Strawberry and White Chocolate Buttercream Cake

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

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

Directions

  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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved