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Chocolate Strawberry Cake Jars by Cashmere & Cocktails

Chocolate Strawberry Cake Jars

Chocolate strawberry cake jars are the perfect option when you're looking to serve individual desserts. They're the perfect handheld treat!
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Resting Time 2 hrs
Course Dessert
Servings 6


For the cake

  • 4 Eggs
  • 2 cups Granulated Sugar
  • 1 cup Butter, softened
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Baking Powder
  • 3 cups all-purpose flour
  • ½ cup Strawberries, fresh or frozen(thawed)
  • 1 cup Milk
  • Red food colouring, optional

For Chocolate Ganache

  • 1 ½ cups Semi-sweet chocolate chips
  • 1 cup Heavy whipping cream

For the Strawberry Buttercream

  • 1 cup Butter, softened
  • 3-4 cups Confectioners' sugar
  • 2-3 tablespoon Milk
  • ¼ cup Strawberry puree


For the Strawberry Cake

  • Preheat oven at 350°F. Line a 11x17 inch rimmed baking pan with parchment paper. Set aside.
  • In a large mixing bowl, combine butter, sugar and eggs. Beat with an electric mixer until smooth and creamy. Add vanilla and red food colouring and beat until well combined.
  • In a separate bowl, wisk baking powder, salt and flour.
  • In a blender or food processor, blend strawberries until puree.
  • Add dry ingredients, milk and strawberry puree to bowl of wet ingredients. Blend until just combined.
  • Pour batter into prepared baking dish. Bake 10-12 minutes or until a toothpick interted in the center comes out clean. Cool completely.

For the Ganache

  • Place chocolate chips into a heat proof bowl. Set aside.
  • In a small sauce pan, warm the whipping cream over medium/low heat until it comes to a simmer.
  • Pour warm whipping cream over chocolate chips. Allow to sit 3-5 minutes. Slowly whisk chocolate chips and whipping cream until smooth. Allow to cool completely.

For Strawberry Buttercream

  • In a large bowl, whip butter until creamy.
  • Add confectioners' sugar, vanilla extract and strawberry puree, beating on low speed until well combined. Add milk, 1 tablespoon at a time, until desired consistency is achieved.

Jar Assembly

  • Using a circular cookie cutter the size of your jar opening, cut cake into 12 circular portions.
  • Place one circle of cake in the bottom of each jar.
  • Using a piping bag, pipe a layer of ganache over the first cake layer.
  • Using a pipine bag, pipe a layer of strawberry frosting over the ganache layer.
  • Repeat steps 2, 3 and 4.
  • Serve and enjoy!


Different size jars may alter the number of portions the recipe yields. Adjust the number of cake circular cutouts accordingly.
Tried this recipe?Let us know how it was!