Strawberry and White Chocolate Buttercream Cake

Put a spectacular spin on strawberry shortcake with a buttercream frosting featuring rich white chocolate.

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  • prep time 25 min
  • total time 2 hr 5 min
  • ingredients 9
  • servings 8
 

Ingredients

Cake

1/2
box 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

Filling and Topping

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
  • 2 In large bowl, beat cake mix, water, 3 tablespoons butter, the almond extract and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3 Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4 Meanwhile, place white chocolate and 2 tablespoons butter in medium metal bowl. In 1-quart saucepan, heat whipping cream over medium heat just to boiling. Immediately pour hot cream over white chocolate and butter. Let stand about 5 minutes or until mixture is melted and smooth when stirred. Let stand until room temperature, about 1 hour.
  • 5 Beat cooled white chocolate mixture on high speed until fluffy.
  • 6 Cut cake horizontally in half, using long, sharp knife. On serving plate, place 1 layer, cut side up. Spread with 1/2 of the filling; top with 1/2 of the strawberries. Add remaining cake layer, cut side down. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in refrigerator.
  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
  • 2 In large bowl, beat cake mix, water, 3 tablespoons butter, the almond extract and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3 Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4 Meanwhile, place white chocolate and 2 tablespoons butter in medium metal bowl. In 1-quart saucepan, heat whipping cream over medium heat just to boiling. Immediately pour hot cream over white chocolate and butter. Let stand about 5 minutes or until mixture is melted and smooth when stirred. Let stand until room temperature, about 1 hour.
  • 5 Beat cooled white chocolate mixture on high speed until fluffy.
  • 6 Cut cake horizontally in half, using long, sharp knife. On serving plate, place 1 layer, cut side up. Spread with 1/2 of the filling; top with 1/2 of the strawberries. Add remaining cake layer, cut side down. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

This is the perfect cake to make and enjoy with freshly picked strawberries.

A twist on the all-time favorite Strawberry Shortcake, this recipe uses white chocolate for an unexpected special touch.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
15g,
15%
Trans Fat
1/2g
1/2%
),
Cholesterol
80mg
80%;
Sodium
290mg
290%;
Total Carbohydrate
43g
43%
(Dietary Fiber
1g
1%
  Sugars
32g
32%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
20%;
Calcium
15%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.