Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Combine cake mix, strawberry puree, vegetable oil, eggs, and vanilla extract. Mix well.
- Add pink food coloring to desired shade. Mix evenly.
- Divide batter evenly between prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer comes out clean.
- Cool cakes in pans for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare white chocolate drip: combine white chocolate chips and heavy cream in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring, until melted and smooth.
- Level the tops of the cooled cakes if needed.
- Place one cake layer on a serving plate. Frost the top with vanilla frosting.
- Place the second cake layer on top of the frosting.
- Frost the entire cake with the remaining vanilla frosting.
- Pour the melted white chocolate over the edges, allowing it to drip down the sides.
- Decorate the top of the cake with fresh strawberries.
- Refrigerate for at least 30 minutes to allow the drip to set before serving.
Notes
For a more intense strawberry flavor, add a teaspoon of strawberry extract to the cake batter.