Description

Strawberry Chocolate Cake combines rich, moist layers of deep chocolate flavor with the fresh sweetness of juicy strawberries. This easy-to-make dessert uses simple ingredients to create a tender, visually stunning cake perfect for birthdays, celebrations, or any occasion that calls for a delicious treat.

Ingredients

Scale

Dry Ingredients

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 and 1/2 tsp baking soda
1/4 tsp salt
1 and 1/2 cups granulated sugar

Wet Ingredients

2 large eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup fresh strawberries, pureed (about half the berries)

Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tbsp milk (plus more if needed)
1/4 cup finely chopped fresh strawberries or a few drops of strawberry extract (optional)

Garnish

Sliced fresh strawberries
Optional: dusting of cocoa powder or powdered sugar

Instructions

Prepare Your Ingredients and Pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Rinse, hull, and puree about half of the fresh strawberries. Slice the remaining strawberries for garnish and set aside.
Mix the Dry Ingredients: In a large bowl, sift together flour, cocoa powder, baking soda, salt, and sugar to combine evenly for a consistent crumb and balanced flavor.
Combine Wet Ingredients: In a separate bowl, whisk together eggs, milk, vegetable oil, vanilla extract, and the pureed strawberries until the mixture is smooth and uniform, creating a moist batter with a strawberry undertone.
Blend Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
Bake the Cake Layers: Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before frosting.
Prepare the Frosting: Beat softened butter until fluffy. Gradually add powdered sugar and milk, mixing well. For a strawberry twist, fold in finely chopped strawberries or a few drops of strawberry extract.
Assemble and Decorate: Place one cake layer on a serving plate and spread a generous layer of frosting. Add a layer of sliced strawberries, then top with the second cake layer. Frost the entire cake and decorate with additional fresh strawberries. Optionally, dust with cocoa powder or powdered sugar.

Notes

Use room temperature ingredients for better mixing and smoother batter.
Do not overmix the batter to avoid a dense texture.
Use ripe, juicy strawberries for the best natural sweetness and flavor.
Allow cake layers to cool completely before frosting to prevent melting and slipping.
If the frosting is too soft, chill it briefly to make spreading easier.
Frozen strawberries can be used if thawed and well drained to avoid excess moisture.
To keep the cake moist, use vegetable oil instead of butter in the batter.
Store leftover cake covered tightly in the refrigerator for up to 3 days.
Unfrosted cake layers can be frozen up to 2 months; thaw fully before frosting and serving.
For best flavor, bring refrigerated cake to room temperature before serving; avoid microwaving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 320
Sugar: 28g
Sodium: 210mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 4g
Cholesterol: 50mg

Keywords: strawberry chocolate cake, chocolate cake with strawberries, moist chocolate cake, easy chocolate strawberry cake, birthday cake, layered cake