If you are looking for a dessert that perfectly balances rich chocolate and fresh, vibrant strawberries, this Chocolate-Covered Strawberry Mini Cakes Recipe is an absolute delight. These little cakes boast layers of moist chocolate cake with luscious strawberry buttercream, all capped with a smooth ganache and topped with fresh strawberries dipped in chocolate. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, these mini cakes are guaranteed to impress and satisfy every craving for something both elegant and comforting. Let me take you on a delicious journey with this recipe that is as fun to make as it is to eat!
Ingredients You’ll Need
To create these stunning Chocolate-Covered Strawberry Mini Cakes, you only need a handful of well-chosen ingredients. Each one plays an essential role, bringing depth, texture, or vibrant color to this show-stopping dessert.
- Unsalted butter (1 cup + 2 TBSP): Provides a rich, creamy base that keeps the cake tender and moist.
- Granulated sugar (3 cups total): Sweetens the cake and frosting for a perfectly balanced dessert.
- Brown sugar (1 cup packed): Adds a deeper caramel flavor enhancing the chocolate’s richness.
- Large eggs (3 for cake, 9 whites for frosting): Essential for structure and a light, airy meringue-based strawberry buttercream.
- Vanilla extract (2 TBSP total): Infuses warm, familiar flavor throughout the cake and frosting.
- Buttermilk (1 1/2 cups): Keeps the cake moist and tender, adding a subtle tang.
- Sour cream (3/4 cup): Enhances creaminess and texture in the cake layer.
- Water or coffee (3 TBSP): Adds moisture and can intensify the chocolate flavor if coffee is used.
- All-purpose flour (2 2/3 cups): Provides the cake’s structure.
- Unsweetened cocoa powder (1 1/2 cups): The star ingredient delivering deep chocolate intensity.
- Baking soda (2.25 tsp): Helps the cake rise and become light.
- Salt (1 tsp total): Balances sweetness and enhances all flavors.
- Freeze-dried strawberries (2 oz): Turns the buttercream into a burst of natural strawberry flavor and beautiful pink color.
- Pink gel food coloring: Adds that perfect pastel pink hue to the frosting—totally optional but so pretty.
- Semi-sweet chocolate (8 oz): Creates the silky, glossy ganache that finishes the mini cakes with elegance.
- Heavy cream (1 cup): Binds the ganache, making it creamy and luscious.
- Fresh strawberries (2 cups chopped + 5 whole for garnish): Adds bursts of freshness within the layers and a dramatic final touch on top.
How to Make Chocolate-Covered Strawberry Mini Cakes Recipe
Step 1: Prepare the Chocolate Cake
Start by preheating your oven to 350 degrees Fahrenheit and lining a half-sheet baking pan with parchment paper. Cream together the butter and both sugars until fluffy, then add eggs one at a time and stir in vanilla. In separate bowls, combine your wet ingredients (buttermilk, sour cream, water or coffee) and dry ingredients (flour, cocoa, baking soda, salt). Alternate mixing the dry and wet ingredients into the butter mixture, finishing by hand to ensure a smooth batter. Pour this luscious batter into your prepared pan and bake until a toothpick comes out with just a few crumbs. Let the cake cool completely—this chocolate base is where the magic begins.
Step 2: Whip Up the Strawberry Buttercream
Your buttercream is a showstopper thanks to the Swiss meringue base made from egg whites and sugar heated gently over a simmering water bath. Once glossy and thickened, softened butter is slowly mixed in to create an irresistibly light and silky frosting. The addition of freeze-dried strawberry powder adds a wonderful natural berry flavor and a gorgeous pink tint, which you can amplify with a drop or two of gel coloring if you’re feeling playful. This strawberry buttercream will marry perfectly with the chocolate cake’s richness.
Step 3: Make the Chocolate Ganache
The ganache is a lovely blend of finely chopped semi-sweet chocolate and hot heavy cream, whisked together until smooth and shiny. It can be refrigerated and gently warmed when you’re ready to assemble. This silky glaze will become the crowning glory of your mini cakes, draping them in decadent chocolate luxury.
Step 4: Assemble the Mini Cakes
Use a 3 1/2-inch round cutter to cut circles from your cooled cake. Layer three cake circles for each mini cake, spreading strawberry buttercream between them and sprinkling chopped fresh strawberries inside for juicy bursts of flavor. After stacking, give each cake a thin crumb coat of frosting to lock in crumbs, chill until firm, then finish with a smooth final coat. This frosting layer sets the stage for a flawless ganache drip finish.
Step 5: Finish with Ganache and Chocolate-Dipped Strawberries
Once your cakes are frosted and chilled, pour warm ganache over the tops, letting it drip enticingly down the sides. To add height and drama, insert wooden skewers and perch chocolate-dipped strawberries on top. Their glossy shells and fresh strawberry perfection will make your cakes look almost too good to eat—almost!
How to Serve Chocolate-Covered Strawberry Mini Cakes Recipe
Garnishes
For a stunning finish, fresh strawberries dipped in ganache are your best friend. Their sweet juiciness paired with glossy chocolate looks beautiful perched atop each mini cake. You can also sprinkle a little edible gold dust or freeze-dried strawberry powder for an extra pop of elegance and color.
Side Dishes
These mini cakes stand magnificently on their own, but if you want to elevate your dessert spread, serve alongside a dollop of lightly whipped cream or a scoop of vanilla bean ice cream. Fresh fruit salad with a touch of mint makes a refreshing companion, especially if you’re serving a crowd.
Creative Ways to Present
Try placing the cakes on individual decorative cake boards or elegant stands for a party-ready look. If gifting, wrap them gently in parchment and tie with a ribbon for a sweet surprise. Stack a few on a tiered platter for an impressive dessert centerpiece that invites guests to indulge.
Make Ahead and Storage
Storing Leftovers
Store any leftover mini cakes in an airtight container in the refrigerator for up to five days. Because of the fresh strawberries inside, it’s important to keep them chilled to maintain freshness and prevent sogginess.
Freezing
You can freeze the cake layers separately for up to a month, wrapped tightly in plastic and foil. The buttercream and ganache freeze less well but can be made fresh ahead and stored in the fridge. When ready, thaw the cake layers overnight in the fridge for easiest handling and assembly.
Reheating
Since these mini cakes are best served close to room temperature, remove them from the fridge about 30 minutes before serving to let their flavors bloom and buttercream soften just enough without melting.
FAQs
Can I use regular strawberries instead of freeze-dried?
Freeze-dried strawberries are best in this recipe because they lend a concentrated strawberry flavor without adding moisture, which can affect the buttercream’s texture. Fresh strawberries are delicious inside the cake layers but using them in the frosting could make it too soft.
Is it necessary to use a water bath for the egg whites?
Yes, gently heating the egg whites in a double boiler dissolves the sugar and ensures the meringue will be stable and silky, which is crucial for a smooth Swiss meringue buttercream.
Can I substitute another type of chocolate for the ganache?
Absolutely! Semi-sweet is perfect for balancing sweetness, but bittersweet or even milk chocolate can be used depending on your flavor preference. Just adjust the sugar in your frosting accordingly if you use a sweeter chocolate.
How far in advance can I assemble these mini cakes?
You can assemble the mini cakes a day ahead of serving. Keep them refrigerated and covered to maintain freshness. Waiting until the day of serving to add the ganache and strawberry toppers ensures the best presentation and texture.
Can I make this recipe gluten-free?
This recipe specifically uses all-purpose flour, but you can experiment with a gluten-free blend. Keep in mind that texture and rise may vary, so choose a blend designed for baking for the best results.
Final Thoughts
I can’t recommend the Chocolate-Covered Strawberry Mini Cakes Recipe enough for anyone who loves a luscious chocolate treat punctuated by fresh strawberry notes. This recipe is a beautiful way to show off your baking skills and bring a dash of elegance to any occasion or cozy weekend indulgence. Dive in with love, and you’ll be rewarded with layers of scrumptiousness that your friends and family won’t stop talking about!
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Chocolate-Covered Strawberry Mini Cakes Recipe
These Chocolate-Covered Strawberry Mini Cakes feature moist chocolate cake layers layered with a silky strawberry-infused Swiss meringue buttercream, fresh strawberries, and finished with a luscious chocolate ganache drip topped with chocolate-dipped strawberries. Perfect for a special occasion, these individual mini cakes are as delightful to eat as they are beautiful to behold.
- Total Time: 5 hours 25 minutes
- Yield: 15 mini cakes
Ingredients
Cake:
- 9 oz unsalted butter (1 cup + 2 TBSP), at room temperature
- 7 oz granulated sugar (1 cup)
- 7.5 oz brown sugar (1 cup packed)
- 3 large eggs, at room temperature
- 1 TBSP vanilla extract
- 12 oz buttermilk (1 1/2 cups), at room temperature
- 6 oz sour cream (3/4 cup), at room temperature
- 3 TBSP water (can substitute coffee)
- 11.75 oz all-purpose flour (2 2/3 cups)
- 4.5 oz unsweetened cocoa powder (1 1/2 cups)
- 2.25 tsp baking soda
- 0.75 tsp salt
Strawberry Buttercream:
- 9 large egg whites
- 14 oz granulated sugar (2 cups)
- 1 lb unsalted butter (2 cups), soft but still cool
- 1 TBSP vanilla extract
- 1/4 tsp salt
- 2 oz freeze-dried strawberries
- Pink gel food coloring (Americolor Soft Pink recommended)
Chocolate Ganache:
- 8 oz semi-sweet chocolate (1 ⅓ cups), finely chopped
- 8 oz heavy cream (1 cup)
Assembly and Garnish:
- 2 cups fresh strawberries, washed and chopped
- 5 large fresh strawberries, preferably long-stem variety, washed and dried
Instructions
- Prepare the chocolate cake batter: Preheat oven to 350°F (175°C). Line a half-sheet rimmed baking sheet (18×13 inches) with parchment paper and spray with nonstick cooking spray. In a large stand mixer bowl fitted with paddle attachment, beat butter and both sugars on medium-high until light and fluffy, about 5 minutes.
- Add eggs and vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
- Combine wet ingredients separately: In a separate bowl, whisk together buttermilk, sour cream, and water or coffee.
- Sift dry ingredients: Sift together flour, cocoa powder, baking soda, and salt in another bowl.
- Alternate adding dry and wet ingredients: With the mixer on low, add a quarter of the flour mixture. When almost incorporated, add a third of the wet mixture. Continue alternating dry and wet ingredients, finishing with the dry. Stop mixer when nearly incorporated, scrape sides and bottom, then finish mixing by hand.
- Bake the cake: Pour batter into prepared pan and smooth evenly. Bake 20-25 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely.
- Make the strawberry buttercream: In a heatproof bowl of a stand mixer, combine egg whites and granulated sugar. Set over a simmering water bath, whisk frequently until mixture is hot to touch and sugar dissolved (no grittiness). Remove from heat and whip on medium-high until stiff peaks form and mixture cools to room temperature (15-20 minutes or more).
- Add butter to meringue: Reduce mixer speed to medium-low, add softened butter in small chunks, waiting between additions. If mixture separates, keep whipping, increasing speed until smooth and fluffy. If still separated after 5 minutes, chill 5-7 minutes and whip again until glossy. Beat in vanilla extract and salt.
- Incorporate strawberry powder and coloring: Process freeze-dried strawberries into fine powder in a food processor. Mix powder into buttercream at low speed. Add a few drops of pink gel food coloring to intensify color if desired.
- Make the chocolate ganache: Place chopped chocolate in medium bowl. Heat heavy cream in saucepan over medium heat until simmering but not boiling. Pour hot cream over chocolate, let sit 1 minute, then whisk gently until smooth and glossy. Cover and refrigerate if not using immediately; reheat gently before use.
- Cut cake rounds: Use a 3 1/2-inch round cutter to cut 15 circles from the cooled cake. Place on cardboard rounds of the same size for assembly.
- Assemble mini cakes: On each cardboard, layer cake slice, spread strawberry buttercream evenly, sprinkle with chopped fresh strawberries pressing gently to embed, add second cake layer, another layer of buttercream, then top with third cake layer.
- Apply crumb coat: Spread a very thin layer of buttercream on top and sides of each cake to lock in crumbs. Refrigerate at least 1 hour to firm frosting.
- Apply final buttercream layer: Smooth a thicker layer of buttercream over crumb coat. Use a hot metal offset spatula to smooth sides for a neat finish. Refrigerate again for at least 1 hour to set.
- Add ganache drip: Rewarm ganache until fluid. Pour over the top of each cake in a controlled manner to encourage drips down the sides. Repeat for all mini cakes.
- Prepare chocolate-covered strawberries for garnish: Insert a wooden skewer into each large strawberry extending about 3/4 inch above the top. Dip strawberries in ganache to nearly cover, let excess drip, then prop upright on top of mini cakes supported by the skewer.
- Set ganache and serve: Refrigerate for about 20 minutes to set the ganache drip and garnish. Serve mini cakes close to room temperature for the best taste and texture.
- Storage: Store leftovers in refrigerator for up to 5 days. Do not leave cakes at room temperature overnight due to fresh fruit layers.
Notes
- The cake layers can be made a few days ahead and stored well wrapped refrigerated or frozen; thaw partially before cutting.
- The buttercream can be made in advance and kept at room temperature if used same day or refrigerated and re-whipped before use.
- Use a hot spatula to achieve extra-smooth frosting sides.
- Freeze-dried strawberry powder adds natural flavor and color without adding moisture.
- Ensure fresh strawberries are completely dry before dipping in ganache to prevent splattering.
- If buttercream separates during mixing, chilling and re-whipping will help it come together.
- Use cardboard rounds for easier assembly and serving of mini cakes.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
