Strawberry and white chocolate cake

This strawberry cake with white chocolate became one of my favorites a while ago. You can't imagine how delicious this recipe is! The juiciness that the cake takes on, together with the flavor of the roasted strawberries, makes every bite taste like heaven.

A while ago I shared with you my discovery of the recipe for Banana and strawberry bread . The truth is that we received many comments and emails talking about how delicious that recipe was! So, since we have shared tastes and that you like that type of flavor, today I encourage you to prepare this delicious white chocolate and strawberry cake with brown sugar . I hope you enjoy it as much as the previous recipe (or more!).

For baking, there is nothing better or more beautiful than the Revol porcelain tray . I don't know if you know that all REVOL pieces are handmade in France, and made to last. In this case, it is lovely to know that the handles are cast in the same mould (it is all one piece), to keep them strong and robust. For the recipe I recommend using this one from Revol with handles or the Caractère dish , with the same baking quality, 18x26.

Ingredients

• 240 g baking flour
• 200 g brown sugar
• 110 g unsalted butter, at room temperature
• 2 XL eggs
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp pure vanilla extract
• 120 g of natural or vanilla yogurt
• 120 ml milk (preferably whole milk), at room temperature
• 140 g Valrhona Dulcey chocolate*
• 1 cup fresh strawberries, quartered
• Icing sugar (for decoration)

*Dulcey chocolate is a type of caramelized blond or white chocolate, known for its soft and sweet flavor, with notes of biscuit and condensed milk. If you don't have it, you can simply replace it with a quality white chocolate, although I highly recommend adding to the mixture, apart from the white chocolate, a generous spoonful of condensed milk (you can then reduce the sugar a little, I would add 170 g instead of 200 g) and a dessert spoon of salted caramel.

Preparation

1. Preheat the oven to 180 degrees. Grease the entire Revol mould, approximately 20 x 20 cm, with butter. To grease, use a brush or a paper towel to spread the butter, then flour the mould, removing any excess flour.
2. In a large bowl or in the bowl of your KitchenAid, sift together the flour, baking powder and salt.
3. Using a mixer (or with the KitchenAid, using the whisk attachment), beat the brown sugar and butter until you obtain a creamy mixture.
4. Add the eggs, one by one, without adding the second until the first is integrated.
5. Add the Madagascar vanilla extract.
6. Add the yogurt and then the milk. Blend until smooth.
7. Now gradually add the sifted flour with the baking powder and salt. Keep stirring until it is homogenous - it may take a minute.
8. Put the machine or mixer in and add the chocolate (cut into large pieces) and the strawberries cut into quarters. You can mix with a spatula, with gentle, folding movements from the edge inwards, to distribute the filling throughout the dough. But mix as little as possible, as we don't want the dough to lose the air that you have incorporated during mixing.
9. Transfer the batter to the prepared Revol pan.
10. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool to room temperature (remember not to leave it directly on the cold marble, always on a cooling rack or a kitchen towel, to avoid thermal shock).
11. Before serving, sprinkle with icing sugar and serve. You'll see how tender and moist it is! And if you want to turn it into a Sunday dessert, serve it with a scoop of vanilla ice cream.

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