• 8servings
  • 125minutes
  • 410calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D, E
MineralsCopper, Fluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 box Betty Crocker® SuperMoist® butter recipe yellow cake mix (about 1 2/3 cups)

  2. 1/2 cup water

  3. 3 tablespoons butter, softened

  4. 1/2 teaspoon almond extract

  5. 1 egg

  6. 8 oz white chocolate baking bars or squares, chopped

  7. 2 tablespoons butter, cut into pieces, softened

  8. 2/3 cup whipping cream

  9. 2 cups fresh whole strawberries, thinly sliced

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  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 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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