This decadent, layered treat combines the deep richness of moist chocolate cake with the natural sweetness of fresh strawberries, all tied together with a luscious whipped cream or velvety chocolate buttercream frosting.
What makes this cake so iconic is its contrast and balance: the bittersweet chocolate is mellowed by the juicy brightness of strawberries, while the soft crumb of the cake contrasts beautifully with smooth frosting and fresh fruit textures.
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans. Line the bottoms with parchment paper and dust the sides lightly with cocoa powder (this prevents sticking and adds extra flavour). Set aside. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Whisk in sugar until evenly combined. In a separate bowl, whisk eggs, milk, oil, and vanilla until smooth. Pour wet mixture into the dry ingredients and mix until just combined (do not overmix). Carefully pour in the hot coffee.
Stir slowly at first (batter will be thin!) then whisk until smooth and lump-free. Divide the batter evenly between your prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the centre comes out clean or with just a few moist crumbs.
Cool in pans for 10 minutes, then remove and place on wire racks to cool completely. While the cakes cool, Dice strawberries and place in a bowl, then add sugar and lemon juice, stir gently. Let sit for 20 minutes to macerate (draw out juices). Optional: Fold in strawberry jam for a thicker, more cohesive filling.
To make Your Frosting. For Whipped Cream Frosting: Chill your bowl and beaters for 10–15 minutes (optional, but it helps whip faster).
Beat cream on medium-high until soft peaks form and add powdered sugar, vanilla, and (optional) pudding mix. Continue beating until stiff peaks form. Do not overbeat!
For Chocolate Buttercream: Beat softened butter until creamy and pale (2–3 min) and sift in cocoa powder and powdered sugar gradually. Add vanilla and 2 tbsp cream. Beat for 3–5 minutes until fluffy. Adjust texture with more cream if needed.
To assemble the cake, trim cakes if domed, using a serrated knife and place one layer on your cake stand or plate. Pipe or spread a border of frosting around the edge (to contain filling).
Spoon the strawberry filling into the centre, spreading evenly, then add the second cake layer. Frost the top and sides with whipped cream or buttercream and smooth edges with an offset spatula for a clean finish.
Expert Tips and Troubleshooting;
- Use room-temperature eggs and milk for better mixing.
- Don’t overmix batter after adding coffee—just mix until smooth.
- Let cake layers cool fully before filling or frosting.
- If using whipped cream, frost just before serving or refrigerate to maintain structure.
Make-Ahead and Storage
Make-Ahead: Cake layers can be baked up to 2 days in advance. Wrap tightly and store at room temperature or freeze.
Assembled Cake: Best enjoyed the same day if using whipped cream. If using buttercream, refrigerate and let sit at room temperature before serving.
Freezing: You can freeze cake layers or a fully assembled cake (without fresh strawberries on top). Wrap well and freeze up to 2 months.
Whether you’re baking it for a celebration, a romantic date night, or just a cosy evening in, this cake promises to impress.
Now that you know how to make it, it’s time to preheat that oven, gather your strawberries, and create something truly unforgettable.
Ingredients;
For the Chocolate Cake:
- 1¾ cups (220g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder (preferably Dutch-processed for a smoother, richer flavour)
- 2 cups (400g) granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs, room temperature
- 1 cup (240ml) whole milk or buttermilk
- ½ cup (120ml) vegetable oil (or neutral oil like canola)
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee (enhances chocolate flavour without tasting like coffee)
- Sub: Hot water for avoiding caffeine
🍓 For the Strawberry Filling:
- 2½ cups fresh strawberries, diced (plus extra for decorating)
- 2 tbsp sugar (optional, depending on the sweetness of the berries)
- 1 tsp lemon juice
