Irresistible Chocolate Strawberry Cake

This chocolate strawberry layer cake is perfect for any occasion when you need a wow-worthy dessert that still feels homemade and approachable. The moist layers of cocoa cake paired with fresh strawberries and fluffy whipped cream make for a classic yet irresistible combo that never gets old.

I made this cake for a neighborhood potluck and everyone asked for the recipe. It has become my go-to for celebrations because it looks impressive but is easy to pull off.

Ingredients

• All-purpose flour: sifted for an even, tender crumb
• Dutch-processed cocoa powder: brings mellow deep chocolate flavor
• Baking powder and soda: provide just enough lift without heaviness
• Salt: enhances the chocolate and balances sweetness
• Granulated sugar: sweetens perfectly without being overpowering
• Vegetable oil: keeps cake moist and tender — avoid extra flavors from butter here
• Large room temperature eggs: help with structure and stability
• Buttermilk: adds acidity that reacts with baking soda giving a lighter crumb. If you do not have buttermilk, mix milk with lemon juice and let stand a few minutes
• Vanilla extract: deepens the flavor profile
• Hot water: thins the batter for a super soft cake — do not skip this step
• Fresh strawberries: for natural sweetness and burst of flavor
• Granulated sugar and lemon juice: macerate the strawberries making them juicy
• Strawberry jam: optional but adds an extra layer of fruity richness
• Heavy cream: chilled ensures it whips up light and airy
• Powdered sugar: sweetens whipped cream without graininess
• Vanilla: added to whipped cream brightens and adds aroma

Instructions

Build The Dry Mix:

Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Stir in the sugar evenly. Sifting breaks up lumps and incorporates air for a smooth cake texture.

Whisk The Wet Ingredients:

In a separate bowl, combine vegetable oil, eggs, buttermilk, and vanilla extract. Whisk these until the mixture is smooth and uniform which ensures even incorporation into the dry ingredients.

Combine Wet And Dry:

Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix or the cake will become dense.

Add Hot Water Last:

Carefully pour the hot water into the batter and stir until smooth. The batter will be thin but this step hydrates the cocoa and coffee notes come through more intensely.

Prepare Pans And Bake:

Divide the batter evenly between two well greased and parchment lined 9 inch round pans. Tap them lightly to release air bubbles. Bake at 350 degrees Fahrenheit for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

Cool Completely:

Let the cakes cool in their pans for 10 minutes then transfer to wire racks until fully cool. This prevents sogginess when layering.

Macerate Strawberries:

Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Let sit for 20 to 30 minutes so juices release and flavors meld, creating a juicy filling.

Whip The Cream:

Using a chilled bowl and beaters whip heavy cream, powdered sugar, and vanilla on medium high speed until soft peaks form. Watch carefully not to overwhip or it will turn grainy.

Assemble The Cake:

Place one cake layer on a serving plate. Spread a generous layer of the macerated strawberries, then a thin layer of strawberry jam if desired, followed by a layer of whipped cream. Add the second cake layer on top and repeat with the strawberry filling and whipped cream. Finish frosting the top and sides with remaining whipped cream.

Chill Before Serving:

Refrigerate the fully assembled cake for at least one hour to let it set for cleaner slices and enhanced flavors.

One of my favorite parts is the macerated strawberry filling which adds a juicy texture that contrasts perfectly with the soft chocolate cake. This cake always reminds me of warm summer evenings when my family would gather around sharing stories and dessert.

Storage Tips

Store leftovers covered tightly in the refrigerator for up to three days. The cake is best eaten fresh but can be enjoyed mildly softer after chilling. If you want, slice and freeze individual pieces wrapped well. Thaw overnight in the fridge.

Ingredient Swaps

You can substitute the Dutch-processed cocoa for natural cocoa but reduce baking soda slightly since natural cocoa is more acidic. Use Greek yogurt in place of buttermilk for a tangy richness. Swap vegetable oil with melted coconut oil for a subtle tropical note.

Serving Ideas

Serve with a drizzle of dark chocolate sauce or fresh mint leaves for an elegant touch. Pair with a scoop of vanilla ice cream for an indulgent dessert. For adults try a splash of liqueur like Chambord over the whipped cream to complement strawberry flavors.

Seasonal Twists

Add sliced peaches or raspberries instead of strawberries in late summer to keep things interesting. Stir a pinch of cinnamon or chili powder into the cake batter for a warm twist. Swap strawberry jam with apricot or raspberry preserves for different fruit layers.

The balance of rich chocolate and fresh strawberries in this cake is unmatched, and the light whipped cream frosting keeps it feeling special but not overly sweet. It’s always been a family favorite to make and share.

Frequently Asked Recipe Questions

→ What type of cocoa powder works best?

Dutch-processed cocoa powder is preferred for its smooth, mellow flavor and deep color, which enhances the chocolate layers.

→ Can I substitute buttermilk in the batter?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice to 1 cup of milk and letting it sit for 5 minutes before using.

→ How do I prevent the cake from drying out?

Use vegetable oil instead of butter for moistness, and avoid overbaking. Checking doneness with a toothpick helps ensure the cake stays tender.

→ What is the purpose of macerating the strawberries?

Maceration softens the strawberries and enhances their natural sweetness while adding a subtle tang from lemon juice, enriching the filling’s flavor.

→ How to achieve stable whipped cream for frosting?

Chill the bowl and beaters before whipping heavy cream with powdered sugar and vanilla. Beat until soft peaks form to create a light yet stable frosting.