Introduction

This Chocolate Covered Strawberry Layer Cake is a decadent dessert that combines rich chocolate layers with fresh and freeze-dried strawberries for a burst of flavor. Topped with creamy strawberry buttercream and a luscious chocolate ganache drip, it’s perfect for special occasions or anytime you want to impress.

Chocolate Covered Strawberry Layer Cake Recipe - Recipe Image

Ingredients

2 cups (260g) all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (224g) unsalted Challenge butter, room temperature
2 cups (414g) sugar
4 large eggs
1 tsp vanilla extract
3/4 cup (180ml) warm water
3/4 cup (85g) natural unsweetened cocoa powder
3/4 cup (180ml) milk
9 oz (1 1/2 cups) semi-sweet chocolate chips
3/4 cup (180ml) heavy whipping cream
2 1/2 cups (about 2 oz | 57g) freeze-dried strawberries
1 3/4 cups (392g) unsalted Challenge butter, room temperature
3/4 cup (142g) shortening
10 cups (1150g) powdered sugar
1/2 cup (120ml) heavy whipping cream
1/2 tsp vanilla extract
Salt, to taste
2-4 tbsp (30-60ml) additional water or heavy whipping cream
1 1/2 cups diced strawberries
8 chocolate-covered strawberries

Instructions

Step 1: Preheat the oven to 350°F (176°C). Line the bottom of three 8-inch (20cm) cake pans with parchment paper and grease the sides.
Step 2: In a medium bowl, combine the flour, baking soda, and salt. Set aside.
Step 3: In a large mixer bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes. Don’t rush this step as it affects texture.
Step 4: Add eggs one at a time, beating well after each addition until mostly combined.
Step 5: In a small bowl, stir together vanilla extract, warm water, and cocoa powder until smooth.
Step 6: Mix the chocolate mixture into the batter and scrape the bowl sides to combine fully.
Step 7: Add half of the dry ingredients to the batter and mix until mostly combined.
Step 8: Slowly pour in the milk and mix well.
Step 9: Add the remaining dry ingredients and mix until smooth but do not overmix. Scrape down the sides again.
Step 10: Divide the batter evenly between the three pans and bake for 25-30 minutes, or until a toothpick inserted comes out with a few crumbs.
Step 11: Let cakes cool in the pans for 2-3 minutes, then transfer to wire racks to cool completely.
Step 12: For the ganache, place chocolate chips in a bowl. Heat heavy cream until it just begins to boil, then pour over the chocolate. Let sit a few minutes, then whisk until smooth. Set aside to cool to room temperature.
Step 13: Grind freeze-dried strawberries to a fine powder using a food processor. Set aside.
Step 14: In a large mixer bowl, beat butter and shortening until creamy and smooth.
Step 15: Add half the powdered sugar and beat until smooth.
Step 16: Mix in the strawberry powder until fully combined.
Step 17: Slowly add 1/2 cup heavy cream and vanilla extract, beating until smooth.
Step 18: Gradually add the remaining powdered sugar until combined and smooth.
Step 19: Add salt to taste and adjust consistency with 2-4 tablespoons of water or heavy cream as needed. Set frosting aside.
Step 20: Use a serrated knife to level the cakes by removing domes. Then, cut each cake horizontally to make six even layers total.
Step 21: Place the first cake layer on a serving platter or cake board.
Step 22: Spread about 1/2 cup of strawberry frosting evenly on the layer, then sprinkle 1/2 cup diced strawberries on top. Press the strawberries into the frosting and add a thin layer of frosting over them to help the next layer stick.
Step 23: Add the next cake layer, pipe a small dam of frosting around the edge, then spread 5-6 tablespoons of chocolate ganache inside the dam. Top with another cake layer.
Step 24: Repeat the layering: strawberry frosting with diced strawberries, chocolate cake layer, chocolate ganache, and cake layer. Finish with a final layer of strawberry frosting and diced strawberries, topped with the last cake layer.
Step 25: Optional: Refrigerate the cake briefly to firm it up before frosting the outside.
Step 26: Frost the entire outside of the cake with the remaining strawberry frosting.
Step 27: Use the remaining chocolate ganache to create a drip effect around the cake edges. If the ganache has thickened, gently reheat it before using.
Step 28: Pipe decorative swirls of strawberry frosting on top of the cake if desired, using a piping tip such as Ateco 847.
Step 29: Garnish the top with chocolate-covered strawberries.
Step 30: Refrigerate the cake until ready to serve.

Tips & Variations

Use room temperature butter and eggs for smoother batter and frosting.
For extra strawberry flavor, add a tablespoon of strawberry jam between layers with the diced strawberries.
If you can’t find freeze-dried strawberries, substitute with freeze-dried raspberries or omit and increase fresh strawberries slightly.
To avoid overmixing, stir the batter just until dry ingredients are incorporated after adding them.
Make the cake a day ahead to allow flavors to meld and for easier slicing.

Storage

Store the cake covered in the refrigerator for 2-3 days for the best flavor and texture. Chocolate covered strawberries on top are best eaten within 24-48 hours to maintain freshness. Allow the cake to sit at room temperature for about 20 minutes before serving for the best taste and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup, but results may vary slightly in texture.

How do I keep the fresh strawberries from making the frosting soggy?

Pressing the diced strawberries gently into the frosting and then adding a thin additional layer of frosting helps seal them in and prevents sogginess. Using fresh but firm strawberries also helps.

Chocolate Covered Strawberry Layer Cake Recipe

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★★★★★

4.6 from 60 reviews

This decadent Chocolate Covered Strawberry Layer Cake combines rich cocoa-flavored layers with luscious strawberry buttercream and smooth chocolate ganache. Fresh diced strawberries and chocolate-covered strawberries add bursts of fresh flavor and stunning decoration, making this cake perfect for special occasions or any chocolate and strawberry lover’s dream dessert.

Author: Dylan
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

2 cups (260g) all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (224g) unsalted Challenge butter, room temperature
2 cups (414g) sugar
4 large eggs
1 tsp vanilla extract
3/4 cup (180ml) warm water
3/4 cup (85g) natural unsweetened cocoa powder
3/4 cup (180ml) milk

Chocolate Ganache

9 oz (1 1/2 cups) semi-sweet chocolate chips
3/4 cup (180ml) heavy whipping cream

Strawberry Buttercream Frosting

2 1/2 cups (about 2 oz | 57g) freeze-dried strawberries
1 3/4 cups (392g) unsalted Challenge butter, room temperature
3/4 cup (142g) shortening
10 cups (1150g) powdered sugar
1/2 cup (120ml) heavy whipping cream
1/2 tsp vanilla extract
Salt, to taste
2–4 tbsp (30-60ml) additional water or heavy whipping cream (as needed for consistency)

For Assembly and Decoration

1 1/2 cups diced strawberries
8 chocolate-covered strawberries

Instructions

Prepare Cake Pans and Preheat Oven: Preheat the oven to 350°F (176°C). Line the bottom of three 8-inch (20cm) cake pans with parchment paper and grease the sides thoroughly to ensure easy cake removal.
Mix Dry Ingredients: In a medium-sized bowl, combine the flour, baking soda, and salt. Set aside for later use.
Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until fully creamed, light in color, and fluffy, approximately 3-4 minutes. Proper creaming is essential for texture.
Add Eggs: Add eggs one at a time, beating after each until mostly combined to create a smooth batter.
Prepare Chocolate Mixture: In a separate small bowl, mix vanilla extract, warm water, and cocoa powder until smooth, then add this to the batter and mix until incorporated. Scrape sides of the bowl to ensure even mixing.
Combine Dry Ingredients – First Half: Add half of the dry ingredients to the batter and mix until mostly combined.
Add Milk: Slowly incorporate the milk into the batter, mixing until well combined and smooth.
Combine Dry Ingredients – Second Half: Add the remaining dry ingredients and mix until combined, taking care not to overmix to maintain cake tenderness. Scrape the bowl sides as needed.
Divide Batter and Bake: Evenly distribute the batter between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool Cakes: Allow the cakes to cool in the pans for 2-3 minutes, then transfer to wire racks to cool completely.
Make Chocolate Ganache: Place chocolate chips in a small bowl. Heat heavy cream just until it begins to boil, then pour over the chocolate chips. Let sit for a few minutes before whisking until smooth. Set aside to cool to room temperature.
Prepare Strawberry Powder: Use a food processor to grind freeze-dried strawberries into a fine powder. Set aside.
Make Strawberry Buttercream: In a large mixer bowl, beat together butter and shortening until smooth and creamy. Add half of the powdered sugar and beat until combined and smooth.
Add Strawberry Powder: Mix the freeze-dried strawberry powder into the butter mixture until fully incorporated.
Add Liquids: Slowly add heavy cream (1/2 cup) and vanilla extract, mixing until smooth and combined.
Add Remaining Powdered Sugar: Gradually incorporate the remaining powdered sugar until smooth and fluffy.
Adjust Consistency and Season: Add salt to taste and additional water or heavy cream, 2-4 tablespoons as needed, to achieve desired frosting consistency. Set aside.
Level and Torte Cake Layers: Using a large serrated knife, remove domes from the cakes to create flat layers. Then, cut each cake horizontally to make two layers each, resulting in six layers total.
Assemble Cake – First Strawberry Layer: Place the first cake layer on a cake board or serving platter. Spread about half a cup of strawberry buttercream evenly over the layer, then sprinkle 1/2 cup diced strawberries on top, pressing gently. Spread a thin layer of strawberry frosting over the strawberries for adhesion.
Add Second Cake Layer: Place the second cake layer on top.
Add Chocolate Ganache Layer: Pipe a small frosting dam around the edge of this cake layer. Fill the center with 5-6 tablespoons of chocolate ganache and spread evenly.
Add Third Cake Layer: Place the third cake layer on top.
Repeat Layers: Repeat the strawberry frosting with fresh strawberries layer, chocolate cake layer, and chocolate ganache layer once more, then add the final chocolate cake layer. This creates three strawberry layers and two ganache layers.
Chill if Desired: Refrigerate the assembled cake briefly to firm up layers, if preferred.
Frost the Cake: Use the remaining strawberry buttercream to cover the entire outside of the cake smoothly.
Add Chocolate Drip: Reheat the reserved chocolate ganache gently in the microwave until pourable. Drip the ganache around the edges of the cake and on top.
Decorate Cake Top: Pipe swirls of remaining strawberry frosting onto the top using a piping tip (e.g., Ateco tip 847).
Garnish with Chocolate Covered Strawberries: Arrange chocolate-covered strawberries on top as a final decorative touch.
Storage: Refrigerate the cake until ready to serve. The cake maintains best quality for 2-3 days when well covered. Chocolate-covered strawberries are best enjoyed within 24-48 hours for freshness.

Notes

Ensure proper creaming of butter and sugar for a light and fluffy cake texture.
Be careful not to overmix after adding dry ingredients to prevent a dense cake.
Freezing or refrigerating after assembly helps to stabilize the layers before frosting.
Use a serrated knife to level and torte cake layers for professional results.
The chocolate ganache should be cooled to room temperature before layering to prevent melting the frosting.
Adjust frosting consistency with water or cream if needed for easy spreading and piping.
Store the finished cake covered in the refrigerator to maintain freshness and texture.

Keywords: chocolate cake, strawberry cake, layer cake, chocolate ganache, strawberry buttercream, chocolate covered strawberries, festive cake, dessert