Dessert: Strawberry and White Chocolate Buttercream Cake

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

Ingredients

1/2 box 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

Instructions

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.
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.
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.
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.
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 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.

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