Introduction

This Chocolate Covered Strawberry Layer Cake is a delightful treat that layers rich cocoa cake with fresh strawberry buttercream and silky chocolate ganache. Perfect for special occasions, it combines classic flavors in an elegant, show-stopping dessert.

A round cake with two layers covered in smooth pink frosting forms the base, topped with a thick, glossy layer of dark chocolate ganache that drips down the sides in even drops. Around the top edge, there are eight swirls of pink cream, each holding a large strawberry dipped in dark chocolate; some strawberries have pink drizzle, others have tiny heart sprinkles or cookie crumbs on the chocolate. The cake sits on a white marbled surface with some chopped chocolate and halved strawberries scattered around. The photo is close-up, showing texture details, with soft bright lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (260g) all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (224g) unsalted Challenge butter, room temperature
2 cups (414g) sugar
4 large eggs
1 tsp vanilla extract
3/4 cup (180ml) warm water
3/4 cup (85g) natural unsweetened cocoa powder
3/4 cup (180ml) milk
9 oz (1 1/2 cups) semi-sweet chocolate chips
3/4 cup (180ml) heavy whipping cream
2 1/2 cups (about 2 oz | 57g) freeze-dried strawberries
1 3/4 cups (392g) unsalted Challenge butter, room temperature
3/4 cup (142g) shortening
10 cups (1150g) powdered sugar
1/2 cup (120ml) heavy whipping cream
1/2 tsp vanilla extract
Salt, to taste
2-4 tbsp (30-60ml) additional water or heavy whipping cream
1 1/2 cups diced strawberries
8 chocolate-covered strawberries

Instructions

Step 1: Preheat the oven to 350°F (176°C). Line the bottom of three 8-inch (20cm) cake pans with parchment paper and grease the sides.
Step 2: In a medium bowl, combine the flour, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Do not skimp on creaming time.
Step 4: Add the eggs one at a time, beating until mostly combined after each addition.
Step 5: In a small bowl, stir together vanilla extract, warm water, and cocoa powder until smooth.
Step 6: Add the cocoa mixture to the batter and mix until combined, scraping down the sides as needed.
Step 7: Add half of the dry ingredients and mix until mostly combined.
Step 8: Slowly add the milk and mix well.
Step 9: Add the remaining dry ingredients and mix until smooth. Avoid overmixing. Scrape sides to ensure full incorporation.
Step 10: Divide the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out with a few crumbs.
Step 11: Let the cakes cool in the pans for 2-3 minutes, then transfer to wire racks to cool completely.
Step 12: To make the chocolate ganache, place the chocolate chips in a small bowl.
Step 13: Heat the heavy cream until it just begins to boil, then pour over the chocolate chips. Let sit for a few minutes, then whisk until smooth. Set aside to cool to room temperature.
Step 14: Process the freeze-dried strawberries in a food processor until finely powdered. Set aside.
Step 15: In a large bowl, beat together the butter and shortening until smooth and creamy.
Step 16: Add half of the powdered sugar and beat until smooth and well combined.
Step 17: Add the freeze-dried strawberry powder and mix until combined.
Step 18: Gradually add the 1/2 cup heavy cream and vanilla extract, mixing until smooth.
Step 19: Slowly add the remaining powdered sugar and mix well until smooth.
Step 20: Season with salt to taste. If needed, add 2-4 tablespoons of water or heavy cream to reach desired frosting consistency. Set aside.
Step 21: Using a serrated knife, level the cake layers by removing the domes. Then cut each cake horizontally to create six layers total.
Step 22: Place the first cake layer on a cake board or serving platter.
Step 23: Spread about 1/2 cup of strawberry frosting evenly on the cake layer. Top with 1/2 cup of diced strawberries, pressing them gently into the frosting. Spread a thin layer of frosting over the strawberries.
Step 24: Add the second cake layer on top.
Step 25: Pipe a small dam of frosting around the edge of this layer, then fill the center with 5-6 tablespoons of chocolate ganache. Spread evenly.
Step 26: Add the third cake layer. Repeat the strawberry frosting and fresh strawberry layer, then add another cake layer, followed by a layer of chocolate ganache, and finish with another cake layer. You should have three strawberry frosting and fresh strawberry layers and two chocolate ganache layers.
Step 27: Optionally refrigerate the cake to firm up before frosting the outside with the remaining strawberry frosting.
Step 28: Reheat the reserved ganache gently and use it to create a chocolate drip around the cake edges.
Step 29: Use the remaining strawberry frosting to pipe decorative swirls on top of the cake.
Step 30: Garnish the cake with chocolate-covered strawberries.
Step 31: Refrigerate the cake until ready to serve. It is best enjoyed within 2-3 days.

Tips & Variations

For fluffier cake layers, ensure the butter and sugar are creamed well until light and fluffy.
Substitute fresh strawberries with other berries like raspberries for a different twist.
Use high-quality chocolate chips for a richer ganache flavor.
If you don’t have freeze-dried strawberries, finely chop fresh strawberries and reduce the heavy cream in the frosting slightly.
Allow the ganache to cool to room temperature before using it to avoid melting the frosting underneath.

Storage

Store the cake covered in the refrigerator for up to 2-3 days. The chocolate-covered strawberries on top are best eaten within 24-48 hours, so consider adding them shortly before serving. Before serving, allow the cake to come to room temperature for the best flavor and texture.

How to Serve

A slice of five-layer chocolate cake is placed on a black plate with a silver fork on the left side. The cake layers alternate between dark brown chocolate sponge and light pink strawberry cream with visible strawberry pieces inside the cream. The outer edge of the cake slice is coated with the same pink cream, and chocolate ganache drips down from the top on one side. Next to the cake on the plate is a pink strawberry cream rosette topped with a chocolate dipped strawberry drizzled with pink icing. The plate sits on a red cloth on top of a white marbled surface scattered with small chocolate chips and strawberry pieces. In the background is a round cake pan filled with chunks of dark chocolate and a large heart-shaped pink strawberry mousse covered in chocolate drips, alongside stacked packs of unsalted butter. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, you can bake the cake layers and prepare the frostings a day ahead. Assemble and decorate the cake on the day you plan to serve for the freshest results.

Can I use regular strawberries instead of freeze-dried?

You can substitute fresh strawberries finely chopped for the freeze-dried powder in the frosting, but reduce the added liquid slightly to keep the consistency thick enough for frosting.