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Chocolate-Covered Strawberries Cake

“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!”
  • Total Time
    Prep: 50 min. Bake: 20 min. + cooling
  • Makes
    16 servings


  • 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
  • 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


  • 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
1 slice: 560 calories, 18g fat (11g saturated fat), 46mg cholesterol, 305mg sodium, 98g carbohydrate (76g sugars, 2g fiber), 6g protein.

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  • waynepat
    Jul 8, 2020

    Delicious cake. I've made it twice.

  • Amina
    Mar 29, 2018

    No comment left

  • Spiffy64
    Jun 27, 2012

    This was a really good idea and fun, however I didn't really like the cake itself. I found the cake to be a little dry, it was still good but I think it would've been better if I had just added strawberries to a white cake mix. I really liked the idea of strawberries in the cake and in between the layers and the chocolate frosting was a good touch.

  • mamarauch
    May 7, 2012

    No comment left

  • barb347444
    Oct 21, 2011

    Perfect! I didn't have the problem with frosting consistency that others seem to have experienced. There are just under 8 cups of powdered sugar in two boxes so I used both boxes. With the cocoa you have 9 1/2 cups of dry ingredients to 1 cup of milk. It was perfect. My husband likes lots of frosting so on other recipes there is never enough. Will be making this again.

  • a_petrovsky
    Aug 11, 2011

    I made this cake with both strawberries and bananas, its delicious. I'd just use a little bit less sugar.

  • deajoh
    Jun 6, 2011

    I've also altered this to just use a cake mix for a quick version. I tossed the strawberries in flour before putting them in the batter. Definitely cut back on the milk in the frosting so that it's not too runny.

  • Mkcully
    Apr 19, 2011

    I love this cake! I have made it several times. The recipe does make alot of, I just dip extra berries! I use less milk initially to thicken up the frosting. After frosting the cake I thin down the remaining frosting to dip the strawberries. Only down side is strawberries sometimes seep which makes the frosting runny. I suggest you eat it asap so this doesn't happen!

  • Laura Moser
    Feb 8, 2011

    Perfect! Loved this cake.

  • ANN23GER
    Aug 2, 2010

    No comment left