Chocolate Covered Strawberries Cake Recipes

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CHOCOLATE-COVERED STRAWBERRY CAKE



Chocolate-Covered Strawberry Cake image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
1 box (4-serving size) Jell-O™ strawberry-flavored gelatin
Water, vegetable oil and whole eggs called for on cake mix box
1 pint (2 cups) medium-large strawberries (18 to 20 strawberries)
1/2 cup white vanilla baking chips
1 teaspoon shortening or vegetable oil
1 cup seedless strawberry jam
1 container Betty Crocker™ Rich & Creamy milk chocolate frosting

Steps:

  • 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.

Nutrition Facts : Calories 390, Carbohydrate 64 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 48 g, TransFat 1 1/2 g

CHOCOLATE-COVERED STRAWBERRIES CAKE



Chocolate-Covered Strawberries Cake image

"I made this cake for our Cub Scout cake auction and almost didn't take it because it looked so good," notes Carol McCartney of Danville, Ohio. "It was one of our highest sellers!"

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

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 whole milk
4 large egg whites, room temperature
1 cup sliced fresh strawberries
FROSTING:
7-1/2 cups confectioners' sugar
1-1/2 cups baking cocoa
3/4 cup butter, softened
1 cup whole milk
2 teaspoons vanilla extract
1/2 cup sliced fresh strawberries
8 whole fresh strawberries

Steps:

  • Preheat oven to 350°. Grease and flour two 9-in. round baking pans; set aside. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy, 5-7 minutes. 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. Gently fold into batter. Fold in strawberries. , Pour batter into prepared baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. 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.

Nutrition Facts : Calories 560 calories, Fat 18g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 305mg sodium, Carbohydrate 98g carbohydrate (76g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE-COVERED STRAWBERRIES CAKE



Chocolate-Covered Strawberries Cake image

Wow, this sounds so yummy! I love chocolate covered strawberries. Can't wait to make this one! Enjoy!

Provided by Courtly

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 16

2/3 cup butter, softened
1 1/2 cups sugar, divided
1 teaspoon vanilla extract
2 1/2 cups 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

Steps:

  • In a large mixing bowl, cream butter and 1 1/4 cups sugar. Beat in vanilla. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk.
  • In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 T. 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 inch 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 mixing 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.

Nutrition Facts : Calories 555.2, Fat 18.6, SaturatedFat 11.6, Cholesterol 47, Sodium 303.4, Carbohydrate 97.5, Fiber 3.6, Sugar 75, Protein 5.7

CHOCOLATE COVERED STRAWBERRY CAKE



Chocolate Covered Strawberry Cake image

This moist and delicious homemade Chocolate Covered Strawberry Cake recipe is a crowd pleaser!

Provided by Melissa Diamond

Number Of Ingredients 22

1 1/2 cups (340g) strawberry puree - I used frozen strawberries that were slightly sweetened, you could also use fresh
3 cups (342g) cake flour **If you do not have cake flour see note below.
1 Tablespoon plus 1 teaspoon (14g) baking powder
1 teaspoon (6g) salt
1 stick (113g) unsalted butter
1 3/4 cup (350g) sugar
4 large eggs
1/4 cup (50g) vegetable oil
1 teaspoon (4g) vanilla
2 teaspoons (8g) strawberry extract
3 to 4 drops (or more) AmeriColor Deep Pink or pink coloring of your choice (optional but will give you a prettier pink cake)
NO CAKE FLOUR? HERE IS A SUBSTITUTION:
*If using all purpose flour (plain in UK) you can use the following substitution: for each cup of flour in the recipe, remove 2 Tablespoons flour and replace with 2 Tablespoons cornstarch. For this recipe measure out 3 cups all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.
6 oz (171g) Chocolate (Semi-sweet or Dark) We used Ghirardelli
6 oz (171g) Heavy Cream
4 oz (112g) melted chocolate
2 sticks (226g) unsalted butter, slightly softened
6 cups (690g) powdered sugar
1/2 teaspoon (3g) salt (optional) this will cut the sweetness (popcorn salt will dissolve more quickly)
1/4 cup plus 1 Tablespoon pureed strawberries, add more to reach your desired spreading consistency (this is probably about 3-5 pureed strawberries as sizes vary)
1 teaspoon (4g) strawberry extract (optional) use if the buttercream needs more strawberry flavor
12 strawberries for filling as well as for dipping into chocolate as decoration.

Steps:

  • Preheat the oven to 350 degrees
  • Grease and flour three 8 x 2 inch round pans - I recommend using a circle of wax or parchment paper in the bottom of each pan. Cakes with fruit are more likely to stick.
  • In a medium bowl add the flour, baking powder and salt, whisk to blend and set aside.
  • In the bowl of your mixer, add the butter and mix until softened and smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes.
  • Add the oil and blend
  • Add the eggs one at a time and mix until the yellow of each egg is blended in.
  • Add the vanilla and strawberry extract, blend.
  • Alternately, add the flour mixture and the strawberry puree, beginning and ending with the flour mixture (3 additions of flour and 2 of strawberry puree)
  • Add 2 to 3 drops AmeriColor pink coloring or your pink coloring of choice (optional but you will have a prettier shade of pink for your cake!)
  • Pour cake batter into prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Check at 25 minutes.
  • Place your chocolate into a microwave safe bowl.
  • Pour heavy cream over the chocolate and place in the microwave for 1 minute. (Times may vary, see our note below).
  • Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.
  • *Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time. If your chocolate hasn't melted after the 1 1/2 minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.
  • Cream the softened butter until smooth.
  • Gradually add the powdered sugar and pureed strawberries beating at medium speed until blended.
  • Continue mixing on medium speed another 3 to 4 minutes, scraping the sides of the bowl occasionally
  • Slow down the mixer to very slow (#2 on a KitchenAid) and mixing another 1 to 2 minutes. This will eliminate air pockets. The buttercream will become very smooth.
  • If the buttercream is too thin add more powdered sugar, if too thick add more puree or a bit of milk.
  • Makes 4 to 4 1/2 cups
  • We melted four oz. of chocolate in the microwave in 10-20 second increments until fully melted. We washed, dried, and dipped the strawberries into the chocolate and placed on a sheet of waxed paper until the chocolate was firm. (If you are in a hurry, you can chill in the refrigerator for a few minutes to firm up the chocolate.)
  • For this cake, I piped a dam of strawberry buttercream around the edge of the bottom layer of cake (the dam was piped about 1/2 inch from the edge of the cake.)
  • Next, I spread the layer with a thin coating of ganache, and then piped on a buttercream filling which I spread with my spatula.
  • I then added a layer of thinly sliced strawberries on top of the buttercream.
  • Next, I added my middle cake layer and repeated these steps.
  • I topped with the top layer of cake and frosted the cake with a coating of strawberry frosting.
  • I filled a disposable piping bag (tip snipped away) with ganache and drizzled around the edge of the cake. I then covered the top of the cake with ganache as well as spread with my spatula.
  • I topped with strawberry buttercream stars spaced around the edge of the cake, (Ateco 863) and then topped each with a chocolate covered strawberry.

CHOCOLATE-COVERED STRAWBERRY CAKE



Chocolate-Covered Strawberry Cake image

This cake is Awesome! I got the recipe from my niece Laura Jean who had made it for Christmas. She said that everyone loved it, and she is right. It is the most moist cake I have every had. One tip that she gave me is to bake the cake ahead of time (if you can) and put it in the freezer, since the recipe calls for splitting the cake layers. This can easily be done then with a large serated knife. Be sure to make extra Dipped Strawberries if your kids are around to help!

Provided by Tandy Higgins

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 ounce) box betty crocker supermoist white cake mix
1 (3 ounce) package strawberry gelatin
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2 cups medium-large strawberries (18-20 Strawberries)
1/2 cup white vanilla baking chips
1 teaspoon shortening or 1 teaspoon vegetable oil
1 cup seedless strawberry jam
1 (1 lb) container betty crocker rich & creamy milk chocolate frosting

Steps:

  • Heat oven to 350 (325 for dark or nonstick pans). Grease bottoms and sides of two 9-inch round cake pans with shortening and lightly flour, or spray with baking spray with flour.
  • In large bowl, mix cake mix and gelatin. Beat in water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour in pans.
  • Bake as directed on box for 9-inch round cake pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  • Meanwhile, 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 frequesntly, 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. Regrigerate until coating is firm, about 30 minutes, or until serving time.
  • Split each cake 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. Place 5 strawberries on top of cake. Store in refrigerator.

Nutrition Facts : Calories 416.1, Fat 16, SaturatedFat 4.1, Cholesterol 40.4, Sodium 315, Carbohydrate 66.2, Fiber 1.1, Sugar 52.2, Protein 3.9

CHOCOLATE-DIPPED STRAWBERRIES



Chocolate-dipped strawberries image

Indulge in chocolate-dipped strawberries for dessert or as part of a romantic picnic. Drizzle over milk and white chocolate for the wow factor

Provided by Liberty Mendez

Categories     Dessert, Treat

Time 24m

Number Of Ingredients 3

100g dark chocolate , roughly chopped
400g strawberries
30g white and milk chocolate , roughy chopped (optional)

Steps:

  • Cut a strip of baking parchment and leave to one side. To melt the dark chocolate, fill a small pan with 2cm water and bring to a simmer. Put the chocolate in a heatproof bowl and rest it on top of the pan, ensuring the bowl isn't touching the water. Stir the chocolate to gradually melt it. Or, melt the chocolate in 20 second blasts in the microwave, stirring after each blast until melted. Put the melted chocolate in a small deep bowl.
  • Gently hold the strawberries by the leafy top and dip into the chocolate. Tap off any excess chocolate and put on the parchment to set. If you have any leftover chocolate, pour it onto another strip of parchment and leave it to set, it can be used again.
  • If you'd like to decorate the strawberries, melt the white and milk chocolate and drizzle lightly over the fruit.

Nutrition Facts : Calories 145 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

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