Pre-heat oven to 350°F (180°C), grease and flour or spray an 8 inch regulare or springform cake pan.
CHOCOLATE CAKE
In a medium bowl whisk together flour, baking powder, salt and cocoa.
In a medium bowl beat until light and fluffy the butter and sugar, approximately 5 minutes, reduce speed to medium low and add the egg, milk and vanilla beat to combine.
Gradually add the dry ingredients and beat to combine.
Spoon into prepared cake pan. Place cut strawberries on top and sprinkle with the sugar.
Bake for 10 minutes, then reduce heat to 325°F (160°C) and bake for approximately 50-60 minutes. If cake starts to brown too much tent the cake with foil and continue baking. Test with a toothpick for doneness or has a few crumbs attached it is done.
Let cool 20 minutes in pan then move to a wire rack to cool completely. Serve with Chantilly Cream and fresh strawberries if desired. Enjoy!
CHANTILLY CREAM
In a medium bowl beat cream until soft peaks appear, then add the vanilla and sifted sugar, beat until stiff.
Notes
For room temperature ingredients remove from the fridge 45-60 minutes before using.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. 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.