White Chocolate & Strawberry Cake

I looked in my fridge and saw a huge punnet of strawberries that was calling out to be baked in something. So I scoured through my cook books looking for the recipe that most satisfied me. Strawberry shortcake? Strawberry tart with crème patisserie? And then I found it….John Whaite’s white chocolate and raspberry cake. I already had white chocolate in the cupboard and figured that strawberries would do the same job as raspberries. The recipe was so easy to follow and the cake was so moist and moreish – I will definitely be cooking this one again (especially if the people in my office have anything to say about it!)


  • 200g butter, chopped into small cubes, plus extra for greasing
  • 100g white chocolate, broken into pieces
  • 4 large eggs
  • 200g caster sugar
  • 200g self-raising flour
  • 175g raspberries, fresh or frozen

For the cream filling:

  • 200g white chocolate, chopped
  • 250ml double cream
  • a little icing sugar, for dusting
  • (Although I just whipped up some cream and flavoured it with some vanilla extract)


  1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
  2. When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
  3. Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don’t be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
  4. To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
  5. When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.

Enjoy and please share if you like or bake this recipe! xx



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So, it’s been a while since my last post and I was inspired by another food blogger Janes Patisserie who recently posted her scone recipe and I thought I’d have a go at making some seeing as it had been a while since I last made them! I made a batch of 8 plain scones and 8 apple and cinnamon scones but sadly the apple scones came out a little over done – so I haven’t featured them on here!

The recipe is taken from The Dairy Book of Home Cooking 2012 edition which my Granny gave to me as a present and it’s been a life saver ever since – simply recipes used everyday. I also used my personalised Holly Rachel Bakes wooden spoon which was a lovely gift from my sister in law for my birthday a few weeks ago 🙂


  • 225g Self raising flour
  • 1/2 tsp salt
  • 50g Butter
  • 150ml Milk (plus extra for brushing)


  1.  Sift flour and salt into a bowl
  2. Rub butter into flour until it resembles breadcrumbs
  3. Add milk all at once and mix to a soft but not sticky dough using a knife
  4. Turn onto a lightly floured surface and knead until smooth
  5. Roll out until about 1cm thick
  6. Cut into 7-8 rounds with a 2.5inch biscuit cutter
  7. Transfer to a baking tray and brush with milk
  8. Bake at 230C for 7-10 minutes or until golden brown
  9. Cool on a wire rack and then enjoy warm with some butter – or my more recent favourite – lemon marmalade!

Enjoy! And if you like or bake this recipe – share this post and let me know! xx