Strawberry Frosted White Layer Cake with Chocolate Whipped Topping
A light and airy white cake layered with a unique strawberry frosting that combines melted white chocolate with whipped topping and jam. The cake itself is tender and moist, made with cake flour and egg whites for an extra-fine crumb. The frosting offers a delightful balance of creamy chocolate richness and bright strawberry flavor that's not overly sweet. Perfect for birthdays, spring celebrations, or any time you want an impressive dessert that looks elegant but uses accessible ingredients. The parve milk keeps it dairy-flexible while maintaining excellent texture.
Ingredients
- 2 ¼ cups cake flourall-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch1:1
Sift together for cake flour substitute
Full guide → - 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup margarine or butter, softened
- 1 ½ cups sugar
- 4 egg whites
- 2 teaspoons vanilla extract
- 1 cup parve milkregular milk1:1
Any milk works fine
- 10 ounces whipped topping or dessert topping
- 1 cup white chocolate chips, melted
- ¼ cup strawberry jam
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit and line bottoms of two nine-inch round cake pans with parchment paper, then lightly grease
- 2
Combine flour, baking powder, and salt in medium bowl and set aside
- 3
Beat margarine and sugar with electric mixer at medium speed until light and fluffy
- 4
Add egg whites two at a time, beating well after each addition, then add vanilla extract and beat until blended
- 5
With mixer at low speed, add flour mixture alternating with parve milk, beating well after each addition
- 6
Pour batter evenly into prepared pans and bake 25 minutes or until wooden toothpick inserted in center comes out clean
- 7
Cool layers in pans for 10 minutes, then loosen edges and invert onto rack to cool completely
- 8
Beat dessert topping with electric mixer until stiff peaks form
- 9
With mixer at low speed, beat melted chocolate into topping
- 10
Add jam and beat until blended, then chill 15 minutes until mixture reaches spreading consistency
- 11
Place one cooled cake layer on serving platter and spread with strawberry frosting
- 12
Top with second cake layer and frost top and sides with remaining frosting
Tips
Room temperature ingredients blend more easily, so take eggs and milk out 30 minutes before baking for best texture.
Chill the frosting if it seems too soft to spread - the white chocolate will firm up and make it easier to work with.
Use cake flour rather than all-purpose for the most tender crumb, as it has less protein and creates a finer texture.
Good to Know
Cover and refrigerate up to 3 days. Bring to room temperature 30 minutes before serving.
Cake layers can be baked 1 day ahead and wrapped tightly. Frosting is best made day of serving.
Serve at room temperature. Cut with sharp knife wiped clean between slices for neat presentation.
Common Mistakes
Don't overmix batter once flour is added to avoid tough cake texture.
Ensure frosting is properly chilled before spreading to prevent sliding layers.
Cool cake completely before frosting to prevent melting and sliding.
Substitutions
Any milk works fine
Sift together for cake flour substitute
Full guide →FAQ
Can I make this cake dairy-free?
Yes, use margarine instead of butter and ensure your parve milk and whipped topping are dairy-free. Check that white chocolate chips are also dairy-free.
What if my frosting is too soft to spread?
Chill it for another 10-15 minutes until it firms up. The white chocolate will help it set to spreadable consistency.
How long will this cake keep fresh?
Covered in refrigerator, it stays fresh for up to 3 days. The frosting actually improves after a day as flavors meld together.