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Chocolate-Covered Strawberry Cake

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  • Prep 15 min
  • Total 2 hr 0 min
  • Servings 16
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This strawberry cake is jam-packed with flavour thanks to its sweet jam filling and rich chocolate frosting.
Created Aug 26, 2009
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Ingredients

  • Cake
  • 1 pkg (510 g) Betty Crocker* Super Moist French Vanilla or Vanilla Cake Mix
  • 1 pkg (4-serving size) strawberry-flavoured gelatin
  • Water, vegetable oil and eggs as called for on cake mix box
  • Dipped Strawberries
  • 1 pint (2 cups/500 mL) medium-large strawberries (18 to 20 strawberries)
  • 1/2 cup (125 mL) white chocolate chips
  • 1 tsp (5 mL) vegetable oil
  • Filling and Frosting
  • 1 cup (250 mL) seedless strawberry jam
  • 1 tub (450 g) Betty Crocker* Creamy Deluxe Chocolate or (340 g)
  • Whipped Chocolate Frosting (any variety)

Steps

  •  
    1
    Heat oven to 350°F (180°C) or 325°F (160 °C) for dark or non-stick pans). Grease bottoms and sides of two 8-inch (20 cm) or 9-inch (23 cm) round baking pans or spray with non-stick cooking spray. In large bowl, mix cake mix and gelatin. Beat in water, oil and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into pans.
  •  
    2
    Bake as directed on package for 8-inch (20 cm) or 9-inch (23 cm) round baking pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  •  
    3
    Meanwhile, gently rinse strawberries and dry on paper towels (berries must be completely dry). Line baking sheet with waxed paper. In small saucepan, melt white chocolate chips and oil over low heat, stirring frequently. Remove from heat.
  •  
    4
    Dip lower half of each strawberry into chocolate chip mixture; allow excess to drip back into saucepan. Place on waxed paper lined baking sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.
  •  
    5
    Split each cake horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup (75 mL) of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup (75 mL) jam. Add top of second layer, cut side up; spread with remaining 1/3 cup (75 mL) jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Garnish the cake with dipped strawberries just before serving. Store in refrigerator.

Expert Tips

  • Tip 1
    Tip: Split the layers by pulling a piece of unflavoured dental floss or heavy thread horizontally through the middle of the layer, moving floss in a back-and-forth motion.
  • Tip 2
    Seedless jam can be prepared by straining strawberry jam.

Nutrition Information

420 Calories, 15g Total Fat, 4g Protein, 67g Total Carbs, 49g Sugars

Nutrition Facts

Serving Size: 16
Calories
420
Total Fat
15g
Saturated Fat
4 1/2g
Trans Fat
2 1/2g
Cholesterol
40mg
Sodium
350mg
15%
Total Carbs
67g
Dietary Fiber
0g
Sugars
49g
Protein
4g
% Daily Value*:
Vitamin C
20
20%
Calcium
6
6%
Iron
8
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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