Strawberry White Chocolate Cream Cake

Preheat the oven to 180°C (356°F). In a bowl, whisk the eggs with a pinch of salt until frothy. Gradually add sugar (150 g) and continue to mix until the mixture becomes light and fluffy. Sift in the flour, cornstarch, and baking powder. Gently fold the dry ingredients into the egg mixture. Pour the batter into a 20 cm (8-inch) round baking pan lined with parchment paper. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely, then slice it horizontally into 4 equal layers.

In a saucepan, combine strawberries (500 g) and sugar (80 g). Cook over medium heat for 2–3 minutes until the strawberries soften slightly and release some juice. Let the mixture cool completely.

Melt the white chocolate and let it cool slightly. In a bowl, mix cream cheese, natural yogurt, and powdered sugar until smooth. In a separate bowl, whip the cream until soft peaks form, then gently fold it into the cream cheese mixture. Gradually add the melted white chocolate, mixing until fully combined. Transfer the cream cheese filling into a piping bag.

Place the first cake layer on a serving plate and spread a portion of the strawberry filling evenly. Pipe the cream cheese filling over the strawberries, spreading it evenly. Repeat the process for each layer. Cover the entire cake with the remaining cream cheese filling. Decorate the cake with fresh strawberries and refrigerate for 3–6 hours to set.

Slice and serve the cake chilled. Enjoy your homemade strawberry cream cheese cake!