Preheat oven to 325ºF. Line the bottom of an 8-inch heart shaped cake pan*** with parchment paper. Spray the insides with nonstick spray.
In a large heat safe bowl, melt butter and white chocolate together on the stovetop over a pan of barely simmering water or in the microwave for 20 seconds at time, stirring at each interval. White chocolate overheats easily, so be vigilant.
Add the sugar and salt to the butter mixture and mix until well combined.
Add egg and egg yolks. Whisk until smooth.
Pass strawberry purée through a sieve to remove seeds. Set aside 2 tablespoons of strawberry purée for icing. Add remaining purée to batter. Mix until well combined.
Add extracts and food color. Mix until combined.
Stir in flour until combined, scraping bowl as needed.
Transfer batter to prepared pan. Bake until toothpick inserted in center has a few moist crumbs on it, (not batter), about 25-30 minutes. Do not over bake. Let cool in pan. Remove from pan and top with strawberry icing.
Whisk all icing ingredients together until smooth and well combined.
*To make strawberry purée: Purée clean, hulled and quartered strawberries in a blender or food processor. **To find the food color I used, click here. **To find the heart cake pan I used, click here.