Spring Floral Drip Cake Strawberry (Print Version)

Vanilla cake layered with strawberry frosting, topped with white chocolate drip and edible flowers for a vibrant celebration.

# What You'll Need:

→ Vanilla Cake

01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ 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 - ½ cup fresh strawberries, pureed
12 - 1 teaspoon vanilla extract
13 - Pinch of salt

→ White Chocolate Drip

14 - ½ cup white chocolate chips or chopped white chocolate
15 - ¼ cup heavy cream

→ Decoration

16 - Assorted edible flowers (such as pansies, violets, marigolds)
17 - Fresh strawberries, halved (optional)

# How to Make It:

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 the flour, baking powder, and salt.
03 - Beat butter with granulated sugar using an electric mixer until light and fluffy, approximately 3–4 minutes. Add eggs individually, mixing well after each addition. Stir in vanilla extract.
04 - Alternately add the dry ingredient mixture and whole milk to the butter mixture, beginning and ending with the flour. Mix until just incorporated.
05 - Divide the batter evenly between prepared pans, smoothing the tops. Bake on center rack for 25–30 minutes, or until a toothpick inserted in the center emerges clean.
06 - Allow cakes to cool in pans for 10 minutes; then invert onto wire racks to cool completely.
07 - In a bowl, beat butter until creamy. Gradually add sifted powdered sugar. Mix in strawberry puree, vanilla extract, and a pinch of salt. Continue beating until smooth and fluffy. If frosting is too soft, chill briefly.
08 - Place white chocolate and heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring until smooth. Let cool to room temperature.
09 - Position one sponge layer on a serving plate. Spread strawberry frosting evenly atop. Repeat with remaining layers and cover entire cake with frosting. Chill assembled cake for 20 minutes to set.
10 - Pour cooled white chocolate drip around top edge, allowing drips down the sides. Lightly smooth the top surface.
11 - Garnish with assorted edible flowers and fresh strawberries as desired.

# Additional Tips::

01 -
  • The strawberry frosting tastes like a scoop of ice cream in every bite and brings the freshness of real fruit.
  • This cake makes you look like a pastry artist, but it’s surprisingly achievable—the edible flowers do all the talking.
02 -
  • Trying to rush the cooling step means your buttercream will slide, so patience is your best kitchen tool.
  • Letting the chocolate drip cool completely before pouring creates perfect, silky drips—if you pour too warm, it runs straight down.
03 -
  • Use room temperature ingredients throughout for a smooth batter and frosting.
  • Strain the strawberry puree if you prefer a silkier buttercream—tiny seeds can surprise a slice.
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