Strawberry Drip Cake – Fresh Berry Flavor in Every Layer
Strawberry cakes never go out of style, but when you add a silky pink ganache drip, it becomes something worth remembering.
This strawberry drip cake is packed with flavor, light in texture, and surprisingly easy to pull off with just a few prep steps.
It’s the kind of dessert that brings a pop of color and freshness without being overly complicated.
To start, you’ll want a strawberry sponge—either made with purée or flavored essence. I suggest blending fresh strawberries and reducing them on low heat to intensify flavor.
For the drip, melt white chocolate with cream and tint it pink or mix in a spoonful of strawberry powder.
Don’t forget to chill your frosted cake before adding the drip for a clean, smooth finish.
Recipe Overview
| Prep Time | Cook Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 35 minutes | 25 minutes | 60 minutes + chilling | Dessert | Modern | 10–12 slices |
Ingredients List
| Ingredient | 6 Servings | 12 Servings | Alternatives |
|---|---|---|---|
| All-purpose flour | 1½ cups | 3 cups | Cake flour |
| Granulated sugar | 1 cup | 2 cups | Caster sugar |
| Eggs | 2 | 4 | Plain yogurt (¼ cup per egg) |
| Butter (softened) | ½ cup | 1 cup | Vegetable oil |
| Strawberry purée | ⅓ cup | ⅔ cup | Strawberry jam (melted slightly) |
| Milk | ½ cup | 1 cup | Almond or oat milk |
| Vanilla extract | 1 tsp | 2 tsp | Strawberry extract |
| Powdered sugar (for frosting) | 2 cups | 4 cups | Coconut sugar (blended) |
| White chocolate chips (for drip) | ½ cup | 1 cup | Strawberry-flavored melts |
| Heavy cream (for drip) | ¼ cup | ½ cup | Coconut cream |
| Pink gel or oil-based coloring | as needed | as needed | Beetroot powder |
| Fresh strawberries (for garnish) | 4–5 | 8–10 | Freeze-dried strawberries |
Tools You’ll Need (with Alternatives)
- Mixing bowls (or large containers)
- Hand or stand mixer (or sturdy whisk)
- Measuring spoons and cups (or kitchen scale)
- 8-inch cake pans (or one tall 9-inch pan)
- Cooling rack (or parchment-lined board)
- Offset spatula (or butter knife)
- Piping bag (or zip-lock bag with snipped corner)
- Heatproof bowl (or microwave-safe dish)
- Sieve (for purée straining, optional) (or fine mesh strainer)
How to Make the Strawberry Drip Cake
Before starting, make sure the cake is fully cooled and the frosting is set—this keeps your drip controlled and your layers smooth.
Step 1: Blend and Reduce the Strawberry Purée
Clean and blend fresh strawberries. Simmer over medium-low heat for 10–12 minutes until thickened.
Let cool before adding to the batter.
Step 2: Prepare the Cake Batter
Combine dry ingredients in one bowl. In another, mix eggs, butter, milk, and vanilla. Stir in the purée.
Gradually fold wet and dry ingredients together until smooth.
Step 3: Bake the Cake
Preheat oven to 350°F (175°C). Grease your pans and divide the batter evenly. Bake for 25–28 minutes.
Let layers cool completely on a rack.
Step 4: Whip the Frosting
Beat butter until light. Slowly add powdered sugar and a little milk. Add a touch of pink color or a spoonful of strawberry purée for flavor and color.
Step 5: Stack and Chill
Layer the cakes with frosting in between. Apply a crumb coat, chill for 30 minutes, then frost the entire cake and chill again.
Step 6: Make the Strawberry Ganache Drip
Heat cream, pour over white chocolate, and stir until melted. Add pink gel color or a pinch of strawberry powder. Let it thicken slightly before dripping.
Step 7: Drip and Decorate
Drizzle the ganache over the top edge with a spoon or piping bag. Let it flow naturally. Top with fresh strawberries or crushed freeze-dried ones.
Decoration & Serving Tips
- Slice strawberries thinly for a clean top layer
- Use edible gold dust for a stylish touch
- Serve with whipped cream or plain Greek yogurt
- Avoid overcrowding the top—let the drip show
Variations to Try
- Chocolate Strawberry Combo: Add cocoa to the sponge or drizzle with chocolate ganache too
- Cream Cheese Frosting: Switch out buttercream for tangy cream cheese icing
- Strawberry Milk Base: Replace regular milk with strawberry milk
- Layered Strawberry Jam: Add a layer of jam between sponge and frosting
- Mini Strawberry Drip Cakes: Make single-serve versions in ramekins or cupcake molds
Storing Tips
- Refrigerate the cake for up to 4 days
- Cover in a container to prevent drying out
- Remove fresh strawberries before freezing
- Let it sit at room temperature before serving
Extra Tips for Best Results
- Chill cake thoroughly before dripping for clean edges
- Don’t overheat the ganache—let it cool before using
- Reduce purée long enough or it may thin the batter
- Use high-quality white chocolate for a smooth finish
Common Mistakes & How to Fix Them
| Mistake | Solution | Prevention |
|---|---|---|
| Drip is too runny | Let it cool longer | Test on chilled surface first |
| Batter too wet | Reduce purée longer | Measure puree accurately |
| Soggy strawberries on top | Use freeze-dried pieces | Add fresh berries right before serving |
Give This Strawberry Drip Cake a Go and Let Me Know
This cake has a natural sweetness, soft color, and real berry flavor that’s hard to resist.
If you bake it, I’d love to know how it turned out or if you gave it a fun twist. Share your version in the comments!
