White Chocolate Strawberry Cake


  • 1 cup butter, softened
  • 2 ⅔ cup cake flour
  • 3 tsp baking powder
  • 1 box jello mix, strawberry flavor
  • 4 large eggs
  • 1 cup milk
  • 2 tsp vanilla extract
  • ½ cup strawberries, stem off and pureed
  • Icing:
  • 3 ½ cup powdered sugar
  • 4 ounces cream cheese, softened
  • 3 tbsp heavy cream
  • 12 ounces white chocolate chips


FIRST STEP: Preheat the roaster to 350 *, place oven rack in the middle

In a large coliseum combine 1 mug of softened adulation, the strawberry jello blend and the sugar until they’re well amalgamated

SECOND STEP: Add in the flour, eggs, vanilla, pureed strawberries, incinerating greasepaint and the mil

Beat until smooth .

THIRD STEP: divide Unevenly between two round cutlet kissers that have been greased and floured

Singe for 30 to 35 twinkles, until a toothpick comes out clean



FOURTH STEP: Set the kissers on a cooling rack, when the galettes are still slightly warmwrap them in plastic serape ,( visage and eachalso wrap with aluminum antipode and place in the freezer for a many hours.


FIFTH STEP: Take out of freezer and remove one suIn a saucepan, combine the white chocolate chips, cream rubbish and the 3 tbsp of heavy cream


Stir continuously until the cream rubbish and white chocolate chips are melted



SIXTH STEP: Remove from the heat and sluggishly pour into a mixing coliseum

Add in the powdered sugar, just until you achieve the thickness you would likeContinue adding a little at a time.





SEVENTH STEP: Place a subcaste of icing on the first subcaste of cutlet

Place the alternate subcaste of cutlet on top

Ice the top subcaste and place some sliced strawberries on a nugget of swirled icing to




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