Strawberry and White Chocolate Buttercream Cake

 

1/2

box Betty Crocker® SuperMoist® 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

• 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.