Chocolate Covered Strawberry Cake

Looking for a fun way to surprise your sweetheart this Valentine’s Day? Try out our Chocolate Covered Strawberry Cake 🙂 This cake has a moist strawberry flavor with a rich strawberry cream cheese frosting and what better way to top it off than making some chocolate covered strawberries! 🙂

On the holidays my husband and I look forward to making a new dessert and finding a fun way to decorate to match the theme. This year we went through so many ideas and found this to be the perfect one that definitely did not disappoint 🙂 Baking is a great way to spend time together in the kitchen and we always have fun so you could even make this on Valentine’s Day instead of making it a surprise 🙂

We made this recipe within 2 days. We began by taking the White Cake recipe in Better Homes and Gardens New Cookbook 15th Edition and put our own spin on the cake by swapping out the flour for whole wheat flour and also turned it into a strawberry cake 🙂

First separate 4 eggs and allow the egg whites to sit out for 30 minutes at room temperature. Store the egg yolks in the refrigerator for breakfast in the morning. In the meantime, beat together 1/2 cup of softened butter until creamed then add in 1 3/4 cup granulated sugar and 1 teaspoon vanilla extract. Allow that to sit while working on the next steps.

Next take 1 frozen 16 ounce bag of strawberries, that has been thawed, take a slotted spoon to drain out the juice from the strawberries and place the strawberries in a pot with 2 tablespoons of granulated sugar. Keep the strawberry juice in a container and store in the refrigerator for the frosting. Meanwhile cook the strawberries on the stove over medium heat for 10 minutes occasionally stirring. Once this is done cooking take off the heat and allow to cool in the meantime.

While the strawberry mixture is cooling, in a medium bowl whisk together 2 cups whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Tip: Measure salt over the sink to prevent too much pouring into your batter. Makes less of a mess in the kitchen too! 🙂

From there add egg whites into the butter mixture and allow them to fully incorporate. Then begin adding in a small amount of flour mixture while alternating 1 1/3 cup of buttermilk in between the additions. Once that is mixed in well, take the cool strawberries in the blender and puree. Then add this mixture into the cake batter.

From there prepare 9inch round cake pans. This is the best and most efficient way I have found to make sure they come out of the pan without sticking! Take parchment paper place underneath-take a pencil to trace and cut out the circle. From there spray the round cake pan with baking flour spray (must use) and then place the parchment paper inside and then spray the top of the parchment paper with more spray. Never fails!

Then add in the cake batter. I just measure it out with a measuring cup to make sure everything cooks evenly. We baked the 3rd layer the second day so I put that batter into a bowl and refrigerate it until we are ready to bake. Then bake the cakes at 350 degrees for 25 minutes- allow to cool on cooling rack for 10 minutes and then remove cake from pan to finish cooling. I wrap up the cakes in plastic wrap until I am ready to assemble the next day.

For the strawberry frosting we put our spin on the Strawberry Cake recipe in Better Homes and Gardens New Cookbook 15th Edition by adding more cream cheese. We began by creaming together an 8 ounce of softened cream cheese, 1/4 cup of butter softened, 1 teaspoon vanilla and the remaining strawberry syrup until light and fluffy. From there slowly beat in 4 cups of powdered sugar until fully incorporated.

From there we took the different frostings and separated them- one into a thin consistency for frosting the cake this allows it spread easier on the cake and the other one into a medium consistency for piping the flowers. We also added a little red gel food coloring to the flowers to make them stand out more. From there I began frosting each layer and gently placing the next one on top.

After frosting the cake we allowed it to sit in the refrigerator to set up for a little while. Then we began piping the rosettes onto the cake.

We also took the chocolate covered strawberries we made earlier and began putting them on the cake for our design- for those wash the strawberries under cold water and allow to dry on paper towels. Then take about a 1/2 cup of milk chocolate chips in a small deep dish slowly stir and melt in the microwave. Once that is complete- line a cookie sheet with parchment paper and then dip the strawberries in the chocolate and allow them to sit on the cookie sheet in the refrigerator until set. From there we took a writing tip and personalized the strawberries with cute messages and letters.

Finally you are finished and the cake is ready to be served! Cut a beautiful piece and if some frosting is left over you can even decorate the plate 🙂

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I hope you enjoy this delicious cake with your sweetheart or family like I am with mine ❤

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What fun desserts are you making this Valentine’s Day? Any fun plans for the day? 🙂

Thank you for reading along with any comments or likes ❤

 

 

 

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