This Vanilla Strawberry Cake has alternating layers of soft eggless vanilla cake and sweet strawberry buttercream. It's then topped with a white chocolate drip, fresh strawberries and white chocolate chips. If that wasn't enough, it's also gluten free, nut free and can easily be vegan!
Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.
In a medium bowl, whisk together the milk of choice, the light brown sugar, the vegetable oil and the vanilla.
Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thick.
With a spatula, scoop half the batter into one pan and the other half into the other pan. Smooth the tops with a butter knife.
Bake both cakes in the center rack of the oven for 35 minutes.
Let them cool in the pan and then transfer to a cooling rack.
Once the cakes have cooled completely, cut them in half horizontally. Now you will have 4 thinner layers of cake. If the cake tops are domed, you can carefully cut the tops off to make them flat.
Place one layer of cake on the cake stand. Take ⅕th of the frosting and frost the top. Place another layer of cake on top and repeat. Do this process 3 times.
Frost a thin layer of frosting on the top of the cake and sides of the cake. Use a cake scraper or an icing spatula to scrape excess frosting off the sides of the cake. This should be a semi naked cake.
Pop in the fridge uncovered for 15 min to harden.
Make The Ganache
Place the white chocolate chips in a heat safe bowl. Place heavy cream in a pan on the stove over medium heat.
Whisk constantly until the edges begin to simmer. Immediately pour on top of chips and do NOT mix!
Let sit 1-2 min then whisk until fully combined and smooth
Make The Drip & Decorate
Take the cake out of the fridge. Spoon almost all of the liquid ganache on top of the cake. Take an icing spatula and push the ganache around to the edges of the cake so it drips down the sides. Work quickly since the cold cake will harden the ganache fast.
Put the rest of the frosting into a piping bag and pipe swirls all around the edge of the outside of the top of the cake.
Top with extra white chocolate chips and 3-5 washed whole strawberries.
Video
Notes
Storing: Store extra slices, without strawberries, wrapped in foil in the fridge for up to 2 days. Warm in the microwave for 5-10 seconds. Reserve with fresh strawberries if desired. Freezing: Freeze extra slices (without the raw strawberry decoration) wrapped in foil in a zip top bag for up to 30 days. Place in fridge overnight to thaw and then microwave for 5-10 seconds. To make vegan: Use a non dairy gluten free flour, non dairy milk of choice, vegan baking sticks, vegan white chocolate chips and and only use a vegan heavy cream, or use my vegan ganache recipe from my strawberry red velvet cake.