Strawberry and White Chocolate Cake
Strawberry and White Chocolate Cake
Put a spectacular spin on strawberry shortcake with a buttercream frosting featuring rich white chocolate.
Prep Time: 40 min
Total Time: 2 hr 5 min
Servings: 16
Ingredients
Cake
½ box Betty Crocker® SuperMoist® French Vanilla cake mix
125 ml water
45 grams butter, softened
1 teaspoon almond oil
1 egg
Filling and Topping
225 grams white chocolate baking bars or squares, chopped
30 grams butter, cut into pieces, softened
150 whipping cream
300 grams fresh whole strawberries, thinly sliced
Directions
  • 1 Heat oven to 180°C (170°C for dark or nonstick pan). Lightly grease and flour bottom and side of a 20cm round cake pan.
  • 2 In large bowl, beat cake mix, water, butter, the almond oil 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 20cm round cake pans. 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-litersaucepan, 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 half of the filling; top with half 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.