Strawberry and White Chocolate Buttercream Cake

Ingredients

• 1.7 cups cake mix yellow
• 0.5 cup water 
• 3 tablespoons butter softened
• 0.5 teaspoon almond extract 
• 1  eggs 
• 8 oz chocolate white chopped
• 2 tablespoons butter softened cut into pieces,
• 0.7 cup whipping cream 
• 2 cups strawberries fresh whole thinly sliced

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• wire rack
• hand mixer
• cake form

Directions

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.
3. Pour into pan.
4. Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes.
5. Remove from pan to cooling rack. Cool completely, about 1 hour.
6. 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.
7. Let stand about 5 minutes or until mixture is melted and smooth when stirred.
8. Let stand until room temperature, about 1 hour.
9. Beat cooled white chocolate mixture on high speed until fluffy.
10. Cut cake horizontally in half, using long, sharp knife. On serving plate, place 1 layer, cut side up.
11. Spread with 1/2 of the filling; top with 1/2 of the strawberries.
12. Add remaining cake layer, cut side down.
13. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in refrigerator.