Strawberry and White Chocolate Cake Recipe

Preheat oven to 325F. Grease two 9-inch baking pans, and line with parchment paper. Set aside.

In mixing bowl of a stand mixer, mix flour, baking powder, sugar, and salt. Beat in butter, one chunk at a time, on Low.

Meanwhile, in a microwave-safe bowl, melt white chocolate in 30-, then 10-second intervals, stirring in between, until completely melted. Drizzle white chocolate into butter mixture as mixer runs.

Mix in buttermilk mixture. Increase speed to medium, beating until lightened and fluffy.

Beat eggs and vanilla together. Beat into batter on low speed; increase speed to medium until just blended.

Divide mixture into prepared baking pans. Bake cakes 25 minutes, rotating pans halfway, or until a toothpick emerges cleanly from cakes. Remove from oven; let cool completely.

Make the frosting: In a microwave-safe bowl, melt white chocolate. Set aside. With whisk attachment, whip butter until creamy. Stir in melted chocolate. Add powdered sugar, one cup at a time, alternating with milk, whipping until light and fluffy. Transfer to a piping bag with a large tip, or a heavy-duty ziplock bag (cut a large hole on one corner to mimic a large tip).

To assemble: On a cake board, place a cake layer in center. Spread 1 1/2-inch-thick frosting on top of cake until the edges. Create a shallow well in the middle. Fill with strawberries. Place second cake layer upside down over strawberries. Using an offset spatula, quickly spread a thin layer (crumb coat) over the cake. Immediately refrigerate cake at least 2 hours, or overnight, until chilled through. Decorate with flowers and strawberries; slice to serve.

Recipe is from the May 2016 issue of Good Housekeeping Philippines