This cake is 430 calories per serving so be careful or you’ll be looking for diets that work. Gotta watch that girlish figure.. you know? 
Cake
1 3/4 cups butter recipe yellow cake mix (from an 18.25 oz box)
1/2 cup water
1/4 cup butter or margarine, softened
1/2 teaspoon almond extract
1 egg
Filling and Topping
4 oz white chocolate baking bars or squares, chopped
2 tablespoons butter or margarine, cut into pieces, softened
1 cup whipping cream
1 tablespoon berry-flavored liqueur – optional
2 cups fresh whole strawberries, sliced thin
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 8 or 9 inch round cake pan with baking spray with flour.
2. In a large bowl, beat the cake mix, water, 1/4 cup of the butter, the almond extract and the egg with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping the bowl occasionally and pour into the pan.
3. Bake as directed on box for 8 or 9 inch round pans. Cool in pan for 10 minutes then remove from the pan to the cooling rack. Cool completely for about 1 hour.
4. In the mean time, put the white chocolate and 2 tablespoons butter in a small metal bowl. In 2-quart saucepan, heat 1/2 cup of the whipping cream just to boiling. Pour the hot cream over white chocolate and butter; let stand until mixture is melted and smooth when stirred. Refrigerate the chocolate mixture 1 hour, stirring occasionally, until cold.
5. In a large bowl, beat the remaining 1/2 cup whipping cream, the cold chocolate mixture and liqueur (optional) on high speed until stiff peaks form. Refrigerate until ready to use.
6. Cut the cake horizontally in half, using long, sharp knife. On a serving plate, place 1 layer, cut side up. Spread with 1/2 of the filling; top with 1/2 of the strawberries. Add the remaining cake layer, cut side down. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in the refrigerator.
