White Chocolate Strawberry Tea Cake
Who needs a box of chocolate covered strawberries when you can have a light and fluffy strawberry tea cake instead.
A box of chocolate covered strawberries is always a sought after Valentine’s Day gift. It only felt natural to incorporate these romantic flavors into one of my bakes. By combining strawberry jam with a delicate tea cake and covering it in a white chocolate drizzle, I’ve captured the essence of this chocolate covered delight.
White Chocolate Strawberry Tea Cake
*Makes two small loaf cakes
3 large eggs
⅔ cup sugar
½ teaspoon salt
1 cup all-purpose flour
10 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
½ cup strawberry jam
In the bowl of a stand mixer fitted with the whisk attachment, mix together eggs, sugar, and salt on medium speed until the mixture becomes foamy and light in color. This step is crucial in the recipe, the air in the egg mixture is what gives these little cakes their lift. If your eggs don’t have enough air then they won’t rise when baked.
Lower speed to low and add in flour, strawberry jam, butter and vanilla extract. Using a rubber spatula, gently fold the batter to ensure all the flour and jam are incorporated.
Cover and chill batter in the fridge for 30 minutes. Preheat the oven to 375°F and lightly grease two small loaf pans.
Pour your batter evenly into your greased loaf pans. Bake for 20-25 minutes or until a toothpick comes out clean when pierced into the cakes.
Let cool completely before releasing from the pans. Decorate with the suggestion below or simply dust with powdered sugar.
To Decorate: In the microwave or double boiler, melt 1 cup white chocolate chips and 1 tablespoon of unsalted butter. Pour half of the white chocolate into a separate bowl and add 1-2 drops of red food coloring to make pink. Drizzle the white and pink chocolate over the tea cakes and top with finely chopped freeze dried strawberries. Leave the chocolate to set hard on the cakes before serving or sharing.