There's something magical about the combination of rich chocolate and sweet strawberries that makes taste buds dance. After developing this chocolate strawberry cake through countless Sunday baking sessions with my 7-year-old assistant Max, I can confidently say we've perfected the balance. "Mom, this tastes like chocolate-covered strawberries, but BETTER!" was Max's enthusiastic verdict after we finally nailed the recipe.
What makes this cake special isn't just throwing some strawberries on top of chocolate strawberry cake - it's about weaving strawberry goodness through every bite. The deep chocolate layers provide the perfect canvas for the bright, fresh strawberry filling, while the silky ganache brings everything together with its luxurious finish. After watching friends' eyes close with that first bite (what I call the "mmm moment"), I knew this recipe needed to be shared.
Why You'll Love This Chocolate Strawberry Cake
After years of tweaking this chocolate strawberry cake, I can confidently say this cake won over even my toughest critics. My son Max, who typically approaches any new dessert with suspicion, declared it "the most amazing thing ever" after his first bite. When a 7-year-old gives that level of praise, you know you've created something special.
What makes this chocolate strawberry cake stand out isn't just the flavor combination – it's the balance we've achieved. The cake layers are deeply chocolatey without being too sweet, providing the perfect backdrop for the bright, fresh strawberry filling. The ganache adds that final touch of decadence that elevates this from a simple dessert to something truly memorable.
This Chocolate Strawberry Cake also strikes that perfect balance between impressive and achievable. While the results look like something from a high-end bakery, the techniques are straightforward enough that Max can help with almost every step. The layering process creates a "wow" moment when you slice into it, revealing that beautiful ruby-red filling between rich chocolate layers.
Jump to:
- Why You'll Love This Chocolate Strawberry Cake
- Chocolate Strawberry Cake Ingredients
- How To Make Chocolate Strawberry Cake
- Storing Your Chocolate Strawberry Cake
- Substitutions
- Equipment For Chocolate Strawberry Cake
- Variations
- Top Tip
- What to Serve With Chocolate Strawberry Cake
- FAQ
- Ready to Create Your Chocolate Strawberry Masterpiece!
- Related
- Pairing
- Chocolate Strawberry Cake
Chocolate Strawberry Cake Ingredients
For the Chocolate Cake:
- All-purpose flour
- Unsweetened cocoa powder
- Granulated sugar
- Baking soda and baking powder
- Salt
- Eggs
- Buttermilk
- Vegetable oil
- Pure vanilla extract
- Hot coffee
For the Strawberry Filling:
- Fresh strawberries
- Granulated sugar
- Cornstarch
- Lemon juice
- Pinch of salt
For the Chocolate Ganache:
- Semi-sweet chocolate
- Heavy cream
- Butter
- Light corn syrup
For Decorating:
- Fresh strawberries
- Chocolate-covered strawberries
- Chocolate shavings
See recipe card for quantities.
How To Make Chocolate Strawberry Cake
Making this chocolate strawberry cake with Max has taught me that clear instructions make all the difference. Here's our detailed method:
For the Chocolate Cake:
- Preheat your oven to 350°F. Grease two 8-inch round cake pans, line bottoms with parchment paper, and dust sides with cocoa powder.
- In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup cocoa powder, 2 cups sugar, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt until well combined.
- In a separate bowl, beat 2 large eggs, then add 1 cup buttermilk, ½ cup vegetable oil, and 2 teaspoons vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Slowly add 1 cup hot coffee (or hot water) and mix until incorporated. The batter will be thin – that's perfect!
- Divide the batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick inserted in center comes out with a few moist crumbs.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely.
For the Strawberry Filling:
- In a saucepan, combine 2 cups chopped strawberries, ⅓ cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and a pinch of salt.
- Cook over medium heat, stirring constantly, until mixture thickens and bubbles (about 5-7 minutes).
- Remove from heat and let cool completely. Refrigerate if making ahead.
For the Chocolate Ganache:
- Place 8 ounces chopped semi-sweet chocolate in a heat-proof bowl.
- Heat 1 cup heavy cream in a saucepan until it just begins to steam (do not boil).
- Pour hot cream over chocolate and let sit untouched for 1 minute.
- Gently stir until smooth and glossy. Add 2 tablespoons butter and 1 tablespoon corn syrup (optional) for extra shine.
- Allow to cool slightly until thickened but still pourable.
To Assemble:
- Place one cake layer on your serving plate. If needed, trim the top to create a flat surface.
- Spread the strawberry filling evenly over the first layer, leaving a ½-inch border around the edge.
- Place the second cake layer on top, pressing down gently.
- Pour the ganache over the center of the cake, using an offset spatula to guide it over the edges for a dramatic drip effect.
- Decorate with fresh strawberries, chocolate-covered strawberries, and chocolate shavings before the ganache sets.
- Let cake set for at least 20 minutes before slicing.
Storing Your Chocolate Strawberry Cake
After years of baking (and occasionally having leftovers!), I've perfected these storage methods:
Counter Storage (1-2 days):
- Cover with cake dome
- Keep in cool spot
- Best flavor at room temperature
- Consume within 48 hours
Refrigerator Magic (up to 5 days):
- Cover loosely with plastic
- Store away from strong odors
- Bring to room temp before serving
- Pat berries dry if condensation forms
Freezer Options (up to 3 months):
- Freeze unfrosted cake layers
- Wrap twice in plastic, then foil
- Thaw in refrigerator overnight
- Add fresh filling and ganache
Make-Ahead Tips:
- Bake cake layers up to 3 days ahead
- Make filling 2 days in advance
- Assemble day of or night before
- Decorate just before serving
Substitutions
After many baking experiments (including one memorable time when we ran out of eggs mid-recipe), I've found these substitutions work perfectly:
Dietary Adjustments:
Gluten-Free Version:
- All-purpose flour → 1:1 gluten-free baking blend
- Verify cocoa powder is gluten-free
- Use GF vanilla extract
Dairy-Free Options:
- Buttermilk → Almond milk + 1 tablespoon vinegar
- Heavy cream → Full-fat coconut milk
- Butter → Plant-based butter sticks
Egg Alternatives:
- Each egg → ¼ cup applesauce
- Or → 1 flax egg (1 tablespoon ground flax + 3 tablespoon water)
- Or → ¼ cup mashed banana
Reduced Sugar:
- Cut sugar by ¼ cup
- Use 70%+ dark chocolate for ganache
- Try monk fruit sweetener in filling
Ingredient Swaps:
Fruit Options:
- Fresh strawberries → Frozen strawberries
- Or → Raspberries (for filling and decoration)
- Or → Mixed berries (creates beautiful color)
Chocolate Choices:
- Dutch-process cocoa → Natural cocoa
- Semi-sweet chocolate → Equal parts dark and milk chocolate
- Chocolate bars → Chocolate chips
Liquid Swaps:
- Hot coffee → Hot water
- Or → Hot chai tea
- Buttermilk → Plain yogurt thinned with milk
Equipment For Chocolate Strawberry Cake
- Two 8-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Rubber spatula
- Saucepan
- Measuring cups and spoons
- Cooling rack
- Offset spatula
Variations
Chocolate Strawberry Cupcakes:
- Same batter, different format
- Fill centers with strawberry filling
- Top with ganache and fresh berry
- Perfect for school events
Triple Berry Delight:
- Add raspberries and blackberries
- Creates gorgeous color variation
- Adds tartness dimension
- Extra flavor complexity
White Chocolate Version:
- Use white chocolate ganache
- Beautiful color contrast
- Sweeter, creamier profile
- Stunning with fresh berries
Mocha Berry Fusion:
- Add espresso powder to batter
- Coffee enhances chocolate
- Sophisticated flavor profile
- Grown-up favorite
Sheet Cake Simplicity:
- Bake in 9x13 pan
- Spread filling on top
- Drizzle with ganache
- Perfect for busy weeknights
Top Tip
After years of making this cake for family celebrations, Max and I have discovered a few game-changing secrets worth sharing. The most transformative trick? Adding a tablespoon of mayonnaise to the cake batter. I know it sounds strange, but this secret ingredient creates an incredibly moist texture that stays fresh for days. No one will ever detect it - they'll just wonder how your cake stays so perfectly tender.
Equally important is our cooling method. Instead of leaving the layers to cool completely on a rack, we wrap them while still slightly warm in plastic wrap and place them in the freezer for 30 minutes. This "flash chill" locks in moisture and makes frosting much easier with virtually no crumbs. For the filling, we've found that macerating half the strawberries with sugar and lemon zest before cooking intensifies the flavor dramatically.
The biggest revelation came accidentally when Max added a tiny pinch of salt to the ganache. That slight savory note creates incredible depth that balances the sweetness perfectly. And for picture-perfect slices (important if you're sharing photos!), place the completed cake in the freezer for 15 minutes before cutting with a hot knife - you'll get clean, bakery-worthy slices every time.
What to Serve With Chocolate Strawberry Cake
Finding the perfect accompaniments for this chocolate strawberry cake can turn a simple dessert into a memorable dessert experience. After serving this cake at countless family gatherings and dinner parties, Max and I have discovered some winning combinations!
For a casual family dessert, a scoop of vanilla bean ice cream alongside a slice of this cake creates the perfect temperature and texture contrast. The cold creaminess against the rich cake is absolutely divine. Max's preferred serving method is to place the ice cream right next to (never on top of) the cake so "the ganache stays perfect."
For more elegant occasions, a dollop of lightly sweetened whipped cream and a few extra fresh strawberries make beautiful accompaniments. I like to macerate some sliced strawberries with a little sugar and Grand Marnier (for adult gatherings) to create a luxurious strawberry sauce that complements the Chocolate Strawberry Cake perfectly.
FAQ
How long does this chocolate strawberry cake last?
This cake stays fresh for about 2 days at room temperature or up to 5 days refrigerated. The key is proper storage – keep it covered to prevent drying out. For the freshest taste and texture, I recommend eating it within 48 hours of baking, though Max has been known to enjoy leftovers for breakfast on day three!
How long does it take for chocolate strawberries to harden?
When making chocolate-covered strawberries for decoration, they typically take 20-30 minutes to harden at room temperature, or about 10 minutes in the refrigerator. The exact time depends on the thickness of your chocolate coating and the temperature of your kitchen. For fastest results, place them on parchment paper in the refrigerator, but don't leave them there too long or condensation will form when you take them out.
How long will chocolate cake last in the fridge?
The Chocolate Strawberry Cake layers alone will last up to 7 days in the refrigerator when properly stored in an airtight container. What's interesting is that the flavor actually deepens after a day in the fridge. The assembled cake with strawberry filling is best consumed within 5 days, as the moisture from the filling can eventually make the cake too soft.
What should you not do when making chocolate covered strawberries?
Avoid using wet strawberries – they must be completely dry or the chocolate won't adhere properly. Never melt chocolate on high heat or it will seize and become grainy. Don't refrigerate chocolate-dipped strawberries immediately after dipping or condensation will form and ruin the finish. And don't try to use chocolate chips without adding shortening or oil – they contain stabilizers that prevent smooth melting.
Ready to Create Your Chocolate Strawberry Masterpiece!
Now you have all the secrets to creating a chocolate strawberry cake that will impress everyone at your table. From the perfect balance of flavors to the make-ahead tips, this recipe has been tested and refined in our kitchen until it reached "family favorite" status. As Max proudly tells everyone, "My mom and I make the BEST chocolate strawberry cake ever!"
Looking for more amazing cake recipes? Our The Best Matilda Chocolate Cake delivers that iconic fudgy goodness that made the movie famous. For a healthier option, try our Healthy Cassava Cake Recipe that's naturally gluten-free but still incredibly moist and delicious. And for the ultimate comfort dessert, our Easy Banana Pudding Cake Recipe combines two beloved classics into one spectacular treat!
Remember to share your chocolate strawberry cake success stories!we especially love seeing kids helping in the kitchen, just like Max does. Nothing makes us happier than knowing our recipes are creating sweet memories in your home too.
Rate this chocolate strawberry cake and join our baking community!
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Pairing
These are my favorite dishes to serve with Chocolate Strawberry Cake
Chocolate Strawberry Cake
Equipment
- 8-inch round cake pans (Greased and lined with parchment)
- Saucepan (For strawberry filling & ganache)
- Electric mixer (Hand or stand mixer)
- Mixing bowls (One for dry, one for wet ingredients)
- Rubber spatula (For mixing and scraping)
- Cooling rack (For cake layers)
- Offset spatula (For ganache and filling)
- Measuring cups & spoons
- Plastic wrap (For flash freezing cake layers)
Ingredients
Chocolate Cake
- 2 cups All-purpose flour
- ¾ cup Unsweetened cocoa powder
- 2 cups Granulated sugar
- 1.5 teaspoon Baking powder
- 1.5 teaspoon Baking soda
- 1 teaspoon Salt
- 2 Eggs - Large
- 1 cup Buttermilk - Room temperature
- ½ cup Vegetable oil
- 2 teaspoon Pure vanilla extract
- 1 cup Hot coffee - Or hot water
- 1 tablespoon Mayonnaise - Optional, for extra moisture
Strawberry Filling
- 2 cups Strawberries - Fresh, chopped
- ⅓ cup Granulated sugar
- 2 tablespoon Cornstarch
- 1 tablespoon Lemon juice - Fresh
- 1 pinch Salt
Chocolate Ganache
- 8 oz Semi-sweet chocolate - Chopped
- 1 cup Heavy cream
- 2 tablespoon Butter - Unsalted
- 1 tablespoon Corn syrup - Optional, for shine
- 1 pinch Salt Optional enhances flavor
Decoration
- to taste Fresh strawberries - For garnish
- to taste Chocolate shavings - Optional
- to taste Chocolate-covered strawberries - Optional
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line with parchment, and dust sides with cocoa powder.
- In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, beat eggs, then add buttermilk, oil, vanilla, and mayonnaise (optional). Mix until smooth.
- Gradually mix wet ingredients into dry. Slowly add hot coffee and mix until fully combined. Batter will be thin.
- Divide batter into pans. Bake for 25–30 minutes. Cool in pans for 10 minutes, then transfer to wire racks to cool fully.
- In a saucepan, cook chopped strawberries, sugar, cornstarch, lemon juice, and salt over medium heat until thickened. Let cool.
- Heat cream until steaming. Pour over chopped chocolate. Let sit 1 minute, then stir until smooth. Add butter, corn syrup, and a pinch of salt.
- Level cake layers. Spread strawberry filling between layers. Pour ganache over top and let drip down sides. Decorate with strawberries and chocolate.
- Let cake rest for 20 min (or freeze 15 min for clean slicing). Use a hot knife for best results.
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