Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and lightly dust with flour or line with parchment paper.
Chop the white chocolate into small pieces and melt it gently in a microwave-safe bowl in short bursts, stirring each time until smooth. Set aside to cool slightly.
200 g white chocolate
In a large mixing bowl, beat the softened butter and sugar together with a whisk or electric mixer until the mixture is light, fluffy, and pale, about 3-4 minutes. You should hear a gentle creaming sound.
200 g white chocolate
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the batter is smooth.
200 g white chocolate
Stir in the melted white chocolate and vanilla extract until the mixture is uniform and glossy. The white chocolate should be cooled enough to blend smoothly without clumping.
200 g white chocolate
In a separate bowl, sift together the cake flour and baking powder. Whisk to combine evenly.
200 g white chocolate
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or mixing on low speed until just combined. Do not overmix to keep the batter light.
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Place it in the oven and bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
While the cake bakes, hull and slice the strawberries. Once the cake is baked, let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
200 g white chocolate
Once cooled, slice the cake horizontally if you prefer layers, or serve as is. Top with fresh strawberries and a drizzle of melted white chocolate for a beautiful presentation.
200 g white chocolate
Slice and enjoy this luscious, creamy cake that combines the richness of white chocolate with the bright, juicy burst of strawberries.
