Spring Cake Floral Drip Strawberry (Printable)

Moist vanilla sponge, strawberry buttercream, white chocolate drip, and edible flowers make a stunning dessert.

# What You Need:

→ Vanilla Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, at room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, at room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, at room temperature

→ Strawberry Frosting

09 - 1 cup unsalted butter, at room temperature
10 - 3 cups powdered sugar, sifted
11 - 1/2 cup fresh strawberries, pureed
12 - 1 teaspoon vanilla extract
13 - Pinch of salt

→ White Chocolate Drip

14 - 1/2 cup white chocolate chips or finely chopped white chocolate
15 - 1/4 cup heavy cream

→ Decoration

16 - Assorted edible flowers, such as pansies, violets, or marigolds
17 - Fresh strawberries, halved (optional)

# How-To:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a bowl, whisk together the flour, baking powder, and salt until well combined.
03 - In a separate large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until thoroughly incorporated.
05 - Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with flour. Mix just until blended; do not overmix.
06 - Divide the batter evenly among prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then invert onto wire racks and cool completely.
08 - In a clean bowl, beat butter until creamy. Gradually add powdered sugar, then blend in strawberry puree, vanilla, and salt. Beat until smooth and fluffy. If needed, refrigerate briefly to firm.
09 - In a heatproof bowl, combine white chocolate and heavy cream. Microwave in 20-second intervals, stirring between each, until completely melted and smooth. Cool to room temperature.
10 - Place one cake layer on a serving plate. Evenly spread strawberry frosting over the surface. Repeat layering with remaining cakes, then frost the entire cake. Chill assembled cake for 20 minutes.
11 - Pour cooled white chocolate drip around the top edge, allowing it to cascade down the sides. Lightly smooth the top as needed.
12 - Adorn the cake with assorted edible flowers and halved strawberries as desired. Serve at room temperature.

# Expert Hacks:

01 -
  • The white chocolate drip makes even a simple gathering feel like a special event.
  • The strawberry buttercream is light, bright, and not overly sweet—everyone asks for seconds.
02 -
  • Once I tried to rush the white chocolate drip while the cake was still too warm—instant frosting meltdown, so definitely wait before decorating.
  • I discovered simmering the strawberry purée first makes for bolder flavor and a firmer frosting that holds up beautifully.
03 -
  • Level your cake layers with a serrated knife for a professional finish—it's worth the tiny extra effort.
  • Chill your assembled cake before adding the drip, or you'll end up with chocolate soup instead of pretty stripes.
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