I can’t think of anything more indulgent than a Chocolate Covered Strawberry Cake. It’s the perfect dessert for when you want to impress guests or treat yourself to something truly special.

I love how this cake combines rich chocolate, fresh strawberries, and creamy buttercream in every bite.

It feels like a mix between a classic chocolate cake and a box of fancy chocolate-dipped strawberries.

I usually make this cake for birthdays, Valentine’s Day, or cozy weekend gatherings. It’s soft, fruity, and beautifully layered, making it just as delicious as it is pretty.

If you enjoy desserts that balance sweetness with a hint of freshness, this cake is for you.

Let’s take a quick look at some of its key details before diving into the recipe!

Quick Recipe Info	Details
Calories	~460 per slice
Protein	5g
Carbohydrates	58g
Fat	24g
Sugar	42g
Gluten-Free	No
Vegan	No
Contains Dairy	Yes
Contains Eggs	Yes
Flavor Profile	Sweet, fruity, and chocolatey
Difficulty Level	Moderate

Why You’ll Love This Recipe

This Chocolate Covered Strawberry Cake isn’t just a dessert — it’s an experience. Every bite delivers the perfect mix of soft strawberry cake, smooth ganache, and creamy frosting.

It looks absolutely stunning, making it ideal for special occasions.
The combination of chocolate and strawberries creates a balanced sweetness.
Each layer stays moist and flavorful, even after refrigeration.
You can easily customize the frosting or decoration to your liking.
The homemade ganache gives a professional finish without extra effort.
It’s perfect for Valentine’s Day, anniversaries, or a cozy date night.
You can make it ahead of time, and it still tastes amazing the next day.

Ingredients to Make Chocolate Covered Strawberry Cake

This Chocolate Covered Strawberry Cake has several parts, but each one adds something special to the final dessert. From the pink strawberry sponge to the silky ganache and sweet buttercream, every ingredient has a purpose.

For the Cake

1 ½ cups (340g) strawberry puree – This gives the cake its fruity flavor and pink color. You can use fresh or frozen strawberries, just make sure they’re blended smooth before adding.
3 cups (342g) cake flour – Cake flour helps the sponge stay light and fluffy. If you don’t have any, you can make a substitute using all-purpose flour and cornstarch.
1 tablespoon plus 1 teaspoon (14g) baking powder – This makes the cake rise beautifully while baking. Without it, your layers might turn out dense.
1 teaspoon (6g) salt – A little salt enhances all the other flavors and balances the sweetness.
1 stick (113g) unsalted butter – Butter adds richness and helps the cake stay moist. Make sure it’s softened before mixing.
1 ¾ cups (350g) sugar – This sweetens the cake and helps it develop a tender texture.
4 large eggs – Eggs give structure and stability to the cake layers while adding richness.
¼ cup (50g) vegetable oil – The oil keeps the cake extra moist even after chilling.
1 teaspoon (4g) vanilla extract – This gives a warm background flavor that complements the strawberries.
2 teaspoons (8g) strawberry extract – This boosts the strawberry flavor so it’s not overpowered by the chocolate.
3–4 drops pink food coloring (optional) – This makes your cake layers look beautifully pink and festive.

For the Ganache

6 oz (171g) semi-sweet or dark chocolate – Choose high-quality chocolate for a glossy, rich ganache.
6 oz (171g) heavy cream – The cream blends with the chocolate to create a smooth, pourable texture perfect for dripping over the cake.

For the Dipping Chocolate

4 oz (112g) melted chocolate – This is used to dip the fresh strawberries that decorate the top. Dark or semi-sweet chocolate works best for contrast.

For the Strawberry Buttercream

2 sticks (226g) unsalted butter – The base for the buttercream, giving it a creamy texture.
6 cups (690g) powdered sugar – This sweetens and thickens the frosting for smooth spreading.
½ teaspoon (3g) salt (optional) – It tones down the sweetness slightly for better balance.
¼ cup plus 1 tablespoon pureed strawberries – This adds natural flavor and color to the buttercream.
1 teaspoon (4g) strawberry extract (optional) – Use this for an extra punch of strawberry taste.

For Filling and Garnish

12 fresh strawberries – Half are sliced for layering inside the cake, and the rest are dipped in chocolate for decoration.

Steps to Make Chocolate Covered Strawberry Cake

Making this cake takes a little time, but every step is worth it. You’ll create each component separately and then assemble it all into one show-stopping dessert.

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking.

In a medium bowl, whisk together cake flour, baking powder, and salt.

In another large bowl, beat the butter until creamy, then slowly add the sugar and mix for about 4 minutes until light and fluffy.

Add the oil next, followed by the eggs one at a time, mixing after each. Stir in vanilla and strawberry extract.

Alternate adding the dry mixture and strawberry puree, starting and ending with the flour.

If you want a prettier color, mix in a few drops of pink food coloring.

Step 2: Bake the Layers

Divide the batter evenly among the three pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 3: Make the Ganache

Place the chocolate in a heatproof bowl and pour heavy cream over it. Microwave for one minute, then stir.

Heat for 30 seconds more if needed, then let it sit for a minute before stirring again.

The mixture should be smooth and glossy. Set aside to thicken slightly before using.

Step 4: Prepare the Strawberry Buttercream

Beat the softened butter until creamy, then gradually add powdered sugar and pureed strawberries.

Mix on medium speed for several minutes until smooth and fluffy. If the frosting feels too thin, add more sugar.

If it’s too thick, mix in a bit more strawberry puree. Add salt and strawberry extract for extra flavor.

Step 5: Make the Chocolate-Covered Strawberries

Melt chocolate in short bursts in the microwave, stirring between each.

Dip clean, dry strawberries into the melted chocolate and place them on wax paper to cool until firm. You can chill them briefly to set faster.

Step 6: Assemble the Cake

Place one cake layer on your serving plate and pipe a ring of buttercream around the edge to create a dam. Spread a thin layer of ganache inside the ring, then add a layer of buttercream and sliced strawberries.

Repeat with the second layer. Place the final layer on top and frost the entire cake with strawberry buttercream.

Drizzle the ganache over the top, letting it drip down the sides. Finally, pipe small buttercream swirls on top and place a chocolate-covered strawberry on each one.

Decorating the Chocolate Covered Strawberry Cake

Decorating this cake is the best part because it brings all the elements together beautifully. Start by placing one cooled cake layer on a stand and spreading an even layer of strawberry buttercream on top.

Drizzle a little ganache over the buttercream and gently spread it so it just covers the surface. Add a few thin strawberry slices for a fresh and juicy touch before placing the second layer.

Repeat the same steps for the middle layer, then add the final cake layer on top. Cover the entire cake with a smooth coating of strawberry buttercream using a spatula for clean edges.

Pour the remaining ganache over the top and let it drip down naturally for a stunning look. When it sets slightly, pipe small buttercream swirls around the edge and place a chocolate-dipped strawberry on each one.

The glossy chocolate, pink frosting, and fresh berries make it look elegant and delicious. For extra charm, sprinkle some chocolate curls or edible glitter over the top.

Serving Suggestions

I love serving this Chocolate Covered Strawberry Cake slightly chilled because it holds its shape perfectly. Take it out of the fridge about 15 minutes before serving to let the flavors shine.

Each slice reveals layers of pink cake, creamy buttercream, and smooth ganache that look beautiful on a dessert plate. It’s ideal for birthdays, romantic dinners, or weekend gatherings.

Pair it with a scoop of vanilla or strawberry ice cream for a complete dessert experience. A cup of hot coffee or a glass of sparkling rosé also goes perfectly with this rich, fruity cake.

If you’re serving it for a special event, decorate the table with extra chocolate-covered strawberries. The combination of colors and flavors will make it the star of your celebration.

Can We Make Chocolate Covered Strawberry Cake in Advance?

Yes, you can absolutely make this cake ahead of time to save effort on the day you plan to serve it. I often bake the cake layers a day earlier, wrap them tightly in plastic wrap, and store them at room temperature or in the fridge.

You can also prepare the strawberry buttercream and ganache a day in advance. Just store them separately in airtight containers and bring them to room temperature before assembling the cake.

If you want to fully assemble it early, frost the cake and keep it covered in the refrigerator. Add the chocolate-dipped strawberries on top just before serving to keep them fresh and glossy.

This cake actually tastes even better the next day as the flavors blend together beautifully. Making it in advance also helps you achieve a clean, firm texture that’s easier to slice.

Variations and Substitutes

If you want to try a twist, replace the strawberries with raspberries or cherries for a different fruity flavor. The same method works perfectly, and the red tones still look beautiful with chocolate.

You can also make a vanilla version by using vanilla cake layers and keeping the strawberry buttercream and ganache the same. This gives a lighter taste with the same stunning look.

For a gluten-free option, use a 1:1 gluten-free flour blend instead of cake flour. Make sure to check your chocolate labels to ensure they’re gluten-free as well.

If you prefer a dairy-free version, swap butter for vegan margarine and heavy cream for coconut cream. The flavor will have a subtle tropical twist that pairs surprisingly well with strawberries.

Storage Instructions

To store leftover Chocolate Covered Strawberry Cake, keep it covered in an airtight container in the refrigerator. This helps maintain the freshness of the frosting and prevents the strawberries from drying out.

If you’ve topped the cake with fresh chocolate-dipped strawberries, remove them before storing to prevent moisture from making them soggy. You can refrigerate the strawberries separately and add them back when serving.

The cake will stay fresh in the fridge for up to 4–5 days. For the best texture, let it sit at room temperature for about 20–30 minutes before serving so the frosting softens slightly.

If you need to store it longer, you can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and foil, then thaw overnight in the refrigerator before decorating.

Chocolate Covered Strawberry Cake Recipe

Recipe by JenniferCourse: DessertsCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

Total time

hour

This Chocolate Covered Strawberry Cake is a rich, moist chocolate cake layered with creamy strawberry frosting and topped with glossy chocolate-covered strawberries. It’s a beautiful dessert that looks fancy but is surprisingly easy to make at home. Perfect for Valentine’s Day, anniversaries, or any special celebration where you want to impress!

Ingredients

For the Cake:
1 and ¾ cups all-purpose flour – gives the cake structure and softness.
1 and ½ cups granulated sugar – adds sweetness and helps with a tender crumb.
¾ cup unsweetened cocoa powder – creates the deep chocolate flavor.
1 and ½ tsp baking powder – helps the cake rise evenly.
1 and ½ tsp baking soda – reacts with the cocoa and enhances fluffiness.
1 tsp salt – balances sweetness and enhances flavors.
2 large eggs – add moisture and bind the batter together.
1 cup whole milk – adds richness and keeps the cake soft.
½ cup vegetable oil – ensures the cake stays moist even after chilling.
2 tsp vanilla extract – enhances the chocolate aroma and flavor.
1 cup boiling water – makes the batter smooth and glossy, activating cocoa.
For the Strawberry Frosting:
½ cup unsalted butter (softened) – gives the frosting a creamy texture.
2 cups powdered sugar – adds sweetness and structure to the frosting.
2 tbsp strawberry puree – gives the frosting color and fruity flavor.
1 tsp vanilla extract – enhances the frosting’s taste.
For the Chocolate Covered Strawberries:
10–12 whole strawberries – fresh and ripe ones work best.
1 cup semi-sweet chocolate chips – for dipping and coating the strawberries.
1 tsp coconut oil or butter – makes the melted chocolate smooth and shiny.

Directions

Prepare the Cake Batter: Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla extract, then mix until smooth and thick. Slowly pour in boiling water while stirring to create a thin, glossy batter.
Bake the Cake Layers: Divide the batter evenly between the pans and bake for 30–35 minutes. Insert a toothpick into the center—if it comes out clean, the cake is ready. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Strawberry Frosting: In a clean bowl, beat the softened butter until creamy and fluffy. Gradually add powdered sugar, mixing well after each addition. Pour in the strawberry puree and vanilla extract, then beat until smooth and pink. Adjust consistency with extra powdered sugar if the frosting is too thin.
Assemble the Cake: Place one cooled cake layer on a serving plate and spread a thick layer of strawberry frosting on top. Gently place the second layer over it and frost the entire cake evenly. Smooth the top and sides using a spatula for a neat finish.
Make the Chocolate Covered Strawberries: Melt the chocolate chips and coconut oil together in the microwave or over a double boiler. Stir until smooth and glossy. Dip each strawberry into the melted chocolate, letting excess drip off, then place them on parchment paper to set.
Decorate the Cake: Once the strawberries are firm, arrange them neatly on top of the frosted cake. You can drizzle extra melted chocolate over the top or around the sides for a decorative finish.

Notes

Use room-temperature ingredients for a smoother batter and better rise.
Chill the cake for 30 minutes before serving for cleaner slices.
For extra flavor, add a teaspoon of espresso powder to the chocolate batter.

Recipe FAQs

Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries if fresh ones aren’t available. Just make sure to thaw and drain them well to avoid excess moisture in the cake or frosting.

What type of chocolate works best for covering the strawberries?
Use high-quality semi-sweet or dark chocolate for a rich flavor. You can also use milk chocolate if you prefer a sweeter taste.

Can I make this cake without eggs?
Yes, you can replace eggs with applesauce or yogurt. Use ¼ cup of either per egg for a soft and moist texture.

Can I use a boxed cake mix instead of making the cake from scratch?
Absolutely! A boxed chocolate cake mix works great if you’re short on time. Just enhance it with a teaspoon of vanilla extract for a homemade touch.

How can I prevent the chocolate from cracking on the strawberries?
Make sure the strawberries are completely dry before dipping them in melted chocolate. Moisture causes the chocolate to seize and crack as it cools.

Conclusion

Making a Chocolate Covered Strawberry Cake is a fun and rewarding experience that combines the best of both worlds—decadent chocolate and juicy strawberries. I love how this cake looks elegant enough for special occasions but is still simple enough to make at home.

Every bite is rich, creamy, and full of fresh flavor that instantly brightens your mood. Whether it’s for Valentine’s Day, birthdays, or just a cozy weekend treat, this cake always makes people smile.

If you’ve never tried making it before, now’s the perfect time to start. Once you taste it, you’ll see why it’s one of the most loved desserts out there.

Easy Chocolate Covered Strawberry Cake Recipe

Why You’ll Love This Recipe