Strawberry and White Chocolate Cake

Put a spectacular spin on strawberry shortcake with a buttercream frosting featuring rich white chocolate.

Difficulty Level

Strawberry and White Chocolate Cake

Put a spectacular spin on strawberry shortcake with a buttercream frosting featuring rich white chocolate.

  • 2 HR 5 MIN Total Time
  • 40 MIN Prep Time
  • 16 Servings

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

Instructions Hide Images

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.

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