Strawberry Drip Cake Recipe : Vintage Shortcake with Cream Cheese Filling

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If you’ve been scrolling through strawberry shortcake aesthetic feeds and drooling over those picture-perfect vintage strawberry shortcake creations, you’re in for a treat! This strawberry drip cake recipe brings together everything we love about classic strawberry desserts with a modern twist. Imagine layers of moist strawberry cake filled with silky cream cheese buttercream, all wrapped in white chocolate ganache and topped with a gorgeous strawberry drip. It’s like bringing those beloved strawberry shortcake characters to life on your dessert table!

Whether you’re planning a special birthday celebration, recreating that nostalgic strawberry shortcake 90s vibe, or just want to create your own strawberry shortcake wallpaper-worthy masterpiece, this recipe delivers both stunning looks and incredible flavor. Let’s dive into creating this showstopping dessert that’ll have everyone asking for seconds!

Why You’ll Love This Strawberry Drip Cake

This isn’t your average strawberry cake. What makes this recipe truly special is the homemade strawberry puree that infuses every layer with authentic berry flavor. Combined with the tangy cream cheese filling and luxurious white chocolate ganache, you get a perfect balance of sweet, tart, and creamy that’ll make your taste buds dance.

• Authentic strawberry flavor from fresh fruit puree
• Stable cream cheese filling that won’t slide
• Beautiful white chocolate drip that photographs like a dream
• Customizable decorations for any occasion
• Makes a stunning 6-inch layered cake perfect for intimate gatherings

Essential Equipment for This Recipe

Before we start baking, let’s make sure you have the right tools. While you can make do with basics, having quality equipment makes the process smoother and results more professional. Here’s what you’ll need:

• 6-inch round baking sheets for the cake layers
• Stand or electric mixer for whipping eggs and making buttercream
• Pots for making strawberry puree and ganache
• Mixing bowls in various sizes
• Measuring cups and spoons set for accurate measurements
• Kitchen utensils including spatulas and whisks
• Blender or stick blender for emulsifying ganache
• Turntable and offset spatula for smooth frosting (highly recommended)

Ingredients You’ll Need

This recipe is divided into several components, each contributing to the final masterpiece. Don’t let the list intimidate you – each element is straightforward to make!

For the Strawberry Cake (6-inch, 3 layers)

For the Strawberry Puree

For the Cream Cheese Filling

For the White Ganache

For the Strawberry Ganache Drip

Decorations

• Fresh strawberries (whole or sliced)
• Sugar sprinkles in coordinating colors
• Chocolate bark (homemade or store-bought)
• Meringue kisses (Baisers)
• Macarons in strawberry or complementary flavors
• Sugar flowers
• Any other decorative elements you love!

Step-by-Step Instructions

Step 1: Make the Strawberry Puree

Start by preparing your strawberry puree since it needs to cool completely before using. Wash 500g fresh strawberries thoroughly, pat them dry with paper towels, and cut each berry into quarters. Using one of your pots, combine the strawberries with 250g jam sugar.

Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking. Once boiling, reduce heat to low and let it simmer gently for 10-15 minutes. The strawberries will break down and release their juices, creating a thick, fragrant mixture. Remove from heat and stir in 1 tablespoon rosewater if you’re using it – this adds a lovely floral dimension that complements the strawberries beautifully.

Now comes an important step: strain the mixture through a fine-mesh sieve or colander. You want just the smooth liquid puree, not the pulp. Don’t throw away that pulp though! Save it in the freezer for future buttercream projects. Let your beautiful ruby-red puree cool to room temperature before using.

Step 2: Bake the Strawberry Cake

Preheat your oven to 180°C (350°F). Prepare your 6-inch baking sheet by lining it with parchment paper or greasing and flouring it thoroughly.

In a mixing bowl, whisk together 200g flour, 1.5 teaspoons baking powder, and 0.5 teaspoon baking soda. Set this dry mixture aside – we’ll come back to it later.

Now for the magic! In your electric mixer bowl, combine 100g sugar, 2 eggs, and 1/4 teaspoon salt. This is where patience pays off – whip this mixture on high speed for at least 10 minutes. Yes, a full 10 minutes! This creates the airy structure that makes your cake wonderfully light. The mixture should be pale, thick, and doubled in volume.

While that’s whipping, mix together 100ml buttermilk, 94g oil, 120ml of your cooled strawberry puree, and food coloring if you’re using it in a separate bowl. Without the coloring, your cake will be brownish – the pink dye gives you that gorgeous strawberry shortcake aesthetic we’re going for!

Once your eggs are perfectly whipped, reduce your mixer speed to the lowest setting. Slowly pour in your wet ingredients, mixing for just 30-60 seconds until combined. Don’t overmix! Finally, add your flour mixture and fold it in very gently, either on the lowest mixer speed or by hand with a spatula. Mix only until you can’t see dry flour anymore.

Pour the batter immediately into your prepared pan and bake for approximately 40 minutes. Check for doneness by inserting a toothpick or skewer into the center – it should come out clean or with just a few moist crumbs. Let the cake cool on a wire rack for 10-15 minutes before removing it from the pan. Once completely cool, wrap it tightly in plastic wrap and chill it in the refrigerator. Cold cake is much easier to slice and fill!

Step 3: Prepare the White Ganache

Finely chop 300g white chocolate using your chef’s knives – the smaller the pieces, the more evenly it will melt. Place the chocolate in a heatproof bowl.

In a pot, heat 100ml heavy cream with a large pinch of salt until it’s just about to boil. You’ll see small bubbles forming around the edges. Don’t let it actually boil! Pour this hot cream over your chopped chocolate and let it sit undisturbed for 1-2 minutes. This gives the chocolate time to start melting.

After those couple minutes, stir gently by hand, then use your blender stick to emulsify the mixture until it’s perfectly smooth and glossy. Be careful not to incorporate too many air bubbles – keep the blender head submerged. Let this ganache cool at room temperature until it reaches the consistency of creamy peanut butter. This is the perfect spreading consistency!

Step 4: Make the Cream Cheese Filling

First, prepare 160g (or more if you’d like extra) of Swiss Meringue Buttercream following the classic recipe. While that’s setting, bring 40g Philadelphia cream cheese and 40g mascarpone to room temperature – this is crucial for smooth mixing.

In a bowl, briefly combine the two cheeses using your electric mixer. Add 2 tablespoons instant vanilla pudding powder and mix just until incorporated. Let this sit for a few minutes – the pudding powder will thicken the mixture and stabilize it so your filling doesn’t slide. Once thickened, gently fold this cheese mixture into your Swiss Meringue Buttercream by hand. Don’t overmix or you’ll deflate the buttercream!

Step 5: Assemble and Fill the Cake

Remove your chilled cake from the refrigerator. Using a long serrated knife or cake leveler, carefully slice the cake into three even layers. A turntable makes this much easier, but you can also use the turning technique if you don’t have one.

Place your first cake layer on a cake board or serving plate. Using an offset spatula, spread approximately 120g of cream cheese filling evenly over the top. Place your second cake layer on top and repeat with another 120g of filling. Top with your final cake layer. Give the assembled cake another 30-minute chill in the refrigerator – this sets the filling and makes the next step easier.

Step 6: Cover with White Ganache

Now comes the masking stage! Take your cooled white ganache and use it to cover the entire chilled cake. A turntable and offset spatula are truly your best friends here. Apply a thin crumb coat first, then chill for 15 minutes. Apply a final smooth coat of ganache, using your spatula to create clean, sharp edges. Back into the refrigerator for another 30 minutes.

Step 7: Create the Strawberry Drip

You should have about 100g of white ganache left over. Gently warm it until it’s just barely fluid – you don’t want it hot, just soft enough to mix. Add 100g of your strawberry puree and blend it together. Pour this mixture into your electric mixer and whip on high speed for several minutes. This creates a lighter, fluffier texture that drips beautifully.

Remove your cake from the refrigerator. Using a spoon or squeeze bottle, carefully apply the strawberry ganache around the top edge of the cake, allowing it to drip naturally down the sides. This is where you can get creative – longer drips or shorter ones, evenly spaced or random. Fill the top of the cake with more ganache and smooth it out.

Step 8: Decorate Your Masterpiece

This is the fun part where your creativity shines! Arrange all your decorative elements on your work surface so everything is within reach. The strawberry ganache stays workable for quite a while, giving you time to play with your design.

Start by placing your largest decorations first – maybe fresh strawberries or macarons. Then add medium-sized elements like chocolate bark or meringue kisses. Finally, fill in gaps with smaller details and finish with a sprinkle shower of coordinating sugar pearls or sprinkles. There’s no wrong way to decorate – let your inner artist take over!

Pro Tips for Success

• Chill between steps: Cold cake is easier to work with and prevents your layers from sliding
• Use quality chocolate: Your ganache is only as good as your chocolate – invest in good white chocolate
• Don’t skip the pudding powder: It’s the secret to stable cream cheese filling that won’t separate
• Test your drip consistency: Do a test drip on the back of a spoon before applying to your cake
• Room temperature matters: Bring cream cheese and mascarpone to room temp for smooth mixing
• Measure accurately: Use your measuring cups and spoons set for consistent results

Storage Instructions

This cake keeps beautifully! Store it in the refrigerator in an airtight container for up to 4 days. The ganache coating protects the cake and keeps it moist. Let it sit at room temperature for 20-30 minutes before serving for the best flavor and texture.

You can also freeze unfrosted cake layers for up to 3 months. Wrap them individually in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before assembling.

Frequently Asked Questions

Can I make this cake in different sizes?

Absolutely! This recipe is for a 6-inch cake, but you can scale up for larger pans. For an 8-inch cake, multiply the ingredients by 1.5. For a 10-inch cake, double the recipe. Adjust baking time accordingly – larger cakes need longer in the oven.

What can I substitute for Alba-oil?

Any neutral-flavored oil works perfectly – vegetable oil, canola oil, or even light olive oil. The oil keeps your cake incredibly moist without adding competing flavors.

My ganache is too thick/thin. What do I do?

If it’s too thick, gently warm it and add a tiny bit more cream. If it’s too thin, let it cool longer or add a bit more melted white chocolate. The perfect drip consistency is like honey – it flows slowly but doesn’t run everywhere.

Can I use frozen strawberries for the puree?

Yes! Frozen strawberries work great. Thaw them completely first and drain excess liquid before cooking them with the jam sugar.

How far in advance can I make this cake?

You can bake the cake layers 2-3 days ahead and store them wrapped in the fridge. Make the ganache and filling the day before. Assemble and decorate the day you plan to serve it for the best presentation.

Why is my cake dense instead of fluffy?

The most common reason is not whipping the eggs long enough. Make sure you whip them for the full 10 minutes until they’re thick and pale. Also, be gentle when folding in the flour – overmixing deflates those air bubbles you worked so hard to create.

Can I skip the rosewater in the puree?

Definitely! The rosewater adds a lovely floral note, but it’s completely optional. Your puree will still be delicious without it.

What if I don’t have Swiss Meringue Buttercream?

While Swiss Meringue Buttercream provides the best texture and stability, you can use American buttercream in a pinch. Just make sure it’s stiff enough to hold the cake layers without sliding.

Final Thoughts

Creating this stunning strawberry drip cake might seem like a big project, but breaking it down into these manageable steps makes it totally achievable. The result is a dessert that tastes as incredible as it looks – perfect for impressing guests or treating yourself to something special. That combination of fresh strawberry flavor, tangy cream cheese filling, and luxurious white chocolate ganache is simply unbeatable.

Whether you’re channeling vintage strawberry shortcake vibes or creating something totally your own, this recipe gives you the perfect canvas. So gather your ingredients, set aside an afternoon, and get ready to create your own strawberry shortcake masterpiece!

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Strawberry Drip Cake Recipe : Vintage Shortcake with Cream Cheese Filling

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A stunning three-layer strawberry cake with homemade strawberry puree, cream cheese buttercream filling, white chocolate ganache coating, and a beautiful strawberry drip. Perfect for special occasions and celebrations!

• Author: Alice
• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 4 hours
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

FOR THE STRAWBERRY CAKE: 100g sugar 2 large eggs 1/4 teaspoon salt 100ml buttermilk (plain or strawberry-flavored) 94g neutral oil (Alba-oil or vegetable oil) 120ml strawberry puree (see recipe) 200g all-purpose flour 1.5 teaspoons (8g) baking powder 0.5 teaspoon (4g) baking soda Optional: Pink food coloring FOR THE STRAWBERRY PUREE: 500g fresh strawberries, washed and quartered 250g jam sugar (sugar with pectin) 1 tablespoon rosewater (optional) FOR THE CREAM CHEESE FILLING: 160g Swiss Meringue Buttercream 40g Philadelphia cream cheese, room temperature 40g Mascarpone, room temperature 2 tablespoons instant vanilla pudding powder FOR THE WHITE GANACHE: 300g white chocolate, finely chopped 100ml heavy cream 1 large pinch of salt FOR THE STRAWBERRY GANACHE DRIP: 100g strawberry puree 100g leftover white ganache DECORATIONS: Fresh strawberries Sugar sprinkles Chocolate bark Meringue kisses Macarons Sugar flowers

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Instructions

1. Make the strawberry puree: Combine quartered strawberries with jam sugar in a saucepan. Bring to a boil, then simmer for 10-15 minutes. Remove from heat, stir in rosewater if using. Strain through a fine-mesh sieve, discard pulp. Cool completely. Prepare to bake: Preheat oven to 180°C (350°F). Line or grease a 6-inch round baking pan. In a bowl, whisk together flour, baking powder, and baking soda. Set aside. Make the cake batter: In a mixer, whip sugar, eggs, and salt on high speed for 10 minutes until thick and pale. In a separate bowl, mix buttermilk, oil, strawberry puree, and food coloring (if using). Combine wet ingredients: With mixer on lowest speed, slowly add the liquid mixture to the whipped eggs. Mix for 30-60 seconds until just combined. Add dry ingredients: Gently fold in the flour mixture by hand or on lowest mixer speed until just combined. Don’t overmix. Bake: Pour batter into prepared pan. Bake for 40 minutes or until a skewer comes out clean. Cool on a wire rack for 10-15 minutes, then remove from pan. Wrap in plastic wrap when completely cool and refrigerate. Make white ganache: Place chopped white chocolate in a bowl. Heat cream and salt until just before boiling, pour over chocolate. Let sit 1-2 minutes, stir by hand, then use a stick blender to emulsify. Cool to peanut butter consistency. Prepare cream cheese filling: Make Swiss Meringue Buttercream. Mix room temperature cream cheese and mascarpone with pudding powder. Let thicken for a few minutes, then gently fold into the buttercream. Torte and fill: Slice chilled cake into three even layers. Spread 120g cream cheese filling between each layer. Chill for 30 minutes. Cover with ganache: Apply white ganache to the entire cake using an offset spatula. Smooth the surface. Chill for 30 minutes. Make strawberry drip: Warm leftover white ganache (about 100g) until fluid. Mix with 100g strawberry puree. Whip on high speed in mixer for several minutes. Create the drip: Apply strawberry ganache around the top edge of the chilled cake, allowing it to drip down the sides. Fill the top and smooth. Decorate: Arrange fresh strawberries, macarons, meringues, chocolate bark, and other decorations on top. Finish with sprinkles. Chill until ready to serve.

Notes

Whip eggs for the full 10 minutes for maximum fluffiness. Chill the cake between steps for easier assembly. Save the strawberry pulp from straining for future buttercream projects. The pudding powder stabilizes the cream cheese filling and prevents sliding. Test your ganache drip consistency on the back of a spoon first. Bring cream cheese and mascarpone to room temperature before mixing. Store finished cake in the refrigerator for up to 4 days. Cake layers can be frozen for up to 3 months. Let cake sit at room temperature for 20-30 minutes before serving for best texture.