If you’re looking to sweep someone off their feet (including yourself!), this Chocolate Covered Strawberry Heart Cake is the ultimate showstopper. Imagine slicing into a luscious chocolate loaf and discovering a surprise heart-shaped strawberry center—every bite is tender, chocolatey, and bursting with sweet berry flavor. Finished with a dreamy pink strawberry cream cheese frosting and a generous shower of sprinkles, this gluten-free, vegetarian treat blends romance and fun in every slice. It’s the kind of dessert that turns an ordinary day into a celebration, and nothing says ‘I love you’ quite like homemade cake with a hidden heart.
Ingredients You’ll Need
Each ingredient in this recipe is simple but absolutely essential in building those dreamy layers of flavor, color, and texture. Whether it’s the deep cocoa base or that punchy pop of strawberry in the center, every item pulls its weight in creating this iconic Chocolate Covered Strawberry Heart Cake.
- Bittersweet chocolate chips: Opt for high-quality chocolate chips to give the loaf its rich, decadent flavor and velvety texture.
- Unsalted butter: Make sure it’s softened for melting ease; it brings luxurious moisture and flavor to the cake crumb.
- Cream cheese: Softened cream cheese forms the tangy, creamy backbone for our luscious strawberry frosting.
- Powdered sugar: Perfect for dissolving smoothly into the frosting, giving it sweetness and a silky finish.
- Strawberry extract: Just a couple teaspoons infuse both the cake center and frosting with big, authentic strawberry flavor.
- Pink food coloring gel: Create that classic pink hue for the strawberry “hearts” and the buttercream, adding whimsical color and visual appeal.
- Sprinkles: Bright, festive sprinkles bring the final touch of fun and are a must for any party-worthy cake.
- Favorite gluten-free chocolate cake batter: Use your preferred recipe or a dependable boxed mix for dependable texture and taste—either works beautifully!
- Small strawberry cake: A thin sheet cake in strawberry flavor forms the hearts; homemade or from mix, just make sure it’s tinted lovely pink.
How to Make Chocolate Covered Strawberry Heart Cake
Step 1: Prepare the Strawberry Heart Cake
Bake a small strawberry cake in a thin sheet pan until just set. Once cooled, grab your heart-shaped cookie cutter and press out rows of adorable pink hearts. These are the stars hidden inside—the kind of sweet surprise that makes this Chocolate Covered Strawberry Heart Cake unforgettable.
Step 2: Make the Chocolate Loaf Cake Batter
Gently melt bittersweet chocolate chips and softened butter together, then stir them into your gluten-free chocolate cake batter. This creates the deep, fudgy base that perfectly contrasts the zippy strawberry center. Bonus: melting the chocolate with the butter delivers a silky smooth consistency and intensifies that bold cocoa flavor.
Step 3: Assemble the Cake
Pour a thin smidge of chocolate batter into the bottom of a lined loaf pan to form a foundation. Then, stand your strawberry cake hearts upright in a tight row right through the center. Pour in the remaining chocolate batter, gently smoothing it over to ensure all those pink hearts are hidden away, ready to surprise in every slice.
Step 4: Bake the Cake
Into the oven it goes at 350°F (175°C) for about 40–45 minutes. Keep an eye on it—when a toothpick comes out clean from the chocolate section, it’s ready. Let the loaf cool completely before moving on; patience pays off here as it keeps that heart design crisp and neat.
Step 5: Make the Strawberry Cream Cheese Frosting
Whip up your softened cream cheese with powdered sugar, strawberry extract, and a touch of pink food coloring. Beat until fluffy and smooth—the aroma alone is irresistible! This frosting is sweet, tart, and luxuriously creamy, echoing the hidden heart surprise inside the cake.
Step 6: Frost & Decorate
Once your cake is completely cool, lavish the top with a generous layer of strawberry cream cheese frosting. Finish with a festive scatter of sprinkles to signal that something special is inside. The colors and glitz really make this Chocolate Covered Strawberry Heart Cake worthy of any occasion.
How to Serve Chocolate Covered Strawberry Heart Cake
Garnishes
A simple crown of fresh strawberries on top takes this cake from sweet to stunning, especially when paired with an extra sprinkle of pink or red holiday sprinkles. A dusting of powdered sugar over the frosting adds a snowy, soft finish that’s especially pretty for Valentine’s Day. For a final decadent touch, drizzle with a little melted chocolate before serving.
Side Dishes
If you want to create an extra-special dessert plate, try serving a slice of your Chocolate Covered Strawberry Heart Cake with a scoop of vanilla bean ice cream or a dollop of whipped cream. For a refreshing contrast, add a few fresh raspberries or blackberries on the side. And coffee lovers, a mug of strong espresso pairs beautifully with the deep chocolate notes!
Creative Ways to Present
A fun way to present this cake is to slice it at the table so everyone can “oooh!” as the strawberry heart is revealed. For parties, cut thick slices and package them in cute pink parchment for sweet, portable gifts. Or, if you’re celebrating solo, savor a generous slice right out of the fridge with a sparkling glass of rosé—total self-care magic.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Chocolate Covered Strawberry Heart Cake tightly in plastic wrap or store in an airtight container. It’ll keep beautifully in the fridge for up to 4 days, retaining its luscious moisture and rich flavors. Be sure to keep it chilled because of that dreamy cream cheese frosting.
Freezing
This cake freezes surprisingly well! To keep everything pristine, freeze slices (or the whole loaf) tightly wrapped in foil and then in a zip-top freezer bag. When you want a sweet treat, let it thaw in the fridge overnight—the strawberry heart center will stay just as punchy and pink.
Reheating
While this cake is fantastic chilled, if you love a slightly warm slice, let it come to room temperature or microwave individual pieces in short bursts (10–15 seconds should do it). Just keep in mind that the frosting may soften, so be careful not to overheat.
FAQs
Can I make this cake using a boxed cake mix?
Absolutely! Using a good-quality gluten-free chocolate cake mix and strawberry cake mix can save time and still deliver fantastically delicious results for your Chocolate Covered Strawberry Heart Cake. Just follow the box instructions for the strawberry sheet cake and chocolate loaf, then proceed as usual with the layering and filling steps.
What size loaf pan should I use?
A standard 9×5-inch loaf pan works perfectly here, allowing the strawberry hearts to fit neatly down the center and the chocolate cake to bake up nicely around them.
How do I keep the heart shapes from shifting during baking?
To help keep your strawberry hearts in a perfect row, pour a thin layer of chocolate batter first so they have a stable base, and place the hearts tightly together. Gently pour the remaining batter around and over the hearts to keep them in place as the cake bakes.
Can I use regular flour if I don’t need it to be gluten-free?
Yes, if gluten isn’t a concern for you or your guests, you can absolutely use your favorite all-purpose flour-based cake recipes for both the chocolate and strawberry cake layers. The texture and taste will still be equally rewarding!
Is it possible to make this as cupcakes?
While the signature surprise heart effect is a bit harder with cupcakes, you can make mini versions! Cut out smaller strawberry hearts and embed them in the center of each cupcake before baking for a charming single-serve version of Chocolate Covered Strawberry Heart Cake.
Final Thoughts
I genuinely hope this swoon-worthy Chocolate Covered Strawberry Heart Cake finds its way onto your table—whether you’re celebrating someone special or simply treating yourself. With its striking pink heart center, fluffy strawberry frosting, and rich chocolate crumb, every bite is a celebration of sweetness and love. Share the surprise, savor every slice, and let this cake turn any moment into something truly memorable.
Chocolate Covered Strawberry Heart Cake Recipe
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert, Cake
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
This Chocolate Covered Strawberry Heart Cake is a romantic and delicious dessert, perfect for Valentine’s Day or a self-love celebration! A rich chocolate loaf cake hides a heart-shaped strawberry cake surprise inside, frosted with fluffy strawberry cream cheese buttercream and finished with sprinkles. Plus, it’s gluten-free and vegetarian, making it a sweet treat for everyone!
Ingredients
For the Cake:
- 1 cup bittersweet chocolate chips
- 1/2 cup unsalted butter, softened
For the Frosting:
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 2 teaspoons strawberry extract
- 1 drop pink food coloring gel
For Decoration:
- 2 tablespoons sprinkles
Instructions
- Prepare the Strawberry Heart Cake: Bake a small strawberry cake in a thin sheet pan. Once cooled, use a heart-shaped cookie cutter to cut out multiple hearts.
- Make the Chocolate Loaf Cake Batter: Melt bittersweet chocolate chips and butter together. Prepare your favorite gluten-free chocolate cake batter (or use a mix).
- Assemble the Cake: Pour a thin layer of chocolate cake batter into a loaf pan. Arrange the strawberry cake hearts in a straight row, standing upright. Cover with the remaining chocolate batter to hide the hearts.
- Bake the Cake: Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely before frosting.
- Make the Strawberry Cream Cheese Frosting: Beat cream cheese, powdered sugar, strawberry extract, and pink food coloring until light and fluffy.
- Frost & Decorate: Spread the strawberry cream cheese frosting over the cooled cake. Sprinkle with festive sprinkles for a Valentine’s Day touch!
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
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