This chocolate covered strawberry cake is a three layered chocolate cake with strawberry buttercream frosting. It's filled with a fresh strawberry puree and is topped with a chocolate drip and chocolate covered strawberries!
This chocolate strawberry cake is hands down one of my favorite cake recipes! It has fresh strawberries that can be tasted with every bite and the cake layers are perfectly moist and chocolatey.
The extra strawberry puree is added to the center of the cake to give it even more strawberry flavor!
Why You'll Love This Cake
- It has three layers of chocolate cake.
- It's topped with a chocolate ganache drip.
- The strawberry frosting is smooth and creamy.
- Chocolate covered strawberries are placed on top of the cake.
- It would be perfect to serve at any special occasion or Valentine's Day!
If you love chocolate-covered strawberries, then this cake was made for you!
Expert Baking Tips
- Cake Pans: This recipe calls for three 6-inch cake pans. Line each pan with parchment paper and non-stick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
- Chocolate Covered Strawberries: Once assembled, place the strawberries on a baking sheet lined with parchment paper and set it in the refrigerator to chill. This helps the chocolate to firm up quickly.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" above).
- Cocoa Powder: Use a high quality cocoa powder for the best flavor! I used Scharffen Berger, but Hershey's is good too.
- Oil: You can use either vegetable oil or canola.
- Strawberries: I recommend using fresh strawberries, since you'll need them for the chocolate covered strawberries anyways. The redder they are, the more flavor they'll have. Be sure that the berries are dry before dipping them into the chocolate.
- Unsalted Butter: Be sure this is at room temperature.
- Chocolate Bar: You'll need two 4-ounce chocolate bars. I used semi-sweet, but you could also use dark chocolate or milk chocolate. I recommend using Scharffen Berger or Ghirardelli.
- Heavy Whipping Cream: Do not substitute with heavy cream.
Here are the step by step instructions on how to make this strawberry chocolate cake.
Step 1: Dry ingredients. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 2: Wet ingredients. In a medium bowl, whisk together the warm water, milk, eggs, vegetable oil, and vanilla extract until combined.
Step 3: Combine the ingredients. Slowly add the wet ingredients into the dry, whisking until a wet batter forms.
Step 4: Bake. Divide the batter amongst the three prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the middle of the cakes come out clean.
For best results, allow the layers to cool in the pan for 20 minutes before removing them and placing on a wire rack to finish cooling.
Step 5: Strawberry reduction. Using a food processor, puree the strawberries. Pour into a medium or small saucepan and cook over medium heat until thickened.
Cool completely in the refrigerator.
Step 6: Make the frosting. Beat the butter on high speed until smooth. Add the powdered sugar, ¼ cup of the strawberry reduction, and vanilla extract and mix on low speed until combined.
Then beat on high for an additional 1-2 minutes until smooth and creamy.
Step 7: Chocolate covered strawberries. In a small bowl, melt the chocolate. Dip each strawberry into the melted chocolate and place onto a prepared baking sheet.
Place the pan into the refrigerator so the chocolate can harden.
Step 8: Make the ganache. In a small bowl, heat the heavy whipping cream until bubbling. Pour the hot cream over the chopped chocolate and allow it to sit for 3 minutes.
Then whisk together until smooth.
Assembling The Cake
Place one cake layer on a cake stand or plate and spread about ⅔ cup of frosting (I use my offset spatula to make it easier). Then spread 2-3 tablespoons of the leftover strawberry puree in the center.
Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting. Frost and smooth the outside of the cake with a thin crumb coat (I use my offset spatula and cake scraper). Place the entire cake in the refrigerator or freezer for 10 minutes to chill.
Finish frosting the sides of the cake, chill for another 5 minutes, and then pour on the chocolate ganache.
Decorate the top of the cake with the remaining frosting and dipped strawberries.
I used the Wilton 1M piping tip to decorate the top.
Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
You could also wrap the individual pieces of cake in plastic wrap before placing it into the refrigerator. This helps to keep the cake moist for several days.
Frequently Asked Questions
You could also use two 8-inch or two 9-inch cake pans instead. Just note that the bake times may be different.
They will start to release moisture after 1-2 days. If you have leftover cake slices, I recommend you place the chocolate strawberries in a separate container.
I actually already have a recipe for chocolate covered strawberry cupcakes. Check it out!
It brings me so much joy to see you make my recipes. 🙂
More Cake Recipes
Chocolate Covered Strawberry Cake
- Three 6-Inch Cake Pans
- Electric Stand Mixer
- Mixing Bowls
- Cake Decorating Tools
- 1 ¾ cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup cocoa powder, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup warm water
- 1 cup milk, room temperature
- 2 large eggs, room temperature
- ⅓ cup vegetable oil (or canola)
- 1 teaspoon vanilla extract
- 2 cups strawberries, pureed and reduced
- 1 ½ cups unsalted butter (3 sticks), room temperature
- 5 ¼ cups powdered sugar
- ¼ cup strawberry reduction
- 2 teaspoons vanilla extract
Chocolate Covered Strawberries
- 4 ounces semisweet chocolate, chopped and melted
- 10 small-medium strawberries, washed and dried
- 4 ounces semisweet chocolate, roughly chopped
- ½ cup plus 2 tablespoons heavy whipping cream
- Preheat the oven to 350 degrees and line three 6-inch cake pans with parchment paper then nonstick spray. Set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a medium-sized mixing bowl, whisk together the warm water, milk, eggs, vegetable oil, and vanilla extract until combined. Slowly add the wet ingredients into the dry, whisking until a wet batter forms (do not overmix).
- Divide the batter amongst the three prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the middle of the cakes come out clean. Let the cakes cool in the pan for 20 minutes before removing and placing them on a wire rack to cool completely.
- Slice the tops off of the strawberries and puree them in a food processor or blender for 5 seconds. Place them in a medium-sized saucepan and cook over medium heat until thickened (about 5-10 minutes). Be sure to stir occasionally. Cool completely in a small bowl in the refrigerator.
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until light and creamy. Add the powdered sugar, ¼ cup strawberry puree, and vanilla extract and mix on low speed until combined (about 30 seconds). Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
Chocolate Covered Strawberries
- Line a small baking sheet with parchment paper and set it aside. Wash the strawberries and dry them off really well. The chocolate won't stick to the strawberries if they're wet.
- In a microwave-safe bowl melt the chopped chocolate in 20-second intervals, stirring well after every 20 seconds until melted and smooth.
- Dip each strawberry into the chocolate one at a time and place them on the prepared baking sheet. Then place the pan into the refrigerator so the chocolate can harden.
- In a small bowl, add the chopped chocolate. Set aside. In a microwaveable-safe bowl, heat the heavy whipping cream until bubbling (30-45 seconds). Pour the heavy cream over the chocolate and allow it to sit for 3 minutes. Then whisk together until smooth. Cool to room temperature.
- If needed, use a serrated knife to level off the tops of each cake layer to create a flat surface. Place one cake layer on a cake stand or plate and spread about ⅔ cup of frosting. Then spread 2-3 tablespoons of the strawberry reduction in the center of the cake using an offset spatula.
- Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting. Frost and smooth the outside of the cake with a thin crumb coat. Place the entire cake in the refrigerator or freezer for 10 minutes to chill.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Chill for another 5 minutes. Decorate the top of the cake with extra frosting and the chocolate covered strawberries.
- Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.