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1.
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Heat oven to 350F (or 325F for dark or nonstick pan).
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Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
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2.
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In large bowl, beat cake mix, water, 1/4 cup butter, the almond extract and egg with electric mixer on low speed until moistened.
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Beat on medium speed 2 minutes, scraping bowl occasionally.
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Pour into pan.
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3.
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Bake as directed on box for 8- or 9-inch rounds.
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Cool in pan 10 minutes.
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Remove from pan to cooling rack.
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Cool completely, about 1 hour.
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4.
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Meanwhile, place white chocolate and 2 tablespoons butter in medium metal bowl.
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In 1-quart saucepan, heat whipping cream over medium heat just to boiling.
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Immediately, pour hot cream over white chocolate and butter.
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Let stand about 5 minutes, or until mixture is melted and smooth when stirred.
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Cool 1 hour or until room temperature.
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5.
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Beat cooled white chocolate mixture on high speed until fluffy.
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6.
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Cut cake horizontally in half, using long, sharp knife.
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On serving plate, place 1 layer, cut side up.
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Spread with 1/2 of the filling; top with 1/2 of the strawberries.
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Add remaining cake layer, cut side down.
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Spread remaining filling over top of cake; top with remaining strawberries.
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Store covered in refrigerator.
