There are some desserts that feel like pure poetry on a plate—and chocolate strawberry cake is one of them. This indulgent dessert has long held a special place in my family. I remember the first time I tasted it: a birthday party in late spring, the table adorned with bowls of fresh strawberries from the farmer’s market and a tall chocolate cake gleaming with ganache. My grandmother, who was always a master at combining simplicity with elegance, made it look effortless. That was the day this cake became a family tradition.
The combination of rich chocolate cake, sweet strawberry filling, and silky ganache is nothing short of divine. Chocolate strawberry cake is more than a dessert—it’s a celebration of contrasts. The deep cocoa flavor meets the brightness of fresh berries, creating a harmony that satisfies every kind of sweet tooth.
This cake isn’t just for Valentine’s Day or birthdays (though it shines there too). It’s for cozy weekends, afternoon tea, or any time you want to make someone feel deeply cherished. Whether you’re baking for guests or enjoying a quiet slice with coffee, this chocolate strawberry cake delivers comfort and joy in every bite.
Why You’ll Love This Recipe
- Layered indulgence: Each slice reveals layers of moist chocolate cake, fresh strawberry filling, and velvety ganache.
- Crowd pleaser: Beautiful, flavorful, and universally loved—this cake turns any occasion into something special.
- Surprisingly easy: Despite its elegance, this chocolate strawberry cake is approachable, even for beginner bakers.
- Make-ahead friendly: Both the cake layers and strawberry filling can be prepared ahead, simplifying the process.
Chocolate Strawberry Cake
Description
There are some desserts that feel like pure poetry on a plate—and chocolate strawberry cake is one of them. This indulgent dessert has long held a special place in my family. I remember the first time I tasted it: a birthday party in late spring, the table adorned with bowls of fresh strawberries from the farmer’s market and a tall chocolate cake gleaming with ganache. My grandmother, who was always a master at combining simplicity with elegance, made it look effortless. That was the day this cake became a family tradition.
The combination of rich chocolate cake, sweet strawberry filling, and silky ganache is nothing short of divine. Chocolate strawberry cake is more than a dessert—it’s a celebration of contrasts. The deep cocoa flavor meets the brightness of fresh berries, creating a harmony that satisfies every kind of sweet tooth.
This cake isn’t just for Valentine’s Day or birthdays (though it shines there too). It’s for cozy weekends, afternoon tea, or any time you want to make someone feel deeply cherished. Whether you’re baking for guests or enjoying a quiet slice with coffee, this chocolate strawberry cake delivers comfort and joy in every bite.
Ingredients
For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
For the Strawberry Filling:
2 1/4 cups fresh strawberries, hulled and chopped
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons water
For the Chocolate Ganache:
8 oz semi-sweet chocolate, finely chopped
1 cup heavy cream
Optional Decoration:
Fresh strawberries (whole or halved)
Chocolate curls or shavings
Instructions
Step 1: Make the Chocolate Cake Layers
Start by preheating your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the milk, oil, eggs, and vanilla. Mix until smooth. Carefully stir in the boiling water—this will thin the batter but make the cake incredibly moist.
Divide the batter evenly between your prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 2: Prepare the Strawberry Filling
In a medium saucepan, combine chopped strawberries and sugar. Cook over medium heat, stirring occasionally, until the strawberries release their juices and begin to break down (about 5–6 minutes). In a small bowl, stir together the cornstarch and water until smooth, then add it to the pan. Stir continuously until the mixture thickens into a glossy, spoonable jam (about 3 minutes). Set aside to cool.
Step 3: Make the Chocolate Ganache
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering—don’t let it boil. Pour the hot cream over the chocolate and let it sit for one minute. Stir gently until the ganache is silky smooth. Let it cool slightly until it reaches a pourable but thick consistency.
Step 4: Assemble the Cake
Place the first cake layer on your serving plate. Spread half of the strawberry filling evenly on top. Add the second cake layer and repeat with the remaining filling. Place the final cake layer on top.
Pour the chocolate ganache over the top of the cake, letting it cascade down the sides. Use a spatula to help it drip gracefully. Decorate with fresh strawberries and chocolate curls for an extra flourish.
Refrigerate the assembled cake for at least 30 minutes before slicing for cleaner layers.
Notes
-
You can substitute raspberry filling for a tart twist.
-
The ganache sets beautifully after refrigeration, giving the cake a glossy, professional look.
INGREDIENTS YOU’LL NEED:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Strawberry Filling:
- 2 1/4 cups fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
For the Chocolate Ganache:
- 8 oz semi-sweet chocolate, finely chopped
- 1 cup heavy cream
Optional Decoration:
- Fresh strawberries (whole or halved)
- Chocolate curls or shavings
HOW TO MAKE CHOCOLATE STRAWBERRY CAKE
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the Chocolate Cake Layers
Start by preheating your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the milk, oil, eggs, and vanilla. Mix until smooth. Carefully stir in the boiling water—this will thin the batter but make the cake incredibly moist.
Divide the batter evenly between your prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 2: Prepare the Strawberry Filling
In a medium saucepan, combine chopped strawberries and sugar. Cook over medium heat, stirring occasionally, until the strawberries release their juices and begin to break down (about 5–6 minutes). In a small bowl, stir together the cornstarch and water until smooth, then add it to the pan. Stir continuously until the mixture thickens into a glossy, spoonable jam (about 3 minutes). Set aside to cool.
Step 3: Make the Chocolate Ganache
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering—don’t let it boil. Pour the hot cream over the chocolate and let it sit for one minute. Stir gently until the ganache is silky smooth. Let it cool slightly until it reaches a pourable but thick consistency.
Step 4: Assemble the Cake
Place the first cake layer on your serving plate. Spread half of the strawberry filling evenly on top. Add the second cake layer and repeat with the remaining filling. Place the final cake layer on top.
Pour the chocolate ganache over the top of the cake, letting it cascade down the sides. Use a spatula to help it drip gracefully. Decorate with fresh strawberries and chocolate curls for an extra flourish.
Refrigerate the assembled cake for at least 30 minutes before slicing for cleaner layers.
HELPFUL TIPS:
- Use room-temperature ingredients for a smoother batter.
- Don’t skip lining the pans—this ensures easy removal and even layers.
- If strawberries are out of season, you can use high-quality frozen berries (thawed and drained).
- Let the ganache cool slightly before pouring to prevent it from being too runny.
- For neat slices, use a hot knife and wipe between cuts.
DETAILS
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
NOTES:
- You can substitute raspberry filling for a tart twist.
- The ganache sets beautifully after refrigeration, giving the cake a glossy, professional look.
NUTRITIONAL INFORMATION (Per Slice, Approximate):
- Calories: 450
- Fat: 20g
- Carbohydrates: 60g
- Sugar: 38g
- Protein: 5g
FREQUENTLY ASKED QUESTIONS:
Can I use store-bought jam instead of homemade filling?
Yes, in a pinch you can use high-quality strawberry jam, but fresh filling adds a brighter flavor.
How long can I store chocolate strawberry cake?
This cake keeps well in the fridge for up to 3 days. Store it in an airtight container to preserve freshness.
Can I freeze this cake?
Yes, freeze the cake layers (without filling or ganache) wrapped tightly for up to 2 months. Thaw overnight before assembling.
STORAGE INSTRUCTIONS:
- Refrigerator: Store the finished cake covered in the fridge for 2–3 days. Let it come to room temperature before serving for best texture.
- Freezer: Wrap unfilled cake layers in plastic wrap and freeze for up to 2 months.
Related Recipes:
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CONCLUSION:
There’s something magical about chocolate strawberry cake. It blends nostalgia, comfort, and celebration all into one elegant dessert. Whether you’re baking it for a loved one or for yourself, it’s a treat that brings people together. The richness of the chocolate, the sweetness of the berries, and the joy of baking from scratch—it all comes together in this timeless favorite. Once you try it, it just might become your go-to special-occasion cake.