Today we’re sharing a new delicious scratch Strawberry Cake Recipe! This Strawberry Sour Cream Cake with White Chocolate Frosting (also known as White Chocolate Strawberry Cake) is DELICIOUS. It is super moist and if you love white chocolate, you will love this combination of flavors!
Even if you aren’t a fan of white chocolate, keep this delicious Strawberry Sour Cream cake in mind for all sorts of fillings and frostings! We just love it, and think that you will too.
How to Make Strawberry Sour Cream Cake
(For full recipe card scroll to the bottom of this post!)
This strawberry sour cream cake is made with the traditional creaming method of mixing (as opposed to the reverse creaming method), giving it a nice fluffy texture.
The boost of acidity from the sour cream in the recipe softens the gluten, making for a more tender cake. Everybody loves tender cake!
In a medium sized bowl, add flour, baking powder, baking soda and salt. Whisk to blend for 30 seconds. Set aside.
In another bowl combine the sour cream, strawberry puree, vanilla, strawberry extract, & oil- blend and set aside.In the bowl of your mixer blend the butter until smooth, Gradually add the sugar and mix on medium speed 3 to 5 minutes until fluffy and lightened in color.
Add the eggs 1 at a time mixing until the yellow of the yolk disappears.
Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 additions of wet ingredients.
Mix until combined and smooth, do not mix above medium speed or over mix. Divide the batter between nthree
Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. Let cool 5 to 10 minutes, then turn out.
Should I freeze My Cake Layers?
Freezing cake layers is an optional step but one that I try to make time for. After removing your cake layers from the oven, allow the cakes to cool (still in their pans) on a cooling rack for about five minutes before flipping them out.
While still warm, I place each cake layer on a foil-wrapped cake board (so that the boards can be reused). Then, I wrap the cake layer in plastic wrap & foil, and into the freezer they go.
The layers actually become more moist in the freezer thanks to the trapped moisture from the warm cake being placed in the freezer. I freeze my cake layers even if only for a few hours (but they can be frozen for up to three months and will still taste as fresh as the day they were baked)!
When it’s time to assemble the cake, just thaw on the countertop, still wrapped. After condensation forms on the foil and the thawing is well underway, you can go ahead and remove the layers from the foil and continue thawing. Many decorators prefer to assemble the cake while the layers are still partially frozen as they are easier to handle but that is up to you!
Fillings and Frostings for Strawberry Cakes
There are so many amazing pairing options for strawberry cakes. Today, we are using white chocolate frosting and a flavorful cooked strawberry filling for a fantastic White Chocolate Strawberry Cake, but the options are endless. Here are a few other favorites!
Whipped Strawberry Cream Cheese Frosting
Sweetened Whipped Cream Filling (coupled with sliced strawberries)
White Chocolate Buttercream Frosting- Yum!
Assembling our Strawberry Sour Cream Cake with White Chocolate Frosting!
Place the first cake layer on your pedestal or cake base. Spread with a layer of white chocolate frosting, and then spread on the cooked strawberry filling (YUM!). This strawberry filling adds so much strawberry flavor to every bite.
You can pipe a dam of your frosting before adding the strawberry filling if you’d like to make sure that the filling stays fully enclosed. My filling was pretty thick though and so I wasn’t worried– just keep it about 1/2 inch from the edge all the way around to be on the safe side.
Add the next strawberry cake layer and repeat.
Finally, add the third layer, fill in any gaps between layers with your frosting (I do this with a piping bag with the tip snipped away), and then frost the cake.
I like to frost my tier on a turntable when possible, so that I can easily spin it as I smooth the frosted sides with a bench scraper. Then, I like to chill the tier in the freezer for about 10-15 minutes until firm and then go over it once more with a hot bench scraper and spatula. This step is great for smoothing.
As a final touch, I added a few rows of shell border around the top of the cake using a piping tip 21, and then I filled inside of it with lots of chocolate curls! (Technically these are white chocolate candy coating curls, but you could use white chocolate also).
Rows of Shells Piped with a Tip 21
How to Make Chocolate Curls
I love mounding chocolate curls onto cakes for a little bit of fancy ;0)
I have a mini loaf pan that I like to use for creating curls (it is about 3×6 inches). First, I melted a few blocks of chocolate candy coating/bark coating (I used CandiQuik) in the microwave in small increments.
When the candy coating is almost completely melted, just let it sit for a couple of minutes and then stir to help any remaining pieces disappear.
Then, I poured my melted candy coating into a *foil lined* mini loaf pan and placed in the freezer for about 15 minutes or until firm. You can refrigerate also or even let it firm up at room temperature but it will take longer.
Do you have to use Strawberry Extract in this recipe?
We use strawberry extract to add a little boost of strawberry flavor in most of our strawberry cake recipes. Although this recipe does contain 1/2 cup of strawberry puree, the strawberry flavor of the cake layers alone is fairly mild.
We find that often the fruit flavor is baked out of our fruity cake recipes and extracts are a great fix for this. This is also the case with our lemon and cherry cake recipes.
However, if you do not wish to use strawberry extract, the strawberry filling in this recipe is wonderful and lends a really nice strawberry flavor.
That’s it! We hope that you love this White Chocolate Strawberry Cake as much as we have, and definitely keep this strawberry sour cream cake in mind for all sorts of fun filling and frosting combinations!
If you make this recipe, we’d love to know what you think! Leave a note and/or photo in the comments below. Enjoy! ;0)
Strawberry Sour Cream Cake with White Chocolate Frosting
Delicious Strawberry Sour Cream Cake with White Chocolate Frosting! This moist scratch strawberry layer cake is sure to please a crowd!
Ingredients
For the Strawberry Sour Cream Cake
- 1 1/2 sticks (170g) unsalted butter, softened
- 2 cups (400g) sugar
- 3 large eggs
- 3 cups (342g) cake flour - if you do not have cake flour see Notes below
- 2 teaspoons ( 8g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (3g) salt
- 1 cup (227g) sour cream
- 1/2 cup (129g) strawberry puree (Puree fresh or frozen strawberries)
- 1/4 cup (54g) vegetable oil ( I use canola oil)
- 2 teaspoons (8g) strawberry extract
- *Pink Coloring Gel- Optional. We just used a small amount.
For the Strawberry Filling
- 2 cups chopped strawberry (fresh or frozen — chop in rather small pieces)
- 1/4 cup (100g) sugar
- 2 Tablespoons (18g) cornstarch (cornflour in the UK)
- 1 Tablespoon (9g) water
White Chocolate Frosting
- 3 sticks (339g) unsalted butter, softened (do not soften in the microwave)
- 8 ounces (227g) white baking chocolate (I used 2 Ghirardelli Premium Baking Bars)
- 5 cups (575g) powdered sugar
- 1 teaspoon (4g) vanilla extract
- 4 tablespoons (42 g) milk or cream
- 1/2 teaspoon (3g) salt (optional to cut the sweetness)
Garnish
- Whole fresh strawberry or strawberries for top
- White chocolate candy coating for curls (You could also use a white chocolate bar)
- *I also piped three rows of shell border around the top with a piping tip 21.
Instructions
For the Strawberry Sour Cream Cake
Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. You can use two 9 inch pans, just lengthen the baking time a bit.
In a medium sized bowl, add flour, baking powder, baking soda and salt. Whisk to blend for 30 seconds. Set aside.
In another bowl combine the sour cream, strawberry puree, strawberry extract and oil, blend and set aside.
In the bowl of your mixer blend the butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until fluffy and lightened in color.
Add the eggs 1 at a time mixing until the yellow of the yolk disappears.
Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 additions of wet ingredients.) If adding a little pink coloring gel, you can do so at this time.
Mix until combined and smooth, do not mix above medium speed or over mix.
Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. Let cool 5 to 10 minutes, then turn out.
For the Strawberry Filling
Add all ingredients to a small saucepan. On medium/high heat allow mixture to come to a boil.
Stir as the sugar begins to melt and the strawberries soften. When the mixture begins to boil, lower the heat and stir constantly until the mixture begins to thicken.
You can press some of the strawberries against the side of the pan as they soften. Pour into a heat proof bowl to cool. It can be refrigerated in an air-tight bowl until ready to use. Use within 5 days. This makes enough filling for a 3 layer cake.
For the White Chocolate Buttercream
Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla and salt. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.
Assembling the Cake
Place the first cake layer on your pedestal or cake base.
Spread with white chocolate buttercream within about 1/4 inch to 1/2 inch from the edge of the cake. Then spread with about half of the strawberry puree filling on top of that (if you are frosting a three layer cake).
Add next cake layer and repeat.
Fill in any gaps between the layers frosting, then frost the cake with white chocolate frosting. Garnish with white chocolate curls & strawberries.
Notes
Substitution for cake flour: Using all purpose flour (plain in the UK) for each cup of flour in a recipe, remove 2 Tablespoons of flour replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.
This recipe makes 7 cups batter. Works well for cupcakes, for standard size cupcakes bake at 350 degrees for 18 to 20 minutes.
Looks delicious! Can’t wait to make this for Mother’s Day.
I am going to try this cake! It looks yummy and so pretty…Thank you for sharing this recipe for us…
I love to bake and I can’t wait to try this one ?
I would love to have some of your recipes
Scratch strawberry cakes are the best. I had a heck of a time finding one awhile back that didn’t use jello (yuck) and developed a really similar recipe 10 years ago! :) Mine is also a sour cream cake and I also use a strawberry puree and optional food coloring. Great minds must think alike!
https://www.cakecentral.com/recipe/15348/summers-scratch-strawberry-cake
Hi JoAnn, Visit Melissa’s site at mycakeschool.com. Her recipes are free and printable.
Hi Summer, Yes, we also love strawberry cakes, especially this time of year.
I absolutely had fun creating your cake. I love the flavor and texture. Here are my pictures
Hi Kimberly, Your cake looks delicious! I’m so happy you used our recipe and enjoyed the cake. Thanks so much for your nice comments and for the pictures.
Ultimate cakes! I used to try all your new desserts’ these days and all my family members love them. Now, this weekend I’ll try this recipe and I hope it will be a hit again.
Hi there! I made your strawberry cake and the flavor was delicious. Unfortunately the cake was very dense and almost had more of a bread like texture. I followed the recipe exactly and substituted the cake flour for regular with cornstarch. Do you have any suggestions for next time?
Looking forward to making this cake.Thanks for sharing.Looking forward to trying more of your creations.
I was excited about making this cake but even more so about tasting it! Sadly, it turned out very dense. The strawberry mixture for the middle seemed only to enhance the curb appeal for the cake because the cake flavor overpowered it (and very little flavoring was added). In the future, I’ll attempt this again but use just my standard cake recipe instead of one with cake flour.
But the frosting??… the white chocolate frosting is fantastic!! and will definitely be used on other cakes.
My cake was very dense – way too dense for a layer cake. Will try again but I feel the recipe needs adjusted. Icing was very yummy.
Hi April and Deanna, I am sorry your cakes were dense, they should not have been. Following are some reasons that can cause a cake to be dense.
1. Not measuring correctly — having a kitchen scale is the best way to go. If you do not
have a scale, spoon the flour into a measuring cup for dry ingredients, slightly overfill
and level off with the back of a knife. If you use your measuring cup to dip into the flour
container you will be packing flour into the cup, resulting in more flour than you need.
2. Preheat the oven at least 20 to 30 minutes before putting the cake in the oven. The batter
needs that burst of heat to begin the rising process.
3. Don’t mix the cake batter above medium speed or for too long. Keep in mind that hand-
held mixer will take a bit longer in incorporate ingredients than a stand mixer.
4. Check the expiration date on the baking powder and baking soda. They cannot be out of date.
I hope you will try the recipe again, sometime.
I already have American Buttercream (made with high ratio shortening) in the freezer. I plan on re-mixing it for a couple of minutes before using it, but I was wondering if I could add the white chocolate while mixing the buttercream and what is the taste difference?
Also, I always use the cake flavor of yogurt instead of sour cream; will that affect this recipe?
Hi Susan, Adding the cooled white chocolate to your existing buttercream will be adding additional liquid so I don’t know how much you could add before it could become too soft. You could use yogurt as a substitute for the sour cream. Greek yogurt would be my first choice, but you could use standard yogurt.
This looks delicious! My son would love it for his 5th birthday cake next week but will the structure stand up to being covered with white chocolate ganache and fondant or is it too moist?
Hi Mel Sen, You should have no problem using ganache and fondant.
can self rising flour be used and omit baking powder and backing soda, then use the procedure to add cornstarch to flour?
Hi Linda, I don’t have first hand experience in trying this. I have read in the link below that since self rising flour includes only baking powder, if your recipe has both baking powder and baking soda ( as this one does) you will need to add the baking soda.
https://www.kingarthurflour.com/blog/2015/09/09/substitute-self-rising-flour-purpose-flour
Saw your mention of freezing cake layers, my mom used to make custom wedding cakes (pound cake recipe) and she always baked them a week ahead of time and froze them. Then she would assemble them a day or so before the wedding and decorate them. They were so moist!
Hi Rhonda, Yes, it does make a difference. Thanks for posting.
I’m making a 2 tier cake(9 inch cakes and 6 inch cakes) this weekend. I was wondering if the cakes would be sturdy enough without using dowel rods or if I need to use them? I will be using ABC icing and fondant as well.
Hi Ashton, Yes, you will need to use dowel rods for your 2 tiered cake.