Oh, you are going to absolutely swoon over this Covered Strawberry Mini Cakes Recipe! Imagine tender, moist chocolate cake layered with luscious strawberry buttercream and fresh strawberry pieces, all finished with a glossy chocolate ganache and crowned by chocolate-dipped strawberries. This mini cake wonder is not only a visual feast but a flavor sensation that brings together the richness of chocolate and the bright brightness of fresh strawberries in the most delightful way. Whether you’re celebrating a special occasion or just craving something truly indulgent, this recipe will quickly become your go-to for impressing friends and family.
Ingredients You’ll Need
All the ingredients here are straightforward yet play important roles — from the rich butter adding luscious texture, to the tangy buttermilk offering moistness and tender crumb, to fresh and freeze-dried strawberries delivering that unmistakable burst of fruity sweetness. Every item you pick up will come together to create a dessert that’s as beautiful as it is delicious.
- Unsalted butter: Adds creaminess and richness to both cake and frosting—make sure it’s at room temperature for easy mixing.
- Granulated sugar: Sweetens the cake and stabilizes the meringue for a perfect buttercream.
- Brown sugar: Imparts a deep, caramel note and keeps the cake moist for days.
- Eggs: Provide structure and stability; using room temperature eggs helps with better mixing.
- Vanilla extract: Enhances all the other flavors with a warm, aromatic touch.
- Buttermilk: Brings acidity to tenderize the crumb and balance sweetness beautifully.
- Sour cream: Adds moisture and a slight tang that complements the chocolate.
- Water or coffee: The water keeps the batter smooth, but coffee deepens the chocolate flavor if you choose to substitute.
- All-purpose flour: Forms the cake’s structure—make sure to sift for a light texture.
- Unsweetened cocoa powder: Your chocolate intensity source—sift it to avoid lumps.
- Baking soda: Leavens the cake for a soft rise and light crumb.
- Salt: Enhances chocolate flavor making every bite more vibrant.
- Large egg whites: Essential for the silky smooth meringue base of the strawberry buttercream.
- Freeze-dried strawberries: Finely powdered to infuse an intense strawberry flavor into the buttercream without adding moisture.
- Pink gel food coloring: A tiny bit to give your frosting that irresistible rosy hue.
- Semi-sweet chocolate: For the shiny, luscious ganache that blankets the mini cakes.
- Heavy cream: Combines with chocolate into a perfectly smooth ganache consistency.
- Fresh strawberries: Chopped for layering inside the cake and whole for decorating the top.
How to Make Covered Strawberry Mini Cakes Recipe
Step 1: Prepare the Moist Chocolate Cake
Start by preheating your oven to 350°F and prepping your baking sheet with parchment and nonstick spray. The magic begins with creaming unsalted butter and both sugars until light and fluffy—that’s where the texture starts coming alive. Adding eggs one at a time along with vanilla extract ensures a rich, smooth batter. The buttermilk, sour cream, and water blended separately introduce moisture and tenderness, while the sifted dry ingredients of flour, cocoa, baking soda, and salt add that luscious chocolate flavor and balanced structure. Alternate adding the dry and wet ingredients carefully until incorporated, then bake it until just done and cooling completely is key for clean cutting later.
Step 2: Make the Velvety Strawberry Buttercream
The strawberry buttercream is worth every minute of patience! Heat egg whites and sugar gently over a simmering water bath, whisking constantly to dissolve the sugar but avoiding scrambling the eggs. After that, whip the mixture to gorgeous stiff peaks—this meringue base creates the ultimate silky, fluffy frosting. Slowly add softened butter in small chunks while beating until smooth and light. The freeze-dried strawberry powder combined with a touch of pink coloring transforms this into a dreamy strawberry masterpiece perfect for layering.
Step 3: Create the Rich Chocolate Ganache
Ganache is all about simple elegance—just gently heated heavy cream poured over semi-sweet chopped chocolate, stirred until glossy and smooth. This rich topping adds a decadent finishing touch. Keep some covered in the fridge for easy reheating and use when ready to drizzle beautifully over your frosted cakes.
Step 4: Assemble the Mini Cakes
Using a 3 1/2-inch cutter, slice rounds from your cooled cake. Then on sturdy cardboard layers, build your mini cakes by alternating cake, strawberry buttercream, and fresh chopped strawberries, pressing gently so the berries nestle perfectly in the frosting. After stacking three layers, apply a thin crumb coat to trap crumbs and refrigerate for chill time—this step is the secret to a smooth final look. Then add a thick layer of strawberry buttercream on top and sides, smoothing with a heated spatula for professional polish.
Step 5: Decorate and Finish Your Covered Strawberry Mini Cakes Recipe
Finally, pour the fluid ganache over the set frosted cakes, encouraging gentle drips down the sides. For that wow factor, dip ripe strawberries in ganache and stand them upright atop the cakes, secured by wooden skewers. A chilling period lets all elements set perfectly—then you’re ready to serve a mini cake showstopper that’s both elegant and irresistibly delicious.
How to Serve Covered Strawberry Mini Cakes Recipe
Garnishes
Freshness and flair go hand in hand here. The chocolate-dipped strawberries on top are showstoppers but consider adding a sprinkle of freeze-dried strawberry powder or a few tiny edible flowers for an extra pop of color. A dusting of powdered sugar can add a magical snowy effect, perfect for raising the wow factor without stealing the spotlight.
Side Dishes
These mini cakes are rich and decadent, so serve them alongside light, refreshing sides. A crisp green salad with a tangy vinaigrette or a simple bowl of fresh berries can balance this dessert delightfully. For drinks, a cup of freshly brewed coffee or a glass of sparkling rosé complements the chocolate-strawberry harmony beautifully.
Creative Ways to Present
Think beyond plates—serve your Covered Strawberry Mini Cakes Recipe on individual dessert stands, or arrange them on a tiered cake platter for a stunning centerpiece. Wrap each mini cake with a delicate paper doily or tie a soft ribbon around the cardboard base for gifting. For a playful party touch, add small name tags or personalized messages to each mini cake for a truly memorable presentation.
Make Ahead and Storage
Storing Leftovers
Since these cakes have fresh strawberries inside, they are best stored in the refrigerator. Wrapped well in plastic wrap or stored in an airtight container, leftover mini cakes will keep beautifully for up to 5 days. This way, all the flavors remain fresh, and the cake stays moist without drying out.
Freezing
If you want to make your Covered Strawberry Mini Cakes Recipe ahead of time, freeze the fully assembled cakes without the ganache and fresh strawberry garnish. Wrap each mini cake tightly in plastic and then foil before freezing. When ready to enjoy, thaw overnight in the fridge and add fresh ganache and chocolate-dipped strawberries right before serving for a fresh-from-the-oven taste and look.
Reheating
Because these are delicate strawberry-chocolate cakes, avoid reheating in the microwave or oven. Instead, bring leftovers to room temperature before serving; this enhances the cake’s softness and allows the frosting and ganache to regain their perfect creamy texture. It’s always best to enjoy mini cakes fresh for maximum flavor and texture!
FAQs
Can I use regular strawberries instead of freeze-dried in the buttercream?
Freeze-dried strawberries are ideal because they add intense flavor without extra moisture, which could destabilize your buttercream. Using fresh strawberries in the frosting may make it runny. However, you can fold fresh chopped strawberries into the cake layers to get that fresh burst of strawberry flavor.
What if I don’t have a stand mixer for the meringue buttercream?
While a stand mixer helps whip up the meringue more easily, you can use a hand mixer with a whisk attachment—just be prepared for a longer whisking time. The key is steady whipping until the egg whites reach stiff, glossy peaks.
Can I make the cake layers in advance?
Absolutely! The cake layers can be baked up to several days in advance and stored well-wrapped in the fridge or frozen for convenience. Just make sure to let them come to room temperature and be slightly firm before cutting to prevent crumbling.
Is there a substitute for buttermilk in the cake?
If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 ½ cups of milk and letting it sit for 5-10 minutes. It won’t change the flavor much and still provides the acidity needed for the perfect crumb.
How long should I wait after assembling to serve?
For best results, refrigerate the mini cakes for at least 1 hour after the final frosting and ganache layer so they set perfectly. Serving them close to room temperature brings out the full flavor and soft texture, so allow about 15-20 minutes at room temp before digging in.
Final Thoughts
I can’t recommend enough that you give this Covered Strawberry Mini Cakes Recipe a try—you’ll find it’s a wonderful way to celebrate chocolate and strawberries in a charming, show-stopping form. With its perfect balance of rich, tangy, and sweet, plus that lavish chocolate coating and fresh berry sparkle, it truly makes any moment feel special. Grab your apron and enjoy the delicious journey!
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Covered Strawberry Mini Cakes Recipe
- Total Time: 5 hours 25 minutes (including chilling and assembly time)
- Yield: 15 mini cakes
Description
These Covered Strawberry Mini Cakes are decadent layered chocolate cakes filled with strawberry buttercream and fresh strawberries, finished with a smooth chocolate ganache drip and topped with chocolate-dipped strawberries. Perfect for serving individual portions with rich flavor and a beautiful presentation, this recipe combines a moist chocolate cake, a light strawberry-infused Swiss meringue buttercream, and the freshness of real strawberries for a stunning dessert.
Ingredients
Chocolate 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 (long-stem preferred), washed and dried
Instructions
- Prepare the chocolate cake batter: Preheat your oven to 350°F (175°C). Line an 18 x 13-inch rimmed baking sheet with parchment paper and spray with nonstick cooking spray. In a large stand mixer fitted with a paddle attachment, cream together the butter and both sugars on medium-high speed for about 5 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Mix dry and wet ingredients: In a separate bowl, whisk together buttermilk, sour cream, and water (or coffee). In another bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt. With the mixer on low, add a quarter of the dry mixture to the batter, then add a third of the wet mixture. Continue alternating dry and wet ingredients, finishing with the dry. Stop the mixer before fully incorporated and finish by hand folding with a spatula to ensure even mixing.
- Bake the cake: Pour and smooth the batter evenly into the prepared baking sheet. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Allow the cake to cool completely before cutting or assembling. The cake can be refrigerated or frozen in advance; if frozen, partially thaw before slicing.
- Make the strawberry buttercream: Combine egg whites and granulated sugar in a heatproof mixing bowl that fits over a saucepan to create a double boiler. Add an inch of simmering water to the saucepan, place the bowl over it without touching the water, and whisk frequently until the mixture is hot to touch and sugar dissolved (no grittiness when rubbed between fingers). Remove from heat.
- Whip meringue and add butter: Using a stand mixer fitted with a whisk attachment, beat the warm egg white mixture on medium-high until it forms a shiny, stiff meringue and cools to room temperature, about 15-20 minutes. Reduce speed to medium-low and gradually add softened butter one tablespoon at a time, allowing it to incorporate before adding more. Mixture may curdle but will come together when all butter is added. Once smooth and fluffy, add vanilla extract and salt, and beat to combine.
- Add strawberry powder and color: Pulverize freeze-dried strawberries into a fine powder using a food processor. Mix the powder into the buttercream on low speed until well combined. Add pink gel food coloring as desired to deepen the color. The buttercream can be stored at room temperature if used the same day or refrigerated; re-whip if chilled before use.
- Prepare the chocolate ganache: Place finely chopped semi-sweet chocolate in a medium bowl. Heat heavy cream in a small saucepan over medium heat until simmering with bubbles around the edges, not boiling. Pour hot cream over chopped chocolate and let sit for 1 minute. Gently whisk until smooth and shiny. Cover and refrigerate if not using immediately; gently reheat to return to fluid consistency.
- Assemble the mini cakes: Use a 3 1/2-inch round cutter to cut 15 rounds from the cooled cake sheet. Also cut five cardboard rounds of the same size for support. Place a cake round on each cardboard circle and spread a layer of strawberry buttercream on top. Sprinkle chopped fresh strawberries evenly over frosting and gently press them in. Add a second cake round, spread another frosting layer, and top with a third cake round.
- Apply crumb coat: Spread a thin layer of buttercream over the top and sides of each cake to lock in crumbs. The coat should look rough and imperfect. Chill cakes on a baking sheet in the refrigerator for at least 1 hour to firm the frosting.
- Finish frosting layers: If necessary, whip the buttercream until smooth and creamy again. Spread a thicker final layer of frosting over the crumb coat, smoothing the sides with a metal offset spatula dipped in hot water between strokes for a clean finish. Chill cakes again for at least 1 hour to set the frosting fully before ganache application.
- Add ganache drip: Warm ganache to a pourable consistency and transfer to a spouted measuring cup. Pour ganache over the top of each cake, nudging it with an offset spatula to encourage drips down the sides evenly around the cake. Repeat until all cakes are coated with a glossy ganache drip.
- Chocolate-dip strawberries and garnish: Insert a wooden skewer through each cake center sticking up about 3/4 inch to support the strawberry toppers. Wash and dry the large strawberries completely. Dip each strawberry into ganache until nearly covered, let excess drip back into bowl, then prop upright on the skewer atop the mini cake. Repeat for all cakes.
- Chill before serving: Refrigerate the assembled cakes briefly for about 20 minutes until ganache is set. Serve the mini cakes close to room temperature for optimal flavor and texture.
- Storage: Store leftover cakes in the refrigerator for up to 5 days. Due to the fresh strawberry layers, do not leave the cakes at room temperature overnight.
Notes
- Ensure all dairy ingredients (butter, eggs, sour cream, buttermilk) are at room temperature for best mixing and texture.
- Freeze-dried strawberries add concentrated flavor without extra moisture; do not substitute with fresh in the buttercream.
- When making the Swiss meringue buttercream, patience is key; beating until fully cooled prevents the butter from breaking.
- The crumb coat is essential to a neat final cake; chilling between frosting layers helps in smoother application.
- Using a metal offset spatula warmed under hot water is a professional technique to achieve smooth frosting surfaces.
- The wooden skewer prevents the strawberry toppers from tipping and makes the presentation stable.
- Cake layers can be made in advance and frozen; thaw before slicing and assembling for ease.
- For best taste, serve mini cakes slightly chilled but close to room temperature.
- Ganache can be prepared up to a week ahead and reheated gently as needed for the drip.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
