Name: Elia's Strawberry Cake with White Chocolate Buttercream
Prep time: 3 h
Cook time: 50 min
Yield: 1
Cuisine: Greek Cuisine
Ingredients: 250 grams butter; 180 grams Icing sugar; 1/2 tsp vanilla essence; 400 grams heavy cream; 250 grams white chocolate; 600 grams Strawberries, divided; 1/4 cup sugar; 2 tbsp lemon juice; 2 tbsp water; 1 sachet powdered gelatin (12 grams); 1/2 cup water; 1 Basic Sponge Cake

Jump to Recipe

This Strawberry Cake topped with white chocolate buttercream and mousse-like cream filling melts in your mouth with luscious, velvety creaminess.

White Chocolate strawberry cake image — This White Chocolate strawberry cake was made in 2022 based on the same recipe.

On the 11th March Elia, my daughter turned 25. When I asked her what kind of cake she wanted she told me anything with white chocolate in it. So, I came up with this Strawberry and White Chocolate Buttercream Cake and Strawberry Cream filling.

Strawberries, are not in season yet, but with greenhouses they have appeared in the market since last month. I wouldn’t otherwise buy to eat them until late April or May but we love them when they are made into a coulis and have used them in many of the cakes I made in the past.

How I made Elia’s Strawberry Cake:

The sponge is the usual Basic Sponge Cake which I made the day before and cut it into three slices with a serrated knife.

The buttercream is something I did for the first time. I made a buttercream with butter at room temperature and icing sugar, I melted white chocolate which I let it cool before using and whisked some heavy cream to make whipped cream.

The heavy cream was added to the buttercream and when the white chocolate cooled, I gradually incorporated it in the buttercream, which was flavoured with vanilla.

Whilst the white chocolate was cooling, I washed 12 strawberries, which I dried with kitchen paper, cut them in half and put them on a tray with parchment paper, cut side facing down. I then drizzled some of the melted chocolate on top, as decoration. I refrigerated them for the chocolate to set before using.

I prepared the Strawberry Coulis in which I did not add any alcohol but instead I substituted it with water. I soaked some powdered gelatine which I added to the coulis, while still hot. Before using the coulis, I let it cool until it started gelling.

To assemble the cake, I used the ring of the spring-form baking tin in which I baked the cake, which I placed in a platter to hold the cake and prevent the filling from coming out of the sides.

I cut the sponge in three pieces which I wet with some of the strawberry sauce and began layering the first layer, starting from the top layer and ended with the bottom layer being on top, so that I could get a smooth surface on top.

When the coulis started gelling, I removed half of the white chocolate buttercream in another bowl to use for decorating the top layer and the sides of the cake. In the other half I added the strawberry coulis which I whisked until incorporated in the buttercream.

This was equally divided between the two layers. I let the cream set and then removed the ring and the parchment paper and decorated the cake with the leftover buttercream.

I finally decorated the cake with the strawberries.

I must say that this turned out to be an amazing cake. The white chocolate buttercream tasted fantastic and the the mousse-like texture of the filling melts in your mouth with luscious, velvety creaminess.

I recently bought my first Canon DSLR camera, nothing fancy but the cheapest in the Greek market. Nonetheless, it’s a dream coming true since it’s something I wanted from the first day I started blogging, almost ten years ago.

To be frank my blogging mojo reached a point where I was dreading at the thought of having to write another post. I was thinking to stop blogging when I reached the ten years anniversary in August.

However, photography is something I have always loved but now with this new camera, photography will definitely give me a new interest to continue blogging.

I am already taking an online course to learn my DSLR camera and simultaneously learning how to use GIMP, a free photo manipulation program, as I can’t afford either Photoshop or Lighthouse.

I have only completed 10% of both courses, so I hope that you will forgive my first attempts to use my new camera on manual mode. Some of the pictures are really off focus but I wanted you to see them any way!

I took hundreds of photos the first day I made the cake but I haven’t found a decent one. The next day, when we cut the cake again I took a lot of photos which were useless. I was thinking that it was a pity I would not post the recipe because of the bad photography, so I continued watching a few videos about aperture, shutter speed and ISO.

Yesterday, I had some free time, so I took all the time I needed to take tons of photos by experimenting. I think I have taken a couple decent ones.

Of course, this doesn’t mean that you will not be seeing recipes taken by my old camera as I have many older recipes which still patiently await to be posted 🙂

Elia's white chocolate buttercream cake with strawberries

Update: 30th March, 2017

Yesterday it was my birthday and Elia made me this wonderful cake:

Here is how she made it:

Rose Cordial Cake
Sponge cake with cocoa powder

Buttercream: Same as above but with rose cordial. Add a couple teaspoons until you get the desired colour.

Filling: Cream cheese and whipped cream
Topping: Chocolate Ganache

Elia's Strawberry Cake with White Chocolate Buttercream

Yield: 1 cake - 26 cm spring form pan / 12 pieces

Prep Time: 3 hours

Cook Time: 50 minutes

A delectable Strawberry and White Chocolate Buttercream Cake!

Ingredients

1 Basic Sponge Cake

Strawberry Coulis:

600 grams Strawberries, divided
1/4 cup sugar
2 tbsp lemon juice
2 tbsp water
1 sachet powdered gelatin (12 grams)
1/2 cup water

White Chocolate Buttercream:

250 grams butter
180 grams Icing sugar
1/2 tsp vanilla essence
400 grams heavy cream
250 grams white chocolate

Instructions

Prepare the Sponge Cake and cut it into three slices.
Wet it with strawberry syrup.
Prepare the Strawberry Coulis, using 330 grams strawberries.
Soak the gelatine with water for five minutes and add it to the coulis. Set aside to cool.
Whisk the Heavy Cream until peaks form. Refrigerate until ready to use.
In a double boiler, melt the chocolate and set aside to cool.
Use 12 large strawberries (about 270 grams) which cut in the middle and decorate with about 2 tbsp melted white chocolate. Refrigerate
Beat the butter with icing sugar until light and fluffy. Add the whipped cream and the melted chocolate and whisk until incorporated.
Divide the mixture in two equal parts In half of it add the strawberry coulis and whisk until incorporate.

Assembling the cake:

Place the ring of the baking tin in a platter. Add the first slice of sponge and half of the strawberry filling. Add the middle layer and add the remaining strawberry filling.
Cover with the third layer and remove the parchment paper.
Remove the ring and decorate with the remaining buttercream and the strawberries.

Notes

Please read the description given in the post for more instructions regarding the preparation of all steps.

Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 683Total Fat 44gSaturated Fat 27gTrans Fat 1gUnsaturated Fat 14gCholesterol 147mgSodium 458mgCarbohydrates 69gFiber 1gSugar 57gProtein 6g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."