Introduction
Celebrate the sweet and vibrant flavors of spring with this delightful Strawberry Drip Cake. It’s perfect for any occasion and will surely impress your guests with its beautiful presentation and irresistible taste.
Detailed Ingredients
For the cake:
315g all-purpose flour
10g baking powder
3g salt
226g unsalted butter, softened
400g granulated sugar
4 large eggs
240ml whole milk
15ml vanilla extract
120ml strawberry puree
For the frosting:
340g unsalted butter, softened
720g powdered sugar
120ml strawberry puree
5ml vanilla extract
For the drip:
180g white chocolate chips
120ml heavy cream
For decoration:
Fresh strawberries
Sprinkles
Prep Time
45 minutes
Cook Time, Total Time, Yield
Cook Time: 25-30 minutes
Total Time: Approximately 2 hours
Yield: 12 slices
Directions
1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch (20cm) round cake pans.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Fold in the strawberry puree.
5. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
6. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, strawberry puree, and vanilla extract. Beat until smooth and fluffy.
7. Level the cakes if needed, then stack and frost them with the strawberry frosting.
8. For the drip, in a microwave-safe bowl, heat the white chocolate chips and heavy cream in 30-second intervals, stirring until smooth. Let it cool slightly.
9. Pour the white chocolate ganache over the top of the cake, allowing it to drip down the sides.
10. Decorate with fresh strawberries and sprinkles.
Detailed Directions and Instructions
Step 1: Prepare the Oven and Pans
Begin by preheating your oven to 350°F (175°C). Take three 8-inch (20cm) round cake pans and grease them thoroughly with butter before dusting with flour to ensure the cakes release easily after baking.
Step 2: Mix Dry Ingredients
In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Use a whisk to thoroughly blend these dry ingredients, and set the mixture aside for later use.
Step 3: Cream Butter and Sugar
In another large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light in color and fluffy in texture. This process typically takes about 3-5 minutes. One by one, add the large eggs, mixing well after each addition. Finally, stir in the vanilla extract.
Step 4: Combine Mixtures
Gradually incorporate the dry ingredient mixture into the wet mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing until just combined. Gently fold in the strawberry puree to add a beautiful pink hue and delicious flavor.
Step 5: Bake the Cakes
Evenly distribute the cake batter among the three prepared pans. Place them in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center of a cake; it should come out clean. Once done, allow the cakes to cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely.
Step 6: Make the Frosting
While the cakes are cooling, prepare the frosting. Beat the softened unsalted butter in a mixing bowl until creamy. Gradually add the powdered sugar, strawberry puree, and vanilla extract. Continue beating until the mixture becomes smooth and fluffy, ideally for about 3-5 minutes.
Step 7: Assemble the Cake
Once the cakes are completely cool, level the tops if needed. Start stacking the cakes on a serving platter, applying a layer of strawberry frosting between each layer. Cover the entire cake with the remaining frosting, smoothing it evenly over the sides.
Step 8: Prepare the Drip
For the drip, place the white chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring frequently until smooth and fully melted. Allow the ganache to cool slightly, thickening to a perfect pouring consistency.
Step 9: Drip the Cake
Carefully pour the white chocolate ganache over the top of the frosted cake, letting it drip down the sides for an elegant effect.
Step 10: Decorate
Finally, adorn the top of the cake with fresh strawberries and colorful sprinkles, enhancing the visual appeal and adding a delightful crunch.
Notes
Ingredient Temperature
Ensure that the unsalted butter for both the cake and frosting is softened to room temperature for the best blending and texture.
Alternative Frosting Options
Feel free to use cream cheese frosting for a tangy contrast to the sweet cake and ganache.
Storage Suggestions
Store any leftovers covered in an airtight container in the refrigerator for up to three days. Let the cake sit at room temperature for about 30 minutes before serving to soften the frosting.
Serving Tips
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a luxurious dessert experience.
Chocolate Drip Variation
You can replace white chocolate with dark chocolate for a more complex flavor. Adjust the cream ratio for the desired consistency.
Cutting the Cake
Use a sharp, serrated knife for cutting, ensuring each slice features layers of cake, frosting, and decorations for visual appeal.
Cook techniques
Creaming Butter and Sugar
This technique involves beating softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air into the batter, which helps to create a light and airy cake.
Alternating Wet and Dry Ingredients
When combining your flour mixture with the wet ingredients, alternate adding them to the bowl. Start with a portion of the dry ingredients, then add a portion of the liquids, and repeat this process. This helps to prevent overmixing, which can result in a dense cake.
Folding in Puree
To incorporate strawberry puree into the batter, gently fold it in using a spatula. This technique maintains the light texture of the batter while ensuring an even distribution of flavor.
Leveling the Cakes
After baking, if the tops of the cakes are domed, use a serrated knife to level them. This provides a stable base for stacking and decorating your cake.
Making White Chocolate Ganache
To create a smooth and glossy chocolate drip, heat white chocolate chips and heavy cream together. Stir in intervals until melted and smooth. Allow it to cool slightly before using it on the cake.
Decorating with Fresh Strawberries
Arrange fresh strawberries on top of the cake for a beautiful presentation. Ensure they are washed and dried properly before decorating to maintain their freshness.
FAQ
Can I use frozen strawberries for the puree?
Yes, frozen strawberries can be used. Thaw them completely, then blend to make a puree, allowing you to enjoy strawberry flavor year-round.
How can I make the cake gluten-free?
You can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure it contains xanthan gum for proper texture.
What can I use instead of white chocolate for the drip?
You can use dark or milk chocolate, but the flavor and color of the drip will change. Adjust the cream quantity if necessary to achieve the right consistency.
How long will the cake stay fresh?
The cake can stay fresh for about 3 days at room temperature if stored in an airtight container. It can last up to a week in the refrigerator.
Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time. Allow them to cool completely, then wrap them tightly in plastic wrap and store them in the refrigerator or freezer until ready to frost and serve.
Conclusion
This Strawberry Drip Cake is a delightful centerpiece for any gathering, showcasing the fresh and fruity essence of strawberries. With its moist layers, creamy frosting, and charming drip, it’s sure to be a hit among family and friends. Elevate your celebrations with this beautiful cake that embodies the spirit of spring.
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Strawberry Drip Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch (20cm) round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Fold in the strawberry puree.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, strawberry puree, and vanilla extract. Beat until smooth and fluffy.
- Level the cakes if needed, then stack and frost them with the strawberry frosting.
- In a microwave-safe bowl, heat the white chocolate chips and heavy cream in 30-second intervals, stirring until smooth. Let it cool slightly.
- Pour the white chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Decorate with fresh strawberries and sprinkles.
