Chocolate-Covered Strawberry Cake

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

BettyCrockerRecipe by BettyCrocker

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15 minutes

2 hours

16 servings



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Nutrition Info

  • 1 Serving
  • 420
  • 15g
    (Saturated Fat 4 1/2g, Trans Fat 2 1/2g)
  • 40mg
  • 350mg
  • 67g
    (Dietary Fiber 0g, Sugars 49g)
  • 4g
  • Percent Daily Value*
  • 0%
  • 20%
  • 6%
  • 8%
  • Exchanges
  • 3
  • 3 1/2
  • 1
  • Carbohydrate Choices
  • 4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Bake 28 to 33 minutes.

  • Kitchen Tip

    Split the layers by pulling a piece of unflavored dental floss or heavy thread horizontally through the middle of the layer, moving floss in a back-and-forth motion.

  • Special Touch

    Skip the dipped strawberries and just serve a fresh strawberry with each cake serving.

  • Success

    If using oil rather than shortening when making dipped strawberries, garnish the cake just before serving. The coating made with oil will soften quickly.

Ingredients

  • Cake
  • 1  box Betty Crocker® SuperMoist® white cake mix
  • 1  box (4-serving size) strawberry-flavored gelatin
  • 1 1/4  cups water
  • 1/3  cup vegetable oil
  • 3  eggs
  • Dipped Strawberries
  • 1  pint (2 cups) medium-large strawberries (18 to 20 strawberries)
  • 1/2  cup white vanilla baking chips
  • 1  teaspoon shortening or vegetable oil
  • Filling and Frosting
  • 1  cup seedless strawberry jam
  • 1  container (1 lb) Betty Crocker® Rich & Creamy milk chocolate frosting

Directions

  1. 1Heat oven to 350°F (325°F 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 into pans.
  2. 2Bake as directed on box for 9-inch round cake pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  3. 3Meanwhile, 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.
  4. 4Dip 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.
  5. 5Split 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. Store in refrigerator.

Categories: Course, Desserts, Cakes, Layer Cakes

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Anonymous User
Anonymous said:

I made this for dessert a few nights ago and it was a hit. It tastes exactly like a cake drenched in the syrup from sugared strawberries. Will be a great treat in the winter when strawberries are a rarity

8/22/2011 1:34:22 PM
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