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chocolate-covered strawberry cake

(3 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This Betty Crocker Strawberry cake is jam-packed with flavor from tangy strawberry jello to rich chocolate frosting. Note: White cake mix may be used with cherry jello and dark chocolate frosting and maraschino cherries with stems dried and dipped instead of strawberries- ( I use this one).

(3 ratings)
yield 16 pieces
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For chocolate-covered strawberry cake

  • CAKE:
  • 18 1/2 oz
    betty crocker super moist white or strawberry cake mix
  • 3 oz
    pkg. strawberry jello
  • 1 1/4 c
    water
  • 1/3 c
    vegetable oil
  • 3 lg
    eggs
  • FILLING & FROSTING:
  • 1 c
    seedless strawberry jelly
  • 1 can
    betty crocker rich and creamy milk or dark chocolate frosting
  • DIPPED STRAWBERRIES-OPTIONAL
  • 2 c
    medium strawberries-18 to 20
  • 1/2 c
    white baking chips, more if needed
  • 1 tsp
    solid shortening, not vegetable oil makes fruit weep

How To Make chocolate-covered strawberry cake

  • 1
    Heat oven to 350F or dark or non-stick pans 325F.
  • 2
    Grease bottoms and sides of two 9- inch round cake pans with shortening and lightly flour, or spray with baking spray with flour.
  • 3
    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(batter will be lumpy). Pour into pans evenly.
  • 4
    Bake for 25-30 minutes. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
  • 5
    Split each cake horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 c of the jam. Add bottom 1/2 of layer, cut side down; spread with 1/2 cup of jam; repeat with remaining cake layers.
  • 6
    Frost sides and top of cake with frosting. Arrange dipped strawberries around top of cake, if using. Store cake in refrigerator.
  • 7
    Dipped Strawberries: Gently rinse berries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In a 1-quart saucepan- melt vanilla chips and shortening over low heat , stirring frequently. Remove from heat.
  • 8
    Dip bottom 1/2 of each berry into vanilla chip mixture; allow excess to drip back into saucepan. Place on prepared pan. Refrigerate until coating is firm, about 30 minutes, or until serving time.
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