- 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
- 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
- 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.
- 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.
- 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.
- For frosting, in a large bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.
- 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.
This recipe pairs well with a sweet white wine.
Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now
Reviews for Chocolate-Covered Strawberries Cake
Sort By :
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.
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.
I made this cake with both strawberries and bananas, its delicious. I'd just use a little bit less sugar.
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.
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!