Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.

Add the eggs, milk, yogurt, and jam and mix on low until combined. The batter will resemble cottage cheese in texture.

Add the cake flour, strawberry powder, baking powder, and salt and mix on low until combined into a smooth cake batter.

Transfer the batter to the prepared baking pan and spread evenly.

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the baking pan before removing.

To make the ganache: In a heatproof mixing bowl, add the chopped white chocolate and heavy whipping cream. Microwave doing 30 second intervals, stirring between each one, until you have a smooth ganache. Add the strawberry powder and mix to combine completely.

Transfer the ganache to the top of the cake and spread evenly.

To make the decorating white chocolate: In a heatproof mixing bowl, add in the chopped white chocolate and microwave doing 30 seconder intervals, stirring between each one to prevent burning until the chocolate is melted.

Transfer to a piping bag and cut a small hole.

Pipe horizontal lines on top of the cake, spacing them about 1-inch apart. Using a butter knife, draw vertical lines up and down the ganache to create the pattern on the cake with the white chocolate.

I like to allow the chocolate ganache to cool a bit before cutting. You can pop the cake in the fridge to speed up that process if you like. But, if you can’t wait, that’s okay too as it’s ready to enjoy!

Store extra cake in an airtight container in the fridge for up to 3 days.