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 cream are pretty much perfect with the rich chocolate cake.
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Strawberries and Cream Chocolate Cake
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 cup (35 g) Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups (248 g) granulated sugar
- 1/4 cup (56 g) butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (105 g) buttermilk
- 1/2 cup (106 g) warm water not hot
- 2 cups (454 g) heavy whipping cream
- 1/2 cup (99 g) granulated sugar
- 1/2 teaspoon vanilla extract
- 16 ounces strawberries sliced
- 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.