The Chocolate Covered Strawberry CakeThis is a very easy cake to make. With great time management, it can be completed in only one day. But, it will take several hours from that day to complete it. You can also make each component on one day and then assemble it all the next day. Or, if you're busy preparing for a party you can stretch this project out over the course of three days by working one element per day. You have the freedom of this choice.
This beauty requires 3 cake layers, of strawberry cake, a strawberry cream filling, strawberry preserves, and an easy milk buttercream frosting. I love everything about this cake, but my favorite is the milk buttercream. Read through each procedure, before you begin.
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“Be inspired to create masterpieces from
your own kitchen”.
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Only 3 Components to Prepare
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That sounds so simple to say, "only three components to prepare". You have a cake, the filling and the icing. And let's not forget the garnishing. All, each very simple to make.
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However, because the involvement of each component in this recipe is so detailed, we're going to skip any stories or anecdotes that can be told and just get right down to the business of what brought you to this recipe in the fist place. I broke each recipe down into threes steps, beginning with the cake. While the cake is baking, you can make the filling and the icing.
Let's roll up those sleeves and start baking.
Let's roll up those sleeves and start baking.
Journey with Me !
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But first ...Your Mis En Place'
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Always measure all of your ingredients first.
Always grease and flour your baking pans. Always preheat your oven 350°F. |
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You'll need extra bowls. If you have only one mixer, you can whisk your egg whites first (Step 6), then place the whipped whites in another bowl, and set aside until needed.
If you have only one mixer, you can whisk your egg whites first (Step 6), then place the whipped whites in another bowl, and set aside until needed.
If you have only one mixer, you can whisk your egg whites first (Step 6), then place the whipped whites in another bowl, and set aside until needed.
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The Strawberry Cake 
Make sure all ingredients are room temperature.
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Can you believe this cake has 16 ingredients! I know that's a lot, but each ingredient contributes to make a very moist and tasty cake.
First, make sure all ingredients are room temperature. Then measure the dry ingredients. That will be the first five. Sift them all together and set aside. Have all ingredients measured out before starting. |
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Preparation
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Step 1
Preheat oven to 325°F. Prepare three 8" round cake pans, by greasing each pan, then line the bottoms with parchment paper, grease the parchment. Dust with flour, and shake out the excess. Step 2 Sift the flours with the baking powder, baking soda, and salt. Set aside. Step 3 Whisk the milk, sour cream, and ice water in a small bowl. Set aside. Step 4 Using a food processor, pulse the strawberries to make a puree, leaving a few chunks of strawberries. Set aside Step 5 In a clean,grease free bowl,whisk the egg whites, until soft peaked. Set aside until Step 10. Step 6 Using your mixer's paddle attachment, beat the butter and shortening, on medium speed until creamy. Step 7 Add the sugar and vanilla to the butter/shortening mixture. Beat again, on medium speed until fluffy, about 3 minutes. Scrape the bowl. Add the whole egg and beat only just until combined. |
Step 8
While the mixer is on low speed, pour in half of the flour mixture. Then turn the mixer up, to medium speed, enough to incorporate the flour. Step 9 Again, on low speed, slowly add the milk mixture. Once incorporated, add the remaining flour mixture. Scraping down the sides of the bowl, mix for another 10 seconds. Step 10 Retrieve the the egg whites, from Step 4. Gently, fold the whipped egg whites into the batter. Step 11 Fold in the pureed strawberries. Retain that airy volume you've worked to achieve in Step 10. Step 12 Evenly divide the batter in the prepared cake pans. Bake for 45 minutes. Rotate pans halfway through baking. Insert a toothpick to check for doneness. If it comes out clean, then the cakes are ready Remove from the oven, and allow cakes to cool, in the pans, for about 20 minutes. Remove the cakes from the pans, by inverting them onto you wire rack. Remove the cake pans and allow to cool completely. |
Preparation Tips for Making the Cake
Although this recipe shows 12 steps to completion, it doesn't take too long to prepare. Read through the tips below before starting the cake. Please, allow the tips to be your guide as needed.
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Steps 2 and 6
Sift the flour to remove any clumps. Make sure the butter and shortening are room temperature.
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Step 5
Always use a grease free bowl and whisk when beating egg whites to obtain the most stable meringue.
Soft peaked.
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Step 7
Beating the ingredients until 'fluffy' is another way of incorporating air into your batter.
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Steps 8 & 9
You're adding the flour & milk on low speed to maintain the "fluff" from Step 7. Alternating the flour & milk.
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Step 10
The whipped egg whites will add an additional airy volume to your batter. Folding the egg whites into the batter will help to keep the volume.
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What is Folding?You can use either a whisk, or a scraper for this. To fold , use your chosen tool and 'scrape' the batter from the bottom of the bowl, then fold it over the batter sitting on top. Turn the bowl, as you fold.
The addition of the whipped egg whites adds an airiness to the batter, resulting in a nice airy cake. You can see this difference in the pictures below. |
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Before addition of whipped egg whites.
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After the addition of the whipped egg whites.
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Step 11
Gently fold in the pureed strawberries.
Pureed strawberries from Step 4.
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Step 12
Make sure baking pans are prepared with greasing and flouring. This recipe will yield three 8 inch round circles.
Batter evenly divided.
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While the Cake is baking...
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You can go ahead and make the frosting. This is the easiest buttercream to make. There isn't a lot of prep, so you can make this while the cake is baking.
Its name is simply what it is, milk, butter, and cream. And, the addition of sugar and flavoring. |
The Frosting & the Filling
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The Assembly of Your Cake
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This is a three layer cake. There is no cutting of layers with this cake. However, you can create a torte with this cake, by simply slicing each cake into two layers.
By doing this, you will need to double the recipe of your fillings. You will not need to double the recipe for the Milk Buttercream Frosting. |
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Step 1
For your 1st layer, trim the top to create an even layer. Brush on a little simple syrup, about 1/4 cup. Step 2 Spread 1/4 cup strawberry preserves over the top layer. Fill your pastry bag with about a cup of the frosting, using 1/4" tip. Pipe a border around the top edge of the cake, creating a 'well'. Step 3 Using half of the strawberry cream, spread over the preserves, filling in your well. Spread it evenly. Step 4 Take the 2nd layer, trim the top. Place that layer on top of the filled bottom layer. To make sure the cake sets refrigerate for about 5 minutes. Remove the cake from the refrigerator and repeat both, Steps 1 & 2, with this 2nd layer, and refrigerate, again, for 5 minutes. |
Step 5
Take the 3rd and final layer, trim its top and add simple syrup to this layer, too. Take the cake from the refrigerator. Place the last layer, top side down, on top of the 2nd layer. You want the bottom side of the cake, facing up. Step 6 Frost a 'crumb' coating around the top & sides of the cake, with a thin layer of the buttercream and refrigerate for about 20 minutes, until firm. This thin coat will help seal in any crumbs. Step 7 Cover the cake completely with the buttercream. Step 8 Garnish the cake. |
The Garnishing. Always optional. Always pretty.
Because this cake is named the Chocolate Covered Strawberry Cake, it has to have some chocolate covering it.
Ganache is the perfect companion. All you need is chocolate and heavy whipping cream. |
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Ganache Yields 1 1/2 cups
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1. Chop the chocolate. Set aside in medium
sized bowl. 2. Heat cream on medium heat just until it begins to boil. 3. Pour cream over the chocolate. Add butter. Allow to sit 5 minutes before stirring. 4. Stir until smooth. |
5. Allow the ganache to cool to room
temperature, yet remain pourable. 6. Pour the ganache on the top of the cake, starting right in the middle. 7. Use a spatula, if necessary, guide the ganache across the top, helping it to drip down the sides of the cake. |
MacaronsYou don't have to make a batch of macarons just for this cake. But, you can. I just happen to have a few on hand. If you want to try the macaron recipe, click here. |
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Let's Look Inside!
Layers of ganache, milk buttercream, and strawberry cream. Don't forget, there are strawberries in the cake, too. |
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And there you have it.
A Chocolate Covered Strawberry Cake
A Chocolate Covered Strawberry Cake
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