Strawberry drip cake with cream cheese filling – recipe

Hello and welcome! I’m finally blogging for you in English! This strawberry drip cake is the first blog post that I’ve prepared for you.

I will translate the rest of the blog as I go along. So if you click on any other posts and they are still in German, thanks for understanding! If you want to know what I wrote in them, I invite you to use Google Translate.

Today’s recipe for you is a fluffy strawberry drip cake with cream cheese filling, covered in white ganache and decorated with strawberry ganache, and fresh berries. Perfect for surprising your mom for mother’s day, a loved one for their upcoming birthday – or any early summer celebration!

Minh Cakes Strawberry Drip Cake title image

I know it’s not quite strawberry season yet. But the weather was so bad in the last few weeks, that I needed something to brighten my mood. As soon as our strawberries are ripe, this cake is going to be even better to eat than to look at.

Be warned: This project, although it looks deceptively simple, can easily take an entire day to make because there are many elements to it! The good news is that you can prepare most of the elements in advance: The sponges, the strawberry puree, the ganache, the Swiss Meringue buttercream, the sugar flowers and the meringue kisses. If you freeze the sponges and the buttercream, just remember to thaw them one day in advance. I’ve written some tips about scheduling your baking in this post.

The sponge is based on the very versatile  Easy Genoise – this time with strawberry flavor. We’re adding strawberry puree to the batter. To make sure the batter has enough structure, I’m adding a little bit more flour. And the baking soda will combine especially well with the sour elements of the batter (fruit and buttermilk) and make it rise nicely.

White ganache is pretty sweet – we are countering the sweetness with a generous pinch of salt in the ganache. Salt is great at cutting through overly sweet desserts.

And a last trick I recently learned from Bravetart: You can optionally add a few drops of rosewater to your strawberry puree to enhance the flavor.

Minh Cakes strawberry Drip Cake

Decoration-wise, please be as creative as you like! On my strawberry drip cake, you’ll find chocolate bark made from candy melts, meringue kisses, handmade sugarflowers, fresh berries – and yes! Luxemburgerli by Sprüngli, the best in Zurich 🙂

Without further ado, here is the Strawberry drip cake recipe for you:

Strawberry drip cake by Minh Cakes

  • Servings: about 8
  • Print

Ingredients

    For the strawberry cake (15cm (6″) diameter, 3 layers):

  • 100 g sugar
  • 2 eggs
  • 1/4 teaspoon salt
  • 100 ml buttermilk (plain or strawberry-flavored)
  • 94 g Alba-oil
  • 120 ml strawberry puree (see below)
  • 200 g flour
  • 1.5 teaspoon (8 g) baking powder
  • 0.5 teaspoon (4g) baking soda
  • Optional: Pink food coloring
  • For the strawberry puree:

  • 500 g strawberries
  • 250 g jam sugar (sugar with pectin)
  • 1 tablespoon rosewater (optional)
  • For the Cream Cheese filling:

  • 160 g Swiss Meringue Buttercream
  • 40 g Philadelphia
  • 40 g Mascarpone
  • 2 tablespoons instant vanilla pudding powder (containing modified cornstarch, as a stabilizer)
  • For the white ganache:

  • 300 g white chocolate, chopped
  • 100 ml heavy cream
  • 1 large pinch of salt
  • For the strawberry ganache:

  • 100 g strawberry puree (see above)
  • leftover white ganache from above, after covering the cake
  • Decorations:
    Fresh strawberries
    Sugar sprinkles
    Chocolate bark (homemade or store-bought)
    Meringue Baisers
    Macarons
    Sugar flowers
    etc…

Preparation

Make the strawberry puree
Wash the strawberries, dry them well and cut them in fours.

Put them in a saucepan with the gelling sugar and bring to a boil, stirring from time to time.

Lower the heat and leave to simmer for 10-15 minutes. Remove the pan from the heat and stir in the rosewater, if using. Strain the strawberries through a meshed sieve. You can freeze the pulp for a future buttercream, today we are only using the reduction. Let the puree cool down.

Bake the cake
Preheat the oven to 180 C (350 F). Line a 15cm (6″) baking pan with baking paper, or grease and flour it.

Mix flour, baking powder and baking soda in a separate bowl and set aside. Place sugar, eggs and salt in the bowl of your mixer and whip them together for at least 10 minutes on high speed.

In a separate bowl, stir together the buttermilk, oil, strawberry puree and food coloring (if using – without the food color, your cake will be brown). Turn your mixer to the slowest speed and add the liquid to the eggs and sugar (not too fast, not too slow). Mix for 30-60 seconds, until just combined.

Now take your flour mixture and fold it very gently into the egg cream. Your mixer should be going at minimum speed, or you can even do it by hand. Fold gently until just combined.

Immediately pour the batter in your baking pan and place in the oven for approx. 40 minutes, or until a skewer comes out clean. Leave on a cooling grid to cool, remove from the pan after 10-15 minutes. Wrap in cling film as soon as the cake has cooled down. Chill it prior to torting and filling.

Make the ganache
Chop the white chocolate.

Heat the heavy cream and the salt in a saucepan until it is just below boiling point (do not walk away from it!). Pour it over the chocolate and let it rest for 1-2 minutes, stir by hand and then use a stick blender to emulgate. Be careful to not create too many air bubbles. Leave the ganache to cool at room temperature, until it has the consistency of creamy peanut butter.

Make the cream cheese filling
Make 160g (or more) Swiss Meringue Buttercream, following my recipe.

Bring the Philadelphia und Mascarpone cheese to room temperature and mix together briefly. Add the instant vanilla pudding powder and wait a few minutes for the mixture to thicken. Fold the cheeses into the SMBC gently, by hand. Do not stir too long.

Torte and fill the cake:
Torte the chilled cake into three layers and fill it with two layers of cream cheese buttercream. You will need approx. 120g buttercream per layer. Chill it for another 30 minutes.

Cover the cake with ganache:
Mask the cold cake with the white ganache. A turntable and an angled spatula are really helpful tools to have for this. Chill for another 30 minutes.

Make the strawberry ganache
Briefly melt your leftover white ganache (you should have about 100g left) and stir in 100g strawberry puree. Whip the mixture on high speed in the mixer for a few minutes, then drip it over the cold cake (you can find a video with my dripping technique in this post).

Assemble!
Now comes the fun part! Place all your decorations on a large plate, so you don’t have to run around looking for them. Place them on the cake, however you like. There is no right or wrong here! Start with the largest elements, then add middle-sized ones, and the smallest last. The ganache stays soft for quite a while, so you have time to adjust your decorations. Put the sprinkles on last, so the don’t sink into the liquid chocolate.

Note

This cake keeps 1-2 days in the refrigerator, but it is best enjoyed at room temperature – so take it out of the fridge at least 4 hours before serving.

http://www.minhcakes.ch/en/strawberry-drip-cake

Mmmmh… enjoy!

strawberry Drip Cake 04

Have fun making this strawberry drip cake! If you have questions or have made this cake, please leave a comment below!

Love and happy baking,
Minh signature

4 comments on Strawberry drip cake with cream cheese filling – recipe

  1. Amber
    03.04.2018 at 03:01 (1 year ago)

    Hello! Very beautiful cake!! I have a question about the cream cheese frosting…why do you add the vanilla pudding?? I have tried to make cream cheese swiss meringue buttercream numerous times and have never succeeded! It always curdles/breaks on me. And would it be possible to use all cream cheese rather then half marscapone and half cream cheese? Thank you!!

    Reply
    • Xuân-Minh
      04.04.2018 at 13:33 (1 year ago)

      Thank you so much Amber! Our vanilla pudding here contains modified corn starch – which should prevent the cream cheese from curdling! You can use any pudding powder that contains this, or even use pure modified corn starch as a thickener. I don’t recommend using all cream cheese, as it contains more water than mascarpone. Without mascarpone, it always breaks on me. If you miss the cream cheese flavour, try adding a teaspoon of lemon juice.

      Please let me know how it goes! Love and happy baking, XM

      Reply
  2. Andrea Dezouza e carneiro
    24.01.2018 at 06:27 (1 year ago)

    Wow!! This cake looks so pretty.You have done a great job.I am giving this a try for sure. thanks alot

    Reply
    • Xuân-Minh
      24.01.2018 at 15:11 (1 year ago)

      Thank you Andrea! Do please share your results with us here in the comments! 🙂 Love and happy baking, XM

      Reply

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