White Chocolate Strawberry Cream Cake

Prep Time

15 minutes + cooling

Cooking Time

20 minutes

This lovely cake is made with white chocolate which helps make a surprisingly light sponge; it has a filling of strawberries flavoured with orange and white chocolate- this cake is quintessentially British and the perfect cake for eating in the garden on a summer day.


For the sponge
  • 150g Divine White Chocolate
  • 200g unsalted butter, diced
  • 3 large free range eggs, at room temperature
  • 150g caster sugar
  • Grated zest of ½ unwaxed orange
  • 200g self-raising flour
For the filling
  • 500g ripe strawberries
  • Grated zest and juice of ½ unwaxed orange
  • 1 tbsp caster sugar
  • 90g Divine White Chocolate
  • 150ml double or whipping cream
  • Icing sugar for dusting
Cook's tip
  • You will need two 20.5cm sponge tins, greased and base-lined



Heat the oven 180C/350F/Gas 4. To make the sponge, break up the chocolate and melt very gently with the butter. Remove the bowl from the heat and leave to cool until needed.


Bake in the heated oven for 20 minutes until a light golden brown and the sponge spring back when gently pressed. Run a round bladed knife around the inside of the tins, just to loosen the sponges, turn out onto a wire rack and leave to cool completely.


To make the filling, wash the strawberries and save half of the best looking ones for decoration. Thinly slice the rest into a bowl. Add the orange zest and juice, and the sugar and mix gently. Leave for 10 minutes for the flavours to develop. Grate the white chocolate and gently fold into the whipped cream. Save the rest for decoration.


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


Once served, store the remaining cake in an airtight container for up to 24 hours.