Strawberry Chocolate Cake is a decadent dessert that combines two beloved flavors in one irresistible treat. The rich, moist chocolate cake pairs perfectly with a fresh, tangy strawberry filling and frosting, creating a beautiful contrast of tastes and textures.

It’s the perfect cake for celebrations, or simply when you’re craving a sweet indulgence. Whether you’re serving it for a birthday, holiday, or just because, this cake is sure to become a favorite in your dessert rotation.

Kitchen Equipment Needed

9-inch round cake pans (2)
Mixing bowls
Electric mixer or whisk
Spatula
Cooling rack
Piping bag (optional for decorating)
Sifter or fine mesh strainer (for dusting powdered sugar)

Ingredients Overview

Cake: The chocolate cake base is moist, soft, and rich with cocoa flavor.
Strawberry Filling: Fresh strawberries give a light and fruity balance to the richness of the chocolate cake.
Frosting: A creamy strawberry buttercream frosting complements both the cake and filling, while adding a lovely pink hue.

Ingredients

For the Chocolate Cake

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Strawberry Filling

1 ½ cups fresh strawberries, chopped
¼ cup granulated sugar
1 tablespoon cornstarch
2 tablespoons water

For the Strawberry Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons heavy cream
2 teaspoons vanilla extract
¼ cup strawberry puree (from fresh strawberries)
Pinch of salt

Step-by-Step Instructions

Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
Mix the Dry Ingredients
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Mix the Wet Ingredients
In a large bowl, beat together the sugar, eggs, milk, oil, and vanilla extract until well combined.
Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Then, slowly add the boiling water and mix until smooth. The batter will be thin, but that’s okay—it helps create a moist cake.
Bake the Cake
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
Make the Strawberry Filling
In a small saucepan, combine the chopped strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens (about 5-7 minutes). Remove from heat and let it cool.
Make the Strawberry Frosting
In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition. Add the heavy cream, vanilla extract, strawberry puree, and a pinch of salt. Beat until smooth and fluffy, about 3-4 minutes.
Assemble the Cake
Place one layer of the cooled chocolate cake on a serving plate. Spread a generous layer of strawberry filling over the top. Place the second layer of cake on top and frost the entire cake with the strawberry frosting. You can use a piping bag to create decorative swirls or rosettes on top if desired.
Serve and Enjoy
Slice and serve! Enjoy with a glass of milk or a scoop of vanilla ice cream for a truly indulgent treat.

Recipe Tips

Make it ahead: You can prepare the cakes a day in advance. Wrap them tightly in plastic wrap and store them at room temperature until you’re ready to assemble.
Fresh strawberries: Fresh strawberries work best for the filling and frosting, but frozen strawberries can also be used. Just make sure to thaw and drain them properly.
Frosting consistency: If your frosting is too thick, add more heavy cream to reach the desired consistency. If it’s too thin, add more powdered sugar until it thickens up.

What to Serve With This Recipe

Vanilla ice cream or whipped cream to balance the rich flavors of the cake.
A light fruit salad to complement the strawberry filling.
A cup of coffee or iced tea for a refreshing contrast to the sweetness of the cake.

Frequently Asked Questions

Can I use frozen strawberries for the filling?
Yes, you can use frozen strawberries for the filling. Just be sure to thaw them completely and drain off any excess liquid before using them in the recipe.

Can I make this cake in advance?
Yes, you can bake the cake layers ahead of time and store them in an airtight container for up to 2 days. Frost the cake just before serving.

Can I substitute the strawberry puree in the frosting?
Yes, you can substitute the strawberry puree with a few tablespoons of strawberry jam if you prefer.

Serving Suggestions

Serve this cake at birthday parties, anniversaries, or holiday gatherings for a show-stopping dessert.
Pair with a refreshing glass of sparkling water or lemonade for a nice balance of sweetness.

Ingredients

All-purpose flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, eggs, whole milk, vegetable oil, vanilla extract, boiling water, fresh strawberries, cornstarch, heavy cream, powdered sugar

Instructions

Preheat oven and prepare pans.
Mix wet and dry ingredients for the cake.
Bake the cake layers.
Prepare the strawberry filling.
Make the strawberry frosting.
Assemble the cake and serve!

This Strawberry Chocolate Cake is a true delight that combines rich chocolate with the sweet and tangy flavor of strawberries. It’s a perfect dessert for any occasion!