Chocolate Covered Strawberries Cake Recipe

I created this Chocolate Covered Strawberries Cake with celebration in mind, but it has a way of sneaking into ordinary days too. Chocolate and strawberries together always feel special, even when nothing big is happening.

This cake is tall, dramatic, and unapologetically rich. Three layers of dark chocolate cake are stacked with strawberry filling, wrapped in chocolate Swiss meringue buttercream, and finished with a glossy chocolate drip.

It sounds fancy, but the process is surprisingly approachable. I’ve made this more than once when I wanted a showstopper that still tasted comforting and familiar.

The flavors are balanced on purpose. Deep chocolate, bright fruit, and silky buttercream all get their moment without overpowering each other.

Why this cake works so well

The chocolate cake stays moist thanks to oil, milk, and a little espresso powder. You don’t taste coffee, but it deepens the chocolate in a quiet, sneaky way.

The strawberry filling is thick enough to slice cleanly. That matters more than you think when you’re stacking layers and want everything to stay put.

Chocolate Swiss meringue buttercream keeps the sweetness in check. It’s smooth, light, and melts beautifully against the cake.

Ingredients Needed for the Recipe

• Granulated sugar - sweetens the cake and stabilizes the meringue.
• All-purpose flour - gives structure to the cake layers.
• Dutch-processed cocoa powder - creates a deep chocolate flavor.
• Baking powder and baking soda - help the cake rise evenly.
• Salt - balances sweetness and enhances flavor.
• Eggs - bind the batter and add richness.
• Whole milk - keeps the cake tender.
• Vegetable oil - adds moisture that lasts for days.
• Vanilla extract - rounds out the chocolate notes.
• Instant espresso powder - intensifies the cocoa flavor.
• Boiling water - dissolves espresso and smooths the batter.
• Frozen strawberries - form the base of the filling.
• Cornstarch - thickens the strawberry filling.
• Lemon juice - brightens the fruit flavor.
• Egg whites - create a stable Swiss meringue base.
• Unsalted butter - turns meringue into silky buttercream.
• Bittersweet chocolate - flavors the buttercream.
• Semi-sweet chocolate - forms the drip topping.
• Heavy cream - melts chocolate smoothly for the drip.

Planning Ahead Makes This Easier

This cake is much less stressful when broken into parts. I usually bake the cake layers and make the strawberry filling one day, then assemble everything the next.

Giving yourself that space helps the flavors settle. It also keeps the process fun instead of rushed.

How to make Chocolate Covered Strawberries Cake?

Step 1 - Prepare the Chocolate Cake Batter

Start by heating the oven and preparing your cake pans. Whisk the dry ingredients together until the cocoa is evenly distributed.

Mix the eggs, milk, oil, and vanilla separately so they blend smoothly. Dissolve the espresso powder in boiling water and let it cool slightly.

Step 2 - Bake the Cake Layers

Combine the wet and dry ingredients, then slowly whisk in the espresso mixture. The batter will be thin, and that’s exactly what you want.

Divide the batter evenly and bake until a skewer comes out with moist crumbs. Let the layers cool completely before handling.

Step 3 - Make the Strawberry Filling

Puree the thawed strawberries until smooth, then strain out the solids. This step gives you a clean, smooth filling.

Cook the puree with sugar and cornstarch until thickened. Finish with lemon juice and chill until fully set.

Step 4 - Prepare the Chocolate Swiss Meringue Buttercream

Whisk the egg whites and sugar over a simmering water bath until the mixture reaches temperature. This creates a safe, stable base.

Whip until stiff peaks form, then slowly add butter until smooth. Finish by mixing in melted, cooled chocolate.

Step 5 - Assemble the Cake Layers

Place the first cake layer on a board and pipe a buttercream dam around the edge. Spread strawberry filling evenly inside the border.

Repeat with the second layer, then top with the final layer placed bottom-side up. Press gently to secure.

Step 6 - Apply the Crumb Coat

Spread a thin layer of buttercream over the entire cake. This traps crumbs and gives you a clean base.

Chill the cake until the buttercream firms up. This makes the final frosting much easier.

Step 7 - Frost and Smooth the Cake

Apply a generous layer of buttercream to the top and sides. Use a scraper to smooth everything evenly.

Chill again until the surface feels firm to the touch. Cold cake equals better control.

Step 8 - Add the Chocolate Drip

Melt the chocolate and cream together, then let it cool slightly. It should flow slowly, not rush.

Drip along the edges first, then fill in the top. Chill until set before decorating.

Step 9 - Decorate and Finish

Pipe buttercream swirls around the top edge. Nestle chocolate covered strawberries between each swirl.

Transfer to a serving stand and take a moment to admire it. This cake earns that pause.

Tips

• Use room temperature butter for smooth buttercream.
• Chill the cake often to keep layers stable.
• Test the chocolate drip on the back of the cake first.
• Keep egg whites free from any yolk.
• Let melted chocolate cool before adding it to buttercream.
• Run the mixer on low briefly to remove air bubbles.

Serving Ideas

This cake shines when served slightly chilled, but not cold. I like to let slices sit for ten minutes before serving.

A simple plate is all you need. The cake already brings plenty of drama to the table.

Storage and Make-Ahead Notes

Fully assembled, the cake keeps well in the refrigerator when covered. The flavors actually deepen overnight.

If you have leftovers, store slices in an airtight container. They hold their texture beautifully for a couple of days.

This Chocolate Covered Strawberries Cake is one of those recipes I come back to when I want something bold and comforting at the same time. It never feels tired, and it always gets a reaction.