Ingredients
– 2 boxes chocolate cake mix for base layers
– 4 cups fresh strawberries, hulled for buttercream and dipping
– 16 oz cream cheese for strawberry buttercream frosting
– 2 cups heavy cream for frosting and ganache
– 1 cup butter, softened for buttercream
– 4 cups powdered sugar for strawberry buttercream
– 12 oz semi-sweet chocolate chips for ganache
– 8 oz semi-sweet chocolate chips for dipping strawberries
– 1 tbsp coconut oil for thinning dipping chocolate
– 1/2 cup butter for cake prep
Instructions
1-First Step: Preheat your oven to 350Β°F (175Β°C) and grease two 9-inch round cake pans. Prepare 2 boxes of chocolate cake mix according to package instructions, dividing batter evenly into the pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks. This creates four layers if splitting, or two thick ones. For from-scratch, mix flour, cocoa, sugar as noted in dietary options. Let cakes cool completely, about 1 hour, or chill to speed up. Vegan tip: Use plant milk in batter.
2-Second Step: Hull and puree 2 cups of the fresh strawberries in a blender until smooth. In a large bowl, beat 16 oz softened cream cheese, 1 cup softened butter, and 2 cups heavy cream (whipped to stiff peaks first) until fluffy. Gradually add 4 cups powdered sugar and 2 cups strawberry puree, mixing on medium until light and spreadable. Taste and adjust sweetness. For low-cal, whip without all cream. Spread generously between cooled cake layers, stacking two or four high. Chill assembled cake for 20 minutes to firm up. This strawberry filling keeps your chocolate strawberry cake moist.
3-Third Step: Heat 1 cup heavy cream until simmering, then pour over 12 oz semi-sweet chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth. For dairy-free, use coconut cream. Pour warm ganache over the chilled cake, spreading sides with an offset spatula. Refrigerate 30 minutes to set. This glossy coat mimics chocolate-covered strawberries perfectly.
4-Fourth Step: Melt 8 oz semi-sweet chocolate chips with 1 tbsp coconut oil in microwave (30-second bursts, stirring). Dip 20 hulled strawberries halfway, letting excess drip. Place on parchment-lined plate and chill 10 minutes until set. Arrange atop the set ganache. Pro move: Freeze layers first for stable stacking, ideal for beginners.
5-Final Step: Slice with a hot knife for clean cuts. Serve chilled or at room temp. Total time: 2 hours active plus chill. Store as below. This easy chocolate strawberry cake wows at parties.
Notes
π Use fresh, ripe strawberries for the best flavor and texture; avoid frozen to prevent sogginess.
π« Sift the cocoa powder to eliminate lumps and ensure a smooth cake batter every time.
βοΈ Make ahead: Bake the cakes a day in advance and assemble just before serving for fresher taste.
- Prep Time: 20 minutes
- Chill: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 calories
- Sugar: 32g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
