Introduction

This Chocolate Covered Strawberry Cake is a decadent dessert combining rich chocolate layers with fresh strawberry buttercream and elegant chocolate-dipped strawberries. Perfect for special occasions, it balances intense cocoa flavor with fruity sweetness and creamy frosting.

A tall, round cake with three visible layers of light pink frosting, smooth with small red specks throughout, is placed on a white cake stand. Dark chocolate drips down evenly from the top edge to mid-height on the cake's sides. On top, there are eight swirled swirls of the same pink frosting arranged in a circle, each topped with a glossy, dark chocolate-covered strawberry with white chocolate stripes. The background shows a white marbled surface with a pale pink cloth draped softly behind the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (16 oz) fresh strawberries, stems removed and diced
10 large strawberries, rinsed and pat dry
8 oz. dark chocolate, chopped
1 tablespoon vegetable shortening
1/2 cup pink candy melts
3 cups unsalted butter, softened to room temperature
12 cups powdered sugar, sifted
3/4 cup strawberry purée, cooled completely
4-6 tablespoons heavy cream or milk, as needed
Pink gel food colouring (optional)
2 cups dark chocolate chips
1 cup heavy whipping cream
2 1/4 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
1 1/2 teaspoon salt
2 1/4 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups unsalted butter, room temperature
2 1/4 cups granulated sugar
4 large eggs, room temperature
3/4 cup sour cream, room temperature
1 1/2 tablespoon pure vanilla extract
1 1/2 tablespoon instant espresso powder
2 1/4 cups buttermilk, room temperature
2 cups (16 oz) fresh strawberries, stems removed

Instructions

Step 1: Purée 2 cups diced strawberries in a blender until smooth. Pour into a saucepan and heat over medium-low, stirring occasionally for 20-25 minutes until reduced to about 3/4 cup. Let cool to room temperature, then refrigerate until completely chilled.
Step 2: Preheat oven to 350° F (177°C). Prepare four 8-inch round cake pans with parchment paper and grease the sides.
Step 3: Sift together flour, cocoa powder, salt, baking powder, and baking soda in a large bowl. Whisk to combine.
Step 4: In a stand mixer, beat 1 1/2 cups butter and granulated sugar on medium speed for 4-5 minutes until pale and fluffy. Scrape down the bowl as needed.
Step 5: Lower speed and add eggs one at a time, mixing until just combined. Scrape the bowl again.
Step 6: Combine vanilla extract and espresso powder in a small bowl. Add to the mixer along with sour cream and beat on medium until combined.
Step 7: Alternately add dry ingredients in thirds and buttermilk in two additions, starting and ending with dry ingredients. Mix until just combined. Divide batter evenly among prepared pans.
Step 8: Bake two pans at a time for 20-25 minutes until a toothpick comes out clean and cake springs back when touched. Cool in pans for 10 minutes, then transfer to racks to cool completely.
Step 9: In a heat-safe bowl, microwave heavy cream and dark chocolate chips in 30-second intervals until cream is steaming. Stir to form a thick ganache and set aside.
Step 10: Beat 3 cups softened butter in a stand mixer until very pale and fluffy, about 5-6 minutes. Add powdered sugar in two halves, beating on low until combined after each addition.
Step 11: Add chilled strawberry purée and mix until smooth. Add remaining powdered sugar, beating on low until fully incorporated. If too thick, add heavy cream one tablespoon at a time to reach desired consistency.
Step 12: Optional: tint frosting with pink gel food colouring. Increase mixer speed to medium-high and beat until light and fluffy, 5-7 minutes.
Step 13: Wash and dry 10 large strawberries completely. Line a baking sheet with wax paper or a silpat mat.
Step 14: Melt dark chocolate and 1 tablespoon shortening in the microwave in 30-second intervals, stirring until smooth.
Step 15: Dip strawberries in melted chocolate using a toothpick or by holding the stem, shake off excess, and place on prepared sheet. Refrigerate for 5-10 minutes to set.
Step 16: Melt pink candy melts in 15-second intervals until smooth. Transfer to a squeeze bottle or small ziplock bag, snip a tiny corner.
Step 17: Drizzle pink chocolate over set strawberries and return to refrigerator until ready to use.
Step 18: On a cake board or serving platter, place a dollop of frosting. Set one cake layer on top and spread about 1 cup of strawberry buttercream evenly.
Step 19: Pipe a double rim of frosting around the edges, spoon in ganache spreading a thin layer, then add a handful of diced strawberries. Repeat layering with remaining cake layers, placing the final layer upside down.
Step 20: Apply a thin crumb coat of frosting all over the cake and chill for 30 minutes.
Step 21: Frost the cake with a thick layer of strawberry buttercream. Chill again for 30 minutes in the refrigerator or 10-20 minutes in the freezer.
Step 22: Fill a piping or ziplock bag with remaining ganache. Drip ganache over cake edges and fill the center. Smooth the top with an offset spatula. Refrigerate 5-10 minutes to set.
Step 23: Transfer remaining frosting to a pastry bag with a large star tip. Pipe 10 swirls on top and place a chocolate-covered strawberry on each. Slice and serve!

Tips & Variations

For an extra depth of flavor, use espresso powder in the batter to enhance the chocolate taste.
If fresh strawberries are not in season, frozen strawberries can be used for the purée but drain excess liquid.
Make the reduced strawberry purée a day ahead to save time and improve flavor infusion.
To ensure smooth ganache, chop chocolate finely before melting with cream.
Swap pink candy melts for white chocolate tinted with food coloring for different decoration styles.
Freeze any leftover cake layers tightly wrapped for up to 2 months.

Storage

Store the assembled cake in the refrigerator, covered tightly, for up to 3 days. Allow the cake to come to room temperature before serving for best texture. Leftover chocolate-covered strawberries can also be refrigerated separately for up to 2 days. If you need to keep the cake longer, freeze it wrapped tightly for up to 2 months and thaw overnight in the refrigerator before serving.

How to Serve

A tall, round cake with smooth, light pink frosting covers the entire surface. Dark chocolate drips run evenly down from the top edge, contrasting with the pink color. On top, there are nine large swirls of pink frosting, each topped with a large strawberry dipped in dark chocolate and decorated with lighter chocolate lines. The cake is placed on a simple, white cake stand set on a white marbled surface with a pink cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the purée?

Yes, frozen strawberries can be used if fresh ones aren’t available. Thaw and drain any excess liquid before puréeing to avoid a watery consistency.

How do I know when the cake layers are done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Also, the cake should spring back when lightly pressed.