Strawberry White Chocolate Layer Cake Food

STRAWBERRY AND WHITE CHOCOLATE BUTTERCREAM CAKE

Steps:

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

WHITE CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease two 9-inch round cake pans and line with waxed paper.
• Mix flour and baking powder in a bowl.
• Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
• Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
• Divide batter between prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
• Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
• Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
• Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.

CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
• Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
• Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
• Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
• Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
• Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.

STRAWBERRY & WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
• Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
• Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
• Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.

WHITE LAYER CAKE WITH WHIPPED CREAM FROSTING AND STRAWBERRY FILLING

Steps:

• Rough-chop 1½ pounds (about 3 cups) strawberries.
• Halve the remaining 1 pound of strawberries and reserve for the topping.
• In a large saucepan, whisk together the water and cornstarch until smooth.
• Add strawberries, sugar, and salt; stir well.
• Cook the mixture over medium heat, stirring often. After the strawberries cook about 3 minutes, mash about half of them.
• Continue cooking and stirring the mixture until thickened, about 15 minutes.
• Remove from heat.
• Add lemon juice and stir well.
• If desired, add red food coloring; stir well.
• Pour the mixture into a heat-resistant, airtight refrigerator container. Cool to room temperature, stir, cover and refrigerate until ready to use (at least 2 hours and up to 5 days).
• In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream on medium-high speed until thickened. Add ½ cup powdered sugar and whisk until very stiff peaks form. Set aside.
• Place cream cheese, ¼ cup powdered sugar, vanilla, almond, and salt in another mixing bowl. Whisk on medium-high speed for 4 minutes, scraping downs the sides as needed, until creamy and fluffy.
• Add the whipped cream and whisk, on low speed, until fully incorporated.
• Increase the speed to medium-high and whisk until light and fluffy and the mixture has firm peaks.
• Keep refrigerated in an airtight container up to 24 hours
• Adjust the oven rack to lower-middle position and preheat oven to 325°F.
• Line 2 (if making a 4-layer cake) and 3 (if making a 3-layer cake) 8x3-inch aluminum cake pans with parchment and spray with nonstick cooking spray.
• Sift the flour into a large mixing bowl; set aside.
• Add butter, coconut oil, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer. Fit the mixer with the paddle attachment. Set the mixer to low to moisten, then switch to medium speed and cream until light and fluffy, about 5 minutes, scraping as needed.
• With the mixer running, add egg whites, one at a time.
• Add vanilla and almond extracts and mix 30 seconds.
• Scrape down the bowl and paddle.
• Set mixer to low speed and slowly add one-third of the flour, followed by one-third of the buttermilk. Mix just until each addition is roughly incorporated. Add the remaining flour and milk, alternately, one-third of each at a time. Mix just until smooth.
• Turn off the mixer and use a rubber spatula to scrape all dry ingredients from the bottom. Mix on low speed just until dry ingredients are incorporated.
• Divide batter evenly between the prepared cake pans and bake about 40 minutes or until the cakes internal temperature registers 210°F. The cakes should be pale, brown around the edges and firm. A toothpick inserted in the middle of each cake should come out almost clean - with just a few crumbs attached.
• Transfer cakes to a wire rack and cool 15 minutes. Remove cakes from the pans and remove the parchment. Return them to the wire racks to cool completely.
• If not serving the cake within a couple of hours, wrap the cake layers tightly with plastic wrap up to 24 hours ahead. Keep the frosting and filling refrigerated until ready to frost.
• If the Whipped Cream Frosting is too stiff to spread, leave it on the counter for about 15 minutes, stir or beat it for a few seconds and it should be good as new.
• Place one cake layer on a plate or cake stand and spread about 1½ cups Whipped Cream Frosting on top. Spread it evenly while building a ½-inch "barricade" of frosting around the edge to keep the filling from leaking out.
• Add about ½ cup Fresh Strawberry Filling in the middle of the frosting and spread it out evenly to the frosting "barricade".
• Add the next layer of cake and add the filling and frosting as before.
• After adding all the layers, frost the sides of the cake with Whipped Cream Frosting.
• For the top of the cake, arrange halved strawberries as desired.
• Refrigerate until ready to serve and serve within 6 hours.

LEMON WHITE CHOCOLATE STRAWBERRY LAYER CAKE RECIPE - (4.5/5)

Steps:

• CAKE: Preheat oven to 300°F. Line a 5-inch round baking pan with parchment. Whisk together milk, egg whites and extracts. Mix cake flour, sugar, baking powder and salt together in the bowl of an electric mixer on low speed. Add butter and continue beating on low speed until the mixture resembles moist crumbs. Add all but about 3 tablespoons of milk mixture to the crumbs and beat on medium speed for 1 1/2 minutes. Add the remaining milk mixture and beat for 30 seconds more. Scrape down the sides and mix on medium speed for another 20 seconds. Pour the batter into the prepared pan and bake for 30 to 40 minutes or until an inserted skewer comes out mostly clean, with moist crumbs attached. WHITE CHOCOLATE FILLING: Melt the white chocolate and 2 tablespoons of heavy cream together. Set aside to cool completely. Whip the remaining heavy cream until the beater forms streaks in the cream. Pour in the melted white chocolate mixture and beat until stiff peaks. LEMON CREAM: Place the sugar and zest in a large heatproof bowl and rub the two together until the sugar is moist, grainy and aromatic. Whisk in the eggs and lemon juice. Place the bowl over a saucepan of simmering water and cook, stirring with a whisk constantly until the cream thickens and reaches 180°F. Immediately remove from heat and strain into a blender or food processor. Let the cream cool to 140°F, stirring occasionally. Beat the cream on high speed in the blender of food processor while adding the pieces of butter about 5 at a time. When all the butter has been incorporated, beat the cream for another 3 to 4 minutes. Scrape the cream into a bowl and refrigerate until firm, at least 4 hours. ASSEMBLY: White cake, cooled White chocolate filling Lemon cream Strawberries, halved or quartered Slice the cake into 3 layers. Take one layer and spread half the white chocolate filling on it. Arrange the chopped strawberries on top, making sure that they are as close to the surface as possible. Top with the second layer of cake and spread the remaining white chocolate filling on top. Again, arrange the strawberries on top of the white chocolate filling. Finish with the last layer of cake and refrigerate it until the white chocolate filling is firm, about 2 hours. Frost with the lemon cream.

STRAWBERRY MASCARPONE LAYER CAKE

Steps:

• Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
• In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
• Next mix in the sour cream and beat until well combined.
• Combine the dry ingredients in a separate bowl. Add half the dry ingredients and beat on low speed while pouring in half of the milk. Mix just until the flour starts to incorporate.
• Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
• Divide the batter evenly between the three pan, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-23 minutes. Rotate your pans in the oven halfway through baking.
• Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.
• Chop and puree the strawberries using an immersion blender or food processor.
• In a medium-sized sauce pan, combine the flour and sugar, and stir to combine. Add the pureed strawberries, lemon juice sugar and stir well. Cook over medium-high heat until mixture starts to boil, stirring frequently.
• Reduce heat and simmer for another 5-10 minutes, stirring occasionally until the strawberry puree starts to thicken. If the puree seems too thin, add up to 1 tablespoon of additional flour.
• Allow the puree to cool completely, refrigerating to help speed up the process.
• Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
• Spoon the COLD mascarpone whipped cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, allowing the mascarpone cheese to turn to a liquid consistency.
• Then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
• Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Then continue beating at a high speed until stiff peaks form.
• use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
• Place half of the whipped cream in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a thick boarder (a dam) along the outside edge of your cake. You may need to do this twice.
• Spread half of the strawberry mixture over the cake, carefully filling the inside of the dam you created (so the sauce doesn't leak out the sides)
• Pipe another thin layer of frosting over the strawberry sauce and spread evenly with your offset spatula.
• Add the second layer of cake and repeat the above steps using all of the remaining strawberry sauce. Next, add the final layer of cake on top.
• Use your piping bag to fill in any gaps between your layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it.
• Proceed to frost the top and sides of the cake using your offset spatula. Once the sides of the cake are covered, use you icing smoother to remove any excess frosting.
• Use remaining frosting to pipe the florets on the top of the cake using an Ateco 846 tip (large open star). Garnish with leftover strawberries. This cake must be refrigerated.

WHITE CAKE WITH STRAWBERRY FILLING

Steps:

• Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
• In a bowl, whisk together milk, egg whites and vanilla extract. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
• Divide the batter evenly between the prepared cake pans and smooth tops with a rubber spatula. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 20 to 25 minutes, switching and rotating pans halfway through baking.
• Let cakes cook in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.
• Place thawed strawberries in a blender or food processor and puree until smooth. Over a bowl pour strawberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the sieve.
• Place strawberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice and Chambord. Chill for about 2-3 hours in the refrigerator until ready to use.
• In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
• Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.
• Trim off any cake domes that may have formed during baking on each cake layer creating an even layer of cake. Fit a piping bag with a plain round tip or a coupler and fill with about 1 cup buttercream and set aside.
• Place a cake layer on a cake pedestal or serving platter and pipe a dam of buttercream around the edge of the cake. Spread half of the strawberry filling in the center of the cake layer, spreading it out until it reaches the buttercream dam. Add another cake layer on top and repeat this process with the buttercream dam and strawberry filling. Top with the last layer of cake (bottom side up) and cover the top and sides of the cake with the remaining buttercream. Decorate the top of the cake with fresh strawberries if desired.

CHOCOLATE STRAWBERRY MOUSSE CAKE

Steps:

• Lightly coat the insides of 3 (9 by 1 1/2-inch) cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment with more melted butter. Set aside.
• Preheat the oven to 325 degrees F.
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. Remove from heat, stir until smooth, and hold at room temperature.
• Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
• While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff but not dry, about 3 to 4 minutes. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert 1 of the cakes onto the bottom of a springform pan. Invert the other 2 cakes onto cake circles. Remove the parchment paper and refrigerate cakes for 30 minutes.
• To prepare the chocolate and strawberry mousse, reserve the 12 best-looking strawberries to decorate the top of the cake. In a food processor fitted with a metal blade, puree 4 ounces of strawberries (12 medium-sized berries should yield 1/2 cup of puree). Set aside until needed. Refrigerate the remaining berries until needed (that includes the 12 berries for decoration) Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 16 ounces semisweet chocolate, the white chocolate and the strawberry puree in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 12 to 14 minutes. Remove from the heat and stir until smooth. Transfer to a stainless steel bowl, using a rubber spatula to remove all of the melted chocolate mixture. Keep at room temperature until needed. In the bowl of an electric mixer fitted with a balloon whip, whisk the 6 egg whites on high until soft peaks form, about 2 minutes. Continue to whisk on high while gradually adding 2 tablespoons sugar. Whisk until stiff but not dry, about 30 seconds. Set aside at room temperature until needed.
• Using a hand-held whisk, whip the heavy cream in a well-chilled stainless steel bowl until stiff. Fold a quarter of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Set aside at room temperature until needed.
• Assemble the springform pan. Spread 1/2 cup of chocolate strawberry mousse onto the cake layer in the assembled springform pan. Arrange 1/2 the amount of reserved strawberries (not including the 12 for decoration), stem side down, into the mousse. The berries should be arranged in 2 rings: the first ring being 3/4-inch from the outside edge of the cake, and the second, inside ring, 3/4-inch away from the first. Distribute 3 cups of mousse over the berries, being careful to keep the berries in position. Holding the pan by the top rim, gently but firmly tap the bottom of the pan 2 to 3 times on your work surface (this will eliminate air pockets). Position a cake layer on top of the mousse, then repeat the process used on the first cake layer (1/2 cup mousse, remaining strawberries, and 3 more cups mousse). Top the mousse with the remaining cake layer and gently press into position. Refrigerate the cake for 2 hours (do not freeze).
• Refrigerate 1 cup of Semisweet Chocolate Ganache for at least 1 hour. Keep the remaining ganache at room temperature until needed.
• Remove the sides from the springform pan (do not remove the bottom of the pan from the cake; this will make it easier to handle later). Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of room-temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour.
• Transfer the chilled cup of ganache to a pastry bag fitted with a large-sized star tip. Remove the cake from the refrigerator. Pipe a circle of 12 evenly spaced stars along the outside edge of the top of the cake. Place a strawberry, stem side down, into each ganache star. Refrigerate the cake for 30 minutes.
• Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 20 to 30 minutes before serving.
• Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature.
• Yield: 2 cups

WHITE CHOCOLATE CHIP STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans with cooking spray.
• Combine strawberry cake mix, white chocolate chips, sour cream, vegetable oil, eggs, water, and pudding mix in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Divide batter between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set pans on a wire rack and cool for 15 minutes.

CHOCOLATE-STRAWBERRY LAYER CAKE

Steps:

• Heat oven to 350°F.
• Cover 3 baking sheets with parchment; spray with cooking spray. Beat cake mix, oil, water and eggsin large bowl with mixer until blended. Drop 1 cup batter into 2 mounds on 1 of the prepared baking sheets, using 1/2 cup batter for each mound and placing mounds 8 inches apart.
• Spread each mound of batter into 6-inch round with back of spoon. Repeat with remaining batter on remaining 2 prepared baking sheets.
• Bake 12 min. or until tops spring back when gently pressed in centers. Cool completely. Gently run offset spatula under each cake layer to loosen cake from parchment.
• Microwave chocolate and 1-1/2 cups COOL WHIP (about half of tub) in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Cool until thickened. Meanwhile, beat pudding mix and milk in large bowl with whisk 2 min. Fold in remaining COOL WHIP. Refrigerate until ready to use.
• Place 1 cake layer on plate; spread with 1/3 of the chocolate mixture. Cover with second cake layer, 1/3 of the pudding mixture and 1/2 cup strawberries.
• Repeat layers twice. Refrigerate 2 hours.

WHITE CHOCOLATE CAKE WITH STRAWBERRY FILLING

Steps:

• For cake: Preheat oven to 350°F; grease and flour 3 (9-inch) cake pans.
• In a large bowl, beat butter at medium speed with electric mixer until creamy. Gradually add sugar, beating until fluffy.
• Add egg whites, one at a time, beating well after each addition. Beat in vanilla.
• In a small bowl, combine cake flour, baking powder, and salt; sift twice. Add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Stir in melted chocolate.
• Pour batter evenly into prepared pans; bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and allow to cool completely on wire racks.
• Spread 1/4 cup strawberry preserves between each cake layer.
• Spread White Chocolate Frosting on sides and top of cake. Break pirouette cookies in half and place (vertically, edges touching) around sides of cake, if desired. Top with white chocolate curls, if desired.
• For White Chocolate Frosting (Makes about 3 cups):.
• In a medium bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 1/2 minutes total); let cool completely.
• In a large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners' sugar until fluffy.

WHITE CHOCOLATE STRAWBERRY CAKE

Steps:

• Prepare strawberry mousse in medium bowl according to directions on package.
• Cool in fridge about 2 hours.
• Prepare cake mix according to directions on box.
• Bake in 2- 8" pans.
• Cool cakes completely.
• Prepare white chocolate jello pudding in small bowl as directed , let stand 5 minutes.
• In large bowl stir together white chocolate jello pudding, strawberry mousse and cool whip.
• Slice strawberries up in half then in half again.
• Once cake is cooled, place a thin layer of mixture around the first cake then lay strawberries on top then place second cake on top and cover with remaining mixture on top and around the cake.
• Place another layer of strawberries on top of cake.
• Keep in fridge.
• You will have mixture left over.

MARZIPAN-TOPPED STRAWBERRY LAYER CAKE

Steps:

• For Cake:
• Position rack in center of oven and preheat to 350°F. Butter 9-inch square pan with 2-inch-high sides. Line bottom with parchment paper. Butter and flour parchment.
• Using electric mixer, beat eggs and 1/3 cup sugar on high speed in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Mix nuts, flour and baking powder in medium bowl. Fold nut mixture into egg mixture. Using clean beaters, beat egg whites in medium bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar and beat until stiff peaks form. Fold whites into batter in 2 additions. Transfer batter to prepared pan. Bake until tester inserted in center comes out clean, about 18 minutes. Cool cake in pan on rack 5 minutes. Cut around cake in pan. Turn cake out onto rack. Peel off parchment; cool cake completely.
• For Buttercream:
• Whisk yolks, sugar and flour in medium bowl until well blended. Bring half and half to simmer in heavy medium saucepan. Slowly pour hot half and half into egg mixture, whisking constantly. Return egg mixture to same saucepan and cook until mixture is very thick and boils, whisking constantly. Transfer mixture to medium bowl. Add 8 ounces white chocolate and vanilla extract and stir until chocolate melts and mixture is smooth. Press plastic wrap on surface of pastry cream to prevent skin from forming; cool. (Can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing.)
• Using electric mixer, beat 1 cup unsalted butter and 1 tablespoon brandy in large bowl until fluffy. Add pastry cream 1/4 cup at a time, beating after each addition until just blended.
• Melt jam in heavy small saucepan over medium heat. Stir remaining 4 tablespoons brandy into jam. Cut cake horizontally, into 2 even layers. Place 1 layer on 8-inch cardboard square. Brush half of jam over. Spread 1 cup buttercream over jam. Cover buttercream layer completely with whole strawberries, stem end down. Set aside 1/2 cup buttercream; spoon remaining buttercream over berries, spreading buttercream between and around berries. Spread remaining jam over second cake layer. Place cake, jam side down, atop buttercream. Press cake gently to adhere. Refrigerate cake until buttercream is firm. (Can be prepared 1 day ahead. Cover cake and remaining buttercream separately and chill. Bring buttercream to room temperature before continuing.)
• Knead marzipan and 2 drops green coloring in large bowl until color is evenly distributed. Dust work surface with powdered sugar. Roll out marzipan on sugar to 12-inch-diameter circle, sprinkling with powdered sugar as needed to prevent sticking. Spread reserved 1/2 cup buttercream over top of cake. Using rolling pin as aid, drape marzipan over top of cake. Press gently to adhere. Trim marzipan flush with top of cake; reserve trimmings. Brush excess powdered sugar off marzipan. Using long sharp knife, cut 1/3 inch off each side of dessert to expose strawberries. Cut marzipan trimmings into leaf shapes using small cutter.
• Melt 2 ounces white chocolate in heavy small saucepan over low heat. Transfer chocolate to small parchment cone. Cut off tip to form small opening. Pipe the word Fraisier atop marzipan layer. Garnish with strawberry halves and marzipan leaves. Refrigerate. (Can be prepared 4 hours ahead.)

STRAWBERRY-WHITE CHOCOLATE LAYER CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts. In a small bowl, combine buttermilk and water., Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition. Stir in chocolate. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into prepared pans., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; gently peel off waxed paper., For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in jam. Spread between layers and over top of cake. Store in the refrigerator.