Easy Strawberry Chocolate Cake

This chocolate strawberry cake combines rich chocolate cake with the natural sweetness of ripe strawberries! It’s easy to make from scratch and is the perfect balance of indulgence and fruity freshness in each bite. 

This tender and moist chocolate and strawberry cake is perfect for Valentine’s Day or any other special occasion where only a decadent treat that combines the perfect pairing of chocolate and strawberries will suffice.

While I love my homemade strawberry cake, there is something special about the fruity combination of chocolate with berries like in this cake or in my chocolate puff pastry strawberry pie.

I made this cake first for my daughter and the Italian whose love of strawberries has no bounds! And if it’s got to be chocolate and strawberries on Valentine’s Day, be sure to add a chocolate drizzle to my strawberry cannoli and strawberry cream cheese pie, too! 

Why You’ll Love This Recipe

• Easy to make: With only one layer and no frosting, this easy strawberry chocolate cake is a simple indulgence! 
• Moist and flavorful: A tender, moist chocolate cake is studded with sweet strawberry flavor then topped with chantilly whipped cream for a stunning dessert! 
• Special occasions: Whether it’s Valentine’s Day, Mother’s Day or a birthday, the combination of chocolate and strawberries is always the perfect dessert! 

Chocolate Strawberry Cake Recipe Ingredients

• Cake flour: This adds a lighter and more tender crumb for the best chocolate cake recipe.
• Baking staples: Baking powder and salt add lift and rise plus enhance the taste.
• Unsweetened cocoa powder: I used Dutch process cocoa powder.
• Butter: I used softened salted butter. If using unsalted butter, adjust added salt.
• Granulated sugar: Gives the cake its sweet taste.
• Egg: One large room temperature egg is all you need to bind the cake together.
• Vanilla extract: Pure vanilla extract adds another layer of rich flavor.
• Milk: 2% or whole milk is best to use.
• Fresh strawberries: You will need fresh strawberries for both the cake and garnish. For best taste, use the reddest berries as they are sweeter. 
• Chantilly cream: Heavy cream or whipping cream with at least 30% fat, powdered sugar and vanilla extract.

 If you don’t have Dutch-processed cocoa, you can use an equal amount of natural unsweetened cocoa powder plus a pinch of baking soda to neutralize the acidity.

Substitutions And Variations

• Frosting: For a light strawberry frosting, use the whipped cream frosting from my strawberry cupcakes, make a cream cheese frosting or try the buttercream frosting from my vanilla birthday cake.
• Silky chocolate ganache: After the cake has cooled, drizzle with the chocolate ganache from my marble cake.
• Extra chocolate: Add some mini chocolate chips to the cake batter for extra chocolate flavor! 
• No strawberries? Try raspberries instead or even swirl some strawberry jam on top before baking. 
• Garnish: Add some chocolate-covered strawberries for garnish or if serving for a holiday, Italian chocolate kisses are perfect for chocolate lovers.

How To Make Chocolate Strawberry Cake

To start, in a medium bowl whisk together flour, baking powder, salt and cocoa to remove any lumps for a smoother cake batter.

Next, in the bowl of a stand mixer, beat butter and sugar on medium speed until light and fluffy, reduce the speed, add the egg, milk and vanilla then beat to combine.

Gradually, add dry ingredients to the wet ingredients and mix only until combined.

Spoon batter into the prepared cake pan. Place cut fresh berries on top and sprinkle with sugar. 

Bake until cake is done, test with a toothpick for doneness. Cool in the pan for a bit then move to a wire rack to cool completely. Serve with chantilly cream and fresh strawberries if desired.

Baking Tips

• Cake flour: It’s easy to make your own cake flour, for every cup of all-purpose flour remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch. 
• Coffee: To enhance the flavor of the chocolate cake, dissolve ½ teaspoon of instant espresso powder into the milk.
• Buttermilk: If you would like an even lighter and more tender cake, use buttermilk instead of regular milk. 
• Avoid over mixing: Over mixing the cake batter will lead to a dense and dry chocolate strawberry cake as too much gluten will develop.
• Pat strawberries dry: After washing your strawberries, pat them dry otherwise it will add too much liquid to the top of the cake.
• If the cake is browning on the top: Tent with foil and continue baking until done. 

Storage

Since this cake has fresh strawberries baked in the cake, I recommend storing this chocolate strawberry cake in an airtight container in the refrigerator. If you would like to make this ahead of time I would wait to add the fresh strawberries and chantilly cream until you serve it. 

The cake can also be frozen, wrap well and place in a freezer bag, it will keep for up to a month in the freezer. Thaw overnight in the fridge.

Recipe FAQs

More Strawberry Dessert Recipes 

• Strawberry Cream Cheese Strudel
• Creamy Strawberry Semifreddo
• Strawberry Tiramisu
• Fresh Strawberry Mousse
• Strawberry Cookies

So if you are looking for a simple, easy and moist Chocolate Cake with Strawberries, then this is it. Add a little Chantilly cream and  make it extra special! Enjoy!

Updated from January 23, 2018