Strawberry Chocolate Cake – A Luscious, Bakery-Style Layered Dessert

Strawberry Chocolate Cake is a dreamy, decadent dessert that marries rich cocoa flavor with the sweet brightness of fresh strawberries. It’s a romantic, bakery-style cake that’s perfect for birthdays, holidays, or any day you want to impress — and it tastes just as amazing as it looks.

The tender, moist chocolate cake layers are made with real cocoa and a hint of coffee to deepen the flavor, while the filling is packed with fresh sliced strawberries and a silky chocolate or strawberry cream frosting. Every bite is rich, fruity, and perfectly balanced.

This cake is more than just dessert — it’s an experience. Think chocolate-covered strawberries in elegant, layered form.

Ingredients Overview

Here’s a closer look at the ingredients that make this cake unforgettable:

For the Chocolate Cake

• Flour: All-purpose flour gives structure. You can substitute a 1:1 gluten-free baking mix if needed.

• Cocoa Powder: Use unsweetened natural cocoa powder for a deep chocolate flavor. Dutch-processed works too, but the cake may rise less.

• Baking Soda + Baking Powder: Help the cake rise and stay light.

• Sugar: Granulated sugar sweetens and balances the cocoa’s bitterness.

• Eggs: Provide richness and structure. Use room temperature eggs for best incorporation.

• Oil: Vegetable or canola oil makes the cake moist and tender.

• Buttermilk: Adds tang and keeps the crumb soft. You can make your own with milk + lemon juice or vinegar.

• Hot Coffee or Water: Intensifies the cocoa flavor. Don’t worry — it won’t taste like coffee.

• Vanilla Extract: Rounds out the flavor.

For the Strawberry Filling

• Fresh Strawberries: Hulled and thinly sliced for layering.

• Strawberry Jam (optional): Enhances strawberry flavor and keeps the filling moist.

For the Frosting (Choose One)

Option 1: Chocolate Buttercream

• Butter, cocoa powder, powdered sugar, vanilla, and a touch of cream.

Option 2: Strawberry Whipped Cream Frosting

• Heavy cream, powdered sugar, and pureed or freeze-dried strawberries for flavor and color.

Option 3: Cream Cheese Frosting

• Cream cheese, butter, powdered sugar, and vanilla — pairs beautifully with both chocolate and strawberries.

Step-by-Step Instructions

1. Make the Cake Layers

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

In a large bowl, sift and whisk:

• 1¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

In another bowl, whisk:

• 2 large eggs

• 1¾ cups sugar

• ½ cup vegetable oil

• 1 cup buttermilk

• 2 tsp vanilla extract

Gradually mix the dry ingredients into the wet mixture.

Add ¾ cup hot coffee slowly while stirring — the batter will be thin (this is good!).

Divide evenly between pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.

2. Prepare the Filling

Wash, dry, and thinly slice 2 cups fresh strawberries. If desired, mix with 2 tbsp strawberry jam for a juicier, more flavorful layer.

Chill until ready to assemble.

3. Make the Frosting

For Chocolate Buttercream:

• Beat 1 cup unsalted butter until fluffy.

• Add ¾ cup cocoa powder and mix.

• Gradually add 3 cups powdered sugar.

• Mix in 2 tsp vanilla and 3–4 tbsp heavy cream until smooth and spreadable.

For Strawberry Whipped Cream:

• Beat 1½ cups heavy cream with ½ cup powdered sugar until soft peaks form.

• Fold in ½ cup strawberry puree or ¼ cup powdered freeze-dried strawberries.

Chill until ready to frost.

4. Assemble the Cake

Level the cake layers if needed.

Place one layer on a serving plate. Spread a thin layer of frosting, then a layer of sliced strawberries. Add more frosting on top of the berries to help the next layer stick.

Top with the second cake layer. Frost the top and sides of the cake with remaining frosting.

Decorate with:

• Whole or halved fresh strawberries

• Shaved chocolate or curls

• A drizzle of chocolate ganache (optional)

Refrigerate for 30 minutes before slicing for clean cuts.

Tips, Variations & Substitutions

• Make It Ahead: Bake the cake layers up to 2 days in advance. Wrap tightly and refrigerate. Assemble the day of serving.

• Frosting Choice: Use chocolate frosting for richness, or strawberry whipped cream for a lighter touch.

• Ganache Finish: Pour a simple ganache (chocolate + cream) over the top for a dramatic drip effect.

• Extra Berry Boost: Add strawberry preserves between layers or swirl into the frosting.

• Gluten-Free Option: Use a gluten-free flour blend and check all ingredients for cross-contamination.

• Vegan Version: Use plant-based milk + vinegar for buttermilk, flax eggs, and vegan butter or coconut cream in the frosting.

Serving Ideas & Occasions

This showstopper cake is perfect for:

• Valentine’s Day or anniversaries: Romance in every slice.

• Mother’s Day or birthdays: Light, fruity, and crowd-pleasing.

• Dinner parties: A beautiful ending to a spring or summer menu.

• Holiday tables: Add mint or white chocolate for a festive twist.

Pair with:

• Fresh coffee or espresso

• Sparkling wine or rosé

• Vanilla bean ice cream on the side

Nutritional & Health Notes

This cake is an indulgent dessert, but it can be made lighter with a few tweaks:

• Use Greek yogurt instead of oil for a denser crumb.

• Cut sugar by ¼ cup for a less sweet version.

• Use whipped cream or cream cheese frosting instead of buttercream for fewer calories.

A typical slice (1 of 12) contains:

• ~350–450 calories

• ~20g fat

• ~50g carbs

• ~4g protein
  (Varies based on frosting and filling choice)

Enjoy in moderation as a beautiful treat!

FAQs

Q1: Can I use frozen strawberries?
A1: For the filling, fresh strawberries are best to avoid excess moisture. Frozen berries are fine for the puree in whipped frosting or ganache drizzle.

Q2: How do I keep the cake from getting soggy from the strawberries?
A2: Use a thin layer of frosting under and over the berries to create a barrier, and dry strawberries thoroughly before slicing.

Q3: Can I use a box cake mix?
A3: Yes! Use a high-quality chocolate cake mix and prepare as directed. You can elevate it with the fresh strawberry filling and homemade frosting.

Q4: How long will this cake keep?
A4: Store covered in the fridge for up to 3 days. Let come to room temp for 30 minutes before serving.

Q5: Can I make this as cupcakes?
A5: Absolutely. Bake for 18–22 minutes, fill the centers with chopped strawberries or jam, and frost as desired.

Q6: What’s the best cocoa powder to use?
A6: Natural unsweetened cocoa gives a balanced chocolate flavor. Dutch-processed creates a richer, darker cake with a more mellow cocoa note.

Q7: Can I freeze this cake?
A7: You can freeze the cake layers before assembly. Once assembled, freezing is not recommended due to the strawberries and frosting texture.

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