GARDEN PARTY WHITE CHOCOLATE AND STRAWBERRY CAKE (picture below)

White chocolate curls or shavings reminiscent of flower petals cover this delicate old-fashioned cake. Strawberry puree is added to a portion of the white chocolate buttercream to make a strawberry filling.

12 SERVINGS

CAKE

1-1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3 ounces imported white chocolate (such as Undt), chopped
1/4 cup water

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup milk, room temperature

BUTTERCREAM

1-pint basket strawberries

6 ounces imported white chocolate (such as Lindt), finely chopped

1/2 cup sugar
3 tablespoons water
1 tablespoon light corn syrup

3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract

8 ounces white chocolate, cut into curls or shavings with vegetable peeler or grater

Whole strawberries

FOR CAKE Position rack in center of oven and preheat to 350 degrees. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line pan bottom with waxed paper; butter paper. Sift first 3 ingredients into medium bowl. Stir 3 ounces each white chocolate and 1/4 cup water in top of double boiler set over simmering water until chocolate melts and mixture is smooth. Remove from over water; cool.

Using electric mixer, beat butter in large bowl until smooth. Gradually add sugar, beating until mixture is flufly. Add eggs 1 at a time, beating well after each addition. Mix in white chocolate mixture and vanilla and almond extracts. Add dry ingredients alternately with milk in 3 additions each, beginning with dry ingredients. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool in pan 10 minutes. Cut around pan sides to loosen cake. Turn out cake onto rack and cool completely; peel off paper.

FOR BUTTERCREAM: Puree 1 basket strawberries in food processor. Strain puree through sieve.

Stir 6 ounces white chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water and cool.

Stir sugar, 3 tablespoons water and corn sytup in heavy small saucepan over medium heat until sugar dissolves. Increase heat; attach candy thermometer to pan and boil until syrup registers 238 degrees, occasionally brushing down sides of pan with brush dipped into water and tilting pan to submerge thermometer bulb, about 5 minutes.

Meanwhile, using electric mixer, beat whites and cream of tartar in large bowl until soft peaks form. Gradually add boiling sugar syrup; continue beating until meringue is stiff and cooled to barely lukewarm, about 5 minutes. Add butter 1 tablespoon at a time, beating well after each addition (meringue may deflate slightly). Gradually add melted white chocolate and vanilla; continue beating until thick and smooth. If mixture appears curdled, set bowl over barely simmering water (do not let bowl touch water) and whisk just until smooth, about 10 seconds. Remove from over water. Transfer 1-1/2 cups buttercream to small bowl. Mix 1/2 cup berry puree into buttercream in small bowl (reserve remaining puree for another use).

Cut cake horizontally in half. Using large tart pan bottom as aid, slide 1 cake layer onto plate. Slip waxed paper strips under edges of cake. Spread berry buttercream over cake. Chill 5 minutes to firm filling. Place second cake layer on filling; press slightly to adhere. Spread plain buttereream over top and sides of cake. Gently press chocolate curls or shavings onto cake. Remove waxed paper strips. (Can be made 1 day ahead. Cover with cake dome and chill. let stand at room temperature 1 hour before serving.)
Arrange whole strawberries decoratively atop cake and serve.