Chocolate Covered Strawberry Cake

A rich and creamy chocolate ganache frosting tops a layer of fresh sliced strawberries that rest on a moist strawberry cake.

Course Dessert

Cuisine American

Keyword Chocolate Covered Strawberry Cake

Prep Time 15

Cook Time 35

Total Time 50

Servings slices

Calories 638kcal

Author Jennifer Osterholt

Mix cake ingredients and stir well.
1 box strawberry cake mix, 3.4 ounce package instant vanilla pudding, 4 large eggs, 1 cup sour cream, 1/2 cup warm water, 1/2 cup vegetable oil
Use a 9 x 13 pan or 2-9 inch pans for a layered cake.
Bake 30 - 35 minutes at 350℉ until a toothpick inserted in the center comes out clean.
Let cake cool. Spread whipped topping over cooled cake. Sprinkle with chopped strawberries and drizzle with hot fudge.
1 1/2 cups strawberries

Pour chocolate chips in a medium mixing bowl and set aside.
2 cups semi-sweet chocolate chips
Using a small saucepan on the stove heat heavy cream over low heat just util bubbles start to appear around the edges. Do NOT boil.
2 cups whipping cream
Pour warm cream over chocolate chips and let sit for 5 minutes. Then stir until chips are melted and the mixture is smooth.
Set bowl in the refrigerator for about 20 to 30 minutes to cool off. Once cool pour over cake, cover and refrigerate until ganache topping is set. Cut pieces and serve.

Keep the cake moist by covering the cake with plastic wrap shortly after it’s been removed from the oven - this will help keep moisture in the keep as it cools.