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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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( 38 Ratings)

38 Ratings

5 Stars 58%

4 Stars 24%

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Member Reviews ( 8 )

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Prep Time 25 min
Total Time 2 hr 5 min
Servings 8

Ingredients

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

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

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Directions

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

Expert Tips

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

This recipe is a twist on the all-time favorite Strawberry Shortcake. White chocolate adds an unexpected special touch.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 7/17/2012 10:43:40 AM REPORT ABUSE DaledRoy said:

Rating:

The cooled white chocolate/cream mixture did thicken up when whipped after being cooled to room temperature. This was a waste of $5 worth of chocolate as it had to be thrown away.

This reply was: Helpful Inspiring

Posted 5/15/2012 12:08:23 PM REPORT ABUSE elbakes said:

Rating:

Made this for Mother's Day. It was quite the hit and so simple to make. Will def. be making this again!

This reply was: Helpful Inspiring

Posted 6/5/2011 2:19:55 PM REPORT ABUSE peeps_marie said:

Rating:

Yum! I made the cake my usual way (box of cake mix, 1 cup water, 1 cup mayonnaise, 3 eggs) added the almond extract and baked it according to the box instructions. I had white chocolate chips so I used those, but found they didn't melt completely with the hot cream so I put the mixture in a pan on the stove and melted it this way. The end result was very yummy. The cake could have been eaten alone it was so moist and tasty. Great recipe.

This reply was: Helpful Inspiring