White chocolate strawberry cake

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This recipe is classed as easy

Rating 3.62 / 5 (202 votes)

Prep time:
30 min
Cook time:
20 min

This white chocolate and strawberry cake from Divine has a surprisingly light sponge, perfect for a summer’s day.

For more easy cakes, explore our simple cake recipes


1. Preheat the oven to 180C/350F/Gas 4.

For the sponge

2. Break up the chocolate and melt very gently with the butter. Remove the bowl from the heat and set aside.

3. Break the eggs into a bowl, add the sugar and orange zest and whisk on full power for about four minutes or until the mixture is thick and foamy.

4. Gently stir the chocolate mixture then whisk it briefly into the egg mixture, until it is just combined. Add the flour and gently fold in using a large metal spoon.

5. Divide the mixture between the two tins and spread evenly.

6. Bake in the preheated oven for 20 minutes until light golden brown and the sponges spring back when pressed gently.

7. Run a roundbladed knife around the inside of the tins to loosen the sponges, turn them out onto a wire rack and leave to cool completely.

For the filling

8. Thinly slice half the strawberries into a bowl, saving the best-looking ones for decoration.

9. Add the orange zest, juice and sugar to the bowl and mix gently. Leave for 10 minutes for the flavours to develop.

10. Gently fold the grated chocolate into the whipped cream.

11. To assemble, set one sponge on a serving plate and spoon on thestrawberries and juice. Cover with the chocolate cream, then top with the second sponge. Decorate with the reserved strawberries and dust with icing sugar.


For the sponge

  • 150 g white chocolate, preferably Divine
  • 200 g unsalted butter, diced
  • 3 large eggs, at room temperature
  • 150 g caster sugar
  • 1/2 unwaxed orange, zested
  • 200 g self-raising flour

For the filling

  • 500 g ripe strawberries, half for filing and half for topping
  • 1/2 unwaxed orange, zested and juiced
  • 100 g white chocolate, preferably Divine
  • 150 ml double or whipping cream, whipped
  • icing sugar, for dusting

Tips and suggestions

Use 2 x 20.5cm sponge sandwich tins, greased and lined.

The assembled cake can be stored in an airtight container in the fridge for 24 hours.

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Latest Comment


I baked this White chocolate strawberry cake for my mum's birthday! My mum very loved that cake!!

Elena Iksar Elena Iksar  Posted 04 Jun 2013 4:17 PM

Hi Delia, you can make self-raising flour from plain flour by adding 1 teaspoon of baking powder per 110g of plain flour.

Tom_Good_Food Tom_Good_Food  Posted 05 Sep 2012 9:12 AM

if i don't have self-raising flour, and i have to use simple flour, what ingredient i should add, how much?

DeliaA93518 DeliaA93518  Posted 03 Sep 2012 2:59 PM

This is a wonderful recipe, which I may made for our Jubilee party. I used quite a bit more chocolate and cream than this calls for, and built the chocolate, cream and strawberries up into a peak on the top of the cake, with a large strawberry in the middle into which I placed a small Union Jack. I was congratulated on taste and appearance,so I will give to this sponge a 5 star rating.

Patti C36706 Patti C36706 Posted 18 Jun 2012 12:11 PM


ayeshaP92564 ayeshaP92564 Posted 20 Apr 2012 5:14 PM