Instead of feeling shame at your family reunion when your last minute store-bought cake sits next to Grandma’s homemade double chocolate chip cookies, use this recipe to impress the pants off them. All you need is three ingredients to transform a plain cake into a must-have dessert that will give Grandma’s cookies a run for her money.

Basket 'O' Berries Cake

  • Prep Time:15 minutes
  • Cook Time:5 minutes
  • Total Time:20 minutes
  • Servings:8
  • Easy


  • 1 store-bought cake
  • 1 quart strawberries
  • 2 cup melting chocolate
Photo by Sam Weed
  • Step 1

    Melt chocolate in the microwave for 30 second intervals until is it completely melted. Stir between each interval.

    #SpoonTip: Either milk or dark chocolate will do for this recipe. A combination of both is also delicious.

    Photo by Sam Weed
  • Step 2

    Pour chocolate into a plastic bag and use scissors to snip off the corner of the bag.

    Photo by Sam Weed
  • Step 3

    Pipe lines of chocolate on wax paper.

    Photo by Sam Weed
  • Step 4

    Drag the back of the spoon over the lines, spreading the chocolate out, creating the picket-like shape. Place the chocolates in the fridge for 5 minutes.

    Photo by Sam Weed
  • Step 5

    Cut the tops of the strawberries off and place them in a bowl.

    Photo by Sam Weed
  • Step 6

    Prep your station for assembly (remove chocolate from fridge).

    Photo by Sam Weed
  • Step 7

    Pipe chocolate on the bottom half of the chocolate picket and place on the side of the cake.

    #SpoonTip: Leave your finger pressed against the chocolate for at least 20 seconds to make sure the chocolate sets.

    Photo by Nancy Weed
  • Step 8

    Continue placing the chocolate pickets around the cake until all four sides are covered.

    Photo by Sam Weed
  • Step 9

    Place (individually and carefully) each strawberry on the cake until the top is completely covered.

    Photo by Sam Weed
  • Step 10

    Dust the top with powdered sugar and place a ribbon around the cake. You can secure the ribbon with melted chocolate.

    Photo by Sam Weed