Put a spectacular spin on strawberry shortcake with a buttercream frosting featuring rich white chocolate.
Cake
Filling and Topping
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.
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.
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.
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.
Beat cooled white chocolate mixture on high speed until fluffy.
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.
Back to Top
