This post may contain affiliate links. Please read our disclosure policy.
If you are looking for a show-stopping dessert that combines elegance, seasonal beauty, and irresistible flavor, this Spring Edible Flowers White Chocolate Strawberry Cake is exactly what you need. Three tender layers of white chocolate cake are frosted with a creamy strawberry buttercream and decorated with fresh organic edible flowers, creating a botanical masterpiece worthy of any special occasion. Whether you are planning a garden party, a baby shower, or simply want to celebrate spring in the most delicious way possible, this cake delivers on every level.
Table of Contents
Why You Will Love This White Chocolate Strawberry Cake
This cake is more than just a pretty centerpiece. The white chocolate melted directly into the batter creates a uniquely rich, creamy crumb that pairs beautifully with the bright, fruity strawberry buttercream. The edible flower garnish adds a vintage strawberry shortcake aesthetic that makes every slice feel special. Here is why this recipe stands out:
- Rich white chocolate flavor baked right into the cake layers
- Luscious strawberry buttercream frosting made with real fresh strawberries
- Stunning edible flower decoration that makes it a showpiece dessert
- Completely customizable with your favorite seasonal blooms
- Perfect for spring celebrations, birthdays, and elegant gatherings
Equipment You Will Need
Having the right tools makes all the difference when baking and decorating a layered cake. Below is the equipment used in this recipe, all available through our Amazon affiliate links:
- Oven for baking three perfect 6-inch cake layers
- Electric mixer (stand mixer) essential for creaming butter, beating eggs, and whipping the buttercream
- Pots for preparing the white chocolate milk mixture
- Mixing bowls for sifting dry ingredients and mixing components separately
- Measuring cups and spoons set for precise ingredient measurements
- Kitchen utensils including offset spatula for frosting and smoothing
- Cutting board for chopping the white chocolate bar
- Chef’s knives for cleanly chopping white chocolate and stemming strawberries
- Baking sheets for placing cake pans in the oven for even heat distribution
- Kitchen weight scale for accurate chocolate and ingredient portions
Ingredients
White Chocolate Cake Layers
| Ingredient | Quantity |
|---|---|
| White chocolate bar, chopped | 7 ounces |
| Whole milk | 1-1/2 cups |
| Butter, room temperature | 3/4 cup |
| Granulated sugar | 1-1/4 cups |
| Large eggs, room temperature | 3 |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 2-1/2 cups |
| Baking powder | 2-1/2 teaspoons |
| Salt | 1/2 teaspoon |
Strawberry Buttercream Frosting
| Ingredient | Quantity |
|---|---|
| Confectioner’s sugar, sifted | 6 cups |
| Butter, softened | 2 cups |
| Vanilla extract | 2 teaspoons |
| Strawberry extract | 2 teaspoons |
| Fresh organic strawberries (stemmed and mashed) or strawberry jam | 2 medium / 2 tablespoons |
| Heavy cream or whole milk | 4 tablespoons |
| Soft pink food gel (optional, for stronger color) | As needed |
Garnish
| Ingredient | Quantity |
|---|---|
| Organic edible sweet botanical flowers (violets, pansies, dahlias, mums, carnations, marigolds, bachelor buttons, hibiscus, nasturtium, orchids, dandelions, impatiens, begonias, violas, roses, Johnny jump ups) | Approximately 25 blooms |
| Fresh herb stems (mint, rosemary, chives) for greenery | As needed |
Step-by-Step Instructions
Baking the White Chocolate Cake Layers
- Preheat your oven to 350 degrees F. Adjust the oven rack to the middle position. Lightly spray three 6-inch round cake pans with cooking spray, line the bottoms with parchment rounds, and spray the parchment again. Optionally, wrap wet cake strips around the pans to help keep the tops flat for easier stacking.
- In a mixing bowl, sift or whisk together the flour, baking powder, and salt using your measuring cups and spoons set. Set aside.
- In a microwave-safe bowl, combine the whole milk and chopped white chocolate. Use your chef’s knife and cutting board to chop the chocolate bar evenly. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Set aside to cool slightly.
- In the bowl of your electric stand mixer, beat the butter and sugar together for 4 minutes until light and creamy. Scrape down the sides and bottom of the bowl, then add eggs one at a time, beating on low speed between each addition. Add vanilla extract and continue to combine.
- Alternate adding the flour mixture and the white chocolate milk mixture to the batter in four additions of flour and three additions of the milk mixture, fully blending after each addition. Pour the batter evenly between the three prepared cake pans.
- Place the pans on a baking sheet and transfer to the preheated oven. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool on a cooling rack for 8 minutes. Loosen the edges, flip the pans, and remove the cakes. Allow them to cool completely on the rack. If making ahead, wrap the cooled cakes in plastic wrap and foil and freeze until ready to frost.
Making the Strawberry Buttercream Frosting
- When ready to frost, add the softened butter and one cup of confectioner’s sugar to the bowl of your stand mixer. Whip until combined, then continue adding the remaining sugar one cup at a time until all 6 cups are incorporated.
- Add the heavy cream, vanilla extract, strawberry extract, and mashed fresh strawberries or strawberry jam. Whip on medium speed until smooth and creamy. If the frosting looks curdled, keep whipping for 5 to 8 minutes it will come together beautifully. Add a touch of soft pink food gel if you want a more vibrant color.
Assembling the Cake
- Place one cake layer on a 6-inch cake board. Spread 1/4 cup of frosting evenly over the layer using a kitchen spatula. Stack the second layer on top, frost it, then add the third layer.
- Apply a thin skim coat of frosting over the top and sides to seal in any crumbs. Insert two dowels (1/4 inch wide, 6 inches tall) about 1/2 inch from the center of the cake for structure. Chill the assembled cake for 30 minutes. Cover any remaining frosting with a damp paper towel to keep it from drying out.
- After chilling, apply the final coat of strawberry buttercream starting at the top and pushing it down the sides. Use an offset spatula dipped in warm water and dried to achieve a smooth, professional finish.
How to Garnish with Edible Flowers
The edible flower garnish is what transforms this strawberry shortcake into a true botanical work of art. Use small dots of frosting to help anchor flowers to the cake surface. Fill the entire top with blooms at various heights and sizes for a layered, organic look. Mix in herb stems like mint, rosemary, or chive for natural green accents. For the sides, trail flowers from the top edge downward in a cascading arrangement. You can also create a floral wreath on top for a more structured, elegant look.
Important: Only add the fresh edible flowers right before serving. The flowers will not last long once placed on the cake, so keep the decorated cake chilled to preserve the blooms until the moment you present it.
Pro Tips for the Perfect Spring Cake
- Always use room temperature butter and eggs for the smoothest batter and fluffiest cake layers
- Use a kitchen weight scale to portion the batter evenly between pans for uniform layers
- Wet cake strips wrapped around the pans help prevent domed tops and make stacking much easier
- If using fresh strawberries in the buttercream, make sure they are very well mashed to avoid chunky frosting that is hard to spread
- Only use organic, pesticide-free edible flowers never use flowers from a florist or garden center that may have been treated with chemicals
- Edible flower options include violets, pansies, dahlias, carnations, marigolds, bachelor buttons, hibiscus, nasturtiums, orchids, dandelions, violas, roses, and impatiens
- For stem-like greenery, fresh mint, rosemary, and chive stems work beautifully and are completely edible
- Freeze the cake layers ahead of time frozen layers are firmer, easier to frost, and produce fewer crumbs
Frequently Asked Questions
Can I make this white chocolate strawberry cake in advance?
Yes. You can bake the cake layers up to one month in advance. Once fully cooled, wrap each layer tightly in plastic wrap and then in foil before freezing. Thaw in the refrigerator overnight before frosting and assembling.
What edible flowers are best for this spring cake?
Pansies, violas, roses, orchids, marigolds, carnations, and nasturtiums are all excellent choices. Always ensure your flowers are labeled organic and specifically grown for culinary use. Never use flowers from a floral shop, as they are typically treated with pesticides.
Can I use strawberry jam instead of fresh strawberries in the frosting?
Absolutely. Two tablespoons of good-quality strawberry jam works perfectly in place of fresh mashed strawberries. It gives the frosting a smooth consistency and a sweet, fruity flavor throughout.
How do I keep the edible flowers fresh on the cake?
Place the flowers on the cake only right before serving, and keep the cake refrigerated until that moment. Fresh flowers will wilt quickly at room temperature, so minimizing time outside the refrigerator is key to preserving their appearance.
Can I make this cake with a different size pan?
Yes. This recipe is written for three 6-inch round pans. You can adapt it for two 8-inch or 9-inch pans, but adjust the baking time accordingly and check for doneness with a toothpick. Baking time may decrease by 5 to 10 minutes for larger, shallower layers.
How long does the strawberry buttercream keep?
Stored in an airtight container, the strawberry buttercream can be refrigerated for up to 5 days or frozen for up to 3 months. Re-whip it in your stand mixer before using to restore its smooth, creamy texture.
What is the strawberry shortcake aesthetic for this cake?
The vintage strawberry shortcake aesthetic combines pastel pink tones, delicate floral decoration, and soft feminine styling. This cake captures that look perfectly through its pink strawberry frosting and abundance of fresh seasonal blooms, making it ideal for strawberry shortcake aesthetic content, photos, and wallpapers.
If you found this recipe helpful, feel free to check out the kitchen equipment. Click on any url to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!
PrintSpring Edible Flowers White Chocolate Strawberry Cake : 3-Layer Beauty
A stunning 3-layer white chocolate cake with luscious strawberry buttercream frosting, garnished with fresh organic edible flowers. This spring showstopper is perfect for garden parties, birthdays, and elegant celebrations.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
7 ounces white chocolate bar, chopped
1–1/2 cups whole milk
3/4 cup butter, room temperature
1–1/4 cups granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2–1/2 cups all-purpose flour
2–1/2 teaspoons baking powder
1/2 teaspoon salt
— Strawberry Buttercream Frosting —
6 cups confectioner’s sugar, sifted
2 cups butter, softened
2 teaspoons vanilla extract
2 teaspoons strawberry extract
2 medium fresh organic strawberries, stemmed and mashed (or 2 tablespoons strawberry jam)
4 tablespoons heavy cream or whole milk
Soft pink food gel (optional)
— Garnish —
Approximately 25 organic edible flowers (violets, pansies, orchids, marigolds, roses, nasturtiums, carnations, etc.)
Fresh mint, rosemary, or chive stems for greenery
Instructions
1. Preheat oven to 350°F. Spray three 6-inch round cake pans, line with parchment rounds, and spray again. Optionally wrap with wet cake strips.
2. In a mixing bowl, sift together flour, baking powder, and salt. Set aside.
3. In a microwave-safe bowl, melt the white chocolate with the whole milk in 30-second intervals, stirring until smooth. Set aside.
4. In the bowl of a stand mixer, beat butter and sugar together for 4 minutes until light and creamy. Add eggs one at a time on low speed. Add vanilla and combine.
5. Alternate adding flour mixture and white chocolate milk mixture to the batter (4 additions flour, 3 additions milk). Blend fully after each addition. Pour batter evenly into prepared pans.
6. Place pans on a baking sheet. Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean.
7. Cool in pans on a rack for 8 minutes. Loosen edges, flip out cakes, and cool completely. Wrap and freeze if making ahead.
8. For frosting: Beat softened butter and confectioner’s sugar in stand mixer, adding sugar gradually until all 6 cups are incorporated. Add cream, vanilla, strawberry extract, and mashed strawberries. Whip until smooth and creamy, 5 to 8 minutes if needed.
9. Place one cake layer on a 6-inch cake board. Spread 1/4 cup frosting over the layer. Stack second layer, frost, then top with third layer.
10. Apply a thin skim coat of frosting over the whole cake. Insert two dowels in the center for support. Chill 30 minutes.
11. Apply final coat of strawberry buttercream, smoothing with an offset spatula dipped in warm water.
12. Only right before serving, decorate the cake with organic edible flowers and fresh herb stems at various heights and sizes. Keep cake refrigerated to preserve freshness.
Notes
Only add fresh edible flowers immediately before serving — they will not last long on the cake.
Always use organic, pesticide-free flowers specifically grown for culinary use.
Frozen cake layers are easier to frost and produce fewer crumbs.
If buttercream looks curdled, keep whipping — it will become smooth.
Use a kitchen weight scale to divide batter evenly for uniform layers.