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Chocolate-Covered Strawberry Cake

Chocolate-Covered Strawberry Cake

Ingredients:8
Servings:16

By Betty Crocker Kitchens(Opens in a new tab)Updated 05/17/2022

Chocolate-Covered Strawberry Cake

Ingredients:8
Servings:16

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

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Chocolate-Covered Strawberry Cake

Prep time:15 min
Total time:2 hr 0 min
Ingredients:8
Servings:16

Chocolate-Covered Strawberry Cake

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Ingredient

Cake

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

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 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting

Instructions

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
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.

Recipe Tips

Split the layers by pulling a piece of unflavored dental floss horizontally through the middle of the layer, moving floss in a back-and-forth motion.
Skip the dipped strawberries and just serve a fresh strawberry with each cake serving.
If using oil rather than shortening when making dipped strawberries, garnish the cake just before serving. The coating made with oil will soften quickly.

Nutrition Facts

Nutrition facts are not available for this recipe