Chocolate-Covered Strawberry Cake

Chocolate-Covered Strawberry Cake

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

Prep Time

15

Minutes

Total Time

2:00

Hrs:Mins

Makes

16

servings

Cake
1
box Betty Crocker® SuperMoist® white cake mix
1
box (4-serving size) strawberry-flavored gelatin
Water, vegetable oil and whole eggs called for on cake mix box
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
container Betty Crocker® Rich & Creamy milk chocolate frosting
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 9-inch round cake pans, or spray with baking spray with flour. In large bowl, mix cake mix and gelatin. Beat in water, oil and whole eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  2. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  3. Meanwhile, gently 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 frequently. Remove from heat.
  4. 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.
  5. Split each cake layer 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. Store covered in refrigerator.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Split the layers by pulling a piece of unflavored dental floss 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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 1 1/2g),
  • Cholesterol 40mg;
  • Sodium 330mg;
  • Total Carbohydrate 64g
    • (Dietary Fiber 0g,
    • Sugars 48g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 3 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.