spring cake floral drip strawberry (Printable)

Moist vanilla layers, strawberry buttercream, white chocolate drip, and floral adornments for a festive dessert.

# What You'll Need:

→ Vanilla Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature

→ Strawberry Frosting

09 - 1 cup unsalted butter, room temperature
10 - 3 cups powdered sugar, sifted
11 - 1/2 cup fresh strawberries, pureed
12 - 1 teaspoon vanilla extract
13 - Pinch of salt

→ White Chocolate Drip

14 - 1/2 cup white chocolate chips or chopped white chocolate
15 - 1/4 cup heavy cream

→ Decoration

16 - Assorted edible flowers
17 - Fresh strawberries, halved (optional)

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a mixing bowl, whisk together flour, baking powder, and salt.
03 - Using an electric mixer, cream butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
07 - Let cakes cool in pans for 10 minutes, then turn onto wire racks to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar. Mix in strawberry puree, vanilla, and salt. Beat until smooth and fluffy. If frosting is too soft, chill briefly.
09 - Place white chocolate and cream in a heatproof bowl. Microwave in 20-second intervals, stirring until fully melted and smooth. Cool to room temperature.
10 - Place one cake layer on a serving plate. Spread a layer of strawberry frosting evenly. Continue with remaining cake layers, covering the entire cake. Chill for 20 minutes.
11 - Pour cooled white chocolate drip around the top edge, letting it cascade down the sides. Smooth top lightly with an offset spatula.
12 - Arrange edible flowers and halved fresh strawberries on top as desired.

# Expert Tips:

01 -
  • It’s the showstopper that makes spring gatherings unforgettable—even if you’re not a professional baker.
  • Layers of soft vanilla cake and real strawberry buttercream are so fresh and flavorful, people always ask for seconds.
02 -
  • If the cakes aren’t fully cooled before frosting, you’ll end up with sliding layers and melted buttercream—patience pays off.
  • Letting the white chocolate drip cool to room temperature gives you clean, controlled drips, not a messy flood.
03 -
  • Always sift powdered sugar for frosting—tiny lumps can sabotage texture.
  • Use pureed strawberries that taste great on their own; avoid bland berries for the most vibrant flavor and color.
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