Strawberry-White Chocolate Layer Cake Recipe

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An irresistible strawberry butter cream frosting is spread between layers of tender chocolate-strawberry flavored cake. For a stunning presentation, garnish the cake with sliced fresh strawberries.—Becky Duncan, Leming, Texas
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 12 servings


  • 4 eggs, separated
  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon strawberry extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup water
  • 4 ounces white baking chocolate, melted
  • 1 cup butter, softened
  • 3 cups confectioners' sugar
  • 2/3 cup seedless strawberry jam

Nutritional Facts

1 slice: 732 calories, 36g fat (22g saturated fat), 154mg cholesterol, 572mg sodium, 99g carbohydrate (75g sugars, trace fiber), 6g protein


  1. Let eggs stand at room temperature for 30 minutes. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts. In a small bowl, combine buttermilk and water.
  3. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition. Stir in chocolate. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into prepared pans.
  4. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; gently peel off waxed paper.
  5. For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in jam. Spread between layers and over top of cake. Store in the refrigerator. Yield: 12 servings.
Originally published as Strawberry-White Chocolate Layer Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p168

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