If you’ve ever dreamed of a dessert that brings together the deep, rich flavor of chocolate with the sweet, sun-kissed brightness of fresh strawberries, this Strawberry Chocolate Cake is the one you’ll come back to again and again. It’s a recipe close to my heart—one I’ve baked for my daughter’s birthday, brought to potlucks, and even made just because a Saturday afternoon called for something a little indulgent. Every bite is pure comfort: deeply moist chocolate cake layers, a homemade strawberry filling bursting with real berry flavor, and a silky chocolate ganache that drapes over the top like a hug.
I love how this cake balances richness and freshness—it’s decadent without being heavy, and sweet in the most natural, fruit-forward way. And let’s be honest, there’s something timeless and a little magical about the combination of chocolate and strawberries. It’s perfect for Valentine’s Day, anniversaries, dinner parties, or any time you want to create a dessert that feels like a gift. Whether you’re baking for someone you love or treating yourself (because yes, you deserve it), this Strawberry Chocolate Cake delivers every single time.
So, if you’re looking for a dessert that’s not only beautiful but made from real ingredients and real memories, this Strawberry Chocolate Cake might just become your new signature.
Why You'll Love This Chocolate and Strawberry Cake
This Strawberry Chocolate Cake isn’t just a treat—it’s a beautiful balance of bold chocolate and bright, sweet-tart strawberries that makes every bite unforgettable. What I love most about this Strawberry Chocolate Cake recipe is how the juicy fresh strawberries cut through the richness of the chocolate, giving it a light, refreshing finish without losing any of that decadent flavor. It’s sweet, but not overly so—just the right amount to leave you totally satisfied, not overwhelmed. If you’ve ever hesitated to pair fruit with chocolate, this cake might just change your mind.
Even if you’ve never attempted a layered cake before, I promise—this one is more approachable than it looks. I’ve tested and tweaked every step to make sure it’s clear, doable, and stress-free. Whether you’re baking for a birthday, a dinner party, or just because your kitchen needed the smell of chocolate and strawberries in the air, this Strawberry Chocolate Cake delivers that “wow” factor without requiring bakery-level skills. You’ll end up with a homemade masterpiece that looks impressive and tastes even better.
Over the years, I’ve made this Strawberry Chocolate Cake for friends, family, and just for myself on days when a little comfort was needed. And every single time, it’s met with the same reaction: wide eyes, happy sighs, and empty plates. There’s just something about the way the chocolate and strawberries come together that feels special—nostalgic yet fresh, indulgent yet honest. I hope this becomes one of those recipes you reach for again and again, just like I do.
Jump to:
Ingredients
For the Chocolate Cake:
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Eggs, at room temperature
- Buttermilk
- Vegetable oil
- Vanilla extract
- Hot coffee (or hot water)
For the Strawberry Filling:
- Fresh strawberries, hulled and chopped
- Granulated sugar
- Cornstarch
- Lemon juice
- Water
For the Chocolate Ganache:
- Heavy cream
- Semi-sweet chocolate chips
- Unsalted butter
For Decoration:
- Whole strawberries
- Chocolate curls (optional)
See recipe card for quantities.
Instructions
Making the Chocolate Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- Mix dry ingredients. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Add wet ingredients. Make a well in the center of the dry ingredients and add eggs, buttermilk, oil, and vanilla. Mix with an electric mixer on medium speed for about 2 minutes.
- Stir in coffee. Pour in the hot coffee (or water) and stir until just combined. The batter will be thin—that's okay!
- Bake the cakes. Divide the batter evenly between the prepared pans and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool completely. Allow cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks before assembling.
Preparing the Strawberry Filling
- Cook strawberry mixture. In a medium saucepan, combine chopped strawberries, sugar, cornstarch, lemon juice, and water.
- Simmer until thickened. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce heat and simmer for 3-5 minutes until thickened.
- Cool the filling. Remove from heat and allow to cool completely. The filling will thicken more as it cools.
Making the Chocolate Ganache
- Heat cream. In a small saucepan, bring heavy cream just to a simmer over medium heat (do not boil).
- Pour over chocolate chips. Place chocolate chips in a heatproof bowl and pour the hot cream over them. Let stand for 3 minutes.
- Stir until smooth. Whisk until completely smooth, then add butter and stir until melted and incorporated.
- Cool slightly. Allow ganache to cool for about 10-15 minutes until slightly thickened but still pourable.
Assembling the Strawberry Chocolate Cake
- Decorate. Arrange fresh whole strawberries on top of the cake before the ganache sets completely. Sprinkle with chocolate curls if desired.
- Level cake layers. Using a serrated knife, level the tops of your cake layers if needed to create a flat surface.
- Add strawberry filling. Place one cake layer on a serving plate. Spread the strawberry filling evenly over the top, leaving about ½ inch border around the edge.
- Stack second layer. Carefully place the second cake layer on top.
- Pour ganache. Slowly pour the chocolate ganache over the top of the cake, using a spatula to guide it to the edges and letting it drip down the sides.
- Step 1: Making the Chocolate Cake Layers
Pour the chocolate batter into prepared pans and bake until fudgy.
- Step 2: Preparing the Strawberry Filling
Cook fresh strawberries with sugar until thick and jammy.
- Step 3: Making the Chocolate Ganache
Stir warm cream into chocolate chips for a smooth ganache.
- Step 4: Assembling the Strawberry Chocolate Cake
Layer cake with strawberry filling and top with ganache and berries.
Hints and Tips for perfect Strawberry Chocolate Cake
For the most impressive chocolate covered strawberry cake effect, dip half of your strawberry decorations in melted chocolate before placing them on top of the cake. This creates a beautiful visual contrast and reinforces the chocolate-strawberry theme.
To get clean cake slices, run your knife under hot water and wipe it dry between each cut.
Dietary Benefits & Serving Suggestions
This chocolate and strawberry cake can be adapted for various dietary needs. For a dairy-free version, substitute the buttermilk with almond milk mixed with 1 tablespoon vinegar, and use coconut cream instead of heavy cream for the ganache.
Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. A glass of champagne or sparkling rosé makes this dessert perfect for romantic celebrations!
Recipe Variations & Substitutions
- White Chocolate Strawberry Cake: Replace the chocolate ganache with white chocolate for a striking color contrast and a more delicate flavor profile.
- Strawberry Cake with Chocolate Frosting: For strawberry lovers, use strawberry cake layers instead of chocolate and top with chocolate buttercream frosting.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Dark Chocolate Version: Use dark cocoa powder and dark chocolate chips for a more intense chocolate flavor.
- Vegan Chocolate Strawberry Cake: Replace eggs with flax eggs and use plant-based milk and vegan butter alternatives.
Equipment
A stand mixer makes preparing the cake batter easier, but a hand mixer works well too. Two 9-inch round cake pans are essential for this Strawberry Chocolate Cake recipe. A serrated knife helps to level the cakes and achieve clean cuts when serving.
An offset spatula is helpful for spreading the strawberry filling evenly and guiding the ganache over the cake.
Storage
Store this strawberry chocolate cake in an airtight container in the refrigerator for up to 3 days. The fresh strawberry filling makes refrigeration necessary.
For best results, bring slices to room temperature for about 20 minutes before serving to allow the ganache to soften.
This cake can be frozen without the fresh strawberry decoration. Wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator.
The Secret That Keeps My Strawberry Chocolate Cake So Fudgy and Moist
Let me share a little secret that changed the way I bake forever—especially when it comes to this Strawberry Chocolate Cake. Years ago, I was making a chocolate cake for my sister’s birthday. I was distracted, rushing, and accidentally pulled the cake out of the oven a couple of minutes early.
The toothpick I used to test it wasn’t clean like I had always been taught to expect—it came out with a few moist crumbs. I almost put it back in, but something told me to trust it. I’m so glad I did. That cake turned out to be the fudgiest, most tender chocolate cake I had ever made. The texture was dreamy—rich, velvety, and just perfect with the fresh strawberry filling and smooth ganache.
Since then, I’ve baked this Strawberry Chocolate Cake for birthdays, anniversaries, and plenty of “just because” days, and I always follow that same little rule: don’t wait for a clean toothpick. Those few moist crumbs are a sign that your cake will stay soft and luscious, never dry or crumbly. It’s one of those small, almost unspoken details that makes a homemade cake taste like it came from a bakery. I always say baking is part science, part intuition—and this tip is all heart. If you remember just one thing while making this Strawberry Chocolate Cake, let it be this: trust the crumbs.
FAQ
Do chocolate and strawberries go together?
Absolutely! Chocolate and strawberries are a timeless pairing because their flavors balance each other beautifully. The rich, bittersweet notes of chocolate complement the bright, sweet-tart taste of strawberries. This contrast creates a deeply satisfying dessert experience—one reason why recipes like Strawberry Chocolate Cake have become classics for romantic occasions, birthdays, and celebrations of all kinds.
Why is it called depression cake?
Depression cake gets its name from the Great Depression era, when ingredients like eggs, milk, and butter were scarce. This clever cake uses simple pantry staples like flour, cocoa, vinegar, and oil to create a moist, flavorful dessert. It’s also known as “wacky cake” and continues to be loved for its rich taste and easy, eggless method.
What is the secret to super moist cake?
The secret to a super moist cake lies in not overbaking it and using ingredients like oil, buttermilk, or sour cream. These add moisture and tenderness to the crumb. For chocolate cakes, removing them from the oven when a toothpick has moist crumbs—not a clean tip—ensures the perfect texture. That’s how we keep our Strawberry Chocolate Cake irresistibly soft.
What was Julia Child's favorite cake?
Julia Child was famously fond of French desserts, but one of her favorite cakes was the classic Reine de Saba—a rich, moist chocolate almond cake with a touch of rum. It’s elegant and indulgent, just like the timeless style she brought to home cooking. This cake reflects her love for bold flavors and meticulous, yet joyful, baking.
Why This Strawberry Chocolate Cake Belongs in Your Forever Favorites
There’s something undeniably special about a dessert that brings comfort, elegance, and joy in every bite—and this Strawberry Chocolate Cake does exactly that. It’s not just the dreamy layers of moist chocolate cake or the vibrant strawberry filling, but the way they come together like they were meant to be. Whether you're celebrating someone you love or simply honoring your sweet tooth on a regular afternoon, this cake never feels out of place. It’s classic, rich, and surprisingly easy to pull off with the right steps and a little heart.
If you fell in love with the flavor combo here, you might also enjoy the fruity elegance of my Strawberry Swirl Cheesecake or the zesty indulgence of my Chocolate Orange Cheesecake—two more recipes that turn everyday ingredients into something truly special.
So go ahead and give this Strawberry Chocolate Cake recipe a try. Take your time, enjoy the process, and don’t forget to tag your bakes or leave a comment below. I love seeing your creations come to life—and trust me, this one’s a keeper.
Related
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Pairing
These are my favorite dishes to serve with this Strawberry Chocolate Cake recipe:
Strawberry Chocolate Cake Recipe
Equipment
- 2 9-inch round pans greased and floured or lined
- 1 Mixing bowls large and medium size
- 1 Hand/stand mixer for batter
- 1 Saucepan for filling and ganache
- 1 Spatula offset preferred for ganache
- 1 Serrated knife for leveling cake layers
- 1 Wire rack for cooling cakes
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup hot coffee or hot water
Strawberry Filling
- 2 cups fresh strawberries hulled and chopped
- 0.5 cup granulated sugar
- 2 tablespoon cornstarch
- 1 tablespoon lemon juice
- 0.25 cup water
Chocolate Ganache
- 1 cup heavy cream
- 1.5 cups semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Decoration
- 8–10 whole strawberries fresh
- 0.25 cup chocolate curls optional
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans or line with parchment.
- Whisk dry ingredients. Add eggs, buttermilk, oil, vanilla. Mix for 2 mins. Stir in hot coffee.
- Divide into pans and bake 28–32 mins. Cool completely on wire racks.
- Cook strawberries, sugar, cornstarch, lemon juice, and water until thick. Cool completely.
- Simmer cream, pour over chocolate chips. Whisk until smooth. Add butter. Cool slightly.
- Level cake layers. Spread strawberry filling over one, top with second layer.
- Pour ganache over cake. Let it drip over sides. Decorate with strawberries and curls.
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