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Chocolate-Covered Strawberries Cake Recipe
Chocolate-Covered Strawberries Cake Recipe photo by Taste of Home

Chocolate-Covered Strawberries Cake Recipe

Publisher Photo
“I made this cake for our Cub Scout cake auction and almost didn’t take it because it looked so good,” notes Carol McCartney of Danville, Ohio. ”It was one of our highest sellers!”
TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling
MAKES: 16 servings

Ingredients

  • 2/3 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 4 egg whites
  • 1 cup sliced fresh strawberries
  • FROSTING:
  • 7-1/2 cups confectioners' sugar
  • 1-1/2 cups baking cocoa
  • 3/4 cup butter, softened
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1/2 cup sliced fresh strawberries
  • 8 whole fresh strawberries

Directions

  1. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  2. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries.
  3. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, in a large bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.
  5. Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers. Yield: 16 servings.
Originally published as Chocolate-Covered Strawberries Cake in Taste of Home June/July 2006, p48

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Chocolate-Covered Strawberries Cake

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (0)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 27, 2012

This was a really good idea and fun, however I didn't really like the cake itself. I found the cake to be a little dry, it was still good but I think it would've been better if I had just added strawberries to a white cake mix. I really liked the idea of strawberries in the cake and in between the layers and the chocolate frosting was a good touch.

MY REVIEW
Reviewed Oct. 21, 2011

Perfect! I didn't have the problem with frosting consistency that others seem to have experienced. There are just under 8 cups of powdered sugar in two boxes so I used both boxes. With the cocoa you have 9 1/2 cups of dry ingredients to 1 cup of milk. It was perfect. My husband likes lots of frosting so on other recipes there is never enough. Will be making this again.

MY REVIEW
Reviewed Aug. 11, 2011

I made this cake with both strawberries and bananas, its delicious. I'd just use a little bit less sugar.

MY REVIEW
Reviewed Jun. 6, 2011

I've also altered this to just use a cake mix for a quick version. I tossed the strawberries in flour before putting them in the batter. Definitely cut back on the milk in the frosting so that it's not too runny.

MY REVIEW
Reviewed Apr. 19, 2011

I love this cake! I have made it several times. The recipe does make alot of frosting....so, I just dip extra berries! I use less milk initially to thicken up the frosting. After frosting the cake I thin down the remaining frosting to dip the strawberries. Only down side is strawberries sometimes seep which makes the frosting runny. I suggest you eat it asap so this doesn't happen!

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