Chocolate-Covered Strawberry Sheet Cake
Happy Valentines Day! Everyone knows that chocolate-covered strawberries are the classic valentines day treat but I just had to make a cake that could capture all the flavors… and this cake did just that! Enjoy this easy and delicious Chocolate-Covered Strawberry Sheet Cake!
THE CHOCOLATE STRAWBERRY SHEET CAKE EXPLAINED:
Moist, fluffy, tangy, and sweet strawberry cake topped with an even layer of rich fudgy chocolate buttercream frosting.
FAQS:
can this cake be frozen?
yes! there are actually slices in my freezer right now! just freeze
how do i store this cake?
it can be out at room temperature (72F or less) or stored in the refrigerator (in an airtight container or ziploc bag) or stored in the freezer (in
AN EASIER WAY:
Buy strawberry cake mix, make according to box instructions, and make the chocolate frosting below, for an upgrade from the store-bought frosting!
HOW TO MAKE THIS SHEET CAKE:
make the cake batter:
Preheat oven to 350 F. Line a 9×13 pan with parchment paper. See notes for pan information
In a large mixing bowl, mix sugar, flours, baking powder, and salt. Add cubed butter and mash with a fork or potato masher until smaller chunks form. Then mix with a handheld mixer until it resembles coarse wet sand.
Mix eggs in a separate bowl with buttermilk and vanilla extract. Add the buttermilk mixture in 3 increments to the dry ingredients/butter mixture, until just combined.
Blend or food process the freeze-dried strawberries until it becomes a powder. Fold the blended freeze-dried strawberry powder into the batter until combined.
Bake for 30 minutes or until not jiggly in the center. Place in the refrigerator until room temperature and slightly chilly. Start to make the frosting.
make the frosting:
In a medium mixing bowl, beat softened butter until smooth and creamy. Add powdered sugar, cocoa powder, vanilla extract, salt, and milk until fluffy and well combined.
Using an offset spatula, spread the frosting evenly on top of the cake. Slice and serve!
grocery list:
- butter
- sugar
- vanilla extract
- flour
- cake flour
- baking powder
- salt
- buttermilk
- milk
- eggs
- freeze-dried strawberries
- cocoa powder
- powdered sugar
- milk
- vanilla extract
equipment list:
click here to purchase the equipment listed below
- 6-inch cake pans
- mixing bowls
- stand mixer/electric handheld mixer
- food processor/blender
Chocolate Covered Strawberry Cake
Ingredients
Method
- Preheat oven to 350 F. Line a 9x13 pan with parchment paper. See notes for pan information
- In a large mixing bowl, mix sugar, flours, baking powder and salt. Add cubed butter and mash with a fork or potato masher until smaller chunks form. Then mix with a handheld mixer until it resembles coarse wet sand.
- Mix eggs in a separate bowl with buttermilk and vanilla extract. Add the buttermilk mixture in 3 increments to the dry ingredients/butter mixture, until just combined.
- Blend or food process the freeze dried strawberries until it becomes a powder. Fold the blended freeze dried strawberry powder into the batter until combined.
- Bake for 30 minutes or until not jiggly in the center. Place in the refrigerator until room temperature and slightly chilly. Start to make the frosting.
- In a medium mixing bowl, beat softened butter until smooth and creamy. Add powdered sugar, cocoa powder, vanilla extract, salt, and milk until fluffy and well combined.
- Using an offset spatula, spread the frosting evenly on top of the cake. Slice and serve!
Notes
Tried this recipe?
Let us know how it was!
If you loved this recipe for Chocolate Covered Strawberry Sheet Cake make sure to check out my White Chocolate Pumpkin Snack Cake and my Strawberries and Cream Scones.
