Ingredients

• 1 (18 1/4 ounce) box white cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/2 cups sweetened strawberries, pureed
• 12 ounces cream cheese, softened and divided
• 8 ounces white chocolate baking squares
• 1 cup heavy whipping cream, unwhipped
• 1 (8 ounce) container cool whip frozen whipped topping, thawed
• sliced fresh strawberries (to garnish)

Instructions

1. Set the oven to 350 degrees F.

2. Grease two 9-inch round cake pans.

3. Bake the cake according to the package directions, except substitute the 1-1/2 cups of pureed strawberries for the water, and add 1 extra egg (if the cake mix calls for 2 eggs, add 3 eggs) and mix in the 8 ounces of softened cream cheese (set aside the remaining 4 ounces of cream cheese for topping) beat until well combined.

4. Pour/divide into prepared cake pans.

5. Bake for about 20-25 minutes or until golden brown (a toothpick inserted in the middle will NOT come out clean as this cake is SO moist).

6. Let cool fully before frosting.

7. For the frosting; heat the whipping cream until JUST beginning to boil.

8. Pour it over the white baking chocolate (chopped), and add the remaining 4 ounces of cream cheese; mix well, and let cool completely.

9. Once cool gently fold into the Cool Whip thawed topping.

10. Frost the cake, and garnish with sliced fresh strawberries.

11. Delicious!