Introduction

This Chocolate Strawberry Cake is a delightful combination of rich cocoa and fresh strawberries, layered with luscious strawberry buttercream. Perfect for celebrations or a special treat, it strikes a beautiful balance between chocolatey depth and fruity brightness.

The image shows a tall, three-layer chocolate cake with a rich dark brown color. Between each layer is a thin spread of red strawberry jam and white cream, creating a nice contrast. The outside of the cake is covered in smooth white cream with a glossy dark chocolate coating on the edge, mostly visible on the right side. On top, there are several fresh strawberries, some whole and some sliced, arranged in a small pile along with a couple of small pieces of dark chocolate. The cake rests on a piece of parchment paper over a wood slice, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups + 2 tablespoons cake flour
1 1/2 cups granulated sugar
3/4 cup unsweetened Dutch-processed cocoa powder
1/2 cup dark brown sugar (packed)
1 1/2 teaspoons baking powder
3/4 teaspoons baking soda
1 teaspoon fine sea salt
6 1/2 tablespoons softened unsalted butter
1 cup sour cream (room temperature)
1/2 cup whole milk (room temperature)
2 large eggs (room temperature)
1/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup hot coffee (substitute hot water if preferred)
3 cups frozen strawberries (or fresh strawberries)
4 tablespoons water
2 teaspoons lemon juice
2 tablespoons granulated sugar
1 tablespoon brown sugar (packed)
1 tablespoon water
1 tablespoon cornstarch
1 1/2 cups unsalted butter
2 cups powdered sugar
1/4 cup reserved strawberry filling
1 tablespoon heavy cream
1 teaspoon vanilla bean paste or vanilla extract
1/3 cup heavy cream
1 1/2 oz 70% dark chocolate bar
Whole fresh strawberries, for decorating

Instructions

Step 1: Preheat the oven to 350°F (180°C). Grease three 8-inch cake pans and line the bottoms with parchment paper.
Step 2: In a large bowl, combine the cake flour, granulated sugar, cocoa powder, brown sugar, baking powder, baking soda, and salt. Mix in the softened butter on low speed until the mixture resembles coarse sand, about 3 minutes.
Step 3: In another bowl, whisk together sour cream, milk, eggs, vegetable oil, and vanilla extract. Add half of this mixture to the dry ingredients and mix on low speed for 1 minute to form a thick paste. Scrape down the bowl, then add the remaining milk mixture and mix until just combined. Scrape again if needed.
Step 4: Stir in the hot coffee until just combined. Scrape the bowl once more if necessary.
Step 5: Divide the batter evenly among the prepared pans (approximately 490 grams each). Bake for 18-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool completely.
Step 6: For the strawberry filling, cook strawberries, water, and lemon juice in a saucepan over medium heat, mashing occasionally, until thick and glossy, about 15 minutes.
Step 7: Set aside a heaping 1/4 cup of this mixture for the buttercream. Add granulated sugar and brown sugar to the pot and cook for 3-4 more minutes.
Step 8: Stir in the cornstarch mixed with 1 tablespoon water and cook for 2 more minutes until the mixture clears. Transfer to a bowl and let cool.
Step 9: For the buttercream, cream the unsalted butter in a stand mixer until smooth. Gradually add powdered sugar and beat for 2-3 minutes until light and fluffy.
Step 10: Add the reserved strawberry filling to the buttercream 1 tablespoon at a time, beating well after each addition. Mix in vanilla and heavy cream, then beat again for 2-3 minutes until fluffy.
Step 11: Assemble the cake by piping a border of strawberry buttercream around the edge of the first cake layer. Spread half of the strawberry filling in the center.
Step 12: Repeat with the second layer. Place the final cake layer upside down for a flat top. Cover the cake with a thin layer of the remaining buttercream (for a naked cake look) and chill in the fridge while preparing ganache.
Step 13: To make the ganache, heat heavy cream until almost boiling. Pour it over chopped dark chocolate and stir until smooth and emulsified. Let cool for 5 minutes.
Step 14: Pour the ganache over the chilled cake and gently spread it over the edges. Let set for 15 minutes.
Step 15: Decorate the top with whole fresh strawberries and chocolate pieces. Allow the ganache to set completely at room temperature before refrigerating to avoid cracking.

Tips & Variations

Use fresh strawberries for a brighter, juicier filling when in season.
For a richer cake, replace hot coffee with espresso.
Double the buttercream recipe if you prefer a thick, fully frosted cake instead of a naked look.
Ensure all dairy ingredients are at room temperature for smooth mixing.
Use parchment paper to easily lift cake layers from the pans.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A round cake with three visible layers sits on a piece of parchment atop a rustic wooden slab, set against a white marbled background. The bottom layer is dark and crumbly, the middle layer is thick with pale pink cream mixed with small pieces of strawberries, and the top is covered by glossy dark chocolate ganache that drips down the sides. Fresh whole and halved strawberries along with chunks of dark chocolate rest in a small pile on top. Scattered crumbs and strawberry pieces lie around the cake, adding a natural touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of frozen?

Yes, fresh strawberries work well and can provide a fresher flavor. Just make sure to cook them down as directed to achieve the right consistency for the filling.

What can I substitute for Dutch-processed cocoa powder?

If you don’t have Dutch-processed cocoa, you can use natural cocoa powder but reduce the baking soda slightly or add a little baking powder to balance the acidity for proper rising.