Puree rasberries in a food processor or blender

Strain them, pressing to extract all juice, discard seeds

Heat cream until hot, pour over white chocolate in a large bowl, let sit one minute then stir until smooth

Stir in rasberrie juice and vanilla and refrigerate until cold, at least 4 hours or overnight

Preheat oven to 350. Line a baking sheet with parchment paper. Spray cake molds well with bakers spray. Alternatively thiscake batter will make a 2 layer 9 inch cake or 24 cupcakes adjusting the cooking time for either

Whisk in a bowl the flour, baking powder and salt

In another bowl beat sugar and butter until creamy, add flour and milk and stir just until moist, beat in eggs and vanilla just until blended

Divide evenly between cake molds

Bake 17 to 20 minutes until a tootpick comes out just clean. Cool 10 minutes in pans then release carefully from molds and cool completely

Whip the chilled Rasberry White Chocolate mixture until light and fluffy

Fill center of each cake with some filling

Sandwich 2 cake halves together. This will make 4 cakes

Frost each cake with the frosting

Decorate with a fresh rasberrie and valentine sprinkles