Best Chocolate Covered Strawberry Cake at Home
Imagine the snap of a dark chocolate shell meeting the burst of a juicy, sun-ripened strawberry, all resting atop a cloud of moist cocoa sponge. The Chocolate Covered Strawberry Cake is more than just a dessert; it is an experience. For decades, the pairing of strawberries and chocolate has been the gold standard for romance and celebration, famously popularized as a luxury treat in the 1960s.
While it looks like it belongs in the window of a high-end Parisian patisserie, this Chocolate Covered Strawberry Cake is surprisingly budget-friendly and easy to assemble in your own kitchen. Whether you are celebrating a milestone or just treating yourself to a “Tuesday well done,” this cake offers the perfect balance of rich antioxidants from dark cocoa and the fresh, vitamin-rich punch of berries.
This chocolate covered strawberry cake recipe focuses on achieving that elusive professional finish without the professional stress. We aren’t just making a cake; we are building a masterpiece of textures. Ready to turn your kitchen into the best bakery in town? Let’s dive into the details.
Table of Contents
Ingredients Section: The Building Blocks of Flavor
To ensure success, I’ve grouped these by the stages of the bake. Using high-quality cocoa powder and room-temperature dairy is the “secret sauce” here.
For the Moist Chocolate Cake
- All-Purpose Flour: 2 cups (sifted for fluffiness).
- Granulated Sugar: 2 cups.
- Unsweetened Cocoa Powder: 3/4 cup (Dutch-processed provides a deeper color).
- Baking Powder: 2 teaspoons.
- Baking Soda: 1.5 teaspoons.
- Salt: 1 teaspoon (to balance the sweetness).
- Large Eggs: 2 (room temperature).
- Whole Milk: 1 cup.
- Vegetable Oil: 1/2 cup (creates a moister crumb than butter).
- Vanilla Extract: 2 teaspoons.
- Boiling Water: 1 cup (this “blooms” the cocoa for intense flavor).
For the Strawberry Filling & Frosting
- Fresh Strawberries: 2 lbs (hulled and sliced for the middle; keep the prettiest ones whole for the top).
- Unsalted Butter: 1.5 cups (softened).
- Powdered Sugar: 4–5 cups (sifted).
- Freeze-Dried Strawberry Powder: 1/2 cup (this adds intense flavor without making the frosting runny).
- Heavy Cream: 2–3 tablespoons.
For the Chocolate Ganache Drip
- Semi-Sweet Chocolate Chips: 1 cup.
- Heavy Cream: 1/2 cup.
Substitutions & Dietary Notes
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend.
- Dairy-Free: Use almond milk, vegan butter sticks, and coconut cream.
- Lower Sugar: Use a monk fruit sweetener replacement (ensure it’s a 1:1 ratio).
Equipment & Tools Needed
You don’t need a commercial kitchen, but these tools make this easy chocolate covered strawberry cake much simpler to execute:
- Two 8-inch Round Cake Pans: For the classic layered look.
- Stand Mixer or Hand Mixer: Essential for aerating the buttercream.
- Large Mixing Bowls: One for dry ingredients, one for wet.
- Offset Spatula: For that smooth, professional frosting finish.
- Wire Cooling Rack: To prevent the bottom of the cake from getting soggy.
- Parchment Paper: Don’t skip this—it ensures your cakes pop out perfectly.
- Alternative: If you don’t have an offset spatula, the back of a large spoon can create a beautiful “rustic” swirl.
Step-by-Step Instructions
Follow these steps for a flawless simple chocolate covered strawberry cake.
- Prep the Oven and Pans: Preheat your oven to 350°F (175°C). Grease your cake pans and line the bottoms with parchment paper. This is the best insurance policy against a broken cake.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Ensure there are no large clumps of cocoa.
- Combine Wet Ingredients: Add the eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed for about two minutes. The batter will look thick at first—don’t worry.
- The “Bloom” Step: Carefully pour in the boiling water and stir by hand. The batter will be very thin, but this is exactly what makes this chocolate covered strawberry cake recipe so incredibly moist.
- Bake the Layers: Divide the batter evenly between the two pans. Bake for 30–35 minutes. Test with a toothpick; it should come out clean or with just a few moist crumbs.
- Cool Completely: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack. Tip: Putting a warm cake in the fridge for 30 minutes makes it much easier to frost later.
- Whip the Strawberry Frosting: Beat the softened butter until pale and fluffy. Gradually add powdered sugar, strawberry powder, and heavy cream. Beat for 3–5 minutes until it looks like a pink cloud.
- Layer and Fill: Place one cake layer on your stand. Spread a layer of frosting, then add a dense layer of sliced strawberries. Top with the second cake layer.
- The Crumb Coat: Apply a very thin layer of frosting over the whole cake to trap crumbs. Chill for 20 minutes before applying the final, thick layer of frosting.
- Make the Ganache: Heat the heavy cream until it just begins to simmer. Pour it over the chocolate chips, let sit for 5 minutes, then stir until silky smooth.
- The Signature Drip: Once the ganache is slightly thickened but still pourable, use a spoon to drip it over the edges of the chilled cake. Pour the remaining ganache over the top.
- The Final Touch: Dip your whole strawberries into any leftover ganache and place them on top of the cake before the drip sets.
Expert Tips & Variations
- Dry Your Berries: After washing strawberries, ensure they are bone-dry before dipping them in chocolate or putting them in the cake. Moisture is the enemy of chocolate!
- Temperature Matters: Never frost a warm cake. The butter in the frosting will melt, and you’ll end up with a sugary soup.
- Avoid the “Slide”: If your layers are sliding, use a “dam” of frosting around the edge of the first layer before filling the center with berries.
Nutritional Information: chocolate covered strawberry cake
Per Serving (Based on 12 slices):
- Calories: 485 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Protein: 6g
- Carbohydrates: 68g
- Fiber: 4g
- Sugar: 45g
Health Note: While this is an indulgent dessert, strawberries are excellent sources of Vitamin C and manganese. Dark cocoa contains flavonoids which are great for heart health.
Disclaimer: Nutritional values are estimates based on standard ingredients.
Storage & Reheating Instructions
Because this cake contains fresh fruit and dairy-based frosting, proper storage is vital.
- Refrigeration: Store the cake in an airtight container in the fridge for up to 3–4 days. Fresh strawberries release moisture over time, so the cake is best enjoyed within the first 48 hours.
- Freezing: You can freeze the baked cake layers (wrapped tightly in plastic wrap) for up to 3 months. However, do not freeze the assembled cake, as the fresh strawberries will become mushy upon thawing.
- Serving: For the best flavor, take the cake out of the fridge 30 minutes before serving to let the buttercream soften.
Serving Suggestions
Make your simple chocolate covered strawberry cake the star of the show with these pairings:
- Garnish: A light dusting of gold leaf or a few sprigs of fresh mint adds a high-end look.
- Side Dish: Serve with a side of vanilla bean gelato or a dollop of unsweetened whipped cream to balance the richness.
- Plating: Use a white marble platter to make the deep browns and vibrant reds of the cake pop.
FAQ Section
Is it better to use fresh or frozen strawberries for the cake?
For the filling and topping of this easy chocolate covered strawberry cake, always use fresh berries. Frozen berries release too much liquid and will make the cake soggy.
Why did my chocolate ganache break?
This usually happens if the cream was too hot or if a drop of water got into the chocolate. Stir slowly and ensure your equipment is completely dry.
Can I make this cake in a 9×13 pan?
Yes! You can turn this into a sheet cake. Bake for 35–40 minutes and spread the frosting and ganache on top. It’s a great simple chocolate covered strawberry cake option for potlucks.
How do I get the chocolate to stay on the strawberries?
Make sure the berries are at room temperature and completely dry. If they are cold, condensation will form, causing the chocolate to slip off.
Mastering the Chocolate Covered Strawberry Cake is a milestone for any home baker. It combines the technical satisfaction of a perfect ganache drip with the pure, nostalgic joy of chocolate and fruit. By following this guide, you’ve moved past basic baking into the realm of artisanal desserts.
This cake is proof that you don’t need a fancy bakery to create something breathtaking. From the moist crumb to the decadent strawberry buttercream, every bite is a testament to your effort.
