These Chocolate-Covered Strawberry Mini Cakes are a delightful combination of rich chocolate cake, fresh strawberry filling, and a luscious chocolate coating. Each mini cake is individually portioned, making them perfect for parties, romantic occasions, or an elegant dessert.
Why You’ll Love This Recipe
- Rich and Decadent – A moist chocolate cake paired with fresh strawberries and silky chocolate.
- Beautiful Presentation – These mini cakes look like gourmet bakery treats.
- Perfect for Any Occasion – Great for Valentine’s Day, birthdays, or holiday gatherings.
- Easier Than They Look – Simple steps make this an approachable yet impressive dessert.
- Customizable – Use different chocolate coatings, fillings, or toppings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cake:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Hot coffee (enhances the chocolate flavor)
For the Strawberry Filling:
- Fresh strawberries (diced)
- Granulated sugar
- Lemon juice
- Cornstarch (to thicken)
For the Chocolate Coating:
- Semi-sweet or dark chocolate
- Heavy cream
- Butter (for extra shine)
For Garnish:
- Fresh strawberries
- White chocolate drizzle (optional)
- Sprinkles or chocolate shavings
Directions

Step 1: Make the Chocolate Cake
- Preheat & Prepare Pans – Preheat the oven to 350°F (175°C). Grease and line a baking sheet or cake pan with parchment paper.
- Mix the Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Prepare the Wet Ingredients – In another bowl, beat eggs, sugar, buttermilk, oil, and vanilla extract.
- Combine & Add Coffee – Gradually mix the dry ingredients into the wet mixture, then stir in the hot coffee.
- Bake the Cake – Pour batter into the prepared pan and bake for 20-25 minutes. Let cool completely.
Step 2: Prepare the Strawberry Filling
- Cook the Strawberries – In a saucepan, heat diced strawberries, sugar, and lemon juice over medium heat.
- Thicken the Mixture – Stir in cornstarch and cook until slightly thickened. Let cool.
Step 3: Assemble the Mini Cakes
- Cut Out Cake Rounds – Use a round cutter or glass to cut out small cake circles.
- Layer with Strawberry Filling – Spread strawberry filling on one cake round and top with another cake layer.
- Chill – Refrigerate for 30 minutes to help the cakes firm up before dipping.
Step 4: Coat with Chocolate
- Make the Chocolate Coating – Heat heavy cream until hot (but not boiling), then pour over chopped chocolate and stir until smooth.
- Dip the Mini Cakes – Use a fork or skewer to dip each cake into the chocolate, letting excess drip off.
- Decorate – Garnish with fresh strawberries, white chocolate drizzle, or sprinkles.
- Set & Serve – Let the chocolate harden at room temperature or in the fridge before serving.
Servings and Timing
- Servings: 10-12 mini cakes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Chill Time: 30 minutes
Variations
- White Chocolate Coating – Swap dark chocolate for white chocolate for a different look and taste.
- Chocolate Mousse Filling – Use chocolate mousse instead of strawberry filling for an extra-rich dessert.
- Nutty Crunch – Sprinkle crushed almonds, hazelnuts, or pecans on top for texture.
- Gluten-Free Version – Use a gluten-free flour blend.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Wrap cakes individually and freeze for up to 2 months. Thaw in the fridge before serving.
- Serving Tip: Let the cakes sit at room temperature for 15-20 minutes before serving for the best texture.
FAQs
Can I use frozen strawberries for the filling?
Yes, but thaw and drain them first to avoid excess moisture.
How do I keep my mini cakes from falling apart when dipping?
Chill them for at least 30 minutes before coating to help them hold their shape.
Can I use store-bought cake?
Yes! A pre-made chocolate cake can save time.
What’s the best chocolate for coating?
Use high-quality semi-sweet or dark chocolate for the best flavor and smooth coating.
Can I make these in advance?
Yes! They store well in the fridge and taste even better the next day.
How do I get smooth chocolate coating?
Make sure the chocolate is melted completely and use a fork or skewer for an even dip.
Can I make these bite-sized?
Yes! Use a smaller cutter for mini bite-sized versions.
What other toppings can I use?
Try crushed cookies, coconut flakes, or a drizzle of caramel for extra flair.
Can I fill them with something other than strawberries?
Absolutely! Try raspberry jam, peanut butter, or Nutella for different flavors.
How do I package these for gifts?
Place them in mini cupcake liners inside a gift box for a professional look.
Conclusion
These Chocolate-Covered Strawberry Mini Cakes are the ultimate indulgence, combining rich chocolate cake, sweet strawberry filling, and a luxurious chocolate coating. Whether for a special event or a sweet treat for yourself, these mini cakes are sure to impress. Try them today and enjoy every bite!
PrintChocolate-Covered Strawberry Mini Cakes
These Chocolate-Covered Strawberry Mini Cakes feature layers of moist chocolate cake, fresh strawberry filling, and silky chocolate ganache. Each mini cake is a beautiful, bite-sized indulgence—perfect for special occasions!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8–10 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Chocolate Cake:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup buttermilk (or ½ cup milk + ½ teaspoon vinegar)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot water or hot coffee
For the Strawberry Filling:
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water (to thicken)
For the Chocolate Ganache:
- ¾ cup heavy cream
- 6 oz semi-sweet chocolate, finely chopped
- 1 teaspoon vanilla extract
For Garnish:
- Fresh strawberries, halved
- White chocolate drizzle (optional)
Instructions
Step 1: Bake the Chocolate Cake
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add egg, buttermilk, oil, and vanilla. Mix until combined.
- Stir in hot water or coffee (the batter will be thin—this is normal).
- Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before cutting.
Step 2: Make the Strawberry Filling
- In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice.
- Cook for about 5 minutes, stirring occasionally, until the strawberries soften and release their juices.
- Mix cornstarch with water and stir it into the strawberry mixture. Cook for another 1-2 minutes until thickened.
- Remove from heat and let cool completely.
Step 3: Prepare the Chocolate Ganache
- Heat heavy cream in a small saucepan over medium heat until it begins to simmer.
- Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth.
- Stir in vanilla extract. Let cool slightly before using.
Step 4: Assemble the Mini Cakes
- Use a round cookie cutter (about 2-3 inches wide) to cut circles from the cooled cake.
- Spread a layer of strawberry filling onto one cake round, then top with another cake round.
- Spoon chocolate ganache over each mini cake, letting it drip down the sides.
- Garnish with fresh strawberries and a drizzle of white chocolate if desired.
Notes
- Make-Ahead: Store assembled mini cakes in the refrigerator for up to 2 days. Bring to room temperature before serving.
- Alternative Fillings: Swap strawberry filling for raspberry jam or chocolate mousse for variety.
- Mini Cake Shapes: Use a heart-shaped cookie cutter for a romantic touch!