Ingredients
Cake Batter
- 4 large eggs
- 210 g sugar (1 cup)
- 1 large lemon, zest and juice (about 2–3 tbsp juice)
- 1 tbsp hot water
- 180 g flour (1½ cups)
- 2 tsp baking powder
- 1 tsp vanilla
White Chocolate Cream
- 400 g cream (1¾ cups)
- 200 g white chocolate (7 oz)
Topping
- 2 liters strawberries (about 8 cups)
Strawberry Cake with White Chocolate Cream
This light and airy lemon cake is layered with a silky white chocolate cream and topped with fresh, juicy strawberries for a bright, elegant finish. The combination of citrus, sweet cream, and ripe berries creates a perfectly balanced dessert that’s both refreshing and indulgent. Ideal for spring and summer gatherings, this cake is as beautiful as it is delicious.
White Chocolate Cream
Follow these steps
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Chop the chocolate.
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Heat the cream in a saucepan, careful not to boil. Once heated, remove saucepan from the heat. Add the chocolate and stir until melted.
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Place in the fridge for at least 3 hours or overnight.
Cake Batter
Follow these steps
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Preheat oven to 350 °F (175 °C).
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Assemble the Assistent with whisk bowl and balloon whisks.
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Add eggs and sugar, whip until the batter is very airy and light.
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Zest the lemon.
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Assemble your Assistent with Citrus Press. Juice the lemon.
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Assemble the Assistent with whisk bowl and balloon whisks.
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Add hot water and lemon juice to the batter while mixing.
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Combine flour, baking powder, vanilla powder and lemon zest. Add to the batter. Mix until smooth.
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Grease a baking pan, preferably a springform pan, and line with fine breadcrumbs or a dusting of flour. Add the batter.
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Bake for 30 minutes or when a toothpick comes out clean.
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Remove the cake from the oven and let cool completely. Once cooled, cut it into three equal cake bases.
Topping
Follow these steps
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Assemble the Assistent with whisk bowl and balloon whisks.
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Whisk the white chocolate cream for 4-5 minutes or until light and fluffy.
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Wash and cut the strawberries in slices.
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Place the first case base on a plate. Top with sliced strawberries, save some for the topping.
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Add next cake base and top with white chocolate cream.
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Top with the remaining cake base. Frost the entire cake with the remaining white chocolate cream.
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Top with more fresh strawberries.
