Heat oven to 350°F. Spray two 8-inch round cake pans with baking spray and springkle some flour on the bottom as well.

In large bowl: beat cake mix, water, oil and eggs with electric mixer on low speed. Then beat on medium speed for 2 minutes, scraping bowl occasionally. Pour into pans and bake 15 minutes or until toothpick inserted comes out clean. Cool for 10 minutes and then remove from pans to cooling racks. Cool completely, about 1 hour.

Strawberry filling: puree strawberries in a food processor and then strain through a fine mesh sieve to remove the seeds. Set aside. Beat the butter, cream cheese and salt using an electric mixer until smooth and fluffy. Add the icing sugar slowly and mix until combined. Lastly, add strawberry puree and mix until smooth.

Place 1 cake layer on a serving plate and spread the strawberry filling generously over the cake {with a knife or piped for a fancier look as I did}. Top with second cake layer.

Ganache: In a saucepan, heat whipping cream over low heat until hot but not boiling. Remove from heat and stir in the chocolate until melted. Cool the ganache for about 10 minutes. Pour ganache onto top of cake slowly and stop when it just begins to flow over edge of cake. I immediately put mine in the fridge to harden the ganache and stop it from running more.

When entirely cooled, garnish with melted white chocolate for drizzle, whipped topping & fresh strawberries for garnish. Garnish is optional but makes a lovely touch.