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There’s something truly magical about the combination of juicy strawberries and rich chocolate, isn’t there? I remember the first time I baked a Strawberry Chocolate Cake for a family gathering—it was an instant hit, with everyone raving about that perfect balance of tart and sweet. If you’re looking for a dessert that feels indulgent yet fresh, this Strawberry Chocolate Cake is your answer. In this article, I’ll walk you through my go-to recipe that’s easy to make at home.
I’ve tweaked this Strawberry Chocolate Cake over the years to get it just right, drawing from classic baking techniques but adding a fruity twist that makes it stand out. Whether you’re a chocolate lover or a strawberry fan, this cake brings them together in a way that’s simply irresistible. Let’s dive into the details so you can create your own showstopper.
Stick around, because by the end, you’ll have all the tips to make this homemade Strawberry Chocolate Cake a staple in your kitchen. Trust me, once you try it, you’ll be hooked! For more cake inspiration, check out our easy carrot cake recipe or the best carrot cake.
Key Takeaways:
- Indulge in the delightful fusion of fresh strawberries and decadent chocolate in this Strawberry Chocolate Cake, perfect for any celebration.
- Prepare this easy Strawberry Chocolate Cake in under an hour of active time, with baking done in just 30 minutes.
- Experience layers of moist chocolate cake paired with strawberry filling for an unbeatable flavor explosion.
- Room temperature ingredients ensure the smoothest batter for your Strawberry Chocolate Cake.
- Store leftovers in the fridge for up to 5 days to keep your Strawberry Chocolate Cake fresh and delicious.
Why You’ll Adore This Strawberry Chocolate Cake
Irresistible Flavor Harmony: The tangy sweetness of strawberries cuts through the deep chocolate richness, creating a balance that’s pure bliss in every bite. I’ve found that this contrast makes the Strawberry Chocolate Cake memorable for guests. It’s like summer and indulgence wrapped in one.
Simple Yet Impressive: You don’t need to be a pro baker to nail this—basic steps yield a stunning result that looks bakery-fresh. We’re talking moist layers that wow without the fuss. Honestly, it’s my secret weapon for effortless entertaining.
Versatile for Any Occasion: From birthdays to casual dinners, this Strawberry Chocolate Cake adapts beautifully, topped with fresh berries or a dusting of powdered sugar. The freshness from the strawberries keeps it light, even with all that chocolate goodness.
Healthier Indulgence Option: Using fresh strawberries adds natural sweetness, letting you enjoy the Strawberry Chocolate Cake guilt-free. I love how it sneaks in fruit without compromising on taste. It’s a win for flavor and feel-good vibes.
Essential Ingredients for Strawberry Chocolate Cake
Unsalted Butter: This is the base for that tender crumb in your cake layers, providing richness without overwhelming the other flavors. I always use unsalted so I can control the salt level perfectly. Melted into the batter, it ensures every slice of Strawberry Chocolate Cake stays moist and flavorful.
Cocoa Powder: High-quality cocoa is key to the deep chocolate taste that defines this dessert. It reacts with the baking soda for a perfect rise, giving your Strawberry Chocolate Cake its fluffy texture. Unsweetened varieties work best to let the strawberries shine through.
Fresh Strawberries: These add the juicy, vibrant element that makes the Strawberry Chocolate Cake so special. Chopped into the filling or pureed for frosting, they bring a burst of freshness that balances the chocolate. In my experience, ripe ones make all the difference in taste and presentation.
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 you up for even baking in your Strawberry Chocolate Cake. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined. In another bowl, beat the eggs, milk, oil, and vanilla, then slowly incorporate the wet into the dry mixture, stirring until smooth but not overmixing to keep the texture light.
The batter should be velvety and chocolatey, ready to pour evenly into the pans. Bake for 25-30 minutes, or until a toothpick comes out clean from the center. Let the layers cool completely on a wire rack; this step is crucial for assembling your delicious Strawberry Chocolate Cake without sogginess.
Make the Strawberry Filling
While the cakes cool, hull and chop about 2 cups of fresh strawberries, then toss them with sugar and a squeeze of lemon juice in a saucepan over medium heat. Simmer for 10 minutes until it thickens into a luscious compote—the aroma alone will have you excited. Stir in a cornstarch slurry to thicken further, then let it cool; this filling is the heart of what makes the Strawberry Chocolate Cake so refreshing.
The mixture should be spreadable but not runny, perfect for layering. Taste it and adjust sweetness if needed—strawberries vary in ripeness. This step adds that signature fruity pop amid the chocolate layers.
Assemble and Frost
Once cooled, place one cake layer on a serving plate and spread the strawberry filling evenly over it, leaving a border to prevent overflow. Top with the second layer and frost the entire cake with your prepared chocolate buttercream, swirling for a pro look. Garnish with halved strawberries and chocolate shavings to finish your stunning Strawberry Chocolate Cake.
Chill for 30 minutes to set the frosting, making slicing easier. The assembly brings everything together in a symphony of flavors—rich chocolate hugging sweet strawberries. For a similar layering technique, see our copycat Magnolia Bakery cupcakes recipe.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 cups fresh strawberries, hulled and chopped
- ½ cup granulated sugar (for filling)
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 cups unsalted butter, softened (for frosting)
- 3 ½ cups powdered sugar
- ½ cup cocoa powder (for frosting)
- ¼ cup heavy cream
- 1 tsp vanilla extract (for frosting)
Strawberry Chocolate Cake Instructions
- Preheat oven to 350°F. Grease two 9-inch round pans and line with parchment.
- In a bowl, sift flour, cocoa, sugar, baking powder, soda, and salt.
- Add eggs, milk, oil, and vanilla; beat until smooth. Stir in boiling water.
- Divide batter between pans and bake 25-30 minutes. Cool in pans 10 minutes, then on racks.
- For filling: Cook chopped strawberries with sugar and lemon juice 10 minutes. Thicken with cornstarch slurry. Cool.
- For frosting: Beat butter, powdered sugar, cocoa, cream, and vanilla until fluffy.
- Assemble: Layer cake with filling between, frost top and sides. Garnish with strawberries and chocolate shavings. Chill 30 minutes.
Pro Tips for the Best Strawberry Chocolate Cake
Room Temperature Ingredients: Always use eggs and butter at room temp for a smoother batter in your Strawberry Chocolate Cake—it makes mixing effortless and ensures even rising.
Fresh Strawberries Only: Opt for ripe, in-season berries to maximize flavor; frozen ones can make the filling watery and alter your Strawberry Chocolate Cake’s texture.
Don’t Skip Cooling: Let layers cool fully before assembling to avoid a mushy Strawberry Chocolate Cake—patience here pays off in clean slices.
You Must Know
- This Strawberry Chocolate Cake serves 12 people, ideal for gatherings.
- Total time is about 1 hour 30 minutes, including cooling.
- Eggless version possible using yogurt substitute for allergens.
- It’s naturally gluten-adaptable with a 1:1 flour swap.
How to Store Strawberry Chocolate Cake
To keep your Strawberry Chocolate Cake fresh, cover it loosely with plastic wrap and store in the fridge for up to 5 days—the strawberries make it perishable, so refrigeration is key. For longer storage, freeze slices wrapped in foil for up to 2 months; thaw at room temp before serving. If reheating, a quick microwave zap for 10 seconds revives the moisture without melting the frosting.
Customizing Your Strawberry Chocolate Cake
Feel free to swap strawberries for raspberries if you want a tarter twist, or add chopped nuts to the batter for crunch in your Strawberry Chocolate Cake. For a vegan version, use plant-based milk and egg replacers—it turns out just as moist. If you’re into low-sugar, reduce the filling sugar and check our easy flourless oatmeal carrot cake recipe for healthy inspo.
Experiment with white chocolate frosting for contrast, keeping the core Strawberry Chocolate Cake intact.
What to Serve with Strawberry Chocolate Cake
Pair this cake with a scoop of vanilla ice cream for an extra creamy contrast that melts into the chocolate layers. Fresh whipped cream and a side of mixed berries keep it light and summery. For beverages, a robust coffee or sparkling rosé cuts through the richness perfectly. Don’t forget a simple green salad to balance the indulgence at your meal.
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?
Absolutely, bake the layers a day in advance and store them wrapped at room temp. Assemble with the filling and frosting up to 4 hours before serving to keep the Strawberry Chocolate Cake fresh. It’s a great time-saver for parties.
How long does Strawberry Chocolate Cake last in the fridge?
Your Strawberry Chocolate Cake will stay delicious for 5 days when covered in the fridge. The fruit filling keeps it moist, but cover well to prevent drying. For best taste, enjoy within 3 days.
Is this Strawberry Chocolate Cake eggless?
The standard recipe uses eggs for structure, but you can make an eggless version with flax eggs or yogurt. I’ve tried it, and it holds up well without losing moisture. Adjust baking time slightly upward.
Can I use frozen strawberries for Strawberry Chocolate Cake?
Yes, but thaw and drain them first to avoid excess water in your Strawberry Chocolate Cake, which could make the filling runny. Fresh is ideal for texture, though frozen works in a pinch for year-round baking.
What’s the calorie count per slice of Strawberry Chocolate Cake?
Each slice is around 450 calories, depending on portions. It’s indulgent but balanced with fruit—perfect for occasional treats.
How do I fix a dry Strawberry Chocolate Cake?
If your Strawberry Chocolate Cake turns out dry, brush simple syrup on the layers before assembling. Overbaking is common; check at 25 minutes. Adding extra oil next time helps too.
Can kids help make this Strawberry Chocolate Cake?
Sure, it’s kid-friendly—let them mix the batter or hull strawberries. Supervise the oven, and it’s a fun activity. For more family recipes, try our easy chocolate cupcake recipe.
Does Strawberry Chocolate Cake freeze well?
Yes, freeze unfrosted layers for up to 3 months. Thaw overnight, then frost and fill fresh for the best Strawberry Chocolate Cake experience.
Final Thoughts
From the first bite to the last, this Strawberry Chocolate Cake captures everything I love about baking—simple joy in every layer. It’s versatile, crowd-pleasing, and always a conversation starter at the table. Give this recipe a whirl this weekend; you won’t regret it, and I’d love to hear how your Strawberry Chocolate Cake turns out!
Happy baking, and for more sweets, explore our easy moist banana bread recipe.