Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Baking / Chocolate-Covered Strawberry Cake Recipe
    Lost? Site Map

    Chocolate-Covered Strawberry Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Tandy Higgins's Note:

    This cake is Awesome! I got the recipe from my niece Laura Jean who had made it for Christmas. She said that everyone loved it, and she is right. It is the most moist cake I have every had. One tip that she gave me is to bake the cake ahead of time (if you can) and put it in the freezer, since the recipe calls for splitting the cake layers. This can easily be done then with a large serated knife. Be sure to make extra Dipped Strawberries if your kids are around to help!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 1 (18 ounce) box betty crocker supermoist white cake mix
    • 1 (3 ounce) package strawberry gelatin
    • 1 1/4 cups water
    • 1/3 cup vegetable oil
    • 3 eggs
    • 2 cups medium-large strawberries (18-20 Strawberries)
    • 1/2 cup white vanilla baking chips
    • 1 teaspoon shortening or 1 teaspoon vegetable oil
    • 1 cup seedless strawberry jam
    • 1 (1 lb) container betty crocker rich & creamy milk chocolate frosting


    1. 1
      Heat oven to 350 (325 for dark or nonstick pans). Grease bottoms and sides of two 9-inch round cake pans with shortening and lightly flour, or spray with baking spray with flour.
    2. 2
      In large bowl, mix cake mix and gelatin. Beat in water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour in pans.
    3. 3
      Bake as directed on box for 9-inch round cake pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
    4. 4
      Meanwhile, 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 frequesntly, Remove from heat.
    5. 5
      Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Regrigerate until coating is firm, about 30 minutes, or until serving time.
    6. 6
      Split each cake 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. Place 5 strawberries on top of cake. Store in refrigerator.

    Ratings & Reviews:

    • on April 24, 2008


      Bunco Babes are right! My daughter, Laura Jean, made it for us and has made it for other events. It is beautiful, but Bunco Babes is right --make sure to dip some extra strawberries:). It is a very moist cake and would be a hit for wherever you are going.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2008


      This cake is fabulous!!!!!! Made it for a birthday-people were asking for seconds, even the birthday girl who NEVER takes seconds of anything!!!! I used raspberry preserves (all I had) and added a layer of chocolate pudding in the middle. Instead of canned frosting, topped the cake with KillerTaste Bud's Pudding Frosting~Pudding Frosting. Dipped strawberries in white and dark chocolate for contrast. A fun, yet very tasty cake-even the pink color is festive! Will make again. Thank you for sharing!!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chocolate-Covered Strawberry Cake

    Serving Size: 1 (141 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 416.0
    Calories from Fat 144
    Total Fat 16.0 g
    Saturated Fat 4.0 g
    Cholesterol 40.4 mg
    Sodium 314.9 mg
    Total Carbohydrate 66.1 g
    Dietary Fiber 1.1 g
    Sugars 52.2 g
    Protein 3.8 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes