Here’s a White Chocolate Strawberry Cake recipe along with detailed FAQs to guide you through every step:

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🎂 White Chocolate Strawberry Cake

🌸 Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (softened)
• ½ cup vegetable oil
• 1 ¾ cups granulated sugar
• 4 large eggs (room temp)
• 2 tsp vanilla extract
• 1 cup buttermilk (room temp)
• ½ cup finely chopped fresh strawberries
• 4 oz white chocolate (melted and cooled slightly)

For the Strawberry Filling:

• 1 cup fresh strawberries (diced)
• 2 tbsp sugar
• 1 tsp lemon juice

For the White Chocolate Buttercream:

• 1 cup unsalted butter (softened)
• 4 oz white chocolate (melted & cooled)
• 3 ½ cups powdered sugar
• 2–3 tbsp heavy cream
• 1 tsp vanilla extract

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🍓 Instructions

1. Make the Strawberry Filling:

1. In a small pan, cook strawberries, sugar, and lemon juice over medium heat.
2. Stir until strawberries break down and thicken (about 7–10 minutes).
3. Cool completely before using.

2. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour 2 round 8-inch pans.
2. In a bowl, whisk flour, baking powder, and salt.
3. In another bowl, cream butter, oil, and sugar until fluffy.
4. Add eggs one at a time, then vanilla.
5. Mix in melted white chocolate.
6. Alternate adding flour mixture and buttermilk. Fold in chopped strawberries.
7. Divide batter evenly into pans. Bake 25–30 mins until toothpick comes out clean.
8. Cool cakes fully before assembling.

3. Make the Frosting:

1. Beat butter until creamy.
2. Mix in melted white chocolate.
3. Gradually add powdered sugar.
4. Add cream & vanilla until smooth and fluffy.

4. Assemble the Cake:

1. Place one cake layer, spread strawberry filling on top.
2. Add a layer of frosting.
3. Place second cake layer.
4. Frost entire cake with white chocolate buttercream.
5. Decorate with fresh strawberries & white chocolate shavings.

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❓ Recipe FAQs

1. Can I use frozen strawberries?

Yes, but thaw and drain excess liquid before using in the filling or cake batter.

2. How do I stop strawberries from sinking in the cake?

Lightly toss chopped strawberries in flour before folding into batter.

3. Can I make this cake ahead of time?

Yes! Bake cake layers 1–2 days ahead and wrap tightly. Frost day of serving.

4. How to store leftovers?

Keep in an airtight container in the fridge up to 4 days. Bring to room temp before serving.

5. Can I freeze this cake?

Yes. Freeze unfrosted layers up to 2 months. Thaw overnight in fridge before assembling.

6. What if I don’t have buttermilk?

Make your own: add 1 tbsp lemon juice or vinegar to 1 cup milk, let sit 5 mins.

7. Can I make cupcakes with this recipe?

Yes! Bake 18–22 mins at 350°F. Fill centers with strawberry filling before frosting.

8. How to make frosting less sweet?

Use less powdered sugar and add a pinch of salt to balance sweetness.

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Would you like me to also give you a no-bake version (with white chocolate mousse and strawberries) for when you don’t want to turn on the oven?