Chocolate-Covered Strawberry Cake

Recipe by Tandy Higgins
READY IN: 40mins


  • 1
    (18 ounce) box betty crocker supermoist white cake mix
  • 1
    (3 ounce) package strawberry gelatin
  • 1 14
    cups water
  • 13
    cup vegetable oil
  • 2
    cups medium-large strawberries (18-20 Strawberries)
  • 12
    cup white vanilla baking chips
  • 1
    teaspoon shortening or 1 teaspoon vegetable oil
  • 1
    cup seedless strawberry jam
  • 1
    (1 lb) container betty crocker rich & creamy milk chocolate frosting


  • Heat oven to 350 (325 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.
  • In large bowl, mix cake mix and gelatin. Beat in water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour in pans.
  • Bake as directed on box for 9-inch round cake pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  • Meanwhile, 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 frequesntly, Remove from heat.
  • Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Regrigerate until coating is firm, about 30 minutes, or until serving time.
  • Split each cake 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. Place 5 strawberries on top of cake. Store in refrigerator.