Strawberry and White Chocolate Buttercream Cake

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


box butter recipe yellow cake mix (about 1 2/3 cups)
cup water
tablespoons butter, softened
teaspoon almond extract

Filling and Topping

oz white chocolate baking bars or squares, chopped
tablespoons butter, cut into pieces, softened
cup whipping cream
cups fresh whole strawberries, thinly sliced


  1. 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. 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. 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. 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. 5 Beat cooled white chocolate mixture on high speed until fluffy.
  6. 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.




Nutrition Information

Recipe Step Photos

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