STRAWBERRY DRIP CAKE

STRAWBERRY DRIP CAKE

Prep Time: 45 minutes | Baking Time: 25-30 minutes | Total Time: Approximately 2 hours | Servings: 12 slices

INGREDIENTS:

FOR THE CAKE:

- 2 1/2 cups all-purpose flour

- 2 1/2 teaspoons baking powder

- 1/2 teaspoon salt

- 1 cup unsalted butter, softened

- 2 cups granulated sugar

- 4 large eggs

- 1 cup whole milk

- 1 tablespoon vanilla extract

- 1/2 cup strawberry puree

 

 

FOR THE FROSTING:

- 1 1/2 cups unsalted butter, softened

- 6 cups powdered sugar

- 1/2 cup strawberry puree

- 1 teaspoon vanilla extract

 

FOR THE DRIP:

- 1 cup white chocolate chips

- 1/2 cup heavy cream

For decoration:

- Fresh strawberries

- Sprinkles

 

 

 

INSTRUCTIONS:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

2. In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients, 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. Let the cakes cool completely.

6. For the frosting: Beat butter until creamy. Gradually add 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 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.

11. Enjoy your  STRAWBERRY DRIP CAKE.

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