Hello, hello! I’m back on the blog just in time for spring with some extra special recipes coming your way. I’ve been really busy lately, but I knew I couldn’t let Valentine’s Day pass without whipping up something sweet for my boyfriend, Eric. Behold, White Chocolate Strawberry Cakelets!
Eric is a huuuge fan of peanut butter/chocolate desserts, but I wanted to mix things up (plus I made him pb/chocolate cake pops – recipe to come soon!). He also loves white chocolate, and what says romantic more than strawberries? I don’t love white chocolate becuase I usually find it too sweet, but this recipe infuses white chocolate into the cake batter itself, making for the perfect dense, rich, and not-to-sweet vanilla cake.
These cakelets were a result of an ingredient shortage, actually. I set out to make strawberry shortcakes but found myself short (no pun intended) on egg whites. Instead, I settled on a classic white cake. Throw in a random stroke of baking genius, and you have white chocolate cake. Between the layers I piped a bit of homemade unsweetened whipped cream. Just whip up some heavy cream on high speed for a few minutes and you’re all set. How easy?
I did get a bit fancy with the white chocolate writing of j *heart* e on top, and some hearts, which I piped warm onto parchment paper and let set. But of course, that’s just for fun, so definitely no pressure to add chocolate work. The cakelets look just precious with a carnation of whipped cream dolloped on top.
This recipe is unique – not a strawberry shortcake but also not a regular vanilla cake. It’s super duper cute. Did you notice that the cake layers are heart-shaped? Not a necessary step, but why not make more things in life heart-shaped? Plus, it’s dreamily delicious.
So glad to be back and happy belated Valentine’s Day. Happy baking!
White Chocolate Strawberry Cakelets
Inspired by Foodolicious Pictured
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 4 cakelets (8 layers)
For the cake
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 3/4 cup sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup milk of choice (I used unsweetened almond)
- 1/2 cup white chocolate candy melts or chips, melted
For decoration and assembly
- 1/2 cup strawberries, sliced
- 1/2 cup heavy cream
- Preheat your oven to 350*F and grease two 6-inche round cake tins with cooking spray. In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of your stand mixer, cream the butter, sugar, and vanilla until light and fluffy, about 2 minutes. Turn the speed to low and pour in the egg yolks and melted white chocolate. Increase the speed to medium for about a minute until fully combined.
- Alternating with the milk, gradually mix in the dry ingredients until no streaks remain, but be careful not to overmix.
- Pour the batter into your prepared cake tins and bake for 18-22 minutes or until a toothpick comes out crumb-free. As you put the cakes in the oven, wash the bowl of your stand mixer and place it in your freezer, along with the whisk attachment of your stand mixer.
- When the cakes are done baking and are cooling, remove your stand mixer bowl and whisk attachment from the freezer, and pour your heavy cream into the bowl. On high speed, whisk the heavy cream until stiff peaks form. Spoon the whipped cream into a piping bag fitted with an open star tip.
- Once the cakes are cool, using a cookie cutter of your choice around 3 inches in width, cut out eight cake layers. Layer each cakelet base cake with strawberries, a swirl of whipped cream, the second cake layer, and another whipped cream carnation. These cakelets are best served slightly chilled. Enjoy!