There’s something magical about the combination of ripe strawberries and rich chocolate that just screams indulgence, isn’t there? I’ve always been a fan of desserts that balance sweet and tart, and that’s exactly what this Strawberry Chocolate Cake delivers. Let me tell you, the first time I baked this Strawberry Chocolate Cake for a family gathering, it was gone in minutes—everyone raved about how the juicy strawberries cut through the decadent chocolate layers. It’s the kind of homemade treat that feels special without being overly complicated.
In my experience, creating a Strawberry Chocolate Cake like this one is all about fresh ingredients and a bit of patience during assembly. I’ve tweaked recipes over the years, and this version has become my go-to for birthdays or just because. The contrast of flavors makes every bite exciting, and I love how it brings people together around the table. If you’re looking for an easy Strawberry Chocolate Cake that wows, you’re in the right place—let’s dive into making one that you’ll want to share.
Now, you might be thinking, “Can I really pull off a Strawberry Chocolate Cake at home?” Absolutely, and I’ll guide you every step of the way. This recipe draws inspiration from classics like our easy carrot cake with cream cheese frosting, but with a fruity twist. Get ready to impress with this delicious Strawberry Chocolate Cake!
Key Takeaways:
- Indulge in the perfect harmony of tart strawberries and velvety chocolate in this Strawberry Chocolate Cake.
- Prep and bake in under two hours for a quick yet impressive dessert.
- Rich chocolate layers paired with fresh strawberry filling create an unforgettable flavor explosion.
- Use room-temperature ingredients for the smoothest batter and best rise.
- Store slices in the fridge for up to five days to keep your Strawberry Chocolate Cake fresh.
Why You’ll Adore This Strawberry Chocolate Cake
Irresistible Flavor Fusion: The juicy strawberries nestled between moist chocolate layers make this Strawberry Chocolate Cake a dream for fruit and chocolate lovers alike. I’ve found that the natural sweetness of the berries enhances the cocoa without overpowering it—it’s pure bliss in every slice. You won’t be able to resist going back for seconds.
Simple Yet Elegant: What I love most is how straightforward this recipe is, yet it looks like something from a bakery. In my kitchen trials, it’s come together beautifully every time, saving me stress during gatherings. It’s the ideal treat for when you want to wow without the fuss.
Versatile for Any Occasion: Whether it’s a casual weeknight or a fancy party, this Strawberry Chocolate Cake fits right in. The vibrant pink strawberry elements add a pop of color that’s visually appealing. Plus, it’s customizable—think adding nuts for texture if you’re feeling adventurous.
Healthier Indulgence Twist: Using fresh strawberries means you’re sneaking in some fruit benefits amid the decadence. Let’s be honest, it’s not everyday healthy, but it feels lighter than an all-chocolate cake. This balance keeps me coming back to bake it again and again.
Essential Ingredients for Strawberry Chocolate Cake
High-Quality Cocoa Powder: This is the heart of your chocolate layers, providing that deep, intense flavor without bitterness. I always opt for unsweetened cocoa to control the sweetness, and it mixes seamlessly into the batter for a rich base. In this Strawberry Chocolate Cake, it contrasts beautifully with the tart berries, creating layers of taste that linger.
Fresh Strawberries: Ripe, juicy strawberries are non-negotiable—they bring the fresh, summery vibe to the cake. Chop them finely for the filling to ensure even distribution and prevent sogginess. Their natural acidity cuts through the richness, making the whole Strawberry Chocolate Cake more refreshing.
Unsalted Butter: Creamy and smooth, butter adds moisture and tenderness to the cake crumb. Room-temperature butter creams effortlessly with sugar, trapping air for a light texture. It also helps the chocolate melt into that fudgy consistency we all crave in a Strawberry Chocolate Cake.
How to Make Strawberry Chocolate Cake
Prepare the Chocolate Cake Batter
Start by preheating your oven to 350°F and greasing two 9-inch round pans— this sets the stage for even baking. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; I’ve learned this dry mix ensures no lumps later. Then, in another bowl, beat eggs, buttermilk, oil, and vanilla until smooth, gradually incorporating hot water for that signature fudgy texture. Pour the batter into the pans and bake for 30-35 minutes, until a toothpick comes out clean. This step creates the perfect moist base for your Strawberry Chocolate Cake, full of rich chocolate flavor.
Create the Strawberry Filling
While the cakes cool, hull and chop about two cups of fresh strawberries, tossing them with sugar and a squeeze of lemon juice to draw out their juices. Simmer this mixture on low heat for 10 minutes until it thickens slightly, stirring occasionally to avoid sticking. The aroma is incredible—tart and sweet all at once. Let it cool completely; this homemade compote adds a burst of freshness that elevates the entire Strawberry Chocolate Cake.
Assemble and Frost the Cake
Once the layers are fully cooled, place one on a serving plate and spread a generous layer of strawberry filling on top, followed by a thin chocolate ganache if you like extra decadence. Stack the second cake layer and cover the whole thing with whipped cream frosting for that light finish—piping around the edges makes it look pro. Chill for 30 minutes to set; in my experience, this resting time lets the flavors meld beautifully in your Strawberry Chocolate Cake. Slice and serve with a dusting of powdered sugar for garnish.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
- 2 cups fresh strawberries, hulled and chopped
- ½ cup granulated sugar (for strawberry filling)
- 1 tablespoon lemon juice
- 2 cups heavy whipping cream (for frosting)
- ¼ cup powdered sugar (for frosting)
Strawberry Chocolate Cake Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla; beat until smooth. Stir in hot water.
- Divide batter evenly between pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
- For the filling: In a saucepan, combine chopped strawberries, ½ cup sugar, and lemon juice. Cook over medium heat for 8-10 minutes until thickened. Cool completely.
- For frosting: Whip heavy cream with powdered sugar until stiff peaks form.
- Assemble: Place one cake layer on a plate, spread strawberry filling on top, add second layer, and frost the entire cake with whipped cream.
- Chill for at least 30 minutes before serving. Garnish with fresh strawberry slices if desired.
Pro Tips for the Best Strawberry Chocolate Cake
Room Temperature Ingredients: Always use eggs and buttermilk at room temp for better emulsion and rise in the batter.
Fresh Berries Only: Opt for in-season strawberries to maximize flavor and juiciness in your Strawberry Chocolate Cake.
Don’t Overmix: Stir just until combined to keep the cake tender and avoid toughness.
You Must Know
- This Strawberry Chocolate Cake serves 12 people, perfect for gatherings.
- The recipe is egg-inclusive but can be adapted for eggless versions with substitutes.
- Baking time may vary by oven—check at 25 minutes to prevent overbaking.
- Strawberry filling can be made a day ahead to save time on baking day.
How to Store Strawberry Chocolate Cake
To keep your Strawberry Chocolate Cake tasting fresh, cover it tightly with plastic wrap or store in an airtight container in the fridge for up to five days. For longer storage, freeze individual slices wrapped in foil for up to two months—thaw at room temperature before enjoying. If reheating, a quick microwave zap for 10-15 seconds revives the moisture without drying it out. Always let it come to room temp for the best texture.
Customizing Your Strawberry Chocolate Cake
Feel free to swap in raspberries for strawberries if you want a tangier twist, or add chopped dark chocolate to the batter for extra richness in your Strawberry Chocolate Cake. For a nutty variation, mix in pecans or almonds between layers, inspired by our easy flourless oatmeal carrot cake recipe. If you’re dairy-free, use coconut cream for the frosting—it holds up surprisingly well. These tweaks keep the essence while making it your own.
What to Serve with Strawberry Chocolate Cake
Pair this cake with a scoop of vanilla ice cream for creamy contrast, or fresh whipped cream if you prefer lighter. A side of mixed berries salad adds more fruitiness without overwhelming. For beverages, try a robust coffee or a chilled rosé to complement the strawberry notes. Don’t forget a pot of hot tea—it’s the cozy match that makes dessert feel complete.
Strawberry Chocolate Cake
Rich and fudgy chocolate cake with strawberry jam filling and strawberry cream cheese frosting
Timing
Recipe Details
Ingredients
- 01 500 g strawberries ((fresh or frozen))
- 02 50 g granulated sugar
- 03 1 tablespoon water
- 04 190 g all-purpose flour
- 05 75 g natural cocoa powder
- 06 1 teaspoon baking powder
- 07 1/2 teaspoon baking soda
- 08 1/2 teaspoon salt
- 09 115 g unsalted butter ((melted))
- 10 100 g light-tasting oil
- 11 100 g granulated sugar
- 12 100 g brown sugar
- 13 2 large eggs ((room temperature))
- 14 330 g milk ((room temperature))
- 15 250 g cream cheese ((softened to room temperature))
- 16 115 g unsalted butter ((softened to room temperature))
- 17 100 g powdered sugar
- 18 70 g strawberry jam ((from above))
- 19 1 teaspoon vanilla extract
- 20 200 g strawberries ((finely diced))
- 21 7 strawberries ((halved for decoration))
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Strawberry Chocolate Cake
Can I make Strawberry Chocolate Cake ahead of time?
Yes, you can bake the layers a day in advance and store them wrapped at room temperature. Assemble with the filling and frosting just before serving to keep the Strawberry Chocolate Cake fresh. This method saves time and lets flavors develop overnight.
How long does Strawberry Chocolate Cake last in the fridge?
Your Strawberry Chocolate Cake will stay delicious in the fridge for up to five days when covered properly. The strawberries might soften over time, so enjoy it within three days for peak freshness. Freezing extends life to two months.
Is Strawberry Chocolate Cake gluten-free?
Not by default, but you can easily make it gluten-free by swapping the flour for a 1:1 gluten-free blend. Test the batter consistency, as it might need slight adjustments. It turns out just as moist and flavorful.
Can I use frozen strawberries for Strawberry Chocolate Cake?
Absolutely, thaw and drain frozen strawberries well before using in the filling to avoid excess water in your Strawberry Chocolate Cake. They work great in a pinch, though fresh ones give brighter flavor. Cook them down the same way as fresh.
What’s the best frosting for Strawberry Chocolate Cake?
Whipped cream is my favorite for its lightness, but chocolate buttercream adds decadence. For something in between, try a strawberry-infused cream cheese frosting. Each pairs wonderfully with the cake’s flavors.
How do I prevent my Strawberry Chocolate Cake from being too sweet?
Balance sweetness by using high-cocoa dark chocolate in the batter and tart berries. Reduce sugar in the filling slightly if your strawberries are very ripe. This keeps your Strawberry Chocolate Cake harmonious.
Can kids help make Strawberry Chocolate Cake?
Sure, involve them in measuring ingredients or mixing the batter—it’s a fun activity. Supervise the oven and chopping for safety. They’ll love seeing their Strawberry Chocolate Cake come together.
Why is my Strawberry Chocolate Cake dense?
Density often comes from overmixing or inaccurate oven temp; check with an oven thermometer. Ensure all dry ingredients are sifted too. With these tips, your next Strawberry Chocolate Cake will be perfectly light.
Final Thoughts
Wrapping up, this Strawberry Chocolate Cake is more than a dessert—it’s a celebration of simple joys like fresh flavors and shared moments. I’ve baked it countless times, and it never fails to delight. Give this recipe a try this weekend; you won’t regret adding this gem to your baking repertoire.