Strawberry Cake With White Chocolate Shavings

Picture this: it’s a sunny afternoon, you’ve got a sweet tooth that won’t quit, and scrolling through Instagram has left you with serious cake envy. Well, put down that phone and preheat that oven because I’m about to solve all your problems with this ridiculously good strawberry cake topped with white chocolate shavings. It’s the dessert equivalent of finding money in your pocket that you forgot about. Sweet surprise? Check. Happiness? Double check.

Why This Recipe is Awesome

Let’s get real for a second—this cake is basically foolproof. I once made it while simultaneously binging Netflix and texting my mom about why I still haven’t found “the one.” Still turned out perfect. The strawberry-white chocolate combo is like that friend pairing that shouldn’t work but somehow becomes the highlight of every party.

Plus, it looks fancy AF with minimal effort. Those white chocolate shavings on top? They’re literally just you dragging a vegetable peeler across a chocolate bar, but everyone will think you graduated from culinary school. #FakeItTillYouMakeIt

Ingredients You’ll Need

For the cake:

• 2 cups all-purpose flour (the regular stuff, nothing fancy)
• 1½ cups granulated sugar (because adulting means you can have as much sugar as you want)
• 1 tablespoon baking powder (the magic dust that makes everything rise)
• ½ teaspoon salt (just a pinch, like the amount of patience I have left)
• ½ cup unsalted butter, softened (not melted—there’s a difference, trust me)
• 3 eggs (from happy chickens, if possible)
• 1 cup milk (cow, almond, oat—whatever floats your boat)
• 2 teaspoons vanilla extract (the real stuff, not that imitation nonsense)
• 1½ cups fresh strawberries, chopped (frozen works too, no judgment here)

For the frosting:

• 8 oz cream cheese, softened (because cream cheese frosting makes everything better)
• ½ cup unsalted butter, softened (again, not melted!)
• 4 cups powdered sugar (yes, it’s a lot, just embrace it)
• 1 teaspoon vanilla extract (more of the good stuff)
• ¼ cup strawberry puree (just blended strawberries, not rocket science)
• 1 bar white chocolate for shavings (get the good kind, you deserve it)

Step-by-Step Instructions

1. Prep your battlefield. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Or use parchment paper if you’re fancy (or lazy about cleanup).
2. Mix the dry squad. In a large bowl, whisk together flour, sugar, baking powder, and salt. This part is boring but necessary, like doing your taxes.
3. Beat it up. Add softened butter to the dry ingredients and beat until it looks like coarse crumbs. Think of someone you’re annoyed with while mixing for best results.
4. Get eggy with it. In a separate bowl, whisk eggs, milk, and vanilla. Gradually add to the flour mixture while beating on medium speed. Beat for 2 minutes or until your arm gets tired.
5. Strawberry magic time. Fold in the chopped strawberries gently. Don’t pulverize them—we’re making cake, not smoothies.
6. Fill ’em up. Divide batter evenly between the two pans. Use a spatula to smooth the tops, or just shake the pans gently like you’re trying to dance but have no rhythm.
7. Bake away. Pop those babies in the oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. If it comes out with batter, keep baking—raw cake is only fun in cookie dough form.
8. Cool your jets. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely. Patience is a virtue or whatever.
9. Frosting party. Beat cream cheese and butter until smooth. Gradually add powdered sugar (to avoid the dreaded sugar cloud), then mix in vanilla and strawberry puree.
10. Layer it up. Place one cake layer on your serving plate, spread with frosting, top with the second layer, then frost the whole cake. Get creative or just slap it on—it’ll taste amazing either way.
11. Make it snow. Use a vegetable peeler to create white chocolate shavings and sprinkle them on top. The more haphazard, the more “artistic” it looks.

Common Mistakes to Avoid

Let’s talk about ways to not sabotage yourself:

• Using cold ingredients. Room temperature eggs and butter mix better. Science says so, and who are we to argue with science?
• Overmixing the batter. You’re making cake, not cement. Be gentle once the flour goes in unless you enjoy eating rubber.
• Opening the oven door too early. I know you’re excited, but your cake will sink faster than my motivation on Monday mornings.
• Frosting a warm cake. Unless you want a frosting puddle, be patient. No one has ever died waiting for cake to cool (that I know of).
• Using a dull knife to cut. A clean, sharp knife gives you Instagram-worthy slices. A butter knife gives you cake massacre.

Alternatives & Substitutions

Not all heroes have every ingredient on hand. Here’s how to improvise:

• No fresh strawberries? Frozen works fine—just thaw and drain excess liquid. Or try raspberries for a tart twist.
• Cream cheese alternatives: Mascarpone cheese works for a slightly fancier vibe. Greek yogurt works if you’re trying to be “healthy” (but like, you’re eating cake, so…).
• Gluten-free needs? Swap in a 1:1 gluten-free flour blend. The texture might be slightly different, but hey, cake is cake.
• No white chocolate? Dark chocolate shavings are equally delicious, just less visually striking against the pink frosting. Or skip it entirely—I won’t tell the cake police.
• Need it vegan? Replace eggs with flax eggs, butter with vegan butter, and milk with any plant milk. It’s 2023, anything is possible!

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! The cake layers can be made a day ahead and wrapped in plastic wrap. The frosting can hang out in the fridge overnight too. Just bring the frosting to room temp before attempting to spread it, unless you enjoy tearing your cake to shreds.

How do I store leftovers? (If there are any, which is doubtful)
In the fridge, covered, for up to 5 days. But let’s be real—it won’t last that long unless you’re hiding it from your family.

Can I freeze this masterpiece?
You sure can! Freeze unfrosted cake layers for up to 2 months. Thaw overnight in the fridge, then frost. Or freeze frosted slices for emergency dessert situations (we’ve all been there).

Why didn’t my cake rise properly?
Check your baking powder’s expiration date. If it’s older than your last relationship, that might be the problem. Also, overmixing can kill the fluff factor.

Can I turn these into cupcakes?
Sure thing! Fill cupcake liners about 2/3 full and bake for 18-22 minutes. Makes about 24 cupcakes, perfect for when you don’t want to share one big cake.

Is it necessary to use unsalted butter?
I mean, technically no, but using salted butter means you’re playing Russian roulette with the salt content. Live dangerously if you want!

Final Thoughts

There you have it—a strawberry cake that’s pretty enough for the ‘gram but easy enough for even the most kitchen-challenged among us. The combo of fresh strawberries and white chocolate is basically a love story in cake form.

So go ahead, whip this up for your next birthday, potluck, Tuesday night, or whenever you need to eat your feelings in style. You might not solve world peace with this cake, but you’ll definitely make everyone who tastes it happier—and isn’t that kind of the same thing?

Now put down your phone and get baking. That sweet tooth isn’t going to satisfy itself, and those strawberries aren’t getting any fresher!