This strawberry and white chocolate loaf cake is packed with fresh, juicy strawberries and sweet, creamy chocolate chips for tons of flavour and a fab texture. Yummy!
Raspberry and white chocolate is always a popular flavour combination, but for me, strawberry and white chocolate is just as good.
The juicy strawberries and creamy white chocolate are a great mixture that works really well in cakes.
We love my strawberry and white chocolate cupcakes. So, I decided to make a strawberry and white chocolate loaf cake too, because there’s nothing like making nice cakes bigger, is there?
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
Ingredients for Strawberry and White Chocolate Loaf Cake
This is an easy recipe for strawberry and white chocolate loaf cake that sticks to my normal basic loaf cake recipe. I use:
Margarine – Room temperature unsalted butter is fine, too.
Caster Sugar
Eggs
Vanilla Extract
Self-Raising Flour – If you only have plain, add a teaspoon of baking powder.
Fresh Strawberries
I also melt down some white chocolate squares to drizzle on top, but you could just use more chips if you wanted to.
Can You Use Frozen Strawberries?
I prefer to use fresh strawberries. Frozen are harder to cut up and can be quite soggy, affecting the texture of the cake.
Can You Use Freeze Dried Strawberries?
I’ve only ever made this cake with fresh strawberries. If you do want to have a go with freeze-dried strawberries, I recommend using less as the flavour is much stronger.
Decorating Strawberry and White Chocolate Loaf Cake
I make a strawberry loaf cake drizzled with white chocolate. Quick and easy! There are other options for decorating your easy strawberry and white chocolate loaf cake though.
Can You Add Strawberry Buttercream?
Yes, strawberry buttercream is a fantastic addition to this strawberry and white chocolate loaf cake. There’s a lovely recipe here.
Can You Add White Chocolate Buttercream?
White chocolate buttercream is another tasty topping. I actually use white chocolate buttercream on my strawberry and white chocolate cupcakes.
You can get my white chocolate buttercream for loaf cakes here.
How to Make Strawberry and White Chocolate Loaf Cake – Step-by-Step
Loaf cakes are one of my favourite things to bake because they are just so simple!
You can see a recipe card with full quantities and easy-to-follow instructions at the bottom of this post, too.
Step One
Hull the strawberries and cut them into small slices, around 5mm at most.
Toss lightly in a tablespoon of flour and leave to one side.
Step Two
Preheat the oven to 180 Degrees C (fan-assisted) and grease or line a 2lb loaf tin.
Step Three
In a large mixing bowl, whisk together the caster sugar and margarine. You can do this with an electric or hand whisk.
Step Four
Add the eggs and whisk in one at a time, adding the vanilla with the last egg.
Step Five
Add the flour and whisk until smooth.
Step Six
Very carefully fold through most of the strawberries and chocolate chips, taking care not to overmix and retaining a handful of each to sprinkle on top.
Step Seven
Pour into the prepared tin and spread evenly.
Step Eight
Sprinkle over the remaining white chocolate chips and strawberries so that they sit on top of the cake mix.
Step Nine
Bake in the preheated oven for 45 minutes to one hour. Don’t open the door to check for at least 45 minutes, and use a skewer to carefully make sure the middle is cooked (it will come out clean if it is).
If the centre is still raw, but you are worried that the top is passing light golden brown, cover lightly with tin foil before returning to the oven.
After 45 minutes, I recommend checking every five or so.
Step Ten
Remove the cooked cake from the oven and leave to cool fully in the tin.
Step Eleven
Once the cake is cool, remove it from the cake pan and peel away the baking paper.
Step Twelve
Carefully melt some white chocolate using a Bain Marie or double boiler and drizzle over the cooled cake. I use a reusable piping bag with a tiny hole, but you can also just do it roughly with a spoon.
Storing White Chocolate and Strawberry Loaf Cake
I store my strawberry and white chocolate loaf cake in a lidded cake stand on the side for 3-4 days.
Other Fruity Cake Recipes
If you love a fruity loaf cake as much as I do, you might also want to try:
- Orange Drizzle Cake
- Lime Drizzle Cake
- Earl Grey Tea Loaf
- White Chocolate and Raspberry Loaf Cake
- Lemon Curd Loaf Cake
- Raspberry and Lemon Loaf Cake
Strawberry and White Chocolate Loaf Cake
Ingredients
- 175 g Margarine (– Room temperature unsalted butter is fine too)
- 175 g Caster Sugar
- 3 Medium Eggs
- 1 Teaspoon Vanilla Extract
- 175 g Self-Raising Flour (+ 1 Tablespoon to coat fruit – If you only have plain, add a teaspoon of baking powder)
- 150 g Fresh Strawberries (Hulled and Chopped into small pieces and tossed in 1 tbsp floor)
- 150 g White Chocolate Chips
- 50 g White Chocolate -To decorate ( chips or block)
Instructions
- Preheat the oven to 180 Degrees C (fan-assisted) and grease or line a 2lb loaf tin.
- Whisk together the caster sugar and margarine in a large mixing bowl.
- Add the eggs and whisk in one at a time, adding the vanilla with the last egg.
- Add the flour and whisk until smooth.
- Very carefully fold through most of the strawberries and chocolate chips, taking care not to overmix, and retaining a handful of each to sprinkle on top.
- Pour into the prepared tin and spread evenly.
- Sprinkle over the remaining white chocolate chips and strawberries, so that they sit on top of the batter.
- Bake for 45mins to one hour.
- Use a skewer to make sure the centre is cooked.
- Remove the cooked cake from the oven and leave to cool fully in the tin.
- Once the cake is cool remove from the cake pan and peel away the baking paper.
- Carefully melt some white chocolate using a Bain Marie or double boiler and drizzle over the cooled cake.
Notes
• If the centre is still raw but you are worried that the top is passing light golden brown, cover lightly with tin foil before returning to the oven.
• After 45 minutes, I recommend checking every 5 or so.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
