Strawberry White Chocolate Cream Cake

A light sponge cake layered with strawberry compote, creamy white chocolate filling, and fresh berries under a glossy jelly topping.

Cooking Time

• Prep: 45 minutes

• Cook: 30 minutes

• Chill: 4 hours

• Total: 5 hours 15 minutes

• Servings: 12

Ingredients

For the sponge cake:

• 80 g (1/3 cup) butter

• 500 ml (2 cups) milk

• 6 eggs

• 150 g (3/4 cup) sugar

• A pinch of salt

• 200 g (1.3 cups) flour

• 1 tsp baking powder

For the strawberry compote:

• 300 g strawberries, chopped

• 50 g (1/4 cup) sugar

• 8 g (1 tsp) vanilla sugar

• 30 ml (2 tbsp) water

• 10 g (1 tbsp) cornstarch

• 30 ml (2 tbsp) water (to dissolve cornstarch)

For the cream layer:

• 600 g (2.6 cups) cream cheese

• 200 g melted white chocolate

For the topping:

• 800 g strawberries, halved

• 2 sachets red jelly (100 g each)

• 500 ml (2 cups) boiling water

Directions

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