Rich, decadent, and bursting with fresh strawberry flavor, this 3-layer chocolate cake with strawberries is pure indulgence!
Imagine sinking your fork into moist chocolate cake, layered with a luscious strawberry filling, all wrapped in a smooth chocolate frosting. It’s a dessert dream come true!
Did you know that chocolate and strawberries have been a classic dessert duo for centuries? The combination is irresistible—just like chocolate-covered strawberries but in cake form! Plus, this recipe is surprisingly simple, making it perfect for birthdays, special occasions, or just a weekend treat.
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What is Chocolate Cake with Strawberries?
Well, it’s exactly what it sounds like—a heavenly chocolate cake loaded with juicy strawberries! But wait, is it just a cake with strawberries on top? Nope!
This beauty has three layers of rich chocolate cake, a fresh strawberry filling, and a velvety chocolate frosting that ties it all together.
It’s like chocolate-covered strawberries got a cake makeover! And let’s be honest—who doesn’t love that? Ever bought a fancy chocolate-strawberry cake at a bakery and thought, “Wow, this is expensive! Now you can create it at home, and it’s even more delicious!
Why You’ll Love This Chocolate Cake with Strawberries
A Showstopper Dessert – Three layers of rich, moist chocolate cake with a fresh strawberry filling make this cake look (and taste) like something from a bakery.
Budget-Friendly & Homemade – No need to spend a fortune on fancy cakes! Making this at home costs way less, and you get bigger slices too.
The Perfect Flavor Combo – The sweetness of strawberries balances the deep chocolate flavors, creating a dessert that’s irresistibly good.
Ready to bake? Let’s get started on this chocolatey, strawberry-filled masterpiece!
Note: To find all the details and measurements, simply scroll down to my recipe card!
How to Make Chocolate Cake with Strawberries
Let’s get started on this mouthwatering 3-layer chocolate cake with strawberries! This is the perfect cake for any occasion, and it’s easy to make, so don’t worry if you’re a beginner—just follow these simple steps!
- Start by preheating your oven to 350°F (175°C) and greasing and lining three 8-inch cake pans with parchment paper.
- This will ensure your cake layers come out nice and easy after baking. Once your pans are ready, it’s time to prepare the dry ingredients.
- In a bowl, whisk together your flour, cocoa powder, baking powder, baking soda, and salt. Set this aside while you focus on the wet ingredients.
- Next, beat the softened butter and sugar together until they become light and fluffy, about 3 minutes.
- This adds air to the batter, which helps the cake rise beautifully. Add the eggs one at a time, mixing after each addition, followed by the vanilla extract. Now, slowly mix in the dry ingredients, alternating with the milk and sour cream, until everything is just combined.
- Don’t forget the hot brewed coffee! It’s what gives the cake a rich depth of flavor, so make sure to add it last. The batter will be a bit runny, but that’s totally normal.
- Pour the batter evenly into the prepared pans and bake for about 30 minutes, or until a toothpick comes out clean.
- Once they’re done, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, it’s time to make the strawberry filling. Simply combine your chopped strawberries, sugar, cornstarch, water, and vanilla extract in a saucepan. Cook it over medium heat, stirring occasionally, until it thickens up, and then set it aside to cool.
- For the frosting, beat the softened butter, powdered sugar, and cocoa powder together until smooth.
- Add the heavy cream, vanilla extract, and salt to get the perfect, creamy consistency.
- Once your frosting is ready, it’s time to assemble! Start with one layer of cake, spread a generous layer of strawberry filling on top, and then place the next layer of cake. Repeat this with the next layer of cake and filling, then top it off with the final cake layer.
- Now, cover the entire cake with the chocolate frosting, making sure to smooth it out evenly on the top and sides.
- For an extra touch, decorate the cake with fresh strawberry slices or halves on top. Let the cake sit for about 30 minutes to let the frosting set, then slice it up, serve, and enjoy!
What to Serve with Chocolate Cake with Strawberries
This delicious cake is a showstopper on its own, but you can easily make it even more special by pairing it with complementary dishes.
Here are a few ideas to balance out the rich flavors:
Whipped Cream or Vanilla Ice Cream: A dollop of fresh whipped cream or a scoop of vanilla ice cream pairs perfectly with the rich chocolate and fresh strawberries. The creaminess adds a lovely contrast to the cake’s texture.
Coffee or Hot Chocolate: A warm beverage like coffee or hot chocolate can enhance the deep, rich flavors of the chocolate cake, creating a comforting experience.
Fresh Fruit Salad: A light, refreshing fruit salad made with a mix of berries, citrus, and mint is a great contrast to the richness of the cake, bringing a fresh, zesty element to the meal.
Top Tips for Perfecting Chocolate Cake with Strawberries
Use Room Temperature Ingredients
For the best results, ensure your butter, eggs, and sour cream are at room temperature before mixing.
This helps the ingredients combine more evenly and creates a smoother batter, resulting in a lighter cake.
Don’t Overmix the Batter
When you’re combining the dry and wet ingredients, mix until just combined. Overmixing can lead to a dense cake.
Substitute for Healthier Options
If you want to lighten up the cake, you can substitute part of the all-purpose flour with whole wheat flour for added fiber. For a dairy-free option, swap out butter for coconut oil and use a non-dairy milk like almond milk.
Storing Tips
- Refrigerate: Store any leftover cake in an airtight container in the fridge to keep it moist. If you’ve topped the cake with fresh strawberries, place a layer of plastic wrap over the strawberries to prevent them from drying out.
- Freeze for Longer Storage: If you want to keep the cake for longer, wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer bag or airtight container. It will remain fresh in the freezer for up to three months.
Frequently Asked Questions
Can I use frozen strawberries for this Recipe
While fresh strawberries are ideal for the best texture, you can use frozen strawberries in the filling. Just be sure to thaw and drain them well to avoid excess liquid that could affect the consistency of the filling.
How do I get the perfect chocolate frosting for my chocolate cake with strawberries?
To get the creamiest frosting, ensure your butter is softened to room temperature before mixing. If the frosting is too thick, you can add a little more heavy cream, one tablespoon at a time, until you reach your desired consistency.
What can I do if my chocolate cake is too dry?
If your chocolate cake turns out dry, it could be due to overbaking or overmixing. To prevent this, always check for doneness 5 minutes before the suggested baking time and avoid overmixing the batter. If you do end up with a dry cake, you can moisten it with a simple syrup or a little extra strawberry filling when serving
Chocolate Cake with Strawberries
Ingredients
For the Chocolate Cake (3 Layers)
- 2 ½ cups 315g all-purpose flour
- ¾ cup 75g unsweetened cocoa powder (preferably high-quality for deep flavor)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 230g unsalted butter, softened
- 2 cups 400g granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup 240ml whole milk, at room temperature
- ½ cup 120ml sour cream, at room temperature (adds moisture!)
- 1 cup 240ml hot brewed coffee (or hot water for a milder taste)
For the Strawberry Filling
- 2 cups 300g fresh strawberries, finely chopped
- â…“ cup 70g granulated sugar
- 1 tablespoon cornstarch to thicken the filling
- 2 tablespoons water
- ½ teaspoon vanilla extract for extra depth
For the Chocolate Frosting
- 1 ½ cups 340g unsalted butter, softened
- 3 ½ cups 420g powdered sugar, sifted
- ¾ cup 75g unsweetened cocoa powder
- ½ cup 120ml heavy cream (adjust for consistency)
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans with parchment paper.
- In a mixing bowl, thoroughly whisk the flour, cocoa powder, baking powder, baking soda, and salt until evenly blended.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing after each, then add the vanilla extract.
- Gradually mix in the dry ingredients, alternating with milk and sour cream, until just combined.
- Finally, stir in the hot coffee, which will give the cake a rich flavor.
- Evenly distribute the batter between the pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool down.
- While the cakes cool, make the strawberry filling by cooking chopped strawberries, sugar, cornstarch, water, and vanilla extract over medium heat until thickened. Let it cool to room temperature.
- For the frosting, beat together the softened butter, powdered sugar, and cocoa powder until smooth.
- Add the heavy cream, vanilla, and salt to achieve a creamy consistency.
- Once the cakes have cooled, place the first layer on a plate, spread with strawberry filling, then top with the second layer.
- Repeat with the final layer and spread the chocolate frosting over the entire cake.
- Decorate with fresh strawberries on top.
- Let the cake set for about 30 minutes before serving and enjoy the delicious layers of chocolate and fresh strawberry goodness!
Notes
- For the best texture, make sure all ingredients are at room temperature.
- Don’t overmix the batter; mix until just combined.
- Use hot coffee or water for the richest chocolate flavor.
- If using frozen strawberries, thaw and drain them before adding to the filling.
- Keep any leftover cake in an airtight container in the refrigerator for up to four days.
