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1
Preheat oven to 350F In large bowl combine cake mix, water, oil and eggs on low speed with electric mixer until combined.
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2
Beat an additional 2 minutes on medium speed.
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3
Bake in 9x13-inch pan for 35 minutes or until toothpick inserted in center comes out clean.
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4
Cool completely.
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5
Pour chocolate chips into a large bowl and set aside.
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6
In medium saucepan bring whipping cream and butter to a boil over medium heat stirring occasionally.
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7
Pour mixture over chocolate chips and stir until chips are melted and mixture is smooth.
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8
Line the bottom of a 9-inch springform pan with wax paper.
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9
Cut cake into 1 inch cubes.
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10
In large bowl beat 1/2 of cake cubes with electric mixer until crumbly.
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11
Add remaining cake cubes and 1 3/4 cups of ganache.
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12
Beat 30 seconds on low speed then beat medium speed until well blended (mixture will look like fudge).
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13
Add 2 cups strawberries and stir to combine.
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14
Spoon mixture into springform pan.
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15
Smooth top and cover with plastic wrap.
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16
Place in freezer for until firm enough to unmold from pan about 1 hour.
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17
Remove cake from pan and place on serving dish.
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18
Frost with ganache.
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19
Melt white chocolate chips and oil over low heat stirring until smooth.
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20
Arrange fresh strawberries on top of cake.
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21
Spoon white chocolate garnish into decorator bag or Ziploc bag with corner snipped off and drizzle over top of cake.
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22
Store leftover cake in refrigerator.
