Today I want to show you how to make vanilla cake with white chocolate cream cheese frosting, fresh strawberries filling and decorated with buttercream roses.
I already showed you how to make Piping Buttercream Roses and Vanilla Butter Cake layers. So, today, I’ll show you how to prepare strawberry filling, cream cheese frosting, then we’ll assemble and decorate the cake.
Ingredients for the strawberry filling:
450g chopped strawberries (I use fresh strawberries)
90g sugar
15g corn starch
50 ml water
Ingredients for the frosting:
90 ml hot heavy cream
200g white chocolate
220g unsalted soften butter
350g cream cheese at room temperature
100g sugar powder
Step 1
To make the strawberry filling we’ll need fresh or frozen strawberries. I use fresh strawberries that I already washed and cut into small pieces. Place the strawberries, sugar, cornstarch and water in a saucepan and give it a stir. Heat the fruits on medium heat constantly stirring until the mixture thickens and looks glossy. When the mixture is thick enough, remove it from the heat, pour into a bowl and let it cool completely.
Step 2
To make the cream cheese frosting we’ll need soften butter, cream cheese, powdered sugar, hot heavy whipping cream and white chocolate.
Start by pouring hot heavy cream into chocolate. Let it seat for a minute then mix until the chocolate melts. If you can still see little bits of chocolate, you can microwave it for 15 second and keep stirring until a smooth consistency. Our chocolate is ready and now set it aside to cool down.
Step 3
Combine the butter and powdered sugar in the bowl of a stand mixer (or you may use an electric mixer) and beat it on high speed until creamy for about 5-7 minutes. Turn the mixer to low speed and start to add the cream cheese, one tablespoon at a time. When all the cream cheese is incorporated, add the melted chocolate to the mixture. Mix for about a minute until it’s well-combined.
Here we got beautiful and delicate cream. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes.
Step 4
While the frosting is cooling down, let’s divide each cake into two layers. My cakes were refrigerated for a few hours and now we can see how they look inside. I like to use a cake leveler to cut the cake, but you can use a long-serrated knife, string or whatever is convenient for you. Look at this beautiful cut! The cake is very moist and smells delicious.
Step 5
For assembling the cake we’ll need adjustable cake ring, acetate film, prepared cake layers, our cooled strawberry filling and cream cheese frosting. I transferred part of the frosting to a piping bag for making a border to hold the filling.
I put the baking ring on top of the cake board and placed the acetate film inside the ring. Then we need to place the first cake layer on the bottom of the baking ring and adjust the ring so that it fits tight around the cake. Spread a couple spoons of the frosting on top of the cake and pipe a thick border along the outside edge of the cake, then fill it in with 1/3 of the strawberry filling. Spread a little bit more frosting on top of the strawberries and cover with the next cake layer. Now we need to repeat the process two more times.
Cover the assembled cake with plastic wrap and refrigerate for 4-6 hours. During this time the cake will soak and settle a little. Also, save the rest of the frosting in an airtight container in the refrigerator.
Step 6
When the cake has cooled down, we can decorate. Instead of coating the entire cake, I decided to leave it “naked”. So, I take off the acetate film, smooth the side of the cake with a cake spatula and spread a thin layer of the frosting on top of the cake. Then I pipe a crescent ring of buttercream on the top of the cake.
Using scissors, I transferred buttercream roses to the ring and pipe in leaves with tip number 70 to create some more dimension. I want to remind you that I already have separate post on how to make Piping Buttercream Roses.
I made this cake for our friend and her husband asked me to write on the cake and I’ll be honest with you, it was my first time doing it. It’s not perfect but at least I got all the letters to fit. I also used my buttercream roses to decorate the sides of the cake and pipe more leaves to get the finished look.
If my post was useful to you, please let me know in the comment section below.
Vanilla Cake with Fresh Strawberry Filling
TodayI want to show you how to make vanilla cake with white chocolate cream cheesefrosting, fresh strawberries filling and decorated with buttercream roses.
Ingredientsfor the strawberry filling:
- 450 g chopped strawberries ((I use fresh strawberries))
- 90 g sugar
- 15 g corn starch
- 50 ml water
Ingredientsfor the frosting:
- 90 ml hot heavy cream
- 200 g white chocolate
- 220 g unsalted softened butter
- 350 g cream cheese at room temperature (at room temperature)
- 100 g sugar powder
-
To make the strawberry filling we’ll need fresh or frozen strawberries. I use fresh strawberries that I already washed and cut into small pieces. Place the strawberries, sugar, cornstarch and water in a saucepan and give it a stir. Heat the fruits on medium heat constantly stirring until the mixture thickens and looks glossy. When the mixture is thick enough, remove it from the heat, pour into a bowl and let it cool completely.
-
To make the cream cheese frosting we’ll need soften butter, cream cheese, powdered sugar, hot heavy whipping cream and white chocolate.
Start by pouring hot heavy cream into chocolate. Let it seat for a minute then mix until the chocolate melts. If you can still see little bits of chocolate, you can microwave it for 15 second and keep stirring until a smooth consistency. Our chocolate is ready and now set it aside to cool down.
-
Combine the butter and powdered sugar in the bowl of a stand mixer (or you may use an electric mixer) and beat it on high speed until creamy for about 5-7 minutes. Turn the mixer to low speed and start to add the cream cheese, one tablespoon at a time. When all the cream cheese is incorporated, add the melted chocolate to the mixture. Mix for about a minute until it’s well-combined.
Here we got beautiful and delicate cream. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes.
-
While the frosting is cooling down, let’s divide each cake into two layers. My cakes were refrigerated for a few hours and now we can see how they look inside. I like to use a cake leveler to cut the cake, but you can use a long-serrated knife, string or whatever is convenient for you.
-
For assembling the cake we’ll need adjustable cake ring, acetate film, prepared cake layers, our cooled strawberry filling and cream cheese frosting. I transferred part of the frosting to a piping bag for making a border to hold the filling.
I put the baking ring on top of the cake board and placed the acetate film inside the ring. Then we need to place the first cake layer on the bottom of the baking ring and adjust the ring so that it fits tight around the cake. Spread a couple spoons of the frosting on top of the cake and pipe a thick border along the outside edge of the cake, then fill it in with 1/3 of the strawberry filling. Spread a little bit more frosting on top of the strawberries and cover with the next cake layer. Now we need to repeat the process two more times.
-
Cover the assembled cake with plastic wrap and refrigerate for 4-6 hours. During this time the cake will soak and settle a little. Also, save the rest of the frosting in an airtight container in the refrigerator.
-
When the cake has cooled down, we can decorate. Instead of coating the entire cake, I decided to leave it “naked”. So, I take off the acetate film, smooth the side of the cake with a cake spatula and spread a thin layer of the frosting on top of the cake. Then I pipe a crescent ring of buttercream on the top of the cake. Using scissors, I transferred buttercream roses to the ring and pipe in leaves with tip number 70 to create some more dimension.
-
I made this cake for our friend and her husband asked me to write on the cake and I’ll be honest with you, it was my first time doing it. It’s not perfect but at least I got all the letters to fit.
I also used my buttercream roses to decorate the sides of the cake and pipe more leaves to get the finished look.
Leave a Reply