Strawberry and White Chocolate buttercream cake

My attempt at making this cake.


Baked and cut in half...

Hubby helping my whipping the topping.

I was cutting the fresh strawberries...

The bottom layer...

Top layer before strawberries...

All topped with Strawberries...Yummy

Cake:

1 3/4 cups Betty Crocker Super Moist butter recipe yellow cake mix

1/2 cup water

1/4 cup butter, softened

1/2 tsp almond extract

1 egg

Filling and topping:

8 oz white chocolate baking bars, chopped

2 tbs butter, softened

2/3 cup whipping cream

2 cups fresh whole strawberries, thinly sliced

Directions:

-Heat oven to 350 degrees(or 325 for dark or nonstick pan).Generously spray bottom and side of 8 or 9 inch round cakepan with baking spray with flour.
-In large bowl, beat cake mox, water, 1/4 cup butter, almond extract and egg with electric mixer on low speed until moitened. Beat on medium speed 2 minutes, scraping bowl occassionaly. Pour into pan.

-Bake as directed on box for 8 or 9 inch rounds. Cool in pan 10 minutes. Remove from pan to colloing rack. Cool completely, about 1 hour.

-Meanwhile, place white chocolate and 2 tbs butter in medium metal bowl. In 1 qt saucepan, heat whipping cream over medium heat just to boil. Immediately, pour hot cream over white chocolate and butter. Let stand about 5 minutes, or until mixture is melted and smooth when stirred. Cool 1 hour or until room temp.

-Beat cooled white chocolate mixture on high speed until fluffy.

-Cut cake horizontially in half, using long, sharp knife. On serving plate, plate 1 layer, cut side up. Spread with 1/2 of the filling; top with the strawberries.Add remaining cake layer, cut side diwn. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in refrigerator until reay to serve.