Strawberry Cake with White Chocolate Chantilly

I hardly believe the weekend is already knocking on the door again. I’ve never seen a week fly away so fast as this one. The previous was a long weekend like I said in my last post. And I can’t wait for some relaxing moments of dolce fare niente. At least I’m hoping for it. We’ll see.

The weather is promising a good amount of sunlight, and so the beach will probably be the natural and easy choice. Plus, that allows us to stay around the house and, unless some errands we’ll have to run, there’s no better way to unwind. The house is clean and positively sending good vibes for the days ahead. Welcome back Mr. Weekend, it’s so nice to see you again.

I’m writing this words at the balcony, while my little girl is cleaning her castle bucket setfrom the sand of last weekend, she may be feeling more fun mornings at the beach rolling on her way. We’re crossing fingers to not find the beach full of jellyfish, like it happened some days of last week. Otherwise, we might just stay at the pool.

This strawberry cake is a wonderful choice for the warm weather. The sponge cake is lemon flavored, soft and not too moist. The addition of strawberry syrup absorbed into the cake gives it the right amount of sweet flavor and is completed with a creamy white chocolate chantilly. I used organic strawberries, since these berries are included on the dirty dozen produce with more pesticide residue. After a few hours in the fridge it gets even better, with the flavors being fully incorporated. Greatly refreshing.

Strawberry Cake with White Chocolate Chantilly
Serves 12
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Strawberry Syrup
  1. 1 lb strawberries
  2. 1/2 cup sugar
  3. 1/4 cup Porto wine (optional, but really good)
Lemon Zest Sponge Cake
  1. 1 3/4 cups unbleached all-purpose flour
  2. 1 tsp baking powder
  3. 1/2 tsp baking soda
  4. pinch of salt
  5. 1/4 cup extra virgin olive oil
  6. 3 tbsp whole milk
  7. zest of 1 organic lemon
  8. juice of 1/2 lemon
  9. 1 cup sugar
  10. 4 large eggs
White Chocolate Chantilly
  1. 12 oz white chocolate
  2. 2 1/2 cups heavy whipping cream
  3. 1 Tbsp sugar
Make the Strawberry Syrup
  1. Wash the strawberries and slice them into a bowl.
  2. Add the sugar and Porto wine and gently toss it all.
  3. Leave it for about 30 minutes to release the juice.
Make the Cake
  1. Pre-heat oven to 350F.
  2. Grease two 9-inch baking pans with butter and flour.
  3. In a large bowl, whisk the flour, baking powder, baking soda and salt.
  4. In a small bowl, mix the olive oil with the milk and lemon juice. Set aside.
  5. In a bowl of a stand-mixer, blend the sugar with the lemon zest.
  6. Add the eggs, one by one, and whisk at medium-high speed until yellow pale in color and smooth, around three minutes.
  7. Add the dry ingredients from the large bowl and slowly incorporate the olive oil mix, until well blended.
  8. Divide the batter between the two prepared pans and bake for about 20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Remove from oven and let it cool.
Make the White Chocolate Chantilly
  1. Place a large bowl of a stand mixer in the freezer for at least 10 minutes.
  2. In the meantime, melt the white chocolate in the microwave for 30 seconds intervals for about 1 minute or 1 and half minute and whisk until smooth. Let it cool to lukewarm temperature.
  3. Remove the bowl from the freezer and, with a whisk attachment in a stand mixer, whip the cream with the sugar until soft peaks form.
  4. Add a few spoons of the whipped cream to the melted chocolate and whisk quickly until incorporated.
  5. Add this mixture to the rest of whipping cream and quickly blend it all together (the chocolate solidifies fast in contact with the cold cream).
Assembling the cake
  1. Place one layer of the cake on a cake plate and using a fork stab holes all over the cake.
  2. Spoon some strawberry syrup all around the cake and let it absorb.
  3. Cover with a good amount of white chocolate chantilly and place sliced strawberries on top.
  4. Add some more chantilly and cover with the other layer of the cake.
  5. Repeat the process with the second layer.
  6. Stab holes in the cake with a fork, spread strawberry syrup all over and let it absorb.
  7. Spread white chocolate chantilly on top, cover with sliced strawberries and spread some more chantilly.
  8. Cover the top with the rest of strawberries.
  9. Refrigerate in a cake plate with dome cover until serving time.
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15 Responses to Strawberry Cake with White Chocolate Chantilly

  1. Maria at #


  2. Time is crazy. This is perfect for hot weather. So delightful!

  3. What a beautiful looking cake, so good. This will be a definite hit this summer, thanks so much.

  4. Katrina at #

    This is such a lovely cake! Great photos.

  5. Your warm weather plans sound just lovely. And this cake is just right for summer. Love those photos!

  6. What a gorgeous cake! It looks soooo good. :)

  7. Thank you all for your wonderful comments!

  8. What gorgeous pictures. That cake looks like it tastes fantastic!

  9. WenDee Riffe at #

    how do you think this would turn out as a sheet cake!!???

    • Probably ok. You can cut in half and make a square cake or something ;)

  10. The cake is absolutely gorgeous!

  11. Cake looks mind blowing! Can imagine how good it must have tasted – YUM!


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