Strawberry Heart Cake with White Chocolate Strawberry Buttercream Recipe | Almonds & Apricots
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Strawberry Heart Cake with White Chocolate Strawberry Buttercream

5 Mins read

Whip up some sweetness for Valentine’s Day with my easy Strawberry Heart Lambeth Cake! This simple recipe uses LorAnn Oils Strawberry Emulsion and Vanilla Bean Paste for a delightful burst of strawberry flavor. Just mix together basic ingredients, like Greek yogurt, butter, flour, and sugar, bake in a cute heart pan, and enjoy a tender heart-shaped cake!.

Strawberry Heart Cake with White Chocolate Strawberry Buttercream

Today’s Post is Sponsored by LorAnn Oils, but all thoughts and content are my own; thank you for supporting the brands that keep my blog running!

Use code KALA15 for 15% off your online checkout lorannoils.com

Top it off with White Chocolate Strawberry Buttercream – a quick blend of egg whites, powdered sugar, butter, and a touch of LorAnn Oils magic. Melt some white chocolate, mix it in, and voilà – a creamy frosting perfect for your cake. Or you can make my amazing Pipeable Swiss Meringue Buttercream.

Want a chocolate Valentine’s cake instead? Try my fabulousDecadent Chocolate Cake with Chocolate Ganache and Fresh Strawberry Hearts Recipewhere I show you how to achieve adorable fresh strawberry hearts!

What makes this cake so tender? Well, it’s the perfect mix of ingredients. Think heavy cream and Greek yogurt for moisture, vanilla bean paste for aroma, and superfine sugar for a soft crumb. JELL-O Instant Vanilla Pudding adds that extra creamy texture to the batter. And don’t forget the showstopper – White Chocolate Strawberry Buttercream and filling! The filling is packed with crushed freeze-dried strawberries🍰🍓✨ You will LOVE THIS recipe this Valentine’s day!

Equipment Needed:

Here’s a list of equipment you’ll need for this cake:

  1. Oven: Preheat to 325°F.
  2. Food Processor: Optional for blitzing sugar.
  3. Large Measuring Cup: For whisking wet ingredients.
  4. Whisk: To whisk wet ingredients and ensure a smooth batter.
  5. Large Mixing Bowl: For sifting dry ingredients.
  6. Sifter: To sift flour, baking powder, and salt.
  7. Stand Mixer: Fitted with paddle and whisk attachments.
  8. Heart Cake Tins (2 x 8″): For baking the cake.
  9. Plastic Wrap: For wrapping the cakes after baking.
  10. Microwave-Safe Bowl: For melting white chocolate.
  11. Small offset Spatula: For smoothing the buttercream.
  12. Piping Tip 125 for ruffles
  13. Piping Tip 6B for Large Shells
  14. Piping Tip ATECO 821 for small shells
  15. Wilton Piping Tip 5 for hearts and writing

Now, let’s move on to the shopping list.

For the Cake:

For the White Chocolate Strawberry Buttercream:

For the Buttercream Filling:

  • Whipped buttercream (¼ of the total)
  • Crushed freeze-dried strawberries (1 oz)

Video Part 1:

Video Part 2:

Tempering The Buttercream :

Once your buttercream is well combined and smoothly incorporated, remove about ⅔ cup of buttercream and warm in the microwave for 20 seconds to gently melt the buttercream, then pour back into the stand mixer and whip on low for 3 more minutes- this will give you a perfectly creamy and dreamy smooth texture for decorating! 

Piping TIPS used for this design

  1. Piping Tip 125 for ruffles
  2. Piping Tip 6B for Large Shells
  3. Piping Tip ATECO 821 for small shells
  4. Wilton Piping Tip 5 for hearts and writing

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GET THE RECIPE:

Strawberry Heart Cake with White Chocolate Strawberry Buttercream

AUTHOR: KALA  BOULARD

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( 5 STARS ) | 1 REVIEW

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Description

Whip up some sweetness for Valentine’s Day with my easy Strawberry Heart Lambeth Cake! This simple recipe uses LorAnn Oils Strawberry Emulsion and Vanilla Bean Paste for a delightful burst of strawberry flavor. Just mix together basic ingredients, like Greek yogurt, butter, flour, and sugar, bake in a cute heart pan, and enjoy a tender heart-shaped cake!

Ingredients

For the Cake:

  • 150g (2/3 cup) heavy cream
  • 4 eggs
  • 190g (3/4 cup) full-fat Greek yogurt
  • 2 tsp LorAnn Oils vanilla bean paste
  • 2 tsp LorAnn Oils strawberry emulsion
  • 290g (2 1/3 cups) all-purpose flour
  • 10g (2 tsp) baking powder
  • 2 TBS Instant Vanilla Pudding (JELLO – Brand)
  • 330g (1 2/3 cups) white sugar (blended in a food processor to become very fine)
  • 200g (14 TBS) salted butter

For the White Chocolate Strawberry Buttercream:

  • 6 oz (3/4 cup) pasteurized egg whites (found in a carton)
  • 3 cups (360g) powdered sugar
  • 4 cups (908g) salted butter
  • 8 oz melted white chocolate (Ghirardelli is the best for this)
  • 2 tsp LorAnn Oils vanilla extract
  • 2 tsp LorAnn Oils strawberry emulsion

For the Buttercream Filling:

  • ¼ of whipped buttercream
  • 1oz crushed freeze-dried strawberries.

Instructions For the Cake:

    Preheat and Prep:

  1. Set your oven to 325F to ensure it’s ready for baking about 30 minutes before prep.
  2. (OPTIONAL) Blitz your sugar in a food processor for 30- 40 seconds to create superfine sugar- this will give your cake a wonderfully tender texture.
  3. Prepare Wet Ingredients:

  4. In a large measuring cup, whisk together 4 eggs, 180g Greek yogurt, 150g heavy cream, 2 tsp vanilla bean paste, and 2 tsp strawberry emulsion. Set mixture aside.
  5. Sift Dry Ingredients:

  6. In a separate bowl, sift together 290g all-purpose flour, 10g baking powder, and a pinch of salt. and whisk well.
  7. Cream the Butter:

  8. In the bowl of your stand mixer, fitted with the paddle attachment, beat 200g salted butter for 5 minutes. Make sure to scrape down the sides every 60 seconds to incorporate the butter evenly, achieving a whipped, light, and fluffy texture.
  9. Switch to Whisk Attachment:

  10. Change to a whisk attachment and slowly pour in the wet ingredients in two parts. Beat on medium speed for 2 minutes, scraping down the sides of the bowl to ensure everything is incorporated evenly.
  11. Bake the Heart Cakes:

  12. Pour the batter into two 8″ heart cake tins and bake for approximately 18- 25 minutes. Keep an eye on the cakes and bake until a toothpick inserted comes out clean.
  13. Allow the cakes to cool at room temperature for 5 minutes, then gently wrap them in plastic wrap to lock in moisture.
  14. Allow to rest on the counter fully to cool before decorating.
  15. For the White Chocolate Strawberry Buttercream:

      Prepare the Buttercream Base:

    1. In the stand mixer, whisk together 6 oz pasteurized egg whites and 3 heaping cups of powdered sugar on medium-high for 2- 2 minutes until it becomes bright and glossy.
    2. Add Flavorings:

    3. Scrape down the bowl and add 2 tsp LorAnn Oils vanilla extract and 2 tsp Lorann Oils strawberry emulsion. Whisk again on high for 2 minutes until well combined.
    4. Incorporate Butter:

    5. Reduce the mixer speed to low and slowly add chunks of the 4 cups of room-temperature salted butter, continuing to beat until all the butter is added.
    6. Switch to Paddle Attachment:

    7. Stop the mixer, scrape down the bowl, and switch to the paddle attachment.
    8. Final Whipping:

    9. Return the mixer to high speed for 4 minutes. This creates a lusciously smooth and creamy buttercream.
    10. Melt White Chocolate:

    11. While the buttercream is mixing, melt 8 oz white chocolate in the microwave until smooth and free of clumps.
    12. Incorporate White Chocolate:

    13. Stop the mixer and create a small hole in the middle of the buttercream. Pour the melted white chocolate into the hole, ensuring not to pour it onto the sides of the bowl to avoid clumps. Turn the mixer on to low for 4-5 minutes.
    14. Tempering The Buttercream:

    15. Once your buttercream is well combined and smoothly incorporated, remove about ⅔ cup of buttercream and warm in the microwave for 20 seconds to gently melt the buttercream, then pour back into the stand mixer and whip on low for 3 more minutes—this will give you a perfectly creamy and dreamy smooth texture for decorating!
    16. Buttercream Filling:

    17. Once fully mixed and tempered, take ⅓ of your buttercream (for the cake filling) and fold in the crushed freeze-dried strawberries. This will create a beautiful pink color and extra strawberry kick for the center of your cake.
    18. Decorate and Enjoy!
Strawberry Heart Cake with White Chocolate Strawberry Buttercream

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