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Strawberry Chocolate Cake

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This Strawberry Chocolate Cake combines rich, fudgy chocolate layers with a sweet and tangy strawberry filling and frosting. It’s a show-stopping dessert that tastes like chocolate-covered strawberries in cake form—perfect for celebrations or whenever you’re craving a decadent treat.

  • Author: Ella
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the chocolate cake:
  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk or buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot coffee or boiling water
  • For the strawberry filling:
  • 1 1/2 cups chopped fresh or frozen strawberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch (optional)
  • For the frosting:
  • 1 cup (2 sticks) butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp strawberry puree or jam
  • Optional: 4 oz cream cheese for tangier flavor
  • Optional toppings:
  • Chocolate ganache or melted chocolate
  • Fresh strawberries for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  2. In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla. Mix until smooth, then slowly stir in hot coffee or water.
  4. Divide batter evenly between pans and bake for 30–35 minutes. Cool completely.
  5. For the filling, simmer strawberries, sugar, and lemon juice until thickened (add cornstarch if needed). Let cool.
  6. For the frosting, beat butter (and cream cheese if using) until creamy. Gradually mix in powdered sugar, then vanilla and strawberry puree or jam until smooth.
  7. To assemble: Level cake layers. Spread strawberry filling on the bottom layer, then some frosting. Add the second layer and frost the cake completely.
  8. Drizzle with chocolate ganache and garnish with fresh strawberries if desired.

Notes

  • Use strawberry jam for a quicker filling option.
  • For cupcakes, bake 18–20 minutes and fill centers with strawberry filling.
  • Refrigerate for up to 4 days or freeze unfrosted layers for up to 2 months.
  • Use Dutch-processed cocoa for a richer flavor and darker color.
  • Batter will be thin—this ensures a moist cake.

Nutrition

Find it online: https://elladishes.com/strawberry-chocolate-cake/