Strawberry White Chocolate Cake: #52WeeksofSweets, Week 4

This vanilla flavored cake batter is the perfect backdrop for fresh spring strawberries and sweet white chocolate chips.  Make a double batch of this Strawberry White Chocolate Cake recipe and freeze one for a rainy day!

One of my favorite food memories was from the summer I stayed in Germany when I was 17.  I was living in a small village with a family of four with rolling hills, vineyards, and a strawberry garden for a backyard.  Every day my house mother would make a fresh strawberry cake for our afternoon “tea.”

Had I known that I’d spend the next twenty years trying to recreate that recipe, I’d have taken meticulous notes at the time.

I haven’t ever quite duplicated that cake, perhaps it’s not just the recipe I need to recreate – but the experience of being seventeen and tasting freedom for the first time that makes the memory of that cake so sweet.

There’s nothing quite like strawberries grown in a backyard, but I’ve found the next best thing in early spring from my local co-op.  These ‘winter’ berries are super sweet, and I always tend to over-order them when given the chance.  Hence, my recipe here for Strawberry White Chocolate Cake.  It uses up a whole pound of fresh strawberries.  My house mother’s cake recipe never included white chocolate, I think it gives the recipe a wonderful sweetness.

Strawberry White Chocolate Cake

Preheat the oven to 350 degrees Fahrenheit and coat a 9″ springform pan with cooking spray.  You’ll also want to sift the flour, baking powder and salt together into a medium bowl.  (This makes sure you don’t get a clump of salt or baking soda in a bite of your sweet cake!)

In the bowl of a mixer with a paddle attachment, cream the butter and sugar until fluffy on medium high, about three minutes.  Reduce the speed to medium low and add the egg, milk and vanilla.

Reduce the speed again to low and add in the flour mixture.  Mix until just combined, then stir in the white chocolate chips (3/4 cup).  Pour into the springform pan, then arrange the sliced berries and additional white chocolate chips on top.

Bake for one hour until golden and a pick inserted in the center comes out clean.  Allow to cool slightly before removing the ring of the pan.

Top with powdered sugar, if desired and serve!  If freezing, allow the cake to cool completely before wrapping it in plastic wrap.

Strawberry White Chocolate Cake

Yield: 8 slices

This vanilla flavored cake batter is the perfect backdrop for fresh spring strawberries and sweet white chocolate chips.  Make a double batch of this Strawberry White Chocolate Cake recipe and freeze one for a rainy day!

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Ingredients

• 6 tablespoons butter, softened
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 pound strawberries, hulled and halved
• 3/4 cup white chocolate chip, plus more for sprinkling on top

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and coat a 9" springform pan with cooking spray.  You'll also want to sift the flour, baking powder and salt together into a medium bowl.  (This makes sure you don't get a clump of salt or baking soda in a bite of your sweet cake!)
2. In the bowl of a mixer with a paddle attachment, cream the butter and sugar until fluffy on medium high, about three minutes.  Reduce the speed to medium low and add the egg, milk and vanilla.
3. Reduce the speed again to low and add in the flour mixture.  Mix until just combined, then stir in the white chocolate chips (3/4 cup).  Pour into the springform pan, then arrange the sliced berries and additional white chocolate chips on top.
4. Bake for one hour until golden and a pick inserted in the center comes out clean.  Allow to cool slightly before removing the ring of the pan.  
5. Top with powdered sugar, if desired and serve!  If freezing, allow the cake to cool completely before wrapping it in plastic wrap.

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