- 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.
Reviews forChocolate-Covered Strawberries Cake
"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 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!"
"Perfect! Loved this cake."
"This cake was OK. It was really, really sweet. The frosting was really runny and it made way more than you needed."
"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."
"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."