White Chocolate Heart Cake w/Berry Buttercream Frosting

Directions:

Place a rack in the center of the oven and heat to 350 degrees. Generously grease and flour 1 round 9-inch cake pan and 1 square 9-inch pan.

Place butter and white chocolate in small saucepan over low heat. Cook, stirring, until both have melted.

Place cake mix, milk, eggs, vanilla and melted butter mixture in large bowl. Blend with electric mixer at low speed for 1 minute. Stop machine, scrape down sides of bowl with rubber scraper. Increase mixer speed to medium; beat 2 minutes more. Divide the batter into prepared pans and bake 27-30 minutes until they are light brown and spring back when lightly touched with finger.

Place pans on wire racks to cool for 10 minutes. Run a dinner knife around cakes and invert onto rack, then invert onto another rack so cakes are right side up. Allow to cool completely.

Prepare the frosting.

Place square cake on serving plate so that one point faces towards you. Cut the round cake in half and place the halves on both sides of the square to form a heart shape. Spread the frosting on the tops and sides of the cake. Scatter chocolate curls on top of cake and place berries around it. Place in refrigerator until frosting sets, about 20 minutes. Store in the refrigerator for up to four days.

Frosting:
Cut green caps off strawberries and puree in food processor. You should have about a half-cup puree. Place softened butter in a large mixing bowl. Blend until fluffly. Stop the machine, add confectioners' sugar and the puree; blend with mixer at low speed until combined. Increase mixer speed and beat until light and fluffy. Blend in a little milk if frosting is too stiff. Add more confectioners' sugar if it is too thin.