There’s Nothing Sweeter Than This Chocolate-kissed Strawberry Cake

Chocolate-covered strawberry cake is the dessert for all occasions. You can bring it to a simple get-together or to a formal lunch or dinner. It will go well with any main course that is served at parties because of the combination of the tartness from strawberries and the sweetness from the chocolates.


According to our friends from Betty Crocker:


“Strawberry cake is jam-packed with flavor from tangy strawberry gelatin to rich chocolate frosting.”


If you’re just craving for a dessert that’s fun to make, delicious to eat, and beautiful to look at, chocolate-covered strawberry cake should be your ultimate choice.





1 box Betty Crocker™ SuperMoist™ white cake mix

1 box (4-serving size) Jell-O™ strawberry-flavored gelatin

Water, Wesson vegetable oil and Eggland’s whole eggs called for on cake mix box

Dipped Strawberries

1 pint (2 cups) Naturipe medium-large strawberries (18 to 20 strawberries)

½ cup white vanilla baking chips

1 teaspoon shortening or Wesson vegetable oil

Filling and Frosting

1 cup Smuckers seedless strawberry jam

1 container Betty Crocker™ Rich & Creamy milk chocolate frosting




Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 9-inch round cake pans, or spray with baking spray with flour. In large bowl, mix

cake mix and gelatin. Beat in water, oil and whole eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.

Meanwhile, gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently. Remove from heat.

Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.

Split each cake layer horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Store covered in refrigerator.






Quick Tip: If using oil rather than shortening in making the dipped strawberries, garnish the cake just before serving.

Thanks again to Betty Crocker.Com for this amazing recipe.

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