White Chocolate Strawberry Cake
Prep time
Bake time
Total time
Reserve 6 of the best looking strawberries for the garnish
In addition to the white chocolate in the recipes listed below you will need about 4 ounces more to dip the strawberries and shave on top of the finished cake
Serves: serves 10ppl
  • For the Cake:
  • Cake Flour 3 cups (360g) *see notes in the text of the blog post section
  • Granulated Sugar 1½ cup (300g)
  • Baking Powder 3 teaspoons (15g)
  • EnerGy Egg Replacer 3 teaspoons (10g) *see notes in text above
  • Salt ¼ teaspoon
  • Vegan Butter 9 Tablespoons (126g)
  • Plant Milk 1 cup (237ml) * I use soy milk
  • Vanilla Extract 2 teaspoons (10ml)
  • Vegan White Chocolate 6ounces (approx 1 cup chopped) (168g)
  • 1 Recipe Buttercream of your Choice *I am using the Best Vegan Buttercream American Style Recipe
  • Grand Marnier *optional 2Tbs
  • Vegan White Chocolate 3 ounces
  • Freeze dried strawberry powder ½ cup
  • For the Strawberry Filling:
  • 2 Lbs fresh strawberries
  • Sugar *optional to your taste
  • Grand Marnier *optional 2 Tbs
  • For the White Chocolate Drip:
  • Vegan White Chocolate 2 ounces
  • Coconut Oil 2 teaspoons
  1. For the cake recipe:
  2. Melt the white chocolate and set aside
  3. Combine the flour, sugar, baking powder, egg replacer & salt in the mixer bowl of your electric mixer and mix on low to combine.
  4. Add the softened vegan butter and mix for about 1 minute until it resembles coarse meal and is evenly incorporated
  5. Add the vanilla extract and then slowly pour in the plant milk while mixing on low to medium speed until it is all incorporated then increase the speed to medium-high for 1 minute to develop the batter
  6. Add the melted white chocolate and mix to combine
  7. Divide the batter into greased and parchment lined cake pans (I am using 7" cake pans but you can use 8" if that's all you have)
  8. Bake in a preheated 350°F oven for 15 minutes then turn the oven down to 300°F for another 10-15 minutes or until springy to the touch when you gently press the centers.
  9. Cool the cakes while you prepare the fresh strawberry compote
  10. Reserve about 1 cup of chopped fresh strawberries and then cook the remaining strawberries stirring often over medium heat until boiling, the berries will break down and release their juices but if they seem too dry add a few tablespoons of water to avoid scorching, the sugar will also help to break them down if you are using sugar.
  11. Remove from the heat and then add the reserved chopped fresh strawberries and grand marnier liquor if using.
  12. Cool to cold before filling the cake
  13. Prepare the Buttercream of your choice as per the instructions on that recipe and add 2Tbs of Grand Marnier and 3 ounces of melted cooled white chocolate and the freeze dried strawberry powder
  14. Prepare the white drip ganache by melting the white chocolate and the coconut oil over a double boiler or in the microwave until melted and smooth, reserve until needed, you may have to rewarm to drip consistency
  15. Assemble the cake as shown in the video tutorial
  16. The white chocolate drip is made by combining the white chocolate and soy milk together in a small sauce pot over low heat and stirring constantly until it is melted and smooth, cool before pouring onto the buttercream cake.
  17. Decorate as shown in the video, edible gold leaf is optional
Keep refrigerated but best served at room temperature.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/white-chocolate-strawberry-cake/