Name: Strawberry Chocolate Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 2 cups heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries (hulled and sliced); 1 cup unsalted butter (softened); 3 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon salt; 2 teaspoons vanilla extract; 1/4 cup heavy cream

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Strawberry Chocolate Cake is the ultimate showstopper for any celebration, combining the deep, moist richness of chocolate layers with a cloud of whipped cream and a generous crown of fresh, juicy strawberries. This cake is more than a treat—it’s an experience, perfect for birthdays, dinner parties, or just because you deserve something truly special. Whether you’re a seasoned baker or just starting out, this recipe walks you through every step, ensuring your Strawberry Chocolate Cake is decadent, beautiful, and absolutely irresistible.

Strawberry Chocolate Cake Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of kitchen staples and a bounty of strawberries, you’ll find that every ingredient has a starring role in bringing out the full flavor, texture, and even color of this beloved dessert. Gather these essentials and get ready to bake up a masterpiece.

All-purpose flour: Gives the cake its tender structure and helps keep every bite soft but not crumbly.
Unsweetened cocoa powder: Delivers rich, deep chocolate flavor—the heart and soul of this cake.
Granulated sugar: Sweetens the cake layers and helps lock in moisture for a perfectly soft crumb.
Baking powder & baking soda: Work together to make the cake rise beautifully and stay fluffy.
Salt: Just a touch brightens the chocolate and balances sweetness.
Large eggs: Bind the ingredients and add richness for a silky-smooth texture.
Whole milk: Makes the cake tender and lends a subtle richness.
Vegetable oil: Keeps the batter ultra-moist, so your cake never dries out.
Vanilla extract: Rounds out flavors both in the cake and in the luscious filling.
Boiling water: Helps dissolve cocoa powder, deepening the chocolate taste and giving the batter a luxurious consistency.
Heavy cream: Whips up into a dreamy, fluffy filling that lightens up each layer.
Powdered sugar: Adds delicate sweetness to the whipped cream filling and the chocolate frosting.
Fresh strawberries: Their natural sweetness and vibrant color bring a burst of freshness—plus, they look gorgeous!
Unsalted butter: Creates a creamy, decadent chocolate frosting that’s easy to spread.
More unsweetened cocoa powder (for frosting): Ensures the flavor stays bold and chocolatey from start to finish.
Heavy cream (for frosting): Makes your frosting extra light and fluffy for a delightfully smooth finish.

How to Make Strawberry Chocolate Cake

Step 1: Prepare Your Pans and Preheat

Start by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans—this step sets you up for cake layers that release cleanly and bake evenly. If you’ve got parchment rounds, use them for added insurance against sticking.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mixing these first ensures the leaveners and flavorings are evenly distributed, giving you a perfect base for your Strawberry Chocolate Cake.

Step 3: Combine Wet Ingredients and Create the Batter

Add in the eggs, milk, vegetable oil, and vanilla extract. Beat everything together until smooth and creamy—don’t worry if it’s a little thick at this stage. Carefully pour in the boiling water and mix gently; your batter will thin out, which is exactly what makes this cake so moist. Divide the batter evenly between your prepared pans.

Step 4: Bake the Cake Layers

Place the pans into your hot oven and bake for 30 to 35 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then turn onto a wire rack to finish cooling completely. This patience pays off—warm cakes are tricky to frost!

Step 5: Prepare the Strawberry Whipped Cream Filling

While your cakes cool, whip up the filling. In a cold bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form. It should look airy and hold its shape. Fold in the strawberries (hulled and sliced), saving a few for later so you can layer them generously between the cakes.

Step 6: Make the Chocolate Frosting

For the frosting, beat softened butter until creamy, then gradually add powdered sugar, cocoa powder, and salt. Mix on low to avoid a kitchen dust cloud! Blend in vanilla extract and heavy cream, whipping until the frosting is fluffy and effortless to spread.

Step 7: Assemble Your Strawberry Chocolate Cake

Place one cooled cake layer on a serving plate. Pile on that strawberry whipped cream filling, then scatter the sliced berries over the top. Gently rest the second cake layer over the filling. Frost the entire cake generously, smoothing the top and sides. If you’re feeling extra fancy, use the back of a spoon to create swoops, then top with extra strawberries for a finish that’s as delicious as it is beautiful.

How to Serve Strawberry Chocolate Cake

Garnishes

A handful of glossy, halved strawberries popped on top is classic, but you can take it up a notch with chocolate shavings, a light dusting of powdered sugar, or a few fresh mint leaves for a pop of color. For special occasions, consider a drizzle of chocolate sauce or strawberry syrup right before slicing—your guests will swoon.

Side Dishes

Balance this decadent treat with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For something refreshing, a small fruit salad of berries and citrus complements the richness without overpowering the star flavors of your Strawberry Chocolate Cake. Coffee and espresso are always welcome partners for dessert, too!

Creative Ways to Present

Instead of serving as big slices, you can cut the cake into smaller squares for a dessert tray, or layer pieces into parfait glasses for a deconstructed version. For birthdays, add colorful candles or edible gold leaf for some extra sparkle. Mini individual cakes, made with biscuit cutters, also make a charming impression—this is your canvas, so get creative!

Make Ahead and Storage

Storing Leftovers

If you happen to have any Strawberry Chocolate Cake left, store it in an airtight container in the refrigerator. The whipped cream filling is best enjoyed within a couple of days, so don’t wait too long to scoop up those extra slices!

Freezing

The unfrosted cake layers freeze brilliantly. Wrap each, fully cooled, in plastic wrap and then foil, and freeze for up to 2 months. When you’re ready to serve, thaw them overnight in the fridge, then assemble with the filling and frosting—the strawberries and cream are best fresh, so add those after defrosting.

Reheating

Cake doesn’t really need reheating, but if you like it slightly warm, microwave a slice for just 10–15 seconds. Take care with the whipped cream and filling—it’s meant to stay cool and fluffy, so warm just until lightly soft, not hot.

FAQs

Can I use frozen strawberries for the filling?

Fresh strawberries give the best texture and bright flavor, but you can use frozen if needed. Thaw and drain them well to avoid excess moisture seeping into your whipped cream.

How can I make this cake gluten-free?

Swap the all-purpose flour for your favorite gluten-free baking blend, and double-check your other ingredients for gluten traces. The result is just as delicious and crowd-pleasing.

What makes the Strawberry Chocolate Cake so moist?

It’s all about the combination of oil, whole milk, and that surprising addition of boiling water in the batter—these ingredients result in a cake that stays tender and luscious for days.

Can I prepare the cake layers in advance?

Absolutely! You can bake the layers a day ahead and store them tightly wrapped at room temperature. Just assemble with the fresh filling and frosting before serving for optimal flavor and freshness.

How do I keep my whipped cream filling from deflating?

Use very cold heavy cream and beat just until stiff peaks form for the best stability. Avoid overbeating, so your filling stays light yet sturdy between the cake layers.

Final Thoughts

If you’re searching for a guaranteed way to delight a crowd, look no further than this Strawberry Chocolate Cake. Each bite delivers the magic of rich cocoa, sweet berries, and billowy cream—what’s not to love? Give it a try, and you might just find yourself making it for every special occasion (or every not-so-special weekend)—it’s that good!

Strawberry Chocolate Cake Recipe

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4.9 from 17 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent delight of this Strawberry Chocolate Cake. Layers of moist chocolate cake sandwiched with fresh strawberries and fluffy whipped cream, all draped in a rich cocoa frosting. A perfect combination of flavors for any special occasion.

Ingredients

Scale

For the cake:

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the filling:

2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries (hulled and sliced)

For the frosting:

1 cup unsalted butter (softened)
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1/4 cup heavy cream

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
Mix dry ingredients: In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add wet ingredients: Add eggs, milk, oil, and vanilla, and beat until smooth. Mix in boiling water until batter is thin.
Bake: Divide batter between pans and bake for 30–35 minutes. Cool cakes.
Prepare filling: Whip heavy cream with sugar and vanilla to stiff peaks. Spread on one cake layer, top with strawberries, then add second layer.
Make frosting: Beat butter until creamy. Add powdered sugar, cocoa, and salt. Mix in vanilla and cream. Frost cake and garnish with strawberries.