Strawberry and White Chocolate Buttercream Cake

Name: Strawberry and White Chocolate Buttercream Cake
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 227 grams white chocolate baking bars or squares, chopped; 2 Tbsps butter, cut into pieces, softened; 1 egg; 473 milliliters fresh whole strawberries, thinly sliced; 118 milliliters water; 158 milliliters whipping cream

This recipe serves 8. One serving contains 256 calories, 5g of protein, and 26g of fat. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up strawberries, chocolate baking bars, butter, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

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.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Cake Form

Oven

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.

Ingredients you will need

Almond Extract

Cake Mix

Butter

Water

Egg

Equipment you will use

Hand Mixer

Bowl

Pour into pan.

Equipment you will use

Frying Pan

Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes.

Equipment you will use

Oven

Frying Pan

Remove from pan to cooling rack. Cool completely, about 1 hour.

Equipment you will use

Wire Rack

Frying Pan

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.

Ingredients you will need

White Chocolate