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Wilton® Chocolate Dipped Strawberry Cake

Send a sweet treat arrow straight to their heart with this luscious chocolate covered strawberry cake. Layers of rich chocolate cake are surrounded, both inside and out, with strawberry buttercream, that's then topped off with chocolate ganache and chocolate covered strawberries. Get ready to fall in love.

Serves 24
Ready in 90 mins
Prep time 35 mins
Cooking time 55 mins
595 calories per serving


> Non-stick vegetable spray
> 1 (16.5 oz) box devil's food cake mix
> 3/4 cup sour cream
> 3/4 cup vegetable oil
> 3 eggs
> 1/4 cup water
> 2 tbsps instant coffee
> 3/4 cup (1 1/2 sticks) butter, softened
> 3/4 cup solid vegetable shortening
> 1 1/2 tsps Wilton ® Imitation Clear Vanilla Extract
> 6 cups sifted confectioners' sugar
> 1/2 cup fresh or frozen and thawed strawberries
> Pinch of salt
> 1/4 cup heavy whipping cream
> 6 oz bittersweet chocolate, roughly chopped
> Whole fresh strawberries (optional)

Decorate With:

> 1 (7 oz) pkg Wilton ® Chocolate Decorating Icing
> 1 (4.2 oz) bottle Wilton ® Chocolate Brownie Batter Dessert Drizzle
> 1 (10.5 oz) container Wilton ® Chocolate Sprinkles


Preheat oven to 350°F. Prepare a Wilton® Tasty Fill Heart Shaped Pan with vegetable pan spray.
In large bowl, combine cake mix, sour cream, oil, eggs, water and instant coffee. Beat on low 30 seconds. Scrape bowl and continue beating on medium speed for 2 minutes. Divide batter evenly between two pans.
Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely.
In small saucepan over medium-low heat, mash strawberries with water and salt. Cook, stirring frequently, until reduced to about1/4 cup of liquid. Cool completely.
In large bowl, beat butter and shortening in large bowl with electric mixer until smooth. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Add strawberries and beat until light and fluffy. Spoon 1/2 the mixture into cavities of cooled cakes. Assemble cake by inverting top layer onto bottom layer. Spatula ice outside of cake with remaining icing. Chill cake until icing is firm, at least 30 minutes.
In small saucepan, warm cream until it begins to steam; do not boil. Remove from heat and stir in chopped chocolate. Continue stirring until chocolate is smooth and glossy. Cool slightly.
Remove cake from refrigerator and pour chocolate over top of cake, pushing slightly over the edges with spatula. Dip strawberries in remaining chocolate and place on top of cake if desired. Refrigerate until ready to serve.

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