Strawberry and White Chocolate Cake

  • 40 mins - Prep Time
  • 3 hours - Total Time
  • 7 Ingredients
  • 16 Servings


  • Cake
  • 1 box Moist Supreme™ French Vanilla Cake Mix
  • 125 ml water
  • 45 grams butter, softened
  • 1 teaspoon almond oil
  • 1 egg
  • Filling and Topping
  • 225 grams white chocolate baking bars or squares, chopped
  • 30 grams white chocolate baking bars or squares, chopped
  • 150 grams whipping cream
  • 300 grams grams fresh whole strawberries, thinly sliced


  • Step 1

    Heat oven to 180°C (170°C for dark or nonstick pan). Lightly grease and flour bottom and side of a 20cm round cake pan.

  • Step 2

    In large bowl, beat cake mix, water, butter, the almond oil and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

  • Step 3

    Bake as directed on box for 20cm round cake pans. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.

  • Step 4

    Meanwhile, place white chocolate and 2 tablespoons butter in medium metal bowl. In 1-litersaucepan, 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.

  • Step 5

    Beat cooled white chocolate mixture on high speed until fluffy.

  • Step 6

    Cut cake horizontally in half, using long, sharp knife. On serving plate, place 1 layer, cut side up. Spread with half of the filling; top with half 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.