Cake

1. Preheat the oven to 350°F. Coat 2, 8- inch round pans with nonstick spray. Cut parchment paper into rounds that fit in the bottom of the pans, and place into spray pans. Coat again with nonstick spray. Set aside.
2. In small saucepan over medium-low heat, melt together the white chocolate and hot water, stirring until smooth. Set pan aside to cool slightly.
3. In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add in the eggs, vanilla, salt, baking soda, and baking powder. Mix until combined, scraping the sides of the bowl as necessary.
4. Turn mixer to low and add in the flour and buttermilk in alternating portions, beginning and ending with the flour. Mix in the melted white chocolate, mixing until smooth.
5. Pour the batter equally into the prepared pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool the cakes in the pan for 5 minutes, and then invert onto a wire rack to cool completely.

Frosting

1. Place the chopped white chocolate into a microwave-safe bowl. Melt the white chocolate in the microwave on full power in 30 second increments, stirring after each until the white chocolate is melted and smooth. Set aside to cool to room temperature.
2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and powdered sugar until smooth and creamy. Add in the cooled white chocolate and continue mixing for 2 minutes until creamy.

Assemble

Place one of the cakes onto a cake platter. Spread the 1 cup of strawberry jam on top of the cake. Top with approximately 1 1/2 cups of frosting. Place the remaining cake on top and coat the cake with the remaining frosting.