Decadent Chocolate Covered Strawberry Bouquet Cake
An easy and impressive chocolate cake topped with a bouquet of chocolate-covered strawberries, perfect for celebrations and gifting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 box chocolate cake mix (or your favorite homemade recipe)
- 1 cup water (240 ml)
- 1/3 cup vegetable oil (80 ml)
- 3 large eggs, room temperature
- 20–25 fresh strawberries, washed and patted dry
- 8 ounces (225 g) good-quality dark chocolate chips or bars
- 1 teaspoon coconut oil or vegetable oil (optional, for shinier chocolate)
- 1 cup heavy cream (240 ml), chilled
- 2 tablespoons powdered sugar (25 g)
- 1 teaspoon vanilla extract
- Wooden skewers or toothpicks (to hold strawberries in bouquet shape)
- Optional: Edible gold dust or sprinkles for a festive touch
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix with an electric mixer on medium speed for 2 minutes until smooth and well mixed.
- Divide the batter evenly between the two pans. Bake for 30-35 minutes, rotating pans halfway through. Test doneness with a toothpick. Cool layers in pans for 10 minutes, then transfer to racks to cool completely (about 45 minutes).
- Melt the chocolate using a double boiler or microwave in 20-second bursts, stirring until smooth. Stir in 1 teaspoon coconut oil for a glossy finish.
- Dip each strawberry by holding it by the stem and swirling it in chocolate, letting excess drip off. Place on parchment paper and let set at room temperature or in the fridge for 15-20 minutes.
- In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form (3-5 minutes).
- Level the cooled cake layers if needed. Place one layer on a serving plate and spread a generous layer of whipped cream frosting on top. Add the second cake layer, then frost the top and sides evenly.
- Insert wooden skewers into the chocolate-covered strawberries, spacing them evenly. Arrange the skewers into the cake top to create a bouquet effect. Adjust height and angle for a natural cluster. Optionally, add edible gold dust or sprinkles.
Notes
Keep strawberries dry before dipping to avoid chocolate seizing. Melt chocolate slowly at low heat. Use chilled bowl and cream for best whipped cream volume. Assemble bouquet just before serving to keep strawberries fresh. Cake layers can be baked a day ahead and stored wrapped.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 28
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 36
- Protein: 4
Keywords: chocolate cake, strawberry bouquet, chocolate covered strawberries, easy dessert, celebration cake, Valentine's Day cake