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Best Chocolate Covered Strawberry Cake

Decadent Best Chocolate Covered Strawberry Cake You'll Love

The Best Chocolate Covered Strawberry Cake combines luscious berries and rich chocolate, creating an unforgettable dessert experience.
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 400 kcal

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Spatula
  • - Cake pans
  • Parchment paper
  • Wire racks
  • Saucepan

Ingredients
  

For the Cake

  • 2 cups strawberries diced
  • 3.25 cups all-purpose flour King Arthur flour recommended
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4.5 ounces unsalted butter room temperature
  • 1.9 cups granulated sugar
  • 4 eggs large
  • 2 fl oz vegetable oil neutral
  • 1 teaspoon vanilla extract
  • 2 teaspoons strawberry extract
  • 4 drops pink food coloring optional

For the Ganache

  • 6 ounces chocolate finely chopped
  • 6 fl oz cream
  • 1 teaspoon vanilla extract

For the Buttercream

  • 8.5 ounces unsalted butter room temperature
  • 6.5 cups powdered sugar sifted
  • 1/4 teaspoon salt
  • 2 fl oz pureed strawberries
  • 1 teaspoon lemon zest

For Garnish

  • 4 ounces chocolate melted for coating
  • 2 cups strawberries fresh

Instructions
 

Step-by-Step Directions

  • Preheat the oven to 350°F and prepare three 9-inch round cake pans by greasing and lining them with parchment paper.
  • Dice fresh strawberries finely and set aside in a small bowl.
  • Whisk together flour, baking powder, and salt in a medium bowl; set aside.
  • Cream together room-temperature unsalted butter and granulated sugar until pale and fluffy.
  • Incorporate eggs one at a time, then stir in vegetable oil, vanilla extract, strawberry extract, and pink food coloring.
  • Combine the dry flour mixture and diced strawberries alternately with the wet ingredients.
  • Pour the batter evenly into the prepared pans and bake for 25-30 minutes.
  • Cool the layers in the pans for 10 minutes, then transfer to wire racks to cool completely.
  • Prepare the ganache by heating cream until just about boiling, then pour it over finely chopped chocolate.
  • Make the buttercream by beating room-temperature unsalted butter with sifted powdered sugar until fluffy. Mix in pureed strawberries and lemon zest.
  • Assemble the cake: Spread buttercream between layers, drizzle with ganache, then frost the outside.
  • Garnish by dipping fresh strawberries in melted chocolate and arranging them on top of the cake.
  • Allow the cake to set at room temperature for 30 minutes before slicing and serving.

Notes

Optional: Add a dusting of powdered sugar before serving for an elegant finish.
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