sodium 231.8 mg, Sugar 65.5 g
WHITE CHOCOLATE STRAWBERRY CAKE
This is actually my daughter's recipe and this is a cake that she created all on her own. She made it while I was visiting and it is Superb!
Provided by Shirl J 831
Categories Dessert
Time 50m
Yield 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Prepare strawberry mousse in medium bowl according to directions on package.
- Cool in fridge about 2 hours.
- Prepare cake mix according to directions on box.
- Bake in 2- 8" pans.
- Cool cakes completely.
- Prepare white chocolate jello pudding in small bowl as directed , let stand 5 minutes.
- In large bowl stir together white chocolate jello pudding, strawberry mousse and cool whip.
- Slice strawberries up in half then in half again.
- Once cake is cooled, place a thin layer of mixture around the first cake then lay strawberries on top then place second cake on top and cover with remaining mixture on top and around the cake.
- Place another layer of strawberries on top of cake.
- Keep in fridge.
- You will have mixture left over.
Nutrition Facts : Calories 289.8, Fat 14, SaturatedFat 3.3, Cholesterol 53.7, Sodium 303.2, Carbohydrate 38, Fiber 1.2, Sugar 21.9, Protein 3.8
FRESH STRAWBERRY CAKE WITH WHITE CHOCOLATE CHIPS
Make and share this Fresh Strawberry Cake With White Chocolate Chips recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease an 8-inch square baking pan and dust it with flour, knocking out an extra.
- Combine the eggs, egg yolk, sour cream, lemon zest, and vanilla in a large glass measuring cup and lightly beat.
- Combine 1 ¼ cups flour, the baking powder, baking soda, and salt in a medium mixing bowl.
- Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
- With the mixer on med-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
- Turn the mixer on low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition.
- After the last addition, mix for 30 seconds on medium speed.
- Combine the strawberries and remaining ¼ cup of flour in a medium bowl and toss to coat.
- Fold the flour-covered berries along with the chocolate chips into the batter with a rubber spatula.
- Scrape the batter into the prepared pan and smooth the top with a spatula.
- Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 45-50 minutes.
- Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
- Cut into 9 squares and serve.
- Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
LISA'S WHITE CHOCOLATE STRAWBERRY MOUSSE CAKE
I first made this recipe for my mother in law's birthday - and now almost every time a birthday rolls around in my family, I get a request for this cake. It is quite a bit of work, but when you taste it, it's worth it! I recommend making the mousse the night before, so it has enough time to set.
Provided by Lisa in Canada
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- For the Cake: Preheat oven to 350°F.
- Grease and flour 2 round 8" pans.
- Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl on low speed, scraping the bowl occasionally, for about 30 seconds.
- Then, beat on high speed for about 2 minutes.
- Add egg whites; beat on high speed 2 minutes longer.
- Fold in white chocolate.
- Pour into pans.
- Bake until wooden pick inserted in the center comes out clean- 30 to 35 minutes.
- Allow cakes to cool completely, and then carefully slice each in half, lengthwise.
- For the Mousse (I recommend making the night before): Melt the chocolate in the top of a double boiler. Set aside.
- Puree fresh strawberries.
- Place the berries in a small saucepan, add the preserves, and cook over medium heat (stirring constantly) until thickened, or just before boiling.
- Remove from heat, and allow to cool slightly.
- Fold into melted chocolate.
- Allow the strawberry chocolate mixture to cool until tepid.
- Then gently fold in whipped cream, followed by gently folding in egg whites.
- Cover and refrigerate 8 hours.
- For the Icing: In a medium saucepan, combine melted chocolate and flour.
- Blend in milk, and cook over medium heat, stirring constantly, until thick (about the consistency of melted chocolate alone).
- Cool completely.
- In a large mixing bowl, cream together sugar, butter and vanilla.
- Beat until light and fluffy.
- Gradually add completely cooled chocolate mixture.
- Beat until well blended, but DO NOT over beat, or it will become runny.
- To Assemble Cake: Spread set mousse between layers of cake (there will be three layers of mousse).
- Make sure not to have any mousse leaking out of the sides, or it will make icing the cake difficult.
- After the mousse is between the layers, put the cake in the freezer.
- In the meantime, melt the 3 ounces of chocolate.
- Arrange the thinly sliced strawberries on a pan that has been covered with saran wrap.
- Drizzle the chocolate in thin ribbons, in all directions over the strawberries, until they are nicely covered (but not completely).
- Take the cake out of the freezer, and place the pan of strawberries in the freezer.
- Ice the cake generously with the white chocolate icing using a spatula, so it forms soft peaks all over the cake.
- Once the cake is completely iced, take the strawberries out of the freezer.
- Arrange them around the perimeter of the top of the cake, points inward, and around the bottom of the cake, points upward.
- Use five strawberries to form a "flower" in the middle of the cake, if desired.
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