If you’re searching for an unforgettable dessert that mingles classic romance and pure indulgence, this Chocolate Covered Strawberry Cake will completely steal the show. Imagine biting into layers of moist chocolate cake dotted with juicy strawberries, hugged by a shiny chocolate ganache, and finished with a crown of fresh berries—every forkful is like a chocolate-dipped strawberry in cake form! Whether you’re baking it for a special celebration, for Valentine’s Day, or just to treat yourself, this gorgeous cake is easier than it looks but guarantees a serious wow-factor at the table.
Ingredients You’ll Need
The best part about this Chocolate Covered Strawberry Cake is that the ingredients are totally approachable, yet each plays a starring role in the final masterpiece. From the soft, tender crumb to the luscious layers and rich topping, everything works together to create magic on your plate.
- Chocolate cake mix (1 box, 15.25 oz): The easy shortcut that keeps the cake light, moist, and reliably delicious every time.
- Water (1 cup): Essential for bringing the cake mix to the perfect texture—don’t skip or substitute.
- Vegetable oil (1/2 cup): Adds moisture and tenderness, so the cake isn’t dry.
- Large eggs (3): Help the cake rise beautifully and bind all the flavors.
- Fresh strawberries (1 cup, finely chopped): Add juicy bursts and a pop of real berry flavor and color.
- Strawberry jam (1/2 cup): Creates a sweet, vivid layer between your cakes, intensifying both flavor and moisture.
- Heavy whipping cream (1 cup): The key to a truly silky, glossy ganache that drips luxuriously over every slice.
- Semi-sweet chocolate (8 oz, chopped): Use a good-quality bar for a rich, decadent ganache finish.
- Unsalted butter (1/2 cup): Blends with the cream for an even smoother, richer ganache.
- Vanilla extract (1/2 teaspoon): Rounds out the chocolate notes with a warm, aromatic touch.
- Salt (1/4 teaspoon): Just a little, to balance all the sweet and deepen the flavors.
- Fresh strawberries (whole or halved, for garnish): For that show-stopping, bakery-worthy finish.
How to Make Chocolate Covered Strawberry Cake
Step 1: Prepare Your Cake Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans well—this ensures your cakes pop out perfectly after baking. Proper prep at this stage truly makes assembly a breeze.
Step 2: Mix the Cake Batter
Follow the package instructions for your chocolate cake mix, combining it with the water, vegetable oil, and eggs. Mix until just blended for a tender crumb. Then, gently fold in the finely chopped fresh strawberries. This simple step infuses each bite with bursts of fresh berry flavor and color, setting this recipe apart from any ordinary chocolate cake.
Step 3: Bake the Cake Layers
Divide your batter evenly between the prepared cake pans. Bake for 25–30 minutes, checking around the 25-minute mark. A toothpick inserted into the center should come out clean with just a crumb or two. Let the cakes cool in their pans for 10 minutes, then carefully transfer to wire racks and cool completely—patience pays off at this stage!
Step 4: Add the Strawberry Jam Filling
Once the cakes are completely cool, spread strawberry jam in an even layer over the top of one cake. This adds a vivid fruity layer that keeps the cake extra moist and brings out the dreamy “chocolate covered strawberry” experience. Gently place the second layer on top to sandwich the jam.
Step 5: Make and Pour the Ganache Frosting
In a saucepan, heat the heavy whipping cream and unsalted butter until they just begin to boil. Remove from heat, add the chopped semi-sweet chocolate, and let it sit for 2 minutes. Whisk the mixture until it becomes smooth and glossy. Stir in the vanilla extract and salt. Let your ganache cool for 10–15 minutes, stirring occasionally—it should thicken slightly but still pour easily. Pour it over the assembled cake, guiding it to the edges so it cascades down the sides.
Step 6: Garnish and Chill
Finish by artfully arranging fresh whole or halved strawberries on top. Place the cake in the refrigerator for about 30 minutes to set the ganache for clean, gorgeous slices. Your Chocolate Covered Strawberry Cake is ready to steal hearts!
How to Serve Chocolate Covered Strawberry Cake
Garnishes
You can’t go wrong with the classic look of whole strawberries piled high on top, but if you’re feeling extra festive, dust the cake with a little powdered sugar or add a drizzle of white chocolate for contrast. A few sprigs of fresh mint make a wonderfully fresh touch, too.
Side Dishes
While this cake is truly the star, pairing it with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream takes it straight into dessert heaven. For an elegant party, serve with espresso or a glass of bubbly for a memorable finish.
Creative Ways to Present
For a playful twist, slice your Chocolate Covered Strawberry Cake into wedges and serve each with a chocolate-dipped strawberry on the side. You can also transform it into a mini trifle by layering slices, whipped cream, and berries in glass jars for individual treats—or bake as cupcakes for easy party sharing.
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Covered Strawberry Cake stays tasting fresh when covered and refrigerated—just place any remaining cake in an airtight container, and it’ll stay moist and delicious for up to 3 days. The flavors actually deepen after a day, so it’s just as wonderful for a treat the next evening!
Freezing
Want to enjoy slices at a later date? Wrap individual pieces tightly in plastic wrap and then foil before freezing. The cake (without fresh strawberry garnish) can be frozen for up to 2 months. Simply thaw in the fridge overnight before serving, and add fresh berries just before enjoying for best texture.
Reheating
Although this cake is usually served chilled or at room temperature, you can gently bring a slice to room temp to soften the ganache if desired. Just leave the slice out for 15-20 minutes before serving—no need to microwave, as you want to preserve the glossy finish and tender crumb.
FAQs
Can I use a homemade chocolate cake instead of a mix?
Absolutely! If you have a favorite scratch chocolate cake recipe, you can definitely use it here—just divide your homemade batter between two pans and continue with the rest of the Chocolate Covered Strawberry Cake recipe for that special flavor combination.
How do I keep the fresh strawberries from making the cake soggy?
Finely chopping and gently folding the strawberries into the batter helps them distribute evenly and bake up perfectly. Make sure the cake is completely cool before spreading the jam or adding the ganache so everything sets beautifully without unwanted moisture.
Can I make this cake gluten-free?
Yes, just start with a gluten-free chocolate cake mix and follow all the same instructions. Double-check all your other ingredients for hidden gluten, and you’ll have a gluten-free version that’s just as dreamy.
What type Dessert
Opt for a good-quality semi-sweet chocolate bar for the silkiest ganache. You can use chocolate chips in a pinch, but bars generally melt more smoothly and give a richer, more luxurious finish to your Chocolate Covered Strawberry Cake.
How far in advance can I assemble the cake?
You can bake and assemble the cake up to 24 hours ahead. Just keep it chilled until about 30 minutes before serving to ensure the ganache is set but not too firm, and add the fresh strawberry garnish right before serving for best looks and taste.
Final Thoughts
This Chocolate Covered Strawberry Cake is more than just a pretty dessert—it’s an invitation to celebrate life’s sweetest moments. Whether you’re new to baking layer cakes or a total pro, this cake brings joy to any gathering. Trust me, one slice is all it takes to make this recipe a new tradition in your kitchen.
Print
Chocolate Covered Strawberry Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes (includes cooling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of rich chocolate cake, fresh strawberries, and decadent ganache with this show-stopping Chocolate Covered Strawberry Cake. A delightful treat for any occasion!
Ingredients
Cake:
- 1 box (15.25 oz) chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup finely chopped fresh strawberries
Filling:
- 1/2 cup strawberry jam
Ganache Frosting:
- 1 cup heavy whipping cream
- 8 oz semi-sweet chocolate, chopped
- 1/2 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Garnish:
- Fresh strawberries (whole or halved)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the chocolate cake mix according to package instructions using water, oil, and eggs. Fold in chopped strawberries. Divide batter between pans and bake for 25–30 minutes. Cool cakes in pans, then transfer to wire racks to cool.
- Spread strawberry jam over one cake layer and place the second layer on top.
- For the ganache frosting: Heat cream and butter, add chocolate and let sit. Whisk until smooth, then stir in vanilla and salt. Cool slightly, then pour over cake, spreading to edges.
- Top with fresh strawberries. Chill cake for 30 minutes before slicing.
Notes
- For stronger strawberry flavor, add strawberry extract to the batter.
- Use good-quality chocolate for the ganache.
- Store in the refrigerator for up to 3 days.
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