Introduction

This Ultimate Chocolate Strawberry Cake Recipe is a showstopping dessert that combines rich, moist chocolate layers with a sweet, fresh strawberry filling. It’s perfect for celebrations or any time you crave a decadent treat. For more indulgent chocolate desserts, try this Caramel Pecan Chocolate Cheesecake Recipe or this German Chocolate Cheesecake Recipe.

Ingredients

This decadent chocolate cake strawberry filling recipe layers rich, moist chocolate cake with a vibrant, sweet-tart strawberry compote, all enveloped in a luscious strawberry buttercream and dark chocolate ganache.

• 1 2/3 cup (200 grams) all-purpose flour
• 1/3 cup + 3 tablespoons (45 grams) Dutch processed cocoa powder
• 1 cup (215 grams) granulated sugar
• 2 teaspoons espresso powder (optional, for depth)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar)
• 1/2 cup vegetable oil (or other neutral oil)
• 1 teaspoon pure vanilla extract
• 1 cup hot water
• 2 cups (303 grams) strawberries, chopped
• 1 tablespoon lemon juice
• 1/4 cup granulated sugar (for filling)
• 1 teaspoon cornstarch
• 1/4 cup water (for slurry)
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup reserved strawberry filling
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream (or milk, for a softer frosting)
• 6 ounces dark chocolate, chopped (for ganache)
• Additional fresh strawberries for decoration

Timing

Prep Time	30 minutes
Cook Time	35 minutes
Total Time	1 hour 5 minutes

Context: This streamlined process for a Chocolate Cake Strawberry Filling is about 20% faster than similar recipes, thanks to a simplified assembly method.

Step-by-Step Instructions

Step 1 — Prepare the Cake Pans

Grease two 9-inch round cake pans with butter or non-stick spray. Line the bottoms with parchment paper rounds and lightly flour the sides. This ensures your chocolate cake layers release cleanly after baking.

Step 2 — Mix the Dry Ingredients

In a large bowl, sift together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting aerates the flour and prevents lumps, guaranteeing a tender crumb in your chocolate cake.

Step 3 — Combine Wet Ingredients

In a separate bowl, whisk together granulated sugar, eggs, vegetable oil, and vanilla extract until smooth. Gradually mix in buttermilk. The acidity in buttermilk reacts with the baking soda for a better rise.

Step 4 — Bake the Cake Layers

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Divide the batter evenly between the prepared pans. Bake at 350°F (175°C) for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.

Let the layers cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. This prevents them from breaking or becoming soggy.

Step 5 — Make the Strawberry Filling

While the cakes cool, prepare the strawberry filling. Hull and dice fresh strawberries. In a saucepan, combine the strawberries with sugar and a squeeze of lemon juice over medium heat.

Cook, stirring frequently, until the strawberries break down and the mixture thickens into a jam-like consistency, about 10-15 minutes. Stir in a cornstarch slurry if a thicker filling is desired. Let it cool completely before assembling.

Step 6 — Assemble the Cake

Place one cooled chocolate cake layer on your serving plate. Spread a generous, even layer of the cooled strawberry filling over the top, leaving a small border to prevent spillage.

Carefully place the second cake layer on top. Press down gently to secure it. For a neater presentation, you can pipe a dam of frosting around the edge of the bottom layer before adding the filling.

Step 7 — Frost and Decorate

Frost the entire cake with your choice of frosting—chocolate buttercream or whipped cream are classic pairings. For a decorative touch, garnish the top with fresh strawberry slices or whole berries.

Step 8 — Chill and Serve

Refrigerate the assembled chocolate cake with strawberry filling for at least one hour before slicing. This allows the filling to set and makes for cleaner cuts. Serve at room temperature for the best flavor and texture.

Nutritional Information

Calories	~420 kcal
Protein	~6 g
Carbohydrates	~65 g
Fat	~16 g
Fiber	~3 g
Sodium	~280 mg

Note: These values are estimates for one slice of chocolate cake with strawberry filling, based on typical ingredients and serving size. Actual nutrition can vary.

Healthier Alternatives

This classic chocolate cake strawberry filling can be easily adapted for various dietary needs without sacrificing its decadent flavor. Here are some practical ingredient swaps to try.

• Protein-Packed Cake — Replace a portion of the all-purpose flour with almond flour or a scoop of unflavored whey or plant-based protein powder for a richer texture and a protein boost.
• Lower-Carb Sweetener — Use a granulated monk fruit or erythritol blend in both the cake and the strawberry filling to significantly reduce the sugar and carbohydrate content.
• Dairy-Free Frosting — For the buttercream or ganache, swap butter for vegan butter and use a thick, full-fat coconut milk or a dairy-free cream cheese alternative.
• Gluten-Free Flour — Use a 1:1 gluten-free baking flour blend for the cake to make this chocolate cake strawberry filling suitable for those with gluten sensitivities.
• Low-Sodium Option — Omit added salt in the cake batter and use unsalted butter or its alternative; the other ingredients provide plenty of flavor.
• Seed Oil Alternative — Replace vegetable oil in the cake with an equal amount of unsweetened applesauce or mashed avocado for healthier fats and moisture.
• Fresh Fruit Filling — Instead of a jam-based strawberry filling, use macerated fresh strawberries thickened with a touch of chia seeds or arrowroot powder for a less processed option.
• Greek Yogurt Frosting — For a tangy, high-protein frosting, blend plain Greek yogurt with a little honey or powdered sugar and vanilla, then chill thoroughly before using.

Serving Suggestions

This stunning chocolate cake strawberry filling is a versatile dessert that shines in many settings. Here are some of our favorite ways to serve it.

Perfect Pairings

• A scoop of vanilla bean ice cream or a dollop of freshly whipped cream cuts through the richness beautifully.
• For a coffee lover’s treat, serve with a strong espresso or a cup of cold brew.
• A glass of dessert wine like a late-harvest Riesling or a ruby port complements the dark chocolate and berry notes.

Ideal Occasions

• This cake is a showstopper for birthdays, Valentine’s Day, or anniversary dinners.
• It makes an elegant finish for a spring or summer brunch or garden party.
• Bake it as a special weekend project to share with family—it’s always a crowd-pleaser.

Plating & Presentation Tips

A few simple touches elevate your chocolate cake strawberry filling presentation. Dust the plate with a light sprinkle of powdered sugar or cocoa powder before placing the slice. Garnish with a fresh mint sprig and a few whole strawberries or a drizzle of melted chocolate for a professional, restaurant-worthy look.

Common Mistakes to Avoid

• Mistake: Using watery, fresh strawberries directly in the filling. Fix: Cook down fresh or frozen berries with sugar and cornstarch to create a thick, jammy consistency that won’t soak the cake.
• Mistake: Filling the cake while the layers are still warm. Fix: Cool cakes completely and chill them; a cold, firm crumb provides a stable base that locks in the strawberry filling.
• Mistake: Spreading the filling too close to the cake’s edge. Fix: Leave a ½-inch border; when you stack and frost, the filling will be contained, preventing a messy, leaking sides.
• Mistake: Choosing a frosting that can’t support the weight of the filling. Fix: Use a sturdy buttercream or ganache for the outer layer; a light whipped cream may collapse.
• Mistake: Not tasting the strawberry filling for balance. Fix: A pinch of salt and a splash of lemon juice will enhance the berry flavor and cut excessive sweetness.
• Mistake: Slicing strawberries too large for the filling. Fix: Dice them small or mash slightly after cooking for an even layer that’s easy to cut through.
• Mistake: Assembling the cake hours before serving without a “dam.” Fix: Pipe a thick ring of frosting around the edge of the bottom layer before adding filling; this acts as a barrier.
• Mistake: Using artificial strawberry flavoring instead of real fruit. Fix: Real berries provide a vibrant, natural taste and color that artificial extracts can’t match.
• Mistake: Neglecting to level the cake layers. Fix: A flat, even surface prevents the top layer from tilting and pushing the strawberry filling out unevenly.

Storing Tips

• Fridge: Store your assembled Chocolate Cake Strawberry Filling in an airtight container in the refrigerator for up to 3-4 days. The cool temperature helps preserve the fresh strawberry flavor and prevents the frosting from spoiling.
• Freezer: For longer storage, wrap the unfrosted cake layers and strawberry filling separately in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before assembling.
• Reheat: Individual slices can be warmed for 10-15 seconds in the microwave. For a whole cake, let it sit at room temperature for about an hour. For food safety, ensure any reheated portion reaches an internal temperature of at least 165°F (74°C) if it contains dairy-based components like custard.

Always allow the cake to cool completely before storing to prevent condensation, which can make the layers soggy and compromise the texture of your Chocolate Cake Strawberry Filling.

Conclusion

This Chocolate Cake Strawberry Filling is a stunning dessert that’s sure to impress. For more decadent chocolate treats, try our Gooey Coffee Caramel Cake Recipe or Fudgy German Chocolate Brownies Recipe. We hope you love this cake! Please leave a comment with your results and subscribe for more delicious recipes.

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FAQs

Can I use frozen strawberries for the filling?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid to prevent your Chocolate Cake Strawberry Filling from becoming too runny. This ensures the filling remains thick and flavorful.

How far in advance can I assemble this cake?

You can assemble the cake a day ahead. The flavors meld beautifully, making the Chocolate Cake Strawberry Filling even more delicious. Store it covered in the refrigerator until you are ready to serve.

What’s the best way to slice the cake cleanly?

Use a sharp, thin-bladed knife dipped in hot water and wiped dry between each cut. This technique gives you neat slices and showcases the beautiful layers of chocolate cake and strawberry filling.