If you’ve ever tried to make Strawberry Cream Layer Cake with White Chocolate Drip, you know it’s easy to get overwhelmed. All those layers, the dreamy mousse, and then actually getting that white chocolate to look all pretty on the sides? Stress city. I used to stick with easier stuff, like this brownie dump cake with chocolate chips or go for a quick strawberry shortcake when berries started calling my name. But hang on. This cake is way more manageable than it looks! I’m here to walk you through it, no fancy skills needed. Seriously, if I can do it without flinging powdered sugar everywhere (okay fine, almost everywhere), so can you. 
5 Parts to this Cake
All jokes aside, this Strawberry Cream Layer Cake with White Chocolate Drip is kinda like a fun weekend science project — but you get to eat the experiment at the end. There are five main bits: soft vanilla cake layers, fluffy strawberry whipped cream, a zippy strawberry filling, smooth white chocolate mousse, and the big finale with that glossy white chocolate drip. Sounds ambitious, but each part is straightforward.
You’ll bake up the cake (I use my hand mixer, no shame), whip together cream and berries for the middle, melt down white chocolate for both the outer mousse and drip, and just layer everything up. I usually toss extra strawberries on top because, why not? My first attempt was a little crooked, tasted like a million bucks anyway. And once you get this, you can riff on it with seasonal berries. Wouldn’t blueberry be cool? Next time. Someone actually messaged me after trying, saying, “Can’t believe I made this, tasted like five-star restaurant cake!” Boom — confidence.
Tips for Mixing
Alright, let’s talk mixing. If you want soft-as-a-cloud cake layers, don’t go wild with the mixer. Trust me, overmixing equals tough cake. Not fun. When adding the flour, just kind of fold it in carefully; lumps are okay, perfection is overrated. Room temp eggs and dairy make a world of difference, so don’t skip that step.
I know people say sift your dry ingredients. Honestly, I only sometimes remember, but it does help avoid clumps. Clean bowls matter too — like, a quick wipe with lemon juice gets rid of ANY weird grease if you plan to whip egg whites.
“This was my first real cake and it looked like a bakery did it! My family swore I bought it.” — Marissa S.
If you’re eyeing other weekend baking projects, that chocolate kahlua cake with strawberry frosting is also dreamy-soft, if you need inspo.
White Chocolate Mousse and Strawberry Filling
This part gets me every time. It feels so fancy, but it’s really simple. You melt down your white chocolate (I just nuke it in the microwave, quick 15-second blasts), then fold it into the whipped cream you already made. Don’t panic if it looks a bit runny at first, set it in the fridge, it thickens up like magic.
For the strawberry filling, mash up fresh berries with sugar and a little lemon juice — I’ve used frozen strawberries when I had to, honestly almost the same. Pop everything in a strainer for a bit if they’re extra juicy.
Getting these two right means you’re golden. The white chocolate mousse holds the cake together, and the strawberry filling gives it a pop of tart, sweet flavor. So good, I almost eat the filling with a spoon (no regrets).
How to Properly Fill the Cake
Honestly? First time I tried, my cake layers sucked up the filling and a strawberry river oozed out the side. Messy, but tasty. Here’s what helped: pop your cakes in the freezer for 20 minutes before stacking. They’re easier to handle and less likely to crumble or slide around. I always pipe a “dam” of white chocolate mousse around the edge before dumping in the filling — keeps everything neat-ish.
Spread strawberry filling in the middle (not all the way to the edge), then slap on the mousse, then your next cake layer. Repeat, breathe, and don’t stress about perfect lines. Sides leaning a bit? Tilt your head, it’ll look straight.
If you love stuffing cakes, check out my favorite strawberry cheesecake pound cake too.
Tips for Success with This Recipe
Here’s my best stuff, if you really want to nail this Strawberry Cream Layer Cake with White Chocolate Drip:
- Chill your mixing bowls and beaters before whipping cream for stiffer peaks.
- Use real white chocolate, not chips labeled “white baking morsels.” It melts smoother!
- Let the finished cake hang out in the fridge for at least an hour before slicing for that sharp, pretty slice.
- If your drip isn’t drippy enough, stir in a splash of heavy cream.
This is the kind of cake you’ll want to make twice, at least. If it turns out a smidge wonky? Just call it “rustic” and everyone will swoon anyway.
Common Questions
Q: Can I use store-bought strawberry jam for the filling?
Totally. It’ll be sweeter, so maybe use less.
Q: My white chocolate seized — help!
Ugh, I feel you. You overheated it. Start with new chocolate, low power in the microwave, or use a double boiler.
Q: Can this cake be made ahead?
Yup! Bake layers the day before, wrap tightly, then fill and decorate the next morning.
Q: What other fruits do well in this cake?
Raspberries work like a dream. Or swap with blueberries if you’re feeling fancy.
Q: Is it freezer friendly?
Layers, yes. Fully assembled with cream and fruit, not so much — it gets kind of soggy.
So, Ready to Take the Cake Plunge?
Honestly, making this Strawberry Cream Layer Cake with White Chocolate Drip is probably more fun than it should be. You get all these gorgeous layers, the berries, and that shiny drip. Messy edges? Hey, it’s homemade. And if you want to branch out, check out treats like Strawberry Tuxedo Cake With Whipped White Chocolate Frosting … or even this whimsical White chocolate buttercream cake with blue glitter snowflakes. If you’re on a roll, you might fall for a decadent White Chocolate Covered Strawberry Cake | Queenslee Appétit for even more berry action. Whatever you do, tag me if you bake it — can’t wait to cheer you on, messes and all!
Strawberry Cream Layer Cake with White Chocolate Drip
Ingredients
Cake Layers
- 2 cups all-purpose flour Sifted, to avoid clumps.
- 1 cup granulated sugar
- 1 cup unsalted butter Room temperature.
- 4 large eggs Room temperature.
- 1 cup milk Room temperature.
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1 pinch salt
White Chocolate Mousse
- 8 oz white chocolate Melted.
- 2 cups heavy cream Chilled.
Strawberry Filling
- 2 cups fresh strawberries Mashed, can use frozen.
- 1/4 cup granulated sugar Adjust to taste.
- 1 tbsp lemon juice Freshly squeezed.
Instructions
Baking the Cake Layers
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk into the butter mixture, beginning and ending with the dry ingredients.
- Stir in the vanilla extract.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Making the White Chocolate Mousse
- Melt the white chocolate in the microwave in short bursts until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold the melted white chocolate into the whipped cream until fully combined.
Preparing the Strawberry Filling
- In a bowl, mash the strawberries and mix in sugar and lemon juice.
- Let the mixture sit for 10 minutes to allow the flavors to meld.
Assembling the Cake
- If needed, freeze cake layers for 20 minutes before assembling.
- Place one cake layer on a serving plate and pipe a dam of white chocolate mousse around the edge.
- Spread a layer of strawberry filling within the dam and top with more mousse.
- Add the second cake layer and repeat the process.
- Top with white chocolate mousse and drizzle with melted white chocolate for the drip.
