strawberry chocolate cake

Strawberry Chocolate Cake is an irresistible dessert for chocolate and strawberry lovers! Rich, moist chocolate cake layers are filled with homemade strawberry filling and frosted in creamy strawberry buttercream. Add a chocolate drip and strawberries on top for a stunningly delicious cake!

this recipe

Why you’ll love this Strawberry Chocolate Cake:

• Rich & Moist Chocolate Cake – This chocolate cake is easy-to-make, while still being incredibly rich and moist (it stays moist for 5-7 days in the fridge!)
• Luscious Strawberry Frosting – Adding some of the homemade strawberry filling, along with freeze-dried strawberries, ensures this frosting is bursting with strawberry flavor!
• Homemade Strawberry Filling – Strawberry cake filling is easy to make by cooking down strawberries and sugar on the stovetop.

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Freeze Dried Strawberries –They add tons of strawberry flavor (and a pretty pink color!)
• Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. We’re using this instead of vegetable oil in this cake to add extra richness!
• All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
• Eggs – Use large eggs, at room temperature.
• Cocoa Powder – I love black cocoa powder, but any dutch process cocoa powder will work.
• Buttermilk – Use buttermilk and not a substitute for the best results.

Recipe Substitutions & Variations:

• Strawberry Filling – Pinched for time? Use your favorite strawberry preserves or jam instead.
• Gluten-Free & Dairy-Free – I have not tested this cake with gluten-free or dairy-free ingredients. I would recommend making a chocolate cake base that’s gluten-free/dairy-free and then using the filling and frosting recipes from this post. Use your favorite, trusted brands of dairy-free butter and cream cheese in the frosting.

How to Make this Strawberry Chocolate Cake Recipe:

Step 1: Make the Strawberry Filling. Cook chopped strawberries and granulated sugar together in a saucepan over medium high heat for about 30 minutes, until thickened and reduced. Allow to cool.

Step 2: Make the Cake Batter. Whisk together the dry ingredients, then mix in the wet ingredients until just combined. Scrape the sides of the bowl well to make sure everything is incorporated.

Step 3: Bake the Cake Layers. Divide the batter between greased and parchment paper-lined cake pans. Bake as directed in the recipe card below. Cool in the pans on a wire rack for 10 minutes before inverting layers. Let each layer of cake cool completely before frosting.

Step 4: Make the Strawberry Frosting. In a large mixing bowl or in the bowl of a stand mixer, beat together butter, powdered sugar, heavy cream, vanilla, salt, freeze dried strawberry powder, and some of the strawberry filling.

Step 5: Assemble. Spread a layer of frosting over the first cake layer, then pipe on a border of frosting. Evenly spread the strawberry filling, then add the second cake layer. Pop in the fridge to chill for 10 minutes or so.

Repeat with the second cake layer, then add the third layer. Frost the outside of the cake with the remaining frosting. Let chill in the fridge for at least 30 minutes.

Step 6: Add Chocolate Ganache Drip. Heat heavy cream until simmering, then pour over chopped chocolate. Stir until smooth. Once it’s not hot, pour over your cake, using an offset spatula to push it over the edges while you spin the cake on a turntable.

This creates a beautiful waterfall drip! Use this on any of my layer cakes, like my Chocolate Truffle Cake or my Biscoff Cake.

Serving + Storing:

Let the cake chill in the fridge for 20-30 minutes to set the ganache, then pipe swirls on top of the cake with leftover frosting. Top with fresh strawberries. Slice and ENJOY!

Store leftover cake in an airtight container in the fridge for 4-5 days. I usually press a piece of plastic wrap over the slices in the container as added insurance to keep them moist, although this cake stays remarkably moist in the fridge.

Expert Baking Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
• Strawberries – Don’t buy fresh strawberries during the winter – just don’t do it! They NEVER taste good and are more expensive because they’re out of season. Use frozen strawberries for the filling and freeze-dried in the frosting, and skip the fresh ones on top.

FAQs:

Special Tools:

• Offset Spatula – Offset spatulas make cake assembly so easy! They can also be used for spreading cake and brownie batters evenly.
• Cake Turntable – If you make at least a few cakes a year, a cake turntable makes the process a breeze!
• Piping Bag & Piping Tip – I like to use a reusable piping bag and a Wilton 1A tip to pipe the frosting border (if using). I used a Wilton 6B tip to pipe the swirls on top. Affiliate links.

More Fruity Cake Recipes:

• Raspberry Chocolate Cake
• Blueberry Cake
• Orange Dreamsicle Cake
• Caramel Apple Cake

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