Chocolate Covered Strawberry Cake

Strawberry cake is jam-packed with flavor from tangy strawberry gelatin to rich chocolate frosting.

Chocolate Covered Strawberry Cake

Split the layers by pulling a piece of unflavored dental floss or heavy thread horizontally through the middle of the layer, moving floss in a back-and-forth motion.

Skip the dipped strawberries and just serve a fresh strawberry with each cake serving.

If using oil rather than shortening when making dipped strawberries, garnish the cake just before serving. The coating made with oil will soften quickly.



  • 1 box Betty Crocker® SuperMoist® white cake mix
  • 1 (4 serving size) box strawberry-flavored gelatin
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs

Dipped Strawberries

  • 1 pint (2 cups) medium-large strawberries (18 to 20 strawberries)
  • 1/2 cup white vanilla baking chips
  • 1 teaspoon shortening or vegetable oil

Filling and Frosting

  • 1 cup seedless strawberry jam
  • 1 (1 pound) container Betty Crocker® Rich & Creamy milk chocolate frosting


  1. Heat oven to 350 degrees F (325 degrees F 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. Cake: In large bowl, mix cake mix and gelatin.
  3. Beat in water, oil and eggs with electric mixer on low speed 30 seconds.
  4. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into pans.
  5. Bake as directed on box for 9-inch round cake pans.
  6. Cool for 10 minutes.
  7. Remove from pans to cooling racks. Cool completely, about 1 hour.
  8. Dipped Strawberries: Meanwhile, gently rinse strawberries and dry on paper towels (berries must be completely dry).
  9. Line cookie sheet with waxed paper.
  10. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently. Remove from heat.
  11. Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.
  12. Split each cake horizontally into 2 layers.
  13. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup of the jam.
  14. Add bottom half of layer, cut side down; spread with 1/3 cup jam.
  15. Add top of second layer, cut side up; spread with remaining 1/3 cup jam.
  16. Add bottom of remaining layer.
  17. Frost side and top of cake with frosting.
  18. Arrange dipped strawberries around top of cake.
  19. Store in refrigerator.

Prep: 15 min | Total: 2 hr | Servings 16

Nutrition Information: 1 Serving (1 Serving) Calories 420 (Calories from Fat 140), Total Fat 15g (Saturated Fat 4 1/2g, Trans Fat 2 1/2g), Cholesterol 40mg; Sodium 350mg; Total Carbohydrate 67g (Dietary Fiber 0g, Sugars 49g), Protein 4g

Exchanges: 1 Starch; 3 1/2 Other Carbohydrate; 3 Fat

Carbohydrate Choices: 4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker