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Fresh Strawberry Cake With White Chocolate Chips Recipe

Indulge in the irresistible delight of this Fresh Strawberry Cake with White Chocolate Chips, a recipe adapted from Lauren Chattman's 'Cake Keeper Cakes'. Bursting with juicy strawberries and creamy white chocolate, this moist and fluffy cake is perfect for any occasion. Easy to follow instructions and precise measurements ensure baking success every time. Prepare to be amazed by its simple elegance and delightful flavor!

Prep Time 20 mins
Cook Time 80 mins
Calories 381.9 kcal
Protein 9g
Rating 5.0 (1 Reviews)
Fresh Strawberry Cake With White Chocolate Chips 31

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fresh Strawberry Cake With White Chocolate Chips

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How to Make Fresh Strawberry Cake With White Chocolate Chips

  1. Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
  2. In a large glass measuring cup, whisk together 2 large eggs, 1 large egg yolk, 1 cup sour cream, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract.
  3. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  4. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar using an electric mixer on medium-high speed until light and fluffy (about 3 minutes).
  5. With the mixer on low speed, gradually pour in the egg mixture, scraping down the sides of the bowl as needed.
  6. Reduce mixer speed to low and add the dry ingredients, one cup at a time, mixing until just combined. Scrape down the bowl after each addition.
  7. Mix on medium speed for 30 seconds after the last addition.
  8. In a medium bowl, gently toss 2 cups fresh strawberries (hulled and sliced) with 1/2 cup all-purpose flour.
  9. Fold the flour-coated strawberries and 1 cup white chocolate chips into the batter using a rubber spatula.
  10. Pour batter into the prepared pan and spread evenly.
  11. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the cake cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely.
  13. Once completely cool, cut into 9 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

141g

Fat

51g

Carbs

17g

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Sweets & Sides Desserts American Vegetarian Spring Recipes Summer Recipes Baking

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Time To Make Course Main Ingredient Preparation Desserts Fruit Oven Cakes Berries Strawberries Equipment 4 Hours Or Less