I have five words for you: strawberry white chocolate buttermilk cake.
Is there really anything more to say? Well, maybe two more words: whipped cream.
I was tempted to call this “strawberry shortcake” — it looks like one, right? — but I would be lying. Technically, a shortcake is more like a biscuit or scone, which is made by cutting butter into some dry ingredients and then stirring in a liquid like buttermilk or cream. The resulting shortcake is flaky, buttery and dense.
But this cake is none of those things. It is fluffy and light, redolent of vanilla and cocoa butter. It is, perhaps, the best white cake recipe I’ve found.
As chocolate lovers and baking know-it-alls will be quick to tell you, technically white chocolate isn’t chocolate at all (maybe that’s why I like it so much). White chocolate is basically just cocoa butter, sugar and milk solids, so when melted and added to a cake, the cocoa butter helps to keep the cake tender and only subtly flavors the cake. In fact, if you didn’t know better, you probably wouldn’t be able to detect the white chocolate flavor at all.
So consider this cake the “little black dress” in your baking arsenal. You can dress it up or dress it down; you can dress it any way you want, really. Given that it’s May (almost June — how did that happen?), I think right now it goes perfectly with sweetened whipped cream or creme fraiche and fresh strawberries. But like a classic black dress, it’s a cake that never goes out of style.