Strawberry Sour Cream Cake with White Chocolate Buttercream
"This White Chocolate Strawberry Cake is the best! Strawberry Sour Cream Cake layers with Strawberry Filling and White Chocolate Buttercream Frosting. This flavorful cake is ultra moist and perfect for so many occasionns!..."
INGREDIENTS
•
1 1/2 sticks (170g) unsalted butter, softened
•
2 cups (400g) sugar
•
3 large eggs
•
3 cups (342g) cake flour - if you do not have cake flour see Notes below
•
2 teaspoons ( 8g) baking powder
•
1/2 teaspoon (3g) baking soda
•
1/2 teaspoon (3g) salt
•
1 cup (227g) sour cream
•
1/2 cup (129g) strawberry puree (Puree fresh or frozen strawberries)
•
1/4 cup (54g) vegetable oil ( I use canola oil)
•
2 teaspoons (8g) strawberry extract
•
*Pink Coloring Gel- Optional. We just used a small amount.
•
2 cups chopped strawberry (fresh or frozen — chop in rather small pieces)
•
1/4 cup (100g) sugar
•
2 Tablespoons (18g) cornstarch (cornflour in the UK)
•
1 Tablespoon (9g) water
•
3 sticks (339g) unsalted butter, softened (do not soften in the microwave)
•
8 ounces (227g) white baking chocolate (I used 2 Ghirardelli Premium Baking Bars)
•
5 cups (575g) powdered sugar
•
1 teaspoon (4g) vanilla extract
•
4 tablespoons (42 g) milk or cream
•
1/2 teaspoon (3g) salt (optional to cut the sweetness)
•
Whole fresh strawberry or strawberries for top
•
White chocolate candy coating for curls (You could also use a white chocolate bar)
•
*I also piped three rows of shell border around the top with a piping tip 21.
ADVERTISEMENT