Chocolate-Covered Strawberry Mini Cakes

This post may include affiliate links — learn more here .

Introduction

Chocolate-Covered Strawberry Mini Cakes are a delightful combination of rich chocolate, moist cake, and fresh strawberries, creating a decadent dessert that’s as beautiful as it is delicious. Perfect for any celebration or a special treat, these mini cakes capture the essence of the classic chocolate-covered strawberry in a fun, bite-sized format. With layers of light cake topped with velvety chocolate ganache, fresh strawberry slices, and a dusting of cocoa powder, these mini cakes will quickly become a favorite for those with a sweet tooth.

I remember the first time I made these for a family gathering. The sight of those perfectly arranged cakes, with the glossy chocolate and vibrant strawberries, made them feel like a luxurious treat. What I love most about these mini cakes is how they beautifully combine both textures and flavors—rich chocolate, soft cake, and juicy strawberries all in one perfect bite. They’re also wonderfully customizable, whether you’re adding a touch of vanilla or experimenting with different berries. These mini cakes are a guaranteed hit for any occasion, and they’re sure to impress anyone who takes a bite!

Perfect for:

• Valentine’s Day
• Birthday parties
• Weddings or anniversaries
• Summer picnics
• Chocolate and strawberry lovers

Why You’ll Love This Recipe

Here’s why Chocolate-Covered Strawberry Mini Cakes are irresistible:

• Delectable Combination: The sweet strawberries paired with rich chocolate create an unforgettable flavor profile.
• Miniature Delights: These individual cakes are perfect for serving guests at a party or enjoying as a treat for yourself.
• Easy to Make: Despite their impressive appearance, these mini cakes are simple to prepare with common ingredients.
• Versatile Decoration: Decorate them with extra chocolate drizzle, sprinkles, or additional fruit to make them your own.
• Perfect for Any Occasion: Whether it’s a special event or just a sweet indulgence, these cakes are always a hit.

Preparation and Cooking Time

• Total Time: 2 hours (including cooling time)
• Preparation Time: 30 minutes
• Cooking Time: 20 minutes
• Chilling Time: 1 hour
• Servings: 12 mini cakes
• Calories per serving: Approximately 300-350 calories
• Key Nutrients: Protein: 5g, Carbs: 40g, Fat: 18g

Ingredients

Gather these ingredients to make Chocolate-Covered Strawberry Mini Cakes:

For the Cake:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar
• ¼ cup unsweetened cocoa powder
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk

For the Chocolate Ganache:

• 6 oz semisweet chocolate, chopped
• ½ cup heavy cream
• 1 tablespoon unsalted butter

For the Strawberry Topping:

• 12 fresh strawberries, hulled and sliced
• Optional: powdered sugar for dusting

Ingredient Highlights

• Butter: Creates a moist and tender cake.
• Cocoa Powder: Adds the rich chocolate flavor to the cake and ganache.
• Fresh Strawberries: Sweet and juicy strawberries are the star of the topping.
• Heavy Cream and Chocolate: The smooth chocolate ganache perfectly coats the cakes for a luscious finish.

Step-by-Step

Instructions

Here’s how to make Chocolate-Covered Strawberry Mini Cakes:

Make the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with cupcake liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cocoa powder.
3. Cream Butter and Sugar: In a separate large bowl, cream the softened butter and sugar with an electric mixer until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract.
5. Add the Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ⅔ full.
7. Bake the Cakes: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
8. Cool the Cakes: Allow the cakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the Chocolate Ganache:

9. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer, but not boil.
10. Make the Ganache: Remove from heat and pour over the chopped semisweet chocolate. Let it sit for a few minutes, then stir until smooth and glossy. Add butter and stir until melted.
11. Let it Cool Slightly: Allow the ganache to cool slightly before using it to top the cakes.

Assemble the Mini Cakes:

12. Top with Ganache: Once the cakes have cooled, spoon or drizzle the chocolate ganache over each cake, covering it generously.
13. Add Strawberries: Place a fresh strawberry slice on top of each mini cake for a beautiful garnish.
14. Chill (Optional): Allow the ganache to set for about 30 minutes in the fridge for a firmer finish.

Serve and Garnish:

15. Serve: Once the ganache is set, the mini cakes are ready to be served!
16. Optional Garnish: Dust the cakes with powdered sugar for an elegant touch before serving.

How to Serve

• As an Elegant Dessert: Serve these mini cakes at a dinner party for an impressive treat.
• For Special Occasions: Perfect for birthdays, anniversaries, or a romantic evening.
• With Coffee or Tea: Pair these cakes with your favorite coffee, espresso, or tea for a delightful afternoon treat.
• In a Dessert Table: These mini cakes make a great addition to any dessert spread at a buffet or gathering.

Additional Tips

• Fresh Strawberries: Be sure to use ripe, fresh strawberries for the best flavor and texture.
• Cool Ganache: Let the ganache cool to room temperature before pouring over the cakes to prevent it from running too much.
• Storage: Keep the mini cakes in an airtight container in the fridge for up to 3 days.

Recipe Variations

1. Strawberry and White Chocolate Mini Cakes
2. Dark Chocolate-Covered Strawberry Mini Cakes
3. Chocolate-Covered Strawberry Cupcakes
4. Mini Strawberry Shortcakes with Chocolate Drizzle
5. Chocolate-Covered Strawberry Mini Cheesecake Cakes
6. Vegan Chocolate-Covered Strawberry Cakes
7. Chocolate-Covered Strawberry Cupcakes with Whipped Cream
8. Mini Cakes with Chocolate Mousse Filling
9. Chocolate-Covered Strawberry Brownie Bites
10. Chocolate-Covered Strawberry and Nutella Mini Cakes

Freezing and Storage

• Freezing: These mini cakes can be frozen for up to 1 month. Wrap tightly in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator before serving.
• Storage: Store in the fridge for up to 3 days. The cakes can be kept at room temperature for a few hours but will stay fresher chilled.

Special Equipment

• Muffin tin or cupcake liners
• Electric mixer
• Small saucepan for heating cream
• Cooling rack
• Sharp knife for slicing strawberries

FAQ Section

1. Can I make these mini cakes ahead of time? Yes, you can prepare the cakes and ganache a day ahead and assemble just before serving.
2. Can I use a different type of chocolate? Yes, you can use dark or white chocolate in place of semisweet for the ganache.
3. How can I prevent the ganache from being too runny? Let the ganache cool and thicken a bit before pouring it over the cakes.
4. Can I decorate these with other toppings? Absolutely! Add crushed nuts, sprinkles, or even a drizzle of caramel for extra flair.
5. Are these cakes gluten-free? Use a gluten-free flour blend to make these cakes gluten-free.

Print

Conclusion

Indulge in the perfect blend of chocolate and strawberries with these Chocolate-Covered Strawberry Mini Cakes. These bite-sized treats feature moist, fluffy cake topped with smooth, velvety chocolate and fresh, juicy strawberries, creating a delightful combination that’s both decadent and refreshing.

With their gorgeous presentation and irresistible flavor, these mini cakes are perfect for everything from special celebrations to casual dessert cravings. Whether serving them at a party, enjoying them after dinner, or gifting them to someone special, they’re sure to be a hit.

This recipe is as easy to prepare as it is impressive, making it a great option for both beginner and seasoned bakers alike. The balance of rich chocolate and sweet strawberries in each bite will leave everyone asking for more.

I’d love to see how your Chocolate-Covered Strawberry Mini Cakes turn out! Snap a photo, share it on social media, and tag me—I can’t wait to see your delicious creations. Happy baking!