There’s something magical about a towering, fruity dessert. This strawberry drip cake not only looks like a masterpiece but tastes like heaven too! It’s perfect for celebrations, special occasions, or whenever you want to wow your friends and family. With layers of moist vanilla sponge, fluffy whipped cream, luscious pink ganache, and a medley of fresh strawberries and pomegranate jewels, this cake is a feast for the eyes and the palate. Let’s dive into making this showstopper!
Ingredients You’ll Need
For the Cake Layers:
- All-purpose flour – 3 cups
The base for a sturdy yet soft sponge. Sift for a fluffier texture. - Baking powder – 2 ½ tsp
Helps your cake rise beautifully. - Salt – ½ tsp
Balances the sweetness and enhances flavors. - Unsalted butter – 1 cup (softened)
Adds richness and creates a tender crumb. Bring it to room temperature for easy mixing. - Granulated sugar – 2 cups
Sweetens and provides structure. - Eggs – 4 large
Acts as a binder and adds moisture. Make sure they’re at room temperature. - Vanilla extract – 2 tsp
Brings a classic aroma and flavor. - Whole milk – 1 ½ cups
Adds moisture and ensures the cake is soft. Warm it slightly for better incorporation.
For the Whipped Cream Frosting:
- Heavy whipping cream – 2 cups (chilled)
Whips into a fluffy, cloud-like texture. - Powdered sugar – 1 cup
Sweetens the frosting without making it gritty. - Vanilla extract – 1 tsp
Enhances the flavor of the cream.
For the Pink Ganache Drip:
- White chocolate chips – 1 ½ cups
Melts into a smooth ganache. - Heavy cream – ¾ cup
Creates a luscious drip consistency. - Pink gel food coloring – 2-3 drops
For that stunning pastel pink hue.
Toppings:
- Fresh strawberries – 2 cups
Washed, hulled, and halved. These are the stars of the cake! - Pomegranate seeds – ½ cup
Add a pop of color and a sweet-tart flavor. - Powdered sugar – For dusting
A light snowfall effect that makes the cake even more gorgeous.
How to Make the Strawberry Drip Cake
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a bowl, sift together the flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each.
- Mix in the vanilla extract. Gradually add the dry ingredients, alternating with milk, starting and ending with the dry mixture.
- Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on wire racks.
Step 2: Whip the Frosting
- Using a chilled bowl and beaters, whip the heavy cream until soft peaks form.
- Gradually add powdered sugar and vanilla, whipping until stiff peaks form. Refrigerate until ready to use.
Step 3: Make the Pink Ganache
- Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil).
- Pour over the white chocolate chips and let sit for 2 minutes. Stir until smooth, then add food coloring. Let it cool slightly until it thickens to a dripping consistency.
Step 4: Assemble the Cake
- Place one cake layer on your serving plate. Spread a generous layer of whipped cream and add a handful of strawberries and pomegranate seeds.
- Place the second cake layer on top. Frost the entire cake with whipped cream, leaving some of the layers visible for that semi-naked effect.
- Pour the ganache over the top, allowing it to drip down the sides. Use a spoon or piping bag for precision.
- Decorate the top with fresh strawberries, pomegranate seeds, and dollops of whipped cream. Finish with a dusting of powdered sugar.
Equipment You’ll Need
- 9-inch round cake pans
- Hand or stand mixer
- Mixing bowls
- Offset spatula or knife
- Piping bag (optional)
- Saucepan for ganache
- Cake stand or serving plate
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Fresh strawberries work best for this recipe since they hold their shape and don’t release too much liquid. Frozen ones may make the cake soggy.
How do I store the cake?
Keep the cake refrigerated due to the whipped cream frosting. Store it in an airtight container, and it will stay fresh for up to 3 days.
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble and decorate the cake on the day you plan to serve it.
What if I don’t have pomegranate seeds?
You can substitute them with raspberries, red currants, or even extra strawberries.
How do I achieve the perfect ganache drip?
Ensure your ganache is at the right temperature—it should be slightly warm but not hot. Use a spoon or squeeze bottle for more control.
Can I make this cake gluten-free?
Yes, simply substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Conclusion
I hope you’ve fallen in love with this strawberry drip cake as much as I have! It’s a delightful combination of flavors, textures, and stunning visuals that’s sure to be a hit at any gathering. Don’t forget to share this recipe on Facebook using the buttons below or save it to Pinterest for your next baking adventure. Happy baking!
