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Strawberry and White Chocolate Buttercream Cake
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Prep Time:
25 minutes
Total Time:
2 hours 5 minutes
Elevate classic strawberry shortcake with decadent white chocolate buttercream frosting.
Ingredients:
  • 1/2 box Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix (about 1 2/3 cups)
  • 1/2 cup water
  • 3 tablespoons butter, softened
  • 1/2 teaspoon almond extract
  • 1 egg
  • 8 oz white chocolate baking bars or squares, chopped
  • 2 tablespoons butter, cut into pieces, softened
  • 2/3 cup whipping cream
  • 2 cups fresh whole strawberries, thinly sliced
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and generously coat the bottom and sides of an 8- or 9-inch round cake pan with baking spray that includes flour.
  • In a large bowl, use an electric mixer on low speed to mix the cake mix, water, 3 tablespoons of melted butter, almond extract, and egg until moistened. Then, increase the speed to medium and mix for 2 minutes, pausing to scrape the bowl occasionally. Transfer the batter to the pan.
  • Follow the baking instructions on the box for 8- or 9-inch rounds. Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack. Let it cool completely for about 1 hour.
  • Place white chocolate and butter in a medium metal bowl. Heat the whipping cream in a 1-quart saucepan over medium heat until it just starts to boil. Pour the hot cream over the white chocolate and butter. Let it sit for about 5 minutes until the mixture is melted and smooth when stirred. Allow it to cool to room temperature, which should take around 1 hour.
  • Whip cooled white chocolate mixture on high speed until light and fluffy.
  • Using a long, sharp knife, slice the cake horizontally in half. Place one cake layer, cut side up, on a serving plate. Spread half of the filling evenly, then layer with half of the strawberries. Place the remaining cake layer on top, cut side down. Spread the rest of the filling on top of the cake and finish by adding the remaining strawberries. Store the cake covered in the refrigerator.

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