This Strawberry White Chocolate Cream Cake is a show-stopping dessert that brings elegance, flavor, and freshness to your table. Featuring layers of soft sponge cake, luscious cream cheese filling, fresh strawberries, and a glossy red jelly topping, this cake is perfect for spring and summer celebrations—or anytime you want to treat yourself to something truly special. The balance of textures and flavors, from the light and airy base to the silky, white chocolate-enhanced cream, makes this cake irresistible for anyone who loves fruit-forward desserts.
Cooking Time
Prep Time: 45 minutes
Cook Time: 30 minutes
Chill Time: 4 hours
Total Time: 5 hours 15 minutes
Servings: 12
Ingredients
For the Sponge Cake:
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80g (1/3 cup) butter
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500ml (2 cups) milk
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6 eggs
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150g (3/4 cup) sugar
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A pinch of salt
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200g (1.3 cups) flour
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1 tsp baking powder
For the Strawberry Compote:
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300g strawberries, chopped
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50g (1/4 cup) sugar
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8g (1 tsp) vanilla sugar
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30ml (2 tbsp) water
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10g (1 tbsp) cornstarch
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30ml (2 tbsp) water (to dissolve cornstarch)
For the Cream Layer:
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600g (2.6 cups) cream cheese
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200g melted white chocolate
For the Topping:
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800g strawberries, halved
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2 sachets of red jelly (100g each)
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500ml (2 cups) boiling water
Step-by-Step Cooking Directions
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Prepare the Sponge Cake:
Preheat your oven to 180°C (356°F). In a large bowl, beat 6 eggs with 150g sugar and a pinch of salt until pale and fluffy. Gently fold in the sifted flour (200g) and baking powder (1 tsp). Melt 80g butter and heat 500ml milk, then slowly incorporate them into the batter while mixing. -
Bake the Sponge:
Line a 28x36cm baking sheet with parchment paper. Pour the batter in and level the surface. Bake for about 30 minutes until golden brown and springy to the touch. Let it cool completely. -
Make the Strawberry Compote:
In a saucepan, combine 300g chopped strawberries, 50g sugar, 8g vanilla sugar, and 30ml water. Simmer for a few minutes. In a small bowl, dissolve 10g cornstarch in 30ml water, then add to the strawberry mixture. Cook over medium heat, stirring constantly, until thickened (about 3 minutes). Cool completely. -
Prepare the Cream Layer:
In a large bowl, beat 600g cream cheese until smooth. Slowly fold in the melted 200g white chocolate. Mix until fully combined and creamy. -
Assemble the Cake:
Spread the cooled compote over the sponge cake. Next, add a layer of the cream cheese mixture, spreading it evenly. Place 800g halved fresh strawberries on top, cut side down, covering the surface. -
Add the Jelly Topping:
Dissolve 2 sachets of red jelly in 500ml boiling water. Let cool until slightly thickened but still pourable. Gently pour over the strawberries to coat them completely. -
Chill the Cake:
Refrigerate the cake for at least 4 hours or until the jelly is fully set. Slice and serve!
Nutritional Information (per slice – approximate)
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Calories: 370
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Carbohydrates: 35g
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Protein: 6g
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Fat: 23g
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Sugar: 25g
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Fiber: 2g
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Calcium: 8% DV
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Vitamin C: 50% DV
The Origins and Popularity of the Recipe
Strawberry cakes have long been a staple of European and American dessert culture, especially during the spring and summer seasons. This cake draws inspiration from traditional fruit tarts and cream-based European pastries. The combination of sponge cake, fruit, and cream reflects German and Austrian influences, while the red jelly topping adds a festive touch reminiscent of Scandinavian desserts. With the rise of visually appealing and Instagram-worthy sweets, this type of cake has grown in popularity across global baking communities.
Reasons Why You’ll Love the Recipe
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Visually stunning: The vibrant red strawberries and glossy jelly are incredibly eye-catching.
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Perfect texture: Soft cake, creamy filling, and juicy fruit create a harmonious bite.
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Crowd-pleaser: This cake is ideal for birthdays, holidays, or summer gatherings.
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Simple ingredients: All the components use accessible pantry staples.
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Make-ahead friendly: Perfect to prepare a day before your event.
Health Benefits
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Strawberries are rich in vitamin C and antioxidants, which support immune function and skin health.
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Cream cheese provides a source of calcium and protein.
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White chocolate offers some antioxidant benefits in moderation.
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Eggs are a good source of high-quality protein, choline, and vitamin B12.
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Homemade means control: You can adjust sugar and fat levels based on your dietary needs.
Serving Suggestions
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Serve chilled with a sprig of mint for garnish.
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Add a dusting of powdered sugar on the sides for a touch of elegance.
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Pair with a hot drink like tea or coffee, or serve with iced beverages during warmer months.
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Add whipped cream on the side for an extra decadent treat.
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Great as a birthday cake alternative!
Common Mistakes to Avoid
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Overbaking the sponge: Results in a dry and crumbly texture. Keep a close eye after 25 minutes.
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Hot jelly over fresh strawberries: Always cool your jelly slightly to avoid cooking the strawberries.
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Not chilling long enough: This prevents the layers from setting properly. Chill for a full 4 hours minimum.
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Incorporating hot chocolate into cream cheese: Make sure the white chocolate is melted but cooled slightly before mixing.
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Skipping parchment paper: Makes removing the cake much more difficult and may cause it to break.
Pairing Recommendations
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Drinks: Sparkling rosé, chamomile tea, or vanilla iced latte
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Sides: Light fruit salads or lemon sorbet
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Occasions: Bridal showers, garden parties, birthdays, or Mother’s Day
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Other desserts: Mini meringues, macarons, or custard cups
Cooking Tips
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Use room temperature eggs for a fluffier sponge.
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Let the melted white chocolate cool slightly before adding to cream cheese.
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For clean slices, use a sharp knife dipped in hot water and wiped dry.
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You can line the cake pan with acetate for cleaner jelly edges.
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Don’t skimp on chilling time—it ensures structural integrity when slicing.
Similar Recipes to Try
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Strawberry Shortcake with Whipped Cream
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No-Bake Strawberry Cheesecake
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White Chocolate Raspberry Layer Cake
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Strawberry Lemonade Poke Cake
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Vanilla Custard Tart with Berries
Variations to Try
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Berry Mix: Use a mix of blueberries, raspberries, and strawberries for a triple berry cake.
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Chocolate base: Replace the sponge cake with a chocolate genoise.
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Vegan version: Use plant-based cream cheese and dairy-free white chocolate.
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Nutty crunch: Add a layer of crushed almonds or hazelnuts between the cake and cream.
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Tropical version: Swap strawberries for mango or kiwi and use mango jelly.
Ingredient Spotlight: Strawberries
Strawberries are not only delicious but also packed with health benefits. They’re high in vitamin C—more than an orange in some cases—helping to strengthen the immune system and promote skin health. These vibrant berries are also full of polyphenols, antioxidants that may protect the heart and reduce inflammation. Low in calories and high in water content, strawberries are a guilt-free sweet snack. When used in desserts, they provide both flavor and nutrition, making them a fantastic fruit to highlight.
Conclusion Paragraph
This Strawberry White Chocolate Cream Cake is the perfect blend of freshness, indulgence, and elegance. Whether you’re making it for a summer birthday, a festive holiday, or just a cozy weekend at home, this cake will impress with its flavor and appearance. From the soft sponge base to the rich white chocolate cream, juicy strawberries, and jewel-like jelly finish, every bite is a burst of joy. Follow the detailed steps above, and you’ll have a bakery-quality cake made right in your own kitchen. It’s a dessert you’ll return to again and again.
10 Comprehensive Frequently Asked Questions
1. Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well before use to prevent excess moisture from affecting the cake’s texture.
2. How long will this cake last in the fridge?
The cake stays fresh for up to 3 days when stored in an airtight container in the refrigerator.
3. Can I use gelatin instead of store-bought jelly packets?
Absolutely. Prepare a clear gelatin mix and sweeten it to taste. Use red food coloring or strawberry juice for color.
4. What can I substitute for cream cheese?
You can use mascarpone for a richer taste or whipped ricotta for a lighter version.
5. Is the cake freezer-friendly?
It’s best enjoyed fresh, but you can freeze the sponge cake layer separately. Avoid freezing the jelly topping.
6. Can I reduce the sugar in the recipe?
Yes, reduce the sugar in the compote or cake batter slightly, but avoid altering the jelly packet’s sugar balance as it may affect setting.
7. Can I make this in a round pan instead?
Yes, use a 9×13-inch round pan or springform pan. Adjust layering and cutting accordingly.
8. What type of white chocolate should I use?
Use good-quality white chocolate bars instead of chips for smoother melting and richer flavor.
9. How do I ensure the jelly layer doesn’t seep through?
Make sure the cream layer is completely set and cold before adding the jelly layer. Pour it gently over the back of a spoon to control flow.
10. Can I prepare this cake the night before?
Yes! In fact, it’s recommended. The chilling time enhances the flavors and helps the layers set perfectly.