Spring Cake Floral Drip Strawberry (Printable)

Vanilla sponge cake layered with strawberry frosting, crowned with white chocolate drip and spring flowers.

# What You'll 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 chopped white chocolate
15 - 1/4 cup heavy cream

→ Decoration

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

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk flour, baking powder, and salt together in a bowl.
03 - In a large bowl, beat butter and sugar at medium speed until pale and fluffy, about 3 to 4 minutes. Incorporate eggs one at a time, mixing after each addition. Mix in vanilla extract.
04 - Add flour mixture and milk to creamed mixture in alternating parts, beginning and finishing with flour. Mix until just combined.
05 - Divide batter equally among prepared pans. Level the tops with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted at center comes out clean.
06 - Let cakes rest in pans for 10 minutes, then turn out onto wire racks to cool fully.
07 - In a bowl, beat butter until creamy. Gradually add powdered sugar, then blend in strawberry puree, vanilla, and salt. Whip until light and fluffy. If mixture becomes too soft, chill briefly.
08 - Place white chocolate and heavy cream in a heatproof bowl. Microwave in 20-second bursts, stirring after each, until smooth and glossy. Let cool to room temperature.
09 - Set one cake layer on a serving plate. Evenly spread strawberry frosting. Stack with remaining layers, frosting each, and cover the entire cake. Chill assembled cake for 20 minutes.
10 - Gently pour cooled chocolate drip around the top edge, allowing it to cascade down sides. Lightly smooth the top.
11 - Finish with edible flowers and additional fresh strawberry halves as desired.

# Expert Suggestions:

01 -
  • Moist, flavorful vanilla sponge cake layers that melt in your mouth.
  • Fresh strawberry buttercream elevates the flavor with natural sweetness.
  • Elegant white chocolate drip adds a professional finish.
  • Decorated with edible flowers for a stunning springtime presentation.
  • Suitable for vegetarians and yields 12 generous servings.
02 -
  • Use room temperature ingredients for optimal batter texture.
  • Chill the cake before adding the white chocolate drip to ensure it sets beautifully.
  • If frosting feels too soft, brief chilling helps achieve the perfect spreadable consistency.
  • Microwave the chocolate and cream slowly and stir well to avoid overheating or seizing.
  • Always check labels on white chocolate for soy allergens if needed.
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