NEXT RECIPE >

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

Chocolate-Covered Strawberries Cake Recipe

Read Reviews
4.5 9 18
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)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Spiffy64
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
barb347444
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
a_petrovsky
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
deajoh
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
Mkcully
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!"

MY REVIEW
Laura Moser
Reviewed Feb. 8, 2011

"Perfect! Loved this cake."

MY REVIEW
thekingsfive
Reviewed Jun. 20, 2010

"This cake was OK. It was really, really sweet. The frosting was really runny and it made way more than you needed."

MY REVIEW
Nobs
Reviewed May. 22, 2010

"Basic ingredients are great. I used half whole wheat, half all purpose white flour and subbed Splenda for the sugar. Used lite butter. Worked just fine. Frosting recipe needs cutting in half. I used skim milk and lite butter."

MY REVIEW
jenevan
Reviewed Mar. 29, 2010

"This is a great idea....but do not use this frosting! The frosting is way too thin. It drips all over the place and makes the whole cake fall apart. And it makes a ton. After slopping as much of the goopy glaze on the cake and trying to make is look as pretty as possible, and dipping 20 or so strawberries, I still had 1/2 of the frosting left. The cake is good, the strawberries in the cake and between the layers is really yummy, and I bet if you used the frosting recipe on the back of a cocoa can the whole thing would be perfect."

Loading Image