Description
This Chocolate Strawberry Cake features moist, cocoa-infused layers paired with a luscious whipped cream and fresh strawberry filling. The perfect balance of rich chocolate and bright, juicy berries creates a decadent yet refreshing dessert ideal for celebrations or indulgent treats at home.
Ingredients
Scale
Cake Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
Filling and Frosting
- 2 cups fresh strawberries, hulled and sliced
- 1 tsp granulated sugar (optional, for macerating strawberries)
- 1 tsp lemon juice (optional, for macerating strawberries)
- 1 ½ cups heavy cream, chilled
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Cake Batter: Preheat oven to 350°F (175°C) and grease two round cake pans. In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract. Alternately add the dry ingredients and milk, mixing gently after each addition until the batter is smooth and well combined.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely, ensuring moist and evenly baked layers.
- Make the Strawberry Filling: While the cakes cool, hull and slice the fresh strawberries. Optionally, macerate them by mixing with a teaspoon of sugar and a squeeze of lemon juice to enhance their natural juices and flavor. Set aside the strawberries and their syrup for assembling the cake.
- Prepare the Whipped Cream Frosting: Chill a mixing bowl and beaters in the refrigerator for about 15 minutes. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This creates a smooth, creamy frosting that balances the rich chocolate and tart strawberries.
- Assemble the Chocolate Strawberry Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of whipped cream over the top and arrange the sliced strawberries evenly. Add the second cake layer on top and cover the entire cake with the remaining whipped cream. Decorate with whole strawberries or chocolate shavings as desired.
Notes
- Use room temperature eggs and butter for a smoother batter and better rise.
- Mix the batter just until combined to avoid dense cake layers.
- Choose ripe but firm strawberries to prevent soggy filling.
- Chill the bowl and beaters before whipping cream to help it hold shape.
- Trim cake layers with a serrated knife if domed to create even stacking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg