Chocolate Strawberry Cake
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If you’re a chocolate covered strawberry lover, then you are going to love this chocolate strawberry cake! Moist chocolate cake layers with a homemade strawberry filling and strawberry buttercream – what could be better! This is the perfect layer cake for birthdays, baby showers, or just because it’s strawberry season.
Chocolate and strawberries are a classic combo for a reason! After making my one layer chocolate strawberry cheesecake cake, I knew I wanted to make a two layer chocolate cake with strawberry filling.
This chocolate cake has the same strawberry filling made using real strawberries from my vanilla strawberry cake! I’ve then covered it in my fave strawberry frosting, which also uses real strawberries.
I wanted this cake to use fresh strawberries, not only for the taste, but because I know it isn’t always easy to find freeze-dried strawberries!
Why You’ll Love This Chocolate Strawberry Cake
- You get the best strawberry flavor thanks to fresh strawberries in the filling and the frosting!
- The chocolate cake layers are super soft and moist since they’re made with oil instead of butter.
- You can easily make this cake if you’re dairy-free, so it’s perfect if you have food allergies!
- No fancy ingredients needed here.
Ingredients Needed
- Strawberries: We’re getting that amazing strawberry flavor thanks to fresh strawberries!
- Cornstarch: A little bit of cornstarch will help thicken the strawberry filling.
- Cocoa Powder: I recommend using Dutch-processed cocoa powder and not natural cocoa powder.
- Oil: Make sure you’re using a neutral oil like vegetable oil or canola oil.
- Milk: You can use regular whole milk or vegan milk if you’re dairy-free.
- Butter: If you’re dairy-free like me, you can swap out regular butter for dairy-free butter.
Step by Step Instructions
Step 1: Start by making your strawberry filling. Whisk the cornstarch and water together in a small bowl and set aside.
Step 2: Add the chopped strawberries, lemon juice, and sugar to a medium pan over medium low heat.
Step 3: Stir to combine and bring to a simmer. Reduce the heat to low and cook until the mixture has reduced, it should take around 8-10 minutes.
Step 4: Add the cornstarch mixture and stir together. Remove from the heat once the mixture sticks to the back of a spoon.
Step 5: Set aside and let cool completely.
Step 6: Once cooled, transfer to an airtight container and place in the fridge for at least one hour.
Step 7: Preheat the oven to 350°F and spray two 8-inch round cake pans with cooking spray. Line the bottom of the pans with parchment paper.
Step 8: Whisk the flour, cocoa powder, salt, sugar, baking powder, and baking soda together in a large bowl.
Step 9: Add the oil, milk, vanilla extract, and eggs. Pour in the hot water and mix until smooth.
Step 10: Divide the batter evenly between the two cake pans. Bake in the oven for 20-26 minutes.
Step 11: Let the cakes cool in the pan for 20 minutes, then remove from the pans and let them cool on a wire cooling rack.
Step 12: Add the butter to a large bowl and slowly add in powdered sugar while mixing with a handheld mixer
Step 13: Add ¼ cup of the strawberry cake filling and mix until combined. If needed, add more powdered sugar.
Step 14: Place in the refrigerator until the cakes have cooled completely.
Step 15: Place one cake layer down onto your cake plate and pipe a layer of frosting on top of the cake like a border.
Step 16: Scoop the strawberry filling into the cake and use a small offset spatula or spoon to spread it to the edge of that frosting border.
Step 17: Place the second cake layer on top. Frost the top and sides of the cake as desired and enjoy!
Assembling Your Cake
Make sure to only do this once the cake layers have completely cooled! Warm cake plus cold frosting equals a sad, messy cake.
Place one cake layer down onto your cake plate and pipe a layer of frosting on top of the cake like a border.
Scoop the strawberry filling into the cake and use a small offset spatula or spoon to spread it to the edge of that frosting border.
Place the second cake layer on top. Frost the top and sides of the cake as desired and enjoy!
Want to use freeze-dried strawberries?
I developed this recipe to use fresh strawberries because I know not everyone has access to freeze-dried strawberries!
But, if you didn’t want to use fresh strawberries for the frosting or you just love freeze-dried strawberries, then leave out the strawberry filling from the frosting and add 1 ¼ cups of freeze-dried strawberry powder!
Expert Tips
- I am once again here to ask you to use a kitchen scale! It’s so easy to add too much flour or cocoa powder to this cake if you’re using measuring cups, which will lead to a dry cake.
- Don’t have a kitchen scale? Then just make sure to use the scoop and level method to weigh out both the flour and cocoa powder.
- This buttercream recipe makes enough to pipe and decorate, but you might have some frosting leftover. You can freeze the leftovers or just make ⅔ of the recipe!
- If you’re using dairy-free butter for the frosting, the frosting won’t be as firm, so keep that in mind!
- Swap out the strawberry frosting for chocolate frosting! Or how good would this be with vanilla frosting for some Neapolitan vibes?
Storage Instructions
Because this chocolate strawberry cake uses fresh strawberries, I recommend storing the cake in the fridge in an airtight container for up to 4-5 days.
You can make this cake ahead of time, too! Wrap the cooled cake layers in parchment paper and then foil. Place them in freezer bags and freeze for up to 3 months. Let the cake thaw at room temperature.
Place any leftover buttercream in an airtight container and freeze for up to 2 months. Let the frosting thaw in the fridge and then re-whip with a handheld mixer.
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Strawberry Cake
Ingredients
Strawberry Cake Filling
- 3 cups fresh strawberries, chopped into small pieces, (may sub frozen)
- ½ cup (100 g) granulated sugar
- 3 Tablespoons lemon juice
- 2 Tablespoons water
- 2 Tablespoons cornstarch
Chocolate Cake
- 1½ cup (188 g) all-purpose flour
- 1¼ cup (250 g) granulated sugar
- ½ teaspoon salt
- 1½ teaspoon baking soda
- ½ teaspoons baking powder
- ¾ cup (65 g) dutch processed cocoa powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup (225 ml) water, hot
- ½ cup (108 ml) sunflower, grapeseed, or canola oil
- ½ cup (125 ml) milk of choice, (regular or dairy free)
Strawberry Buttercream
- 1½ cup (315 g) butter, softened, (regular or dairy free) SEE NOTES
- 3-3¾ cups (360 g) powdered sugar (icing sugar)
- ¼ cup strawberry cake filling from recipe above
Instructions
Strawberry Cake Filling
- In a small bowl, whisk cornstarch and water together until combined and set aside.
- Add strawberries, sugar, and lemon juice to a medium or large pan on medium low heat.
- Stir to combine and continue stirring every few minutes until the mixture reaches a simmer. Reduce the heat to low and cook until the mixture has reduced. This should take around 8-10 minutes.
- Add the cornstarch slurry into the pan and stir to combine. The mixture will continue to thicken for a few more minutes. Remove from heat when the mixture sticks to the back of a spoon.
- Set aside and allow the mixture to cool completely (it will continue to thicken as it cools).
- Once cooled, transfer the filling to an airtight container or a bowl tightly covered with plastic wrap and refrigerate for at least one hour before using.
Chocolate Cake
- Preheat the oven to 350°F and prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut out pieces of parchment paper so that they fit in the bottom of each pan (do not skip this step!). Set the pans aside.
- Whisk flour, cocoa powder, sugar, salt, baking powder, baking soda together in a large bowl.
- Add in the eggs, vanilla, oil, and milk. Pour in the hot water and mix until smooth.
- Divide the batter evenly between the two cake pans and bake on the middle rack of the oven for 20-26 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
- Let the cakes cool in the pans for 20 minutes, then run a butter knife around the outside of the cake to loosen it from the pan and flip upside down onto a cooling rack to cool completely.
- While the cakes cool, make the buttercream.
Strawberry Buttercream
- Add the butter to a large bowl. Slowly add in powdered sugar, using a standing mixer or handheld mixer to mix until combined.
- Add ¼ cup of the strawberry cake filling to the buttercream and mix until fully combined. If needed, slowly add in more powdered sugar until it reaches your desired consistency. If using dairy free butter, the buttercream won't be as firm as traditional buttercream because of the strawberries.
- Cover and refrigerate until the cakes have cooled completely.
Assembling the Cake
- Once the cake layers and filling have cooled completely, assemble the cake. Place one cake layer onto your cake plate and pipe a thick layer of frosting on top of the cake along the edges, like a border (photos in the post above for reference).
- Scoop the strawberry filling onto the cake, so that there is a circle of buttercream around it. Place the second cake layer on top.
- Frost the cake and decorate as desired. Leftover buttercream can be frozen.
Equipment
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly at Bake & Bacon