Chocolate Covered Strawberry Cake! Just saying those words makes my mouth water, doesn't it? This isnt just any cake, its a slice of happiness, a little taste of summer, inspired by our Sunday afternoon get togethers over many years. I'll let you in on a little secret; sometimes we sneak a chocolate covered strawberry (or two) before they make it onto the cake. This Chocolate Covered Strawberry Cake is a recipe that's been passed down through our families, touched and tinkered with, and perfected with love.
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Why You Will Love This Chocolate Covered Strawberry Cake Recipe
This Chocolate Covered Strawberry Cake is more than a dessert; it's a symphony of flavors and textures! Imagine biting into a moist, tender chocolate cake, layered with a light and airy strawberry cream, and topped with glistening chocolate covered strawberries.
What makes this recipe special? We use simple ingredients and straightforward techniques, so even beginner bakers can create a showstopping dessert. The moist chocolate cake is seriously luscious even on its own and the homemade strawberry whipped cream provides the perfect balance.
It's quick, it's easy, and it's guaranteed to impress. Best of all, you can make this Chocolate Covered Strawberry Cake recipe with your family, turning baking into a fun and meaningful experience. It tastes wonderful with a simple cup of espresso, or even as a light dessert after treating yourself to some Chocolate Strawberry Yogurt Clusters for a healthier snack.
Ingredients Needed for This Chocolate Covered Strawberry Cake Recipe
Here's what you'll need to create this delightful Chocolate Covered Strawberry Cake:
For the Chocolate Cake:
- 2 cups all purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Strawberry Whipped Cream:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup strawberry puree (fresh or frozen strawberries, blended until smooth)
For the Chocolate Covered Strawberries:
- 1 pound fresh strawberries, washed and dried
- 12 ounces semi sweet chocolate chips
- 1 tablespoon coconut oil (optional, for a smoother chocolate finish)
How to Make This Chocolate Covered Strawberry Cake Recipe
Ready to bake? Follow these simple steps to create your own Chocolate Covered Strawberry Cake:
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Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour two 9 inch round cake pans.
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Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Keep an eye on those measurements; even a small mistake can ruin the cake!
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Add Wet Ingredients: Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
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Stir in Boiling Water: Gradually pour in boiling water, mixing until just combined. The batter will be thin, but don't worry, that's how it's supposed to be.
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Bake the Cakes: Pour batter evenly into prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool the Cakes: Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely. This step is important; otherwise be prepared to encounter a mess.
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Make the Strawberry Whipped Cream: In a large bowl, beat heavy whipping cream and powdered sugar with an electric mixer on high speed until stiff peaks form. You really want peaks here.
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Fold in Strawberry Puree: Gently fold in strawberry puree until combined. Be careful not to overmix. Nobody wants a runny whipping cream.
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Prepare Chocolate Covered Strawberries: Wash and thoroughly dry strawberries. Melt chocolate chips and coconut oil (if using) in a double boiler or microwave safe bowl in 30 second intervals, stirring until smooth.
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Dip Strawberries in Chocolate: Dip each strawberry into the melted chocolate, coating about ¾ of the strawberry. Place on parchment paper to set. You can even pop them in the fridge to speed up this process.
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Assemble the Cake: Once cakes and strawberries are cool, level the tops of the cakes if needed. Place one cake layer on a serving plate and frost with half of the strawberry whipped cream.
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Layer and Top: Top with the second cake layer and frost with the remaining strawberry whipped cream. Arrange chocolate covered strawberries on top of the cake.
How to Serve This Chocolate Covered Strawberry Cake Recipe
Serve this Chocolate Covered Strawberry Cake chilled or at room temperature. A slice pairs perfectly with a scoop of vanilla ice cream or a dollop of extra whipped cream.
For an elegant presentation, dust the cake with a light coating of powdered sugar or drizzle with melted white chocolate. This is great for a special occasion!
Consider pairing it with a sparkling wine or a light dessert wine to complement the flavors. You could also serve this Chocolate Covered Strawberry Cake alongside our delightful Strawberry Cheesecake Dump Cake for a strawberry dessert duo!
How to Store This Chocolate Covered Strawberry Cake Recipe
Store leftover Chocolate Covered Strawberry Cake in an airtight container in the refrigerator for up to 3 days. The chocolate covered strawberries are delicious, but will seep after a day or so, so best enjoyed after first making the cake.
For longer storage, you can freeze individual slices of cake wrapped tightly in plastic wrap and aluminum foil for up to 2 months.
Thaw frozen cake slices in the refrigerator overnight before serving.
We do not recommend reheating the cake in the microwave as it may dry out the cake and melt the chocolate.
Tips to Make This Chocolate Covered Strawberry Cake Recipe
- For a richer chocolate flavor, use dark chocolate cocoa powder.
- Ensure all ingredients are at room temperature for optimal mixing.
- Don't overbake the cakes; slightly underbaked is better than dry. The cake will still be gooey on top, but that's okay!
- Use high quality chocolate for the chocolate covered strawberries for the best flavor and shine.
- If your strawberry puree is too watery, simmer it in a saucepan over low heat to reduce it slightly.
Helpful Notes for This Chocolate Covered Strawberry Cake Recipe
Buttermilk adds a tangy flavor and keeps the cake moist. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it stand for 5 minutes before using.
For a gluten free version, you can substitute the all purpose flour with a gluten free all purpose flour blend. Check the ingredients label to ensure you have all the binding agents required for a cake (the last thing you want is a crumbly cake!)
A stand mixer or electric hand mixer are recommended for best results.
Variation of This Chocolate Covered Strawberry Cake Recipe
For a seasonal twist, try using other berries like raspberries or blueberries in place of strawberries. This works the same if you want to add a small drizzle on top. Simply melt some chopped strawberries in a pan on low-heat and voila!
During the holidays, consider adding a hint of peppermint extract to the chocolate covered strawberries for a festive touch.
You can also make this cake as individual cupcakes. Reduce the baking time to 18-20 minutes. For another twist, try following our Chocolate Cake Halloween Decoration recipe and transforming this cake into a creative Halloween-themed dessert.
Frequently Asked Questions
How can I make my Chocolate Covered Strawberry Cake moist?
Adding sour cream or buttermilk to the cake batter can help increase the moisture content, resulting in a more tender and succulent cake. Be sure not to overbake the cake, as this can also lead to dryness.
What is the best chocolate to use for Chocolate Covered Strawberry Cake?
Semisweet or dark chocolate generally provides the best flavor balance for this cake, complementing the sweetness of the strawberries. High-quality chocolate will also contribute to a smoother texture and richer taste.
How do you keep strawberries fresh on a Chocolate Covered Strawberry Cake?
To keep strawberries fresh, gently pat them dry before placing them on the cake. Consider brushing them with a thin layer of melted jelly or a glaze to create a barrier against air and prevent them from drying out too quickly.
Can I use frozen strawberries for Chocolate Covered Strawberry Cake?
While fresh strawberries are preferred, you can use frozen strawberries, but thaw and drain them well to remove excess moisture. Frozen strawberries can sometimes make the cake batter or topping a bit watery, so adjust the recipe accordingly.
How long does Chocolate Covered Strawberry Cake last?
Properly stored in the refrigerator, Chocolate Covered Strawberry Cake can last for 2-3 days. Keep it in an airtight container to prevent it from drying out or absorbing odors.
Chocolate Covered Strawberry Cake: The BEST Easy Recipe!
This Chocolate Covered Strawberry Cake recipe is a delicious and easy dessert that combines moist chocolate cake with a light strawberry whipped cream and chocolate-covered strawberries for a showstopping treat!
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 12 servings
Category: Dessert
Cuisine: Italian
Nutrition:
Protein: 5g
Carbs: 55g
Fat: 25g
Ingredients
- For the Chocolate Cake:
- 2 cups all purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Strawberry Whipped Cream:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup strawberry puree (fresh or frozen strawberries, blended until smooth)
- For the Chocolate Covered Strawberries:
- 1 pound fresh strawberries, washed and dried
- 12 ounces semi sweet chocolate chips
- 1 tablespoon coconut oil (optional, for a smoother chocolate finish)
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and flour two 9 inch round cake pans.
- 2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3. Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
- 4. Gradually pour in boiling water, mixing until just combined.
- 5. Pour batter evenly into prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- 6. Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.
- 7. In a large bowl, beat heavy whipping cream and powdered sugar with an electric mixer on high speed until stiff peaks form.
- 8. Gently fold in strawberry puree until combined.
- 9. Wash and thoroughly dry strawberries. Melt chocolate chips and coconut oil (if using) in a double boiler or microwave safe bowl in 30 second intervals, stirring until smooth.
- 10. Dip each strawberry into the melted chocolate, coating about ¾ of the strawberry. Place on parchment paper to set.
- 11. Once cakes and strawberries are cool, level the tops of the cakes if needed. Place one cake layer on a serving plate and frost with half of the strawberry whipped cream.
- 12. Top with the second cake layer and frost with the remaining strawberry whipped cream. Arrange chocolate covered strawberries on top of the cake.
Notes
- For a richer chocolate flavor, use dark chocolate cocoa powder.
- Ensure all ingredients are at room temperature for optimal mixing.
- Use high quality chocolate for the chocolate covered strawberries for the best flavor and shine.
- If your strawberry puree is too watery, simmer it in a saucepan over low heat to reduce it slightly.
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