White Chocolate Strawberry Buttercream Cake
I made cake. Does anybody want some cake? This came out amazingly delicious, and it was quick and easy because it’s doctored up cake mix with melted butter and white chocolate chips added to both the cake batter, and the buttercream frosting. Buy extra strawberries for the garnish, and white chocolate chips when you buy the cake mix. You’ll also need butter, powdered sugar and eggs.
The first thing I did was make the layer of strawberry jam for the middle. You can use store bought jam to make this even faster, but I had a lot of berries I wanted to use up. In a saucepan, combine 1 to 2 cups cut up strawberries, juice of 1/2 lemon, 2 tsp sugar and 1 tsp fruit pectin, (optional, but I had it, and it does help it to jell up.) Simmer for about 20 minutes then put it in the fridge to cool.
For the cake layers: I used a small box of vanilla cake mix from Trader Joe’s. Pre heat oven to 350. Let 2 sticks of butter come to room temp.
Melt 1/2 cup white chocolate chips with 1/2 cup butter in the microwave for 20 seconds. (Add another few seconds if it didn’t melt all the way, but don’t over cook it.) Mix it around with a fork and let cool for a few minutes. Now add the cake mix, 2 eggs, and 1 cup cold milk. Mix just until smooth. Pour into prepared cake pans. I cut a circle of parchment on the bottom of each pan, and buttered the edges for easy removal.
Bake the cakes for about 20 minutes (or more if you use a different brand of cake mix with a bigger box, the TJ’s box isn’t that big, so these cooked fast) until it springs back when you touch it and a toothpick comes out clean. Let the cakes cool.
For the White Chocolate Buttercream Frosting: Melt 1/2 cup white chocolate chips in the microwave for 20 seconds, let cool. Add 1/2 cup room temperature butter. Beat with a mixer until creamy. Add 2-3 cups powdered sugar, 1 tsp vanilla, and 1 tblsp cold milk. Beat until super creamy and amazing. Lick the beaters, share one with your husband.
To assemble, chop up a bunch of strawberries. I used the reddest ones on the outside, cut in half. Put one cake on a serving plate, add frosting, top with the fresh strawberry jam and chopped berries. Add the second cake. Frost the whole thing and decorate with strawberries and leftover white chocolate chips. Yum!