This Chocolate Strawberry Cake is a perfect balance of deep chocolate richness and fresh fruity sweetness. The layers are moist and tender, paired with a luscious whipped cream filling and juicy strawberry slices. The final touch of melted dark chocolate drizzle enhances every bite with an indulgent finish.
Whether you’re celebrating a special occasion or simply treating yourself, this cake is a showstopper. It’s easy to make yet elegant enough to impress. Serve it chilled for the ultimate creamy texture or enjoy it fresh for a light and airy bite. Either way, it’s bound to become a favorite for any dessert lover.
Full Recipe:
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 ½ cups fresh strawberries, sliced
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 6 ounces dark chocolate, melted
Directions:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Gradually stir in the boiling water until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the cakes are cool, place one layer on a serving plate. Spread half of the whipped cream over the top and layer with sliced strawberries.
- Place the second cake layer on top and spread the remaining whipped cream over it.
- Drizzle melted dark chocolate over the cake and garnish with additional strawberries if desired.
- Chill for 30 minutes before serving for the best texture.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 10 servings
History & Origins of Chocolate Strawberry Cake
The combination of chocolate and strawberries has long been a classic in desserts. The pairing dates back centuries when chocolate, originally consumed as a bitter drink by the Mayans and Aztecs, became popular in Europe during the 16th century. Meanwhile, strawberries have been cultivated since ancient Rome and were widely enjoyed for their sweet, tart flavor.
It wasn’t until the late 19th and early 20th centuries, with the rise of patisseries and modern baking techniques, that chocolate and strawberries were combined in cakes and pastries. Today, this combination is synonymous with romance, indulgence, and celebrations, making chocolate strawberry cake a favorite for birthdays, anniversaries, and Valentine’s Day.
Why This Recipe Works
- Moist and Rich Texture – The cake is made with oil instead of butter, keeping it incredibly soft and tender while locking in moisture. The addition of boiling water enhances the cocoa flavor, resulting in a deep chocolate taste.
- Balanced Sweetness – The sweetness of the cake is complemented by the freshness of strawberries, making it indulgent but not overly heavy.
- Light and Fluffy Filling – The homemade whipped cream adds an airy, melt-in-your-mouth texture, creating a perfect contrast with the dense chocolate cake.
- Decadent Chocolate Drizzle – The dark chocolate topping adds a rich and glossy finish that enhances both the flavor and appearance of the cake.
Ingredient Substitutions & Variations
- Dairy-Free Alternative – Use almond milk or coconut milk instead of whole milk, and replace the heavy cream with coconut cream for a dairy-free version.
- Gluten-Free Version – Swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum for stability.
- Extra Decadence – Add a layer of chocolate ganache between the cake layers for an even richer taste.
- Nutty Twist – Sprinkle crushed almonds, hazelnuts, or pecans on top for added crunch.
- Liqueur Infusion – Brush each cake layer with a bit of strawberry liqueur or Chambord to enhance the berry flavor.
Storage & Make-Ahead Tips
- Refrigeration: The cake should be stored in an airtight container in the refrigerator for up to 3 days to keep the whipped cream fresh.
- Freezing: You can freeze the cake layers (without frosting) for up to 3 months. Wrap each layer in plastic wrap and aluminum foil to prevent freezer burn.
- Make-Ahead Tip: Bake the cake layers a day in advance and store them wrapped at room temperature. Assemble and frost the cake on the day of serving for the freshest taste.
Serving Suggestions
- Serve chilled for a firmer, mousse-like texture, or at room temperature for a softer bite.
- Garnish with additional fresh strawberries, chocolate shavings, or a dusting of powdered sugar for an elegant finish.
- Pair with a cup of espresso, hot chocolate, or a glass of red wine for a luxurious dessert experience.
The Ultimate Guide to Chocolate Strawberry Cake
If you’re a fan of rich, decadent chocolate combined with the fresh, juicy sweetness of strawberries, this Chocolate Strawberry Cake is a must-try. Below, you’ll find extra insights, tips, and fun facts to make your article more engaging and informative.
The Science Behind a Perfectly Moist Chocolate Cake
Achieving a moist and fluffy chocolate cake requires the right balance of fats, liquids, and leavening agents. Here’s how each ingredient plays a role:
- Vegetable Oil vs. Butter: Oil is used instead of butter in this recipe because it keeps the cake soft and moist for longer. Unlike butter, which solidifies at room temperature, oil remains in liquid form, preventing the cake from drying out.
- Boiling Water: Adding hot water to the batter helps bloom the cocoa powder, intensifying the chocolate flavor while also keeping the cake light.
- Leavening Agents: The combination of baking powder and baking soda creates the necessary rise, ensuring a soft, fluffy texture.
Why Chocolate and Strawberries Are a Perfect Match
Chocolate and strawberries create a balance of flavors:
- Bitterness vs. Sweetness: Dark chocolate has natural bitterness that contrasts beautifully with the juicy, natural sweetness of strawberries.
- Creaminess vs. Juiciness: The richness of chocolate pairs well with the fresh, slightly acidic bite of strawberries, preventing the dessert from feeling too heavy.
- Visually Stunning: The deep brown of chocolate and the vibrant red of strawberries create an elegant and eye-catching dessert, making this cake perfect for celebrations.
Pro Tips for Baking and Assembling
Room Temperature Ingredients – Always use eggs, milk, and cream at room temperature for a smooth batter and even baking.
Slicing Strawberries – Thinly slicing strawberries helps distribute the fruit evenly across the layers without making the cake too heavy.
Chill Before Serving – Let the assembled cake sit in the fridge for at least 30 minutes to help the whipped cream set and make slicing cleaner.
Common Mistakes & How to Avoid Them
Dry Cake: If the cake turns out dry, it may have been overbaked. Check for doneness at the 30-minute mark using a toothpick. If a few crumbs stick to the toothpick, the cake is ready.
Whipped Cream Too Runny: If your whipped cream isn’t holding peaks, it may not be cold enough. Always chill the bowl and beaters before whipping.
Soggy Cake: If fresh strawberries release too much juice, gently pat them dry with a paper towel before layering them in the cake.
Custom Variations to Try
Chocolate Ganache Topping: Instead of drizzling melted chocolate, make a silky ganache using equal parts heated heavy cream and dark chocolate.
Chocolate-Covered Strawberries: Decorate the cake with chocolate-dipped strawberries for extra elegance.
Strawberry Jam Filling: For an extra punch of fruitiness, spread a thin layer of strawberry jam between the cake layers.
White Chocolate Twist: Use a white chocolate drizzle instead of dark chocolate for a different flavor profile.
How to Serve This Cake
For a Romantic Dessert: Serve with a glass of red wine or a strawberry-infused cocktail.
For a Classic Treat: Pair with a hot cup of espresso, cappuccino, or black coffee to balance the sweetness.
For a Summer Dessert: Serve with a scoop of vanilla or strawberry ice cream for a refreshing contrast.
FAQ: Chocolate Strawberry Cake
Q: Can I use frozen strawberries instead of fresh?
A: Fresh strawberries are best for layering, but if using frozen, thaw and drain them first to prevent excess moisture from making the cake soggy.
Q: How long does this cake last?
A: Store it in an airtight container in the fridge for up to 3 days. The whipped cream and strawberries are best enjoyed fresh.
Q: Can I make this cake ahead of time?
A: Yes! Bake the cake layers up to 2 days in advance and wrap them tightly. Assemble the cake with whipped cream and strawberries on the day of serving.
Conclusion
This Chocolate Strawberry Cake is the ultimate indulgence, combining the deep, rich flavors of chocolate with the natural sweetness and freshness of strawberries. Its moist texture, creamy whipped filling, and decadent chocolate drizzle make it a standout dessert for any occasion—whether it’s a special celebration, a romantic treat, or simply a way to satisfy a sweet craving.
Not only is this cake visually stunning and delicious, but it also offers room for creativity. You can experiment with different variations, such as adding a layer of strawberry jam, swapping dark chocolate for white chocolate, or even decorating with chocolate-covered strawberries for an elegant finish.
With simple ingredients and an easy-to-follow method, this cake is perfect for both beginner and experienced bakers. It’s a crowd-pleaser that will impress your guests and become a go-to recipe for years to come.
So, whether you’re celebrating love, friendship, or simply the joy of baking, this Chocolate Strawberry Cake is a delicious way to create lasting memories—one slice at a time.