Preheat your oven to 175°C (350°F). Grease your 9-inch round cake pan and set aside.
In a large mixing bowl, sift together the cake flour, sugar, baking powder, and salt. Whisk to combine evenly.
In a separate bowl, melt the white chocolate gently over low heat or in short bursts in the microwave, stirring until smooth. Let it cool slightly.
In another bowl, beat the softened butter until creamy and light, about 2 minutes.
Add eggs one at a time to the butter, beating well after each addition. Mix in the vanilla extract.
Gradually pour in the melted white chocolate while mixing on low speed, ensuring a smooth, uniform mixture.
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix to keep the batter airy.
Pour the batter into your prepared cake pan, spreading evenly with a spatula.
Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The cake should feel springy when gently pressed.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Transfer to a wire rack and cool completely before frosting.
Meanwhile, prepare the frosting by beating softened cream cheese with powdered sugar until smooth and creamy. Fold in the melted white chocolate to create a luscious frosting.
Spread a generous layer of frosting over the cooled cake. Arrange the sliced strawberries on top, pressing them gently into the frosting for a vibrant, juicy finish.
Finish by spreading a thin layer of frosting over the strawberries and smoothing the sides and top. Chill the cake for 30 minutes to set the frosting.
Slice the cake and serve with extra strawberries or white chocolate shavings if desired. Enjoy the luscious combination of creamy frosting, tender cake, and juicy berries!
