Rating: 5.00

Strawberry Easter Cake

I have always loved making recipes from scratch and this Strawberry Easter Cake makes no difference – strawberry layer cake with white chocolate strawberry frosting, topped with chocolate ganache and decorated in Easter spirit. It is one of the best strawberry cakes I’ve made, it’s quite easy to prepare and is perfect for celebrating spring and Easter holiday.

The cake is topped with a chocolate nest which is made using chocolate and vermicelli noodles. I think it looks quite amazing and is a great way to decorate your Easter cake. Enjoy!

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Strawberry Easter Cake

Strawberry Easter Cake

5 from 1 vote
I have always loved making recipes from scratch and this Strawberry Easter Cake makes no difference. Strawberry layer cake with white chocolate strawberry frosting and topped with chocolate ganache and decorated in Easter spirit.
Servings 16 servings
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins


Strawberry Cake

  • 2 cups (250g) all-purpose flour
  • 2 ½ tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (170g) unsalted butter , room temperature
  • 1 ¼ cup (250g) sugar
  • 1/2 cup (120g) sour cream
  • 4 eggs
  • 2 tsp (10g) vanilla extract
  • 7 oz (200g) fresh strawberries , pureed
  • Red food coloring

Strawberry Jam - makes 1/3 cup (80g) jam

  • 7 oz (200g) fresh or frozen strawberries , cut into quarters
  • 2 tbsp (30g) sugar

White Chocolate Strawberry Frosting

  • 5.5 oz (150g) white chocolate , small pieces
  • 1/4 cup (60g) whipping cream
  • 10 oz (300g) cream cheese , room temperature
  • 1/3 cup (40g) powdered sugar
  • 1 ¼ cup (300g) whipping cream (35% fat) , chilled
  • 1/3 cup (80g) seeded strawberry jam
  • 6-7 tsp (6g) freeze-dried strawberries , finely ground
  • red food coloring

For filling

  • 7 oz (200g) strawberry , sliced

Chocolate Ganache

  • 3.5 oz (100g) semisweet chocolate
  • 1/2 cup (120g) whipping cream

Chocolate Nest

  • 2 oz (60g) semisweet chocolate
  • 0.7 oz (20g) rice vermicelli noodles
  • mini chocolate Easter eggs


  • Prepare the strawberry cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper three 7 inch (18 cm) round cake pans.
  • In a medium bowl whisk together the flour, baking powder and salt. Set aside.
  • In a large bowl add butter with sugar and mix for few minutes until creamy. Add eggs one at a time and mix until well incorporated.
  • Add sour cream and vanilla extract and mix to combine. Gradually mix in flour mixture and in the end add fresh strawberry puree and red food coloring.
  • Pour the batter evenly into the prepared pans.
  • Bake for about 25-30 minutes until a toothpick inserted into the center comes out clean.
  • Let pans cool on a cooling rack for 10 minutes.
  • Remove the cakes from the pan and let them cool completely.
  • Prepare strawberry jam for the frosting. Place strawberries and sugar into a small saucepan and and bring to a boil while stirring constantly. Simmer for about 15 minutes or until thickens and remove from heat. Sieve to remove the seeds. Set aside to cool.
  • Prepare the white chocolate strawberry frosting. Place white chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let it cool to room temperature.
  • In a large bowl mix cream cheese until smooth. Add powdered sugar and melted chocolate and mix to combine. Mix in strawberry jam and red food coloring. Set aside.
  • In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
  • Assemble the cake:  Cut the tops of the cakes to create flat surfaces. Place one cake layer on your serving plate. Spread evenly with about a third of frosting. Top with fresh strawberry slices. Add the second layer of cake. Spread evenly with another third of frosting. Top with strawberry slices. Add the last layer of cake. Gradually spread the remaining frosting on top and sides of the cake.  Refrigerate for at least 30 minutes. The cake needs to be chilled before adding the chocolate ganache drippings.
  • Prepare the chocolate ganache. Place chocolate and cream in heatproof bowl and place over a pan with simmering water. Melt over low heat.
  • Use a spoon and start making drips around the edges. If the ganache hardened too much heat it a bit over bain-marie to get to a pouring consistency. When you finish all the drips on the edges fill the top with ganache and spread it evenly using the offset spatula. Refrigerate for at least 30 minutes before decorating.
  • Meanwhile prepare the chocolate nest. Melt chocolate over bain marie. Add vermicelli noodles and coat with chocolate.
  • Arrange the coated vermicelli into a small bowl lined with plastic wrap. Add  a smaller bowl wrapped in plastic wrap on top. Refrigerate for at least 15 minutes to set.
  • Place the chocolate nest on top of the cake, fill with mini eggs and decorate the bottom of the cake with mini eggs if desired.
  • Enjoy.



Serving: 1gCalories: 543kcalCarbohydrates: 51.9gProtein: 7gFat: 35.5gSaturated Fat: 21.7gCholesterol: 137mgSugar: 34.6g
Calories: 543kcal
Course: Dessert
Cuisine: American
Keyword: chocolate basket, Easter cake, Easter chocolate nest, Easter desserts, Easter recipes, strawberry cake, strawberry layer cake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Ellen Manalo Author says:

    What a beautiful cake! If I can’t find freeze-dried strawberries in my place, can i leave that out? By the way, in your written directions, you didn’t say when to put the freeze-dried strawberries? Thanks Ella for sharing with us another decadent cake.

    1. Ella-HomeCookingAdventure Author says:

      Hi Ellen.

      You can leave them out,they just add extra flavor.

  2. Sheila Author says:

    What a delicious cake and so beautiful too! I made this for Easter and it was a hit. This was my first time making a cake from scratch, but the instructions and video made it very easy. Will make this again!

  3. Nisa Author says:

    I made this cake today and it’s amazing! Thank you!!

  4. Heba Author says:

    Hi Ella

    Happy Easter

    Could you pls. Advise me what is the replacement of cheese in the frosting

    Thank you

  5. Norma Author says:

    I am a huge fan of yours- I’ve followed your Youtube channel since almost the beginning and have tried so many of your recipes! This cake was AMAZING: delicious and creative and so cute! I followed the recipe to the T.. my favorite part were the strawberry slices in between each layer- they added such a nice flavor and elevated the cake. I imagine this recipe would be even more wonderful if you use ripe, dark strawberries to enhance that strawberry flavor and sweetness. I know I can always trust your recipes- thanks so much! 5/5 P.S: I’m making a mini one from leftover ingredients for my partner because he wanted more than just those few slices!

  6. heba Ahmed Author says:

    hi Ella

    happy Easter 🙂

    I sent to you earlier that I need to replace cream cheese with another type of cream can you suggest for me as I want to surprise my aunt in her birthday.

    thank you so much 🙂

    1. Ella-HomeCookingAdventure Author says:

      Hi Heba.

      You can make  white chocolate mouse.

  7. abcya Author says:

    My daughter loves cakes. Especially like the beautiful decorations like this. Me and my daughter will do it.

  8. Mangai Author says:

    Hi i wouldd like to bake this cake for my dughter’s birthday .. At my place i don’t findfresh strawberries…is it ok to use frozen ones?pls do suggest me ..

    1. Ella-HomeCookingAdventure Author says:

      Hi Mangai.

      Yes, you can use frozen strawberries.

  9. Maryam Author says:

    Hello dear Ella,

    This looks amazing !!! Would you please let me know if I can make this ahead of time and freeze? If I need to drive it in car for 30 minutes, is there any chance that will fallen apart?


  10. Liz Author says:

    I just did this cake, nothing like yours but I did my best for my daughter’s birthday while in quarantine. I have 2 questions, can you eat the uncooked vermicelli use in the nest? And second can send more details about the whip cream for the frosting? Mine was more like a pastry cream, it didn’t had the consistency of a meringue like yours and I don’t know when it went wrong. Thanks and awesome youtube channel!

  11. Katia Author says:

    Hi Ella. I am a great fan of you and I have cooked many of your cakes with great success. I d like to ask you 2 questions.
    1)In case I cannot find sour cream for the cakes could I use yogurt or buttermilk instead?
    2) I dont have 18 inch pans. Could I make 2 cakes instead of 3 using 20 inch pans?
    Thank you

  12. Marisa Author says:

    Hi, can I replace the sour cream with something else?

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