If there’s any cake that feels tailor-made for a celebration, it’s the Chocolate Covered Strawberry Cake. Think of everything you love about chocolate-dipped strawberries—swoon-worthy flavor, juicy berries, creamy richness—all baked right into layers of tender chocolate cake, swirled with whipped cream, a ribbon of jammy strawberry filling, and topped with a glossy chocolate ganache. It’s show-stopping, surprisingly easy, and always met with a chorus of “wow!” from guests. For birthdays, Valentine’s Day, or any day you want to make magical, this decadent treat is pure indulgence wrapped in a cloud of whipped cream and sweet, berry bliss.
Ingredients You’ll Need
This Chocolate Covered Strawberry Cake is crafted from classic, easy-to-find ingredients that each play a crucial role. Every component—from the cake itself to the jammy filling and silky ganache—brings something special, working together to create layers of flavor, color, and texture.
- All-purpose flour: Provides the structure for our cake, making each slice sturdy yet tender.
- Granulated sugar: Sweetens the cake just right, balancing the cocoa’s deep flavors.
- Unsweetened cocoa powder: The foundation of our chocolatey goodness—choose a quality brand for richness.
- Baking powder & baking soda: Ensure a light, lofty crumb that holds up to the luscious fillings.
- Salt: Enhances all the flavors and tempers sweetness.
- Large eggs: Bind the ingredients, add moisture, and boost that irresistible cake rise.
- Buttermilk (room temperature): Adds tang and tenderness, keeping the cake moist for days.
- Vegetable oil: Contributes to the cake’s plush, soft texture—better than butter for lasting moisture.
- Vanilla extract: Rounds out flavors with a warm, aromatic note.
- Hot water: Helps bloom the cocoa for maximum chocolate flavor and a smooth, easy batter.
- Fresh strawberries (chopped): Their brightness pops in every bite—choose ripe berries for the best flavor.
- Strawberry jam: Amplifies the berry flavor in the filling and keeps it delightfully juicy.
- Heavy whipping cream: Whips up light, billowy frosting that makes this cake so dreamy.
- Powdered sugar: Gently sweetens the whipped cream frosting, keeping it cloud-like.
- Semi-sweet chocolate (chopped): For the ganache—rich and dark for chocolate-lovers’ bliss.
- Heavy cream (for ganache): Blends with chocolate to create a silky, pourable glaze.
- Whole strawberries (for garnish): The crowning jewel! They make each slice irresistible and oh-so-pretty.
How to Make Chocolate Covered Strawberry Cake
Step 1: Prepare and Bake the Cake Layers
Start by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for an easy cake release. In a big mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined. Add the eggs, room temperature buttermilk, vegetable oil, and vanilla extract—mix until smooth. Gradually stir in the hot water; don’t worry if the batter seems thin, that’s the secret to a moist crumb! Divide the batter evenly between your pans and slide them into the oven. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then carefully transfer them to wire racks to cool completely.
Step 2: Make the Strawberry Filling
While your cake layers cool, combine the chopped strawberries and strawberry jam in a small bowl. Give it all a good stir so every berry piece is coated in jammy sweetness. This mixture will be delightfully juicy and perfect for tucking between your cake layers, guaranteeing a true Chocolate Covered Strawberry Cake experience in every forkful.
Step 3: Whip Up the Creamy Frosting
In a chilled bowl, beat the heavy whipping cream with powdered sugar. Use a stand mixer or hand mixer on medium-high speed until you get beautiful, stiff peaks—fluffy clouds you can swoop and swirl across your cake. This whipped cream frosting is light as air and a perfect match for rich chocolate and fresh strawberries.
Step 4: Assemble Your Masterpiece
Place one completely cooled cake layer onto your serving platter. Spread a generous layer of whipped cream over the top, then spoon on the strawberry filling, making sure it’s evenly distributed to the edges. Carefully place the second cake layer on top, then cover the whole cake—sides and top—with the remaining whipped cream. Don’t aim for perfection; the soft, billowy look is all part of the charm!
Step 5: Chocolate Ganache Finale
Now for the showstopper: the chocolate ganache! Warm 1/2 cup of heavy cream in a small saucepan until it just starts to simmer. Pour it over the chopped semi-sweet chocolate and let it sit for a couple of minutes. Then, stir it together into glossy, gorgeous silk. Let the ganache cool for a few minutes so it’s thick but still pourable. Drizzle it over your frosted cake, letting some run playfully down the sides. Top it all off with a pile of whole strawberries—no one will be able to resist.
How to Serve Chocolate Covered Strawberry Cake
Garnishes
The final flourish always makes a difference! Pile on whole strawberries for that unmistakable Chocolate Covered Strawberry Cake vibe—try adding a dusting of powdered sugar or a few chocolate curls for even more elegance. If you have extra ganache, drizzle a little on each slice as you serve for a decadent touch.
Side Dishes
While this cake is the star, it pairs beautifully with simple sides. A scoop of vanilla ice cream adds a classic touch, or offer a bowl of fresh mixed berries for a refreshing contrast. Black coffee or a rich espresso are wonderful companions to highlight the cake’s deep chocolate notes.
Creative Ways to Present
Don’t be afraid to get festive! Serve the Chocolate Covered Strawberry Cake on a vintage cake stand for dramatic effect, or cut slices into heart shapes for Valentine’s Day. For parties, try assembling mini versions in mason jars or as cupcakes—guests will adore these individual treats.
Make Ahead and Storage
Storing Leftovers
Because of the whipped cream and fresh strawberries, keep any leftover Chocolate Covered Strawberry Cake in the fridge. Cover it gently with plastic wrap or store slices in an airtight container. It stays delicious for up to 2–3 days, though the fresher, the better for peak berry flavor!
Freezing
If you want to get ahead, you can freeze the cake layers (unfilled) once they’re completely cool—wrap tightly in plastic wrap and foil. Thaw at room temperature, then proceed with filling and decorating. Assembled cake with whipped cream and fresh berries isn’t ideal for freezing, as the texture changes on thawing.
Reheating
This cake is best enjoyed cold or at cool room temperature. If you want to take the chill off, let slices sit out for 10–15 minutes before serving. Avoid microwaving, as it can melt the whipped cream and alter the delicate structure.
FAQs
Can I use frozen strawberries in this recipe?
Yes! If fresh strawberries aren’t in season, use frozen ones—just thaw, drain, and chop them first. Keep in mind that the filling will be a bit juicier, so blot off excess moisture if needed to prevent soggy layers.
What if I don’t have buttermilk?
No problem! Make a quick DIY version by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk; stir and let sit for 5 minutes to sour. It works beautifully in the Chocolate Covered Strawberry Cake batter.
Can I make this cake gluten-free?
Absolutely. Substitute a high-quality 1:1 gluten-free baking flour blend for the all-purpose flour. The rest of the ingredients are naturally gluten-free, so you’ll have a cake everyone can enjoy!
How far in advance can I assemble the cake?
You can bake the cake layers and prep the filling a day ahead, storing everything separately. Assemble with whipped cream and ganache just before serving, or up to 4 hours in advance for the freshest look and taste.
Will the whipped cream hold up if I transport the cake?
If you need to travel with your Chocolate Covered Strawberry Cake, try stabilizing the whipped cream with a tablespoon of instant pudding mix or whipped cream stabilizer powder for a little more staying power. Keep the cake refrigerated until you’re ready to go, and it’ll arrive looking gorgeous.
Final Thoughts
If you’re searching for a dessert that looks beautiful, tastes divine, and always inspires excitement, you can’t go wrong with this Chocolate Covered Strawberry Cake. Give it a try—there’s nothing quite like serving up a slice and watching friends and family light up with every forkful!
Print
Chocolate Covered Strawberry Cake Recipe
- Total Time: 1 hour plus cooling time
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the decadent delight of a Chocolate Covered Strawberry Cake, a luscious dessert that combines rich cocoa-infused cake layers with fresh strawberries, whipped cream frosting, and a luxurious chocolate ganache drizzle.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1 1/2 cups fresh strawberries, chopped
- 1/4 cup strawberry jam
Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
Chocolate Ganache:
- 8 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream (for ganache)
Garnish:
- Whole strawberries for garnish
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, line with parchment.
- Mix Dry Ingredients: In a bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add Wet Ingredients: Mix in eggs, buttermilk, oil, and vanilla. Gradually add hot water.
- Bake: Divide batter, bake for 28–32 minutes. Cool cakes on wire racks.
- Prepare Filling: Combine chopped strawberries and jam in a bowl.
- Make Frosting: Whip heavy cream and sugar until stiff peaks form.
- Assemble: Layer cake, whipped cream, strawberry filling. Frost entire cake.
- Chocolate Ganache: Heat cream, pour over chocolate. Drizzle ganache over cake.
- Garnish: Top with whole strawberries.
Notes
- Keep refrigerated until serving. Best within 2–3 days for freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
