Chocolate Strawberry Cake – A Decadent Summer Delight

When strawberries are in peak season and the sun stretches into the evening, there’s nothing more celebratory than a Chocolate Strawberry Cake. It’s the perfect blend of rich cocoa and bright berry freshness—romantic, nostalgic, and undeniably delicious.

This cake takes me back to summers in my grandmother’s kitchen. She’d pluck strawberries from the garden, slice them with precision, and gently layer them over a still-warm chocolate sponge. No fancy frosting, just fresh cream and love. Today, I’ve given that memory a modern twist—moist chocolate cake layers, whipped cream, fresh berries, and a glossy chocolate ganache drizzle. It’s the kind of dessert that impresses without trying too hard.

❤️ Why You’ll Love This Chocolate Strawberry Cake

• Rich yet refreshing: Chocolate’s depth meets strawberry’s bright acidity.

• Perfect for summer gatherings: Stunning, seasonal, and light on the palate.

• Make-ahead friendly: Bake the layers and prep the components in advance.

• Kid-approved & elegant enough for adults

• No artificial flavors or syrups—just real strawberries and cocoa

📝 Ingredients Breakdown

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 1 ½ teaspoons baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• 2 eggs

• 1 cup granulated sugar

• ½ cup brown sugar

• ½ cup neutral oil (canola or vegetable)

• 1 cup buttermilk (or milk + 1 tbsp vinegar)

• 1 teaspoon vanilla extract

• ½ cup brewed coffee (or hot water)

For the Strawberry Filling:

• 1 ½ cups fresh strawberries, sliced

• 2 tablespoons sugar

• 1 teaspoon lemon juice

For the Whipped Cream:

• 1 ½ cups heavy whipping cream

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

For the Ganache:

• ½ cup heavy cream

• ¾ cup dark chocolate chips

🍰 Step-by-Step Instructions

Step 1: Bake the Chocolate Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

3. In a separate large bowl, beat eggs and both sugars until creamy. Add oil, buttermilk, and vanilla.

4. Slowly add dry ingredients. Stir in hot coffee until smooth.

5. Divide batter between pans and bake 30–35 minutes, or until a toothpick comes out clean.

6. Cool in pans for 10 minutes, then transfer to wire racks.

Step 2: Prepare the Strawberries

1. Toss sliced strawberries with sugar and lemon juice.

2. Let sit for 15–20 minutes to macerate.

Step 3: Whip the Cream

1. In a cold bowl, whip cream with powdered sugar and vanilla until soft peaks form.

2. Chill until ready to use.

Step 4: Make the Ganache

1. Heat cream until just steaming. Pour over chocolate chips.

2. Let sit 2 minutes, then stir until glossy and smooth. Cool slightly.

Step 5: Assemble the Cake

1. Place one cake layer on a stand or plate.

2. Spread with whipped cream and spoon macerated strawberries over it.

3. Add the second cake layer.

4. Drizzle ganache over the top, letting it drip down the sides.

5. Top with whole or halved strawberries for a showstopper finish.

👩‍🍳 Pro Tips for Success

• Don’t overmix your cake batter—just until combined.

• Use fresh, ripe strawberries for best flavor and presentation.

• Chill whipped cream and cake layers before assembling to prevent sliding.

• Drizzle ganache while slightly warm so it flows, but isn’t runny.

• Add a thin layer of whipped cream under strawberries to prevent sogginess.

🍓 Nutritional Highlights

• Strawberries are rich in vitamin C and antioxidants

• Using dark chocolate in ganache offers more flavor and less sugar

• You can substitute Greek yogurt or coconut cream for a lighter whipped topping

🍴 Serving Suggestions

• Serve chilled or at room temperature

• Add extra strawberries or chocolate shavings for flair

• Pair with espresso, cold brew, or rosé

• Garnish with mint or edible flowers for garden party vibes

🍫 Flavor Variations

🍒 Black Forest Twist

Sub strawberries for cherries, and add a splash of cherry liqueur.

🍊 Chocolate Orange

Add orange zest to the batter and fill with candied orange slices.

🥥 Chocolate Coconut

Replace whipped cream with coconut whipped cream and top with toasted coconut flakes.

🌱 Vegan Version

Use dairy-free milk and oil, aquafaba for eggs, and coconut cream for the filling.

❄️ Make-Ahead and Storage

• Cake layers can be made up to 2 days ahead and stored wrapped in the fridge.

• Assemble up to 6 hours before serving.

• Leftovers keep in the fridge for 2–3 days (whipped cream may deflate slightly).

• Freeze individual slices without strawberries or cream; wrap tightly and freeze up to 1 month.

❓ FAQs

Can I use frozen strawberries?
Not ideal for garnish, but okay for filling if thawed and drained.

How can I make this gluten-free?
Use a 1:1 gluten-free baking flour blend.

What if I don’t have buttermilk?
Mix 1 cup milk with 1 tbsp vinegar or lemon juice—let sit 5 minutes.

Do I need coffee?
It enhances the chocolate flavor, but you can use hot water instead.

🔗 More Summer Cakes You’ll Love

• Strawberry Shortcake Cake

• No-Bake Chocolate Cheesecake

• Raspberry Lemon Layer Cake

• Chocolate Zucchini Cake

🌟 Final Thoughts

This Chocolate Strawberry Cake isn’t just dessert—it’s a celebration. With its velvety cake, fresh berries, and layers of cream and ganache, every bite tells a story of summer. Whether you’re hosting friends or treating yourself to a sweet weekend project, this cake delivers both elegance and ease.

It’s rustic, yet refined. Messy in the most beautiful way. And best of all, it’s yours to make your own.

Don’t forget to share your cake creations using #ChocolateStrawberryCakeLove – I’d love to see your spin!