Strawberry and White Chocolate Buttercream Cake




  • 1/2 box Betty Crocker® SuperMoist® 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
  • 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


  1. Heat oven to 350°F (325°F for dark or nonstick pan).
  2. Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
  3. 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.
  4. Pour into pan.
  5. Bake as directed on box for 8- or 9-inch rounds.
  6. Cool in pan 10 minutes.
  7. Remove from pan to cooling rack.
  8. Cool completely, about 1 hour.
  9. Meanwhile, place white chocolate and 2 tablespoons butter in medium metal bowl.
  10. In 1-quart saucepan, heat whipping cream over medium heat just to boiling.
  11. Immediately pour hot cream over white chocolate and butter.
  12. Let stand about 5 minutes or until mixture is melted and smooth when stirred.
  13. Let stand until room temperature, about 1 hour.
  14. Beat cooled white chocolate mixture on high speed until fluffy.
  15. 6 Cut cake horizontally in half, using long, sharp knife.
  16. On serving plate, place 1 layer, cut side up.
  17. Spread with 1/2 of the filling; top with 1/2 of the strawberries.
  18. Add remaining cake layer, cut side down.
  19. Spread remaining filling over top of cake; top with remaining strawberries.
  20. Store covered in refrigerator.


Up-to-date agriculture news in your inbox!



We are glad you have chosen to leave a comment. Please keep in mind that comments are moderated according to our comment policy.

Receive emails as this discussion progresses.