White Chocolate Strawberry Cake

This simple White Chocolate Strawberry Cake is made with fresh strawberries without artificial flavors or coloring! It's a perfect cake to make year-round for your family and friends. Serve it for breakfast, brunch, or dessert. It's also a great treat for Valentine's Day!

White Chocolate Strawberry Cake

This easy, crowd-pleasing cake is made completely from scratch using fresh strawberries, white chocolate chips, and pantry staples. It makes a perfect after-dinner dessert that will become an instant family favorite! You can also serve it for breakfast, brunch, or party food for a game day.

This recipe is especially appealing because it is so simple and not overloaded with unnecessary calories. There is no frosting, no cake layers. They are not needed. Lots of white chocolate + strawberries provide all the flavor you need. I used only 2 oz of butter + ¾ cup of Greek yogurt (kefir works great, too!).  This light and refreshing cake will satisfy your sweet tooth without being overloaded with too many extra calories.

Why you'll love it

• This is a year-round recipe. Most grocery stores carry strawberries year-round so you can make this cake any time. Of course, it's especially delicious during strawberry season in the Summer.
• Valentine's Day treat. Surprise your significant other by making this white chocolate strawberry cake on February 14. It's a budget-friendly option, and your date will appreciate the time and effort you put into making this cake. In reality, this recipe requires very little time and effort.
• Stunning presentation. The simple cake looks gorgeous and is perfect for special occasions and entertaining guests. It's an easy, quick dessert that will make a perfect treat after any weeknight dinner.

Main ingredients

• Flour. Use regular all-purpose flour or cake flour. You can easily make this recipe gluten-free: this cake has been tested with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. You can also use King Arthur gluten-free measure-for-measure flour.
• Baking powder. Make sure it's fresh so that the cake rises.
• Salted Butter. I used salted butter and did not add any extra salt. Use softened butter at room temperature. You don't need to use much - only 2 oz (or half a stick of butter).
• Greek yogurt adds a tang and moist texture to the cake. I love baking with Greek yogurt and avoid using as much butter as possible by replacing some of it with Greek yogurt - which is what I did in this recipe. I have also made this cake with plain kefir - it works amazing in this recipe!
• Sugar. Use regular granulated white sugar.
• The egg makes the cake moist and light.
• Pure Vanilla.  Use the highest quality vanilla extract.
• Fresh strawberries are the stars of the show here! This cake is stuffed with them (16 oz of berries)!
• White chocolate chips. I used 12 oz.

What baking dish can you use?

• A 9x3 inch round springform baking pan is what I used in this recipe. It allows you to release the cake seamlessly without any effort while still keeping its pretty shape! I like to line the bottom of the springform pan with parchment paper, which ensures an even cleaner release.
• 9x13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes or a bit longer until the toothpick comes out clean.
• Use a 12-cup muffin pan. To turn this white chocolate strawberry cake into muffins or cupcakes, fill the muffin pan ⅔ of the way and bake for about 20 or 30 minutes until a toothpick comes out clean.
• 10-inch or 12-inch round high-sided cast-iron skillet. You can bake this cake in a cast-iron skillet, which creates crispy, golden-brown edges with a soft and moist center. The skillet heats evenly, resulting in a beautiful and consistent texture.

Baking tips and recipe notes

• Use butter at room temperature. It should be soft and melted.
• Do not overmix the cake batter. Be sure to combine the ingredients thoroughly without overmixing. Overmixing will result in a dense texture.
• Grease the pan. Make sure to grease the baking dish with butter so the cake doesn't get stuck. In this recipe, I used a 9x3 inch springform baking dish and lined the bottom of the pan with a round of parchment paper.
• The electric mixer is optional. This cake is so easy to make that you don't need an electric mixer. Yes, it makes things easy, but you can whip up all the wet ingredients by hand, using a large fork or a whisk.

How to make it gluten-free

I tested this white chocolate strawberry cake with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, and it turned out beautifully! Just follow the recipe as is without making any changes. If you use gluten-free flour, you don't have to sift or aerate it - measure it using cups. A moist cake like this will only benefit from packing some extra flour!

Storage Tips

• Keep the cake at room temperature for the first 48 hours. Cool it completely, then loosely cover it with parchment paper or aluminum foil, leaving spaces for air - this will allow this moist cake to stay nice and crunchy! You can store it at room temperature this way for up to 48 hours.
• Fridge. Beyond the first 48 hours, store it in the fridge for up to 4 days in an airtight container or tightly wrapped in a plastic wrap or freezer bag. After that, the strawberries on top of the cake start getting too soggy, so it's best to consume it in 4 days or less.
• Can you freeze it? Once the cake is completely cool, freeze it within 2 days of baking. Wrap it tightly in an airtight plastic wrap and transfer it to a freezer bag or a sturdier freezer container.  Freeze it for up to 2 months.
• How to reheat it. You can enjoy this strawberry cake straight from the fridge. You can also warm a slice of cake in the microwave for 15 seconds.

Other cake recipes you might like

• Peach and Blueberry Greek Yogurt Cake
• Fresh Cherry Cake
• Peach Coffee Cake with Vanilla Glaze
• Peach Cream Cheese Cake with Streusel Topping
• Apple, Blueberry, Peach Coffee Cake

4 from 6 votes

White Chocolate Strawberry Cake

This simple White Chocolate Strawberry Cake is made with fresh strawberries without artificial flavors or coloring! It's a perfect cake to make year-round for your family and friends. Serve it for breakfast, brunch, or dessert. It's also a great treat for Valentine's Day!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories per serving 424 kcal

Author: Julia

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup white sugar
• 2 oz salted butter melted
• 1 egg
• ¾ cup plain Greek yogurt or plain Kefir
• 1 teaspoon pure vanilla extract
• 12 oz white chocolate chips
• 16 oz fresh strawberries hulled and halved

US Customary - Metric

Instructions 

• Preheat oven to 375°F. If your oven has a convection setting, use a convection bake setting. Line the bottom of the 9x3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.
• In a medium bowl, mix flour and baking powder.
• In a large bowl, combine 1 cup white sugar, melted butter, and egg, and beat on medium-high speed (using an electric mixer) for about 2 minutes until light and fluffy.
• Reduce speed to medium, then mix in Greek yogurt and vanilla just until combined.
• With the mixer on low speed, add the flour mixture gradually, just until combined. Do not over-mix.
• Fold half of the chocolate chips into the cake batter.
• Pour the cake batter into the parchment paper-lined springform pan. Spread halved strawberries (cut sides down) densely over the top of the cake. Sprinkle half of the remaining white chocolate chips over the cake (saving the remaining chocolate chips for later).
• Place the pan with the cake batter on the middle rack (this is especially important for non-convection ovens). Bake for about 40 or 50 minutes or until the tester (or toothpick) inserted in the center of the cake (away from the strawberries) comes out clean.
• Note: In the last 15 minutes of baking, carefully remove the cake from the oven and sprinkle the remaining white chocolate chips on top, pressing them lightly into the top of the cake (the top of the cake will already be baked and a bit crusty) - it will make for a nice presentation. Return to the oven for about 15 more minutes, until the toothpick inserted in the center of the cake comes out clean.
• Remove the cake from the oven. Let it cool in a springform pan on a wire rack. After the cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand (or a large wide spatula) under the cake, between the parchment paper and the bottom of the pan, and transfer the cake with the parchment paper attached to its bottom onto a cake plate.
• When serving, dust with powdered sugar, if desired.

Notes

Baking tips

• If you have a convection setting in your oven, use that for baking this cake.
• If you don't have a convection setting, bake the cake on the middle rack or on a rack right above the middle one.
• Ensure the oven is fully preheated to 375 F before placing the cake in the oven.

What if the cake is still not completely cooked in the center after 50 minutes of baking?

• If after 50 minutes of baking, the center seems not completely done (but it should not be wet), and if it's almost set but still wobbly (but not wet), turn off the oven, and let the cake sit in the oven (with the oven turned off) to continue baking in the residual heat, without burning the edges and the bottom of the cake.
• If after 50 minutes of baking, the center is more on the wet side, reduce the temperature to 325 F and continue baking for 10 or 20 more minutes, checking frequently. Cover the top of the cake with foil to prevent it from browning.
• Note: Strawberry cakes tend to be very moist because of fresh strawberries, so baking them properly and evenly can be tricky sometimes. I hope my tips help prevent these issues.

What baking pans can you use?

• I used a 9x3-inch round springform baking pan in this recipe. I like to line the bottom of the springform pan with parchment paper, which ensures an even cleaner release.
• 9x13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes or until the toothpick comes out clean.
• Use a 12-cup muffin pan. To turn this cake into muffins or cupcakes, fill the muffin pan ⅔ of the way and bake for about 20 or 30 minutes until a toothpick comes out clean when inserted in the middle of the muffin.
• 10-inch or 12-inch round high-sided cast-iron skillet. You can bake this cake in a cast-iron skillet, which creates crispy, golden-brown edges with a soft and moist center.

Other notes

• Make it gluten-free. This cake has been tested with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. You can also use King Arthur gluten-free measure-for-measure flour.
• Greek yogurt can be replaced with plain Kefir, regular yogurt, or sour cream. I highly recommend using plain Kefir or Greek yogurt - they are light and provide a nice tang.
• Don't have vanilla extract? You can use an almond extract instead.

Nutrition

Nutrition Information

White Chocolate Strawberry Cake

Amount per Serving

Calories

424

% Daily Value*

Fat

 

16

g

25

%

Saturated Fat

 

10

g

63

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

36

mg

12

%

Sodium

 

165

mg

7

%

Potassium

 

223

mg

6

%

Carbohydrates

 

63

g

21

%

Fiber

 

2

g

8

%

Sugar

 

43

g

48

%

Protein

 

7

g

14

%

Vitamin A

 

182

IU

4

%

Vitamin C

 

27

mg

33

%

Calcium

 

146

mg

15

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Keyword white chocolate strawberry cake

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