Chocolate Strawberry Cake is a brownie-like chocolate cake that’s filled and topped with whipped cream and strawberries.
I’ve made a lot of chocolate cakes over the years. A lot of chocolate cakes. But this strawberries and cream chocolate cake is one of my favorites.
The chocolate cake tastes like a cross between brownies and chocolate cake. It’s a little richer and a little more dense than a regular light and fluffy chocolate cake.
The chocolate cake is topped with plenty of sweetened whipped cream and fresh strawberries. The sweet/tart strawberries and the creamy whipped pair perfectly with the rich chocolate cake.
Ingredient notes and substitutions
- Dutch-processed cocoa powder: I haven’t tried using unsweetened cocoa powder in this recipe.
- Kosher salt: If you would like to use table salt, you’ll only need 1/4 teaspoon.
- Butter: I use salted butter in this recipe.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute with this recipe.
How to make chocolate strawberry cake
Step 1: Preheat the oven to 350 F. Grease and flour an 8-inch round cake pan.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Step 3: In a separate large bowl, whisk together the sugar, melted butter, eggs, and vanilla.
Step 4: Whisk the flour mixture into the sugar mixture along with the buttermilk and warm water.
Step 5: Pour the batter to the prepared pan.
Step 6: Bake until a toothpick inserted into the center comes out with just a few moist crumbs attached, about 40 minutes.
Step 7: Transfer to a rack to cool for 20 minutes, then loosen cake and flip out onto the rack to cool completely.
Step 8: To put it all together, beat heavy cream to soft peak stage.
Step 9: Add sugar and vanilla extract, and continue beating to form stiff peaks.
Step 10: Slice cake in half horizontally.
Step 11: Top bottom half of cake with 1/3 whipped cream.
Step 12: Lay a single layer of strawberries over whipped cream.
Step 13: Replace top layer of cake, and top with remaining whipped cream and strawberries.
Step 14: Cover, and chill any leftovers.
Recipe Tips!
- Flour: It’s important to properly measure the flour to prevent a heavy or dry cake. Weighing the flour is the most accurate way to measure it, or you can sift or stir it to break it up, lightly spoon into a measuring cup, and then level.
- Checking for doneness: For this cake, you’ll want a few fudgy crumbs when you check it with a toothpick. If the toothpick comes out clean, it’s over-baked.
Recipe FAQs
The cake freezes well. I recommend baking the cake as-directed and then let it cool on a wire cooling rack. Wrap the cooled cake in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. However, I don’t recommend freezing the filled cake.
Storage
Store any leftover cake covered in the refrigerator. The cake is best eaten within 1-2 days.
More chocolate cake recipes!
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Chocolate Strawberry Cake
Ingredients
- 1 ¼ cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 ¼ cups granulated sugar
- 1/4 cup butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup warm water not hot
- 2 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 16 ounces fresh strawberries sliced
Instructions
- Preheat the oven to 350 F. Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate large bowl, whisk together the sugar, melted butter, eggs, and vanilla.
- Whisk the flour mixture into the sugar mixture along with the buttermilk and warm water.
- Pour the batter to the prepared pan.
- Bake until a toothpick inserted into the center comes out with just a few moist crumbs attached, about 40 minutes.
- Transfer to a rack to cool for 20 minutes, then loosen cake and flip out onto the rack to cool completely.
- To put it all together, beat heavy cream to soft peak stage.
- Add sugar and vanilla extract, and continue beating to form stiff peaks.
- Slice cake in half horizontally.
- Top bottom half of cake with 1/3 whipped cream.
- Lay a single layer of strawberries over whipped cream.
- Replace top layer of cake, and top with remaining whipped cream and strawberries.
- Cover, and chill any leftovers.
Notes
-
- Dutch-processed cocoa powder: I haven’t tried using unsweetened cocoa powder in this recipe.
- Kosher salt: If you would like to use table salt, you’ll only need 1/4 teaspoon.
- Butter: I use salted butter in this recipe.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute with this recipe.
- Nutrition facts are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Ruth says
Yummy cake and very moist easy to make
Kate says
Thank you!
Annie Ng says
Thank you for sharing your recipe,
this is my second time going back to this delicious cake recipe and surely won’t be the last time!
Kate says
That’s great! I’m so glad that you like the cake! =)
Peg Schmidt says
I made in a 9X13, so double the recipe. Really nice texture. Mine baked a little faster, watch your oven.
Kate says
Glad it worked well for you! =)
Anne Cashion says
This cake was delicious, whole family enjoyed it and it is oh so simple to make!!
Kate says
Yay!! I’m so glad that your family liked it. Thanks for commenting!
Kristen says
This was so delicious! Added homemade chocolate syrup to the top. Everyone loved it!
Kate says
Thank you! I’m so glad that it was a hit. Thanks for commenting! =)
Rachel says
Just wondering what kind of chocolate did you use on top of the strawberries?
Kate says
Hi! The chocolate is a chopped up bar of semisweet baking chocolate.
Floranet says
Your ebullience is refreshing!!
Kate says
Thank you so much! =)
Winni says
This recipe has saved my day. It was liked by all of my friends. Thank you
Kate says
Yay!! I’m so glad that the cake was a hit! Thanks for commenting! =)
Pooja Parmar says
I seriously like this cake very much, looks absolutely fantastic and there’s no doubt of a delicious taste. Love the presentation too & looks terrific !!!
Kate says
Thank you so much!
EDVALDO BARROSO says
This cake will make a success on my 37th birthday party. What a beautiful and tasty cake.
Kate says
Thank you so much! And happy birthday to you!! =)
garima Bhatia says
The recepie was amazing .i too tried it at home .it was just amazing
Kate says
Thank you so much! I’m glad you enjoyed it! =)
Kate says
Thank you! I’m so glad you liked it!
Stephanie says
Ok I don’t leave reviews on websites but this cake was that good! This is going to be my new go to recipe. Thanks!
Kate says
So glad you liked it! Thanks for taking the time to come back and comment!