White Strawberry Cake Recipe

Name: White Strawberry Cake
Prep time: 65 min
Cook time: 35 min
Total time: 100 min
Yield: 8
Cuisine: Korean
Ingredients: Cake sheet; 200g Egg; 110g Sugar; 4g Vanilla extract; 35g Unsalted butter; 45g Milk; 110g Cake flour; Cream; 250g Whipping cream; 50g Mascarpone cheese; 30g Sugar; Strawberry; Sugar syrup; Whipped cream (120g whipping cream + 12g sugar); 40g White chocolate for coating

by Cooking Tree 2024-01-01

written by Cooking Tree 2024-01-01

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In Cooking Tree, we’re serving up delicious White Strawberry Cake, and we’ll show you how to make it from scratch.

I made a strawberry cake decorated with white chocolate circles.
For the chocolate decorations, I made sure to use white chocolate for coating.

The strawberries were cut into circles and the flavor of the strawberries was really delicious.
If you add a little mascarpone cheese to the cream, the flavor will be more milky.

The mascarpone cream was hard, so it was difficult to ice the outside.
So I whipped the whipped cream separately when icing the outside of the cake~.

It can be difficult to cut the cake because of the chocolate on the top,
I drained the knife in hot water and cut the chocolate part first, and then cut it.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

White Strawberry Cake

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Rating: 4.9/5
( 43 voted )

Serves: 8 Prep Time: 65 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 33 grams fat

Ingredients

Cake sheet

200g Egg

110g Sugar

4g Vanilla extract

35g Unsalted butter

45g Milk

110g Cake flour

Cream

250g Whipping cream

50g Mascarpone cheese

30g Sugar

Strawberry

Sugar syrup

Whipped cream (120g whipping cream + 12g sugar)

40g White chocolate for coating

Instructions

Make the cake sheet

Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.

Stirring slowly, bring the temperature to 40 degrees over medium-high heat.

Remove the bowl and place the bowl with the butter and milk over a saucepan of simmering water.

Whisk the egg wash to fine, stiff peaks (about 6-7 minutes of whisking).
(Whip on the lowest speed for the last 2 minutes to clean up any air pockets)

Sift in the flour in 2 separate batches, and mix until there are no visible lumps.

In a bowl with the butter and milk, mix together a little of the dough.

Add it all to the main batter, mix evenly and pour it into an oven pan (18 cm).

Bake in a 170 degree oven for about 35 minutes, let it cool completely, then cut a thin slice off the bottom with the baked color and
Cut into 3 1.5cm slices and then cut into 15cm molds.

Make the mascarpone whipped cream

Whip the whipping cream with the mascarpone cheese and sugar on medium speed.

Once fluffy, reduce the speed to low and whip to firm peaks.

Drizzle the cake sheet with syrup, level the cream, and top with strawberries.

Top with cream, flatten and repeat layering.

Smooth the icing with whipped cream and set in the refrigerator for about 2 hours.

Make the white chocolate icing

Melt the white chocolate for the coating over a double boiler and place in a piping bag.

Squeeze a small amount onto the mousse strip, cover with the mousse strip, press down with your hands to flatten, and set in the freezer for 10 minutes.

Place the strawberries in the center of the cake top, top with the hardened white chocolate and finish with a dusting of powdered sugar.

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