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Strawberry Drip Cake

A delightful homemade cake bursting with fresh strawberry flavor, perfect for special occasions and family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2.5 cups all purpose flour
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 0.5 cup strawberry purée
Frosting Ingredients
  • 1.5 cups unsalted butter, softened
  • 6 cups powdered sugar
  • 0.5 cup strawberry purée
  • 1 teaspoon vanilla extract
Drip Ingredients
  • 1 cup white chocolate chips
  • 0.5 cup heavy cream
Decorations
  • to taste none Fresh strawberries
  • to taste none Sprinkles

Method
 

Preparation
  1. Preheat your oven to 350F (175C). Prepare three 8 inch cake pans by greasing and flouring them.
  2. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
  3. In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. Gradually incorporate the dry ingredient mixture into the wet ingredients, alternating with the whole milk. Mix until just combined and gently fold in the strawberry purée.
  5. Evenly distribute the cake batter among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
Frosting
  1. Prepare the frosting by beating the softened butter until creamy. Gradually add the powdered sugar, strawberry purée, and vanilla extract, mixing until smooth and fluffy.
Assembly
  1. If necessary, level the tops of the cake layers. Stack the cakes, spreading a generous layer of strawberry frosting between each layer and around the sides of the cake.
  2. To make the white chocolate ganache, place the white chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30 second intervals, stirring until melted and smooth. Allow it to cool slightly.
  3. Pour the white chocolate ganache over the top of the cake, letting it drip down the sides.
  4. Adorn the cake with fresh strawberries and colorful sprinkles. Enjoy your strawberry drip cake.

Notes

Use room-temperature ingredients for even mixing and a tender crumb. Don't overmix once you add the flour — gentle folding keeps the cake light. Let the ganache cool until slightly thickened so it drips slowly. If your frosting is too soft, chill the cake briefly before piping or smoothing more buttercream. For a smoother berry flavor, strain the strawberry purée to remove seeds before folding into batter or frosting.