Spring Floral Drip Strawberry Cake (Print version)

Mulitple layers of vanilla sponge, strawberry buttercream, and floral decoration for elegant celebrations.

# What you'll need:

→ Vanilla Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature

→ Strawberry Frosting

09 - 1 cup unsalted butter, room temperature
10 - 3 cups powdered sugar, sifted
11 - 1/2 cup fresh strawberries, pureed
12 - 1 teaspoon vanilla extract
13 - Pinch of salt

→ White Chocolate Drip

14 - 1/2 cup white chocolate chips or chopped white chocolate
15 - 1/4 cup heavy cream

→ Decoration

16 - Assorted edible flowers (such as pansies, violets, marigolds)
17 - Fresh strawberries, halved (optional)

# Directions:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a bowl, whisk together all-purpose flour, baking powder, and salt until evenly distributed.
03 - In a large mixing bowl, beat unsalted butter with granulated sugar using an electric mixer until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in pure vanilla extract.
05 - Alternately add flour mixture and whole milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
07 - Cool cakes in pans for 10 minutes, then remove from pans and place on wire racks to cool completely.
08 - Beat unsalted butter in a mixing bowl until creamy. Gradually add sifted powdered sugar. Incorporate strawberry puree, vanilla extract, and salt. Beat until smooth and fluffy. If frosting is too soft, chill briefly.
09 - Combine white chocolate and heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring after each, until smooth. Let cool to room temperature.
10 - Place one cake layer on a serving plate. Spread strawberry frosting evenly. Repeat with remaining layers and cover entire cake with frosting. Chill cake for 20 minutes.
11 - Pour cooled white chocolate drip around the top edge of the cake, allowing it to drip down the sides. Smooth top lightly if desired.
12 - Adorn cake with assorted edible flowers and halved fresh strawberries as desired.

# Expert Tips:

01 -
  • The strawberry frosting tastes like spring in every bite and is fresher than anything you'll find at a bakery.
  • The finished cake always draws a crowd, and the edible flowers make it look like you spent hours decorating.
02 -
  • If you try to apply the drip while the cake is warm, it'll slide off and puddle at the bottom.
  • Letting the frosting chill for a few minutes keeps it from melting under the flowers, which I learned after a wilted pansy disaster.
03 -
  • If using frozen strawberries for the frosting, thaw and drain them well to avoid watery buttercream.
  • Using a piping bag for the drip can help control flow, but a spoon works perfectly if you prefer a relaxed look.
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