Best Chocolate Strawberry Cake (Moist & Decadent!)

If you are looking for the ultimate romantic dessert, or simply want a show-stopping cake for a special birthday, this Chocolate Strawberry Cake is exactly what you need. It is essentially a giant chocolate-covered strawberry in cake form!

This stunning dessert features incredibly moist, dark chocolate cake layers that are filled with a homemade, tart strawberry jam. The entire cake is then enveloped in a naturally pink strawberry buttercream and crowned with a glossy chocolate ganache drip. It is decadent, beautiful, and the perfect balance of rich chocolate and bright, fruity flavors.

What is it

A classic Chocolate Strawberry Cake combines the deep, slightly bitter flavor of cocoa with the bright, sweet acidity of fresh summer strawberries.

While you could easily bake a standard chocolate cake and simply place some berries on top, this recipe builds the flavor into every single layer. Just like our famous Black Velvet Cake or Triple Chocolate Fudge Cake, this cake relies on hot liquid to bloom the cocoa powder for maximum chocolate flavor. However, the true star is the real strawberry reduction used in both the filling and the frosting, ensuring there is zero artificial aftertaste.

Why you’ll love it

You will love this cake because it is a total crowd-pleaser that looks like it came straight from a high-end bakery. The contrast between the dark chocolate sponge and the bright pink frosting makes for a gorgeous slice.

Unlike a super heavy Chocolate Fudge Frosting, the strawberry buttercream is light, slightly tangy, and incredibly refreshing. If you are a fan of classic fruit-and-chocolate pairings like our Chocolate Orange Ganache or a simple Chocolate Strawberry Shake, this recipe will quickly become your new favorite.

Ingredients

For the Chocolate Cake Layers

• 1 1/2 cups all-purpose flour.
• 1 1/2 cups granulated sugar.
• 3/4 cup unsweetened cocoa powder.
• 1 1/2 tsp baking soda.
• 1 tsp baking powder.
• 1 tsp salt.
• 2 large eggs, room temperature.
• 3/4 cup buttermilk, room temperature.
• 1/2 cup warm water (or hot coffee).
• 1/4 cup vegetable oil.
• 1 tsp vanilla extract.

For the Strawberry Filling & Frosting

• 1 pound (450g) fresh strawberries, hulled and quartered.
• 1/4 cup granulated sugar.
• 1 1/2 cups (3 sticks) unsalted butter, softened.
• 4 cups powdered sugar.
• 1 tsp vanilla extract.

For the Chocolate Ganache Drip & Topping

• 1/2 cup semi-sweet chocolate chips.
• 1/4 cup heavy whipping cream.
• Fresh, whole strawberries for decorating.

(Note: Want an extra fancy finish? Top your cake with actual chocolate-covered strawberries!)

How to make

Step 1: Make the strawberry puree

Place the quartered strawberries and granulated sugar in a medium saucepan. Cook over medium heat for about 10-15 minutes, mashing the berries as they soften, until the mixture reduces by half and thickens into a jam-like consistency. Let this puree cool completely to room temperature.

Step 2: Bake the cake layers

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, buttermilk, oil, and vanilla, mixing until combined. Carefully stream in the warm water. Divide the thin batter between the pans and bake for 30-35 minutes. Let cool completely.

Step 3: Make the strawberry buttercream

In a stand mixer, beat the softened butter on high for 2 minutes until pale and creamy. Gradually add the powdered sugar, mixing on low. Once incorporated, add 1/4 cup of your cooled strawberry puree and the vanilla extract. Beat on high until light and fluffy. (Save the remaining puree for the cake filling!)

Step 4: Assemble the cake

Place one cooled cake layer on a stand. Pipe a thick “dam” or ring of frosting around the outer top edge of the cake. Spread the remaining strawberry puree evenly inside the ring. Place the second cake layer on top. Frost the entire outside of the cake with the remaining strawberry buttercream. Chill the cake in the fridge for 30 minutes.

Step 5: Add the ganache drip

Heat the heavy cream in the microwave until steaming, then pour it over the chocolate chips. Let sit for 2 minutes, then whisk until smooth and glossy. Using a spoon or a squeeze bottle, carefully drip the slightly cooled ganache over the top edges of the chilled cake, then fill in the center. Garnish with fresh strawberries!

How To Serve

Bring the cake out of the fridge about 30-45 minutes before serving so the buttercream can soften slightly.

Use a sharp knife dipped in hot water to cut clean slices through the ganache topping. It pairs perfectly with a crisp glass of champagne or a warm cup of coffee.

How To Store

Because of the fresh fruit filling, this cake should be stored in the refrigerator. Place it in a cake dome or cover any exposed, sliced areas with plastic wrap to prevent the cake from drying out. It will stay fresh for up to 4 days.

You can also freeze individual slices! Wrap them tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before eating.

FAQs

Can I use frozen strawberries for the filling?

Yes, absolutely! Frozen strawberries work perfectly for the cooked puree. You do not even need to thaw them first; just toss them straight into the saucepan with the sugar. However, you will need fresh strawberries for decorating the top of the cake.

Why did my strawberry buttercream curdle?

If your buttercream looks split or curdled, your strawberry puree was likely too cold (or too warm!) when you added it, or you added too much liquid. Make sure your butter and puree are both at room temperature. If it splits, just keep whipping it on high speed; the friction will usually bring it back together!

Can I bake this as a sheet cake?

Yes! You can pour the batter into a greased 9×13-inch pan and bake for 35-40 minutes. Instead of making a filling, just spread the strawberry buttercream over the cooled cake and drizzle the ganache on top.

Note

Do not skip the “dam” of frosting when assembling the cake! If you just spread the wet strawberry puree on the bottom layer and put the top layer on, the puree will squish out the sides and ruin your outer layer of buttercream.

Nutrition information

Approximate per serving (based on a 12-slice yield):

• Calories: 520
• Fat: 28 g
• Carbohydrates: 65 g
• Protein: 4 g
• Sugar: 49 g

Tips and Tricks

• If your fresh strawberries are particularly tart, you may want to add an extra tablespoon of sugar to the puree while it cooks on the stove.
• To get that perfect, natural pink color in your frosting without artificial dyes, make sure you reduce your strawberry puree down until it is very thick. If it is too watery, it will make your frosting runny instead of vibrant.
• If you are short on time, you can substitute the homemade puree filling with a high-quality, store-bought strawberry jam!