Chocolate Covered Strawberry Bundt Cake

Chocolate Covered Strawberry Bundt Cake

You cannot even tell it’s made with 100% whole wheat flour. It’s amazingly moist and delicious, with a secret surprise inside!

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After I saw Erin’s cake on GoodLife Eats, I knew I had to taste it myself…and no, she doesn’t deliver from Germany. 😉 She made her cake with raspberries, but in light of Valentine’s Day, I decided to go with strawberry.

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Just follow her instructions here, but instead of raspberries, use about 11-13 frozen strawberries (about 1 1/4 cups) and 1/3 less fat cream cheese for the filling. Also, be sure to flour your pan like she said. But, learn from my mistake and use cocoa powder to flour it instead of all-purpose flour. That way it’ll be a beautiful brown color instead of my slightly white color on the outside.

Don’t forget to decorate the cake with beautiful chocolate covered strawberries. I made a visually stunning gif and photo tutorial to make the perfect chocolate covered strawberry, if you’d like to check that out. 🙂

Most of all, enjoy the fruits of your labor! The cake is definitely worth it!

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  1. It’s so pretty! I’m happy that you liked it. 🙂 But darn at that white floury thing. I wish I had known about the cocoa powder tip before. And I like how gooey yours is at the bottom. And the chocolate covered strawberries addition is genius. 🙂

  2. I wish I could reach through the screen and grab 2 or 3 of those chocolate-covered strawberries – they look so perfect!! Maybe I can talk my husband into making the cake *and* the strawberries for me for Valentine’s Day 🙂

  3. I love the combination of chocolate and strawberry, especially because its inside the cake I mail (care package) most of the bundt cakes I bake, so I don’t usually frost/glaze them. Putting the strawberry into the chocolate cake is perfect. Thanks!

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