Name: Strawberry Chocolate Cake
Prep time: 45 min
Cook time: 35 min
Total time: 2 h
Cuisine: American
Ingredients: 1 ½ lbs fresh or frozen strawberries, chopped (684 g / 4 ¾ cups); ½ cup granulated sugar (105 g); 1 tbsp cornstarch; 1 tbsp water; 1 tsp vanilla extract; 1 ½ cups hot water (355 g); 1 cup black cocoa powder or Dutch-process cocoa powder (111 g); 1 tbsp espresso powder; 3 cups all-purpose flour (381 g); 1 ½ cups granulated sugar (315 g); 1 ½ cups light brown sugar, packed (330 g); 3 tsp baking soda (16 g); 1 ½ tsp baking powder (5 g); ¾ tsp salt; 1 ½ cups buttermilk, room temperature (364 g); ¾ cup vegetable oil (164 g); 3 large eggs, room temperature; 1 tbsp vanilla extract; 3 cups salted butter, softened; 7–8 cups powdered sugar; 2–3 tbsp heavy cream; ½ cup strawberry filling (140 g); 2–3 bags freeze-dried strawberries (1.2 oz each), crushed; 1 tbsp vanilla extract; Pinch of salt; 4 oz semi-sweet chocolate, finely chopped; 4 oz heavy cream; 1–3 tsp vegetable oil; Fresh strawberries, for garnish

This strawberry chocolate cake is a decadent, show-stopping dessert that combines rich layers of chocolate cake, a sweet strawberry filling, creamy strawberry frosting, and a glossy chocolate drip. I love how it balances indulgence with freshness, making it perfect for birthdays, celebrations, or any time I want an impressive treat.

Why You’ll Love This Recipe

I love this recipe because it pairs two classic flavors chocolate and strawberry into one irresistible cake. The strawberry filling adds a fresh burst of fruitiness, the frosting is creamy with a natural berry flavor, and the chocolate drip makes it look bakery-worthy. It’s a labor of love, but every slice feels like a reward.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Strawberry Filling:
1 and 1/2 lbs fresh or frozen strawberries, chopped 684 grams or 4 and 3/4 cups
1/2 cup granulated sugar 105 grams
1 tbsp corn starch
1 tbsp water
1 tsp vanilla extract

For the Cake Batter:
1 and 1/2 cups hot water 355 grams
1 cup black cocoa powder or dutch process cocoa powder – 111 grams
1 tbsp espresso powder
3 cups all-purpose flour, spooned & leveled or weighed out 381 grams
1 and 1/2 cups granulated sugar 315 grams
1 and 1/2 cups light brown sugar, packed 330 grams
3 tsp baking soda 16 grams
1 and 1/2 tsp baking powder 5 grams
3/4 tsp salt
1 and 1/2 cups buttermilk, at room temperature 364 grams
3/4 cup vegetable oil 164 grams
3 large large eggs, at room temperature
1 tbsp vanilla extract

For the Frosting:
3 cups salted butter, softened at room temperature
7 to 8 cups powdered sugar
2-3 tbsp heavy cream
1/2 cup strawberry filling 140 grams
two 1.2 ounce bags freeze dried strawberries Go up to 3 bags if desired – I did!
1 tbsp vanilla extract
pinch of salt

For the Chocolate Drip:
4 ounces semi-sweet chocolate, finely chopped
4 ounces heavy cream
1-3 tsp vegetable oil
extra strawberries, for garnish

Directions

I begin by making the strawberry filling. I place the strawberries and sugar in a saucepan over medium heat and cook until the berries release their juices. I stir together the cornstarch and water, then add it to the pan to thicken the mixture. Once thick, I remove from heat and stir in the vanilla. I let it cool completely.
For the cake, I whisk the hot water, cocoa powder, and espresso powder together until smooth, then let it cool slightly.
In a large bowl, I combine the flour, sugars, baking soda, baking powder, and salt.
I add the buttermilk, oil, eggs, and vanilla to the dry ingredients, mixing until combined. Then I stir in the cocoa mixture until the batter is smooth.
I divide the batter evenly into prepared cake pans and bake at 350°F (175°C) for about 30–35 minutes, or until a toothpick comes out clean. I let the cakes cool completely before frosting.
For the frosting, I beat the butter until fluffy, then gradually add the powdered sugar. I mix in the heavy cream, strawberry filling, crushed freeze-dried strawberries, vanilla, and a pinch of salt until smooth and spreadable.
I frost the cooled cakes, layering with some of the strawberry filling between each layer.
For the chocolate drip, I heat the cream until steaming, then pour it over the chopped chocolate. I stir until smooth, then add vegetable oil until it’s a pourable consistency.
I drizzle the chocolate drip over the frosted cake and garnish with fresh strawberries.

Servings and Timing

This recipe makes a 3-layer 9-inch cake that serves about 12–14 people. Preparation takes around 45 minutes, baking about 35 minutes, and decorating about 45 minutes, making the total time about 2 hours plus cooling.

Variations

Sometimes I add a layer of chocolate ganache between the cake layers for extra richness. If I want a lighter cake, I use whipped cream frosting instead of buttercream. For a fun twist, I’ve made cupcakes using this recipe—filling the centers with strawberry filling before frosting.

Storage/Reheating

I store the cake covered in the fridge for up to 4 days. Before serving, I let it sit at room temperature for about 30 minutes so the frosting softens. I can also freeze slices by wrapping them tightly in plastic and storing them for up to 2 months.

FAQs

Can I use frozen strawberries for the filling?

Yes, I often use frozen strawberries when fresh ones aren’t in season.

What if I don’t have black cocoa powder?

Dutch-process cocoa powder works perfectly as a substitute.

Can I make the cake layers ahead of time?

Yes, I bake them a day ahead, wrap them well, and refrigerate or freeze until ready to assemble.

How do I get a smooth chocolate drip?

I make sure the chocolate is warm and pourable but not too thin. A spoon or squeeze bottle helps control the drip.

Can I reduce the sweetness of the frosting?

Yes, I sometimes cut back on the powdered sugar and balance with more freeze-dried strawberries for flavor.

Can I make this cake gluten-free?

Yes, I use a 1:1 gluten-free flour blend, though the texture may be slightly different.

How do I prevent the cake from being dry?

I avoid overbaking and make sure to measure flour properly by spooning and leveling.

Can I use this recipe for cupcakes?

Yes, it makes about 24 cupcakes, and I bake them for 18–20 minutes.

Can I use different fruits instead of strawberries?

Yes, raspberries or cherries also pair beautifully with chocolate.

How do I crush freeze-dried strawberries for frosting?

I pulse them in a food processor until they’re a fine powder.

Conclusion

Strawberry chocolate cake is a dessert that always impresses with its rich chocolate layers, fruity strawberry filling, and luscious frosting. I love the contrast of flavors and textures, especially with the finishing touch of a glossy chocolate drip. It’s a cake that feels special every time I make it.