Strawberry and White Chocolate Buttercream Cake

Ingredients:

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

Directions:

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.