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Strawberry and White Chocolate Buttercream Cake

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Betty Crocker Kitchens
Updated Aug 19, 2011
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Put a spectacular spin on strawberry shortcake with a buttercream frosting featuring rich white chocolate.

Strawberry and White Chocolate Buttercream Cake

  • Prep Time 25 min
  • Total 2 hr 5 min
  • Servings 8
  • Ingredients 9
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Ingredients

Cake

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Beat cooled white chocolate mixture on high speed until fluffy.
  • Step 
    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

Nutrition Facts are not available for this recipe

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