White Chocolate Strawberry Cream Cake is a delicious light sponge made with white chocolate and orange zest, it’s filled and topped with whipped cream, orange or lemon curd and lots of strawberries.
An Ideal Summer Celebration Cake
White Chocolate Strawberry Cream Cake makes an ideal summer celebration cake. I made it recently for my mother-in-law’s birthday and I’ve also made it for my own birthday.
It’s a slightly different recipe because the sponge contains melted white chocolate and melted butter. However, it’s not too difficult to make and it certainly looks impressive.
What kind of white chocolate should I use?
Use the best quality white chocolate you can afford. I use Green and Blacks because I like the little flecks of real vanilla in the bars, but other brands are also available.
What other fruit could I use?
Obviously this is a Strawberry Cream Cake but you can use other fruit as I know some people are allergic to strawberries. The following fruits would all be a good alternative.
How to make White Chocolate Strawberry Cream Cake
All quantities and full instructions can be found in the recipe card at the bottom of the page
Melt and Stir
- Break up the chocolate and put it in a heatproof bowl over hot water and melt gently.
- Add the butter and stir until melted.
Whisk and Combine
- Whisk the eggs until frothy.
- Add the sugar and orange zest and whisk until thick and mousse like.
- Add the melted white chocolate and butter mixture to the eggs mixture and stir until just combined.
Sift and fold in the flour
- Sift the flour and gently fold into the mixture with a metal spoon.#
- Divide the mixture between two tins and bake for 15 – 20 minutes
Prepare the strawberries
- Remove the sponges from their tins and leave to cool on a wire rack
- Wipe the strawberries with kitchen paper and hull.
- Save a third for decoration and thinly slice the rest into a bowl.
- Add the orange zest, juice and sugar and leave to allow the flavours to develop.
Assemble the White Chocolate Strawberry Cream Cake
- Whip the cream until thick, stir in the orange or lemon curd
- Place one sponge, top-down on a serving plate
- Spoon over the sliced strawberries and the juice
- Spread half the whipped cream on top of the strawberries
- Top with the other sponge cake
- Add the remaining cream and spread over the cake
Make white chocolate curls
Use a potato peeler to make white chocolate curls from the remaining chocolate.
How can I decorate my White Chocolate Strawberry Cream Cake?
It’s entirely up to you, above you will see two different ways of decorating the cake. The decoration was dictated by the size of the strawberries.
I cut the large strawberries in half leaving the green stalks intact. I put them in a circle around the edge of the cake and sprinkled the white chocolate curls into the space in the middle.
For the second cake the strawberries were small ‘value’ berries, therefore I sprinkled the chocolate curls over the cake them arranged the small berries in the centre of the cake.
Can I make the cake the day before serving?
Yes, but do not decorate until ready to serve. Keep the cake chilled, in an airtight container for up to 12 hours. Remove from the fridge 30 minutes before serving and top the strawberries with grated chocolate.
My cakes seem dark, have I overbaked them?
Because the cakes contain white chocolate they will caramelise more than an ordinary sponge. However, do check your cakes because every oven is different and your cakes make take slightly more or less time to bake than mine.
More Strawberry Desserts from Farmersgirl Kitchen
A classic Strawberry Shortcake is always popular and very easy to make and assemble.
Sensational Strawberry Pavlova is one of my favourite strawberry desserts.
Make these Strawberry Tarts with ready-made puff pastry. A really quick and easy way to make a showstopper dessert.
More Strawberry Desserts
- Eton Mess – Lost in Food
- White Chocolate and Strawberry Mousse – Fab Food 4 All
- Vanilla Cupcakes with Strawberries & Whipped Cream – Curly’s Cooking
White Chocolate Strawberry Cream Cake
- 2 x 20.5cm sandwich tins, greased and the base lined with baking paper
For the sponge
- 180 g good-quality white chocolate broken up
- 200 g unsalted butter diced and softened
- 3 large free-range eggs at room temperature
- 150 g caster sugar
- Finely grated zest of ½ unwaxed orange
- 200 g self-raising fl our
For the filling and topping
- 400 g ripe strawberries
- Finely grated zest and juice of ½ unwaxed orange
- 1 tablespoon caster sugar or to taste
- 200 ml double or whipping cream well chilled
- 4 tbsp orange or lemon curd
- 50 g good-quality white chocolate to decorate
- Preheat the oven to 180°C
- Put 150g chocolate into a heatproof bowl. Set over a pan of steaming hot but not boiling water (don’t let the base of the bowl touch the hot water) and melt very gently, stirring frequently.
- Remove the bowl from the heat and stir until smooth. Add the butter and stir until it has melted.
- Put the eggs into a mixing bowl and whisk with an electric mixer until frothy. Add the sugar and orange zest and whisk on high speed for about 4 minutes until the mixture is very thick and mousse-like, and the whisk leaves a ribbon-like trail when lifted from the bowl.
- Give the chocolate and butter mixture a stir, then add to the egg mixture and stir briefly – it should be just combined.
- Sift the flour into the bowl and gently fold in using a large metal spoon.
- Divide the mixture between the prepared tins and spread evenly. Bake for 15-20 minutes or until the sponges are light golden brown and springy to the touch.
- Run a round-bladed knife around the inside of the tins to loosen the sponges, then turn out onto a wire rack and leave to cool.
- Wipe the strawberries with kitchen paper and hull. Save one-third for decoration; thinly slice the rest into a bowl.
- Add the orange zest and juice and the sugar and mix gently. Leave for 10 to 30 minutes to allow the flavours to develop.
- Whip the cream until thick, then gently stir in the orange curd.
- Set one sponge, top side down on a serving plate. Spoon the sliced strawberries and juice onto the sponge to cover evenly.
- Spread half the whipped cream on top of the strawberries. Set the second sponge, top up, on the cream.
- Carefully spread the rest of the cream over the top of the cake and pile the reserved strawberries into halves and pile onto the top of the cake.
- If you are serving straight away, sprinkle the to of the cake with grated white chocolate.