Preheat your oven to 180°C (350°F). Line a 23cm (9-inch) round cake pan with parchment paper and lightly grease it. Melt the white chocolate gently over low heat or a double boiler until smooth, then set aside to cool slightly.
In a mixing bowl, beat the softened butter and superfine sugar together with a mixer or whisk until the mixture is pale, fluffy, and fragrant, about 3-4 minutes. This creates a creamy base for your cake.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and the slightly cooled white chocolate, ensuring everything is combined smoothly and evenly.
Sift together the cake flour, baking powder, and a pinch of salt into a separate bowl. Gradually fold these dry ingredients into the wet mixture, using a spatula to gently incorporate them without deflating the batter.
Gently fold in the chopped ripe strawberries, being careful not to overmix—this keeps the berries intact and the batter light.
Pour the batter into your prepared cake pan and smooth the top with a spatula. Place in the oven and bake for 25-30 minutes, until the cake turns golden and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer to a cooling rack and allow to cool completely before frosting.
While the cake cools, beat the softened cream cheese with powdered sugar and lemon zest until smooth and creamy. Fold in the melted white chocolate, creating a silky frosting.
Spread the luscious white chocolate frosting evenly over the cooled cake, then decorate the top with halved strawberries for a fresh, vibrant finish.
Allow the cake to rest for at least 30 minutes so the flavors meld and the frosting sets. Slice with a serrated knife, wiping it between cuts for neat slices, and enjoy the bright, summery flavors.
