Chocolate Cake with Fresh Strawberry Filling
Moist chocolate cake layered with sweet, fresh strawberry filling. Made with cocoa powder, flour, eggs, sugar, milk, and juicy strawberries.
🍓 Personal Story Behind the Recipe
Every summer growing up, my grandmother would make a chocolate cake so rich it almost whispered secrets. But one day, she added a layer of sliced garden-fresh strawberries—and it changed everything. That one tweak turned her classic dessert into a celebration of summer. This Chocolate Cake with Fresh Strawberry Filling is my love letter to that memory. It’s the kind of dessert that makes you pause between bites, just to savor the contrast of deep chocolate and bright berries. And if you’re anything like me, you’ll end up standing in front of the fridge with a fork in one hand, and no regrets in the other.
Unique Selling Points of the Recipe
Chocolate Cake with Fresh Strawberry Filling stands out in a crowded dessert lineup—and here’s why:
- Rich yet Moist Texture: Thanks to the combo of vegetable oil and whole milk, the cake stays soft and luscious even after a couple of days.
- Real Strawberries, No Jellies: The filling is made from fresh strawberries and sugar only. No artificial syrups, no shortcuts.
- Perfect Balance of Sweet and Tangy: The sugar-sprinkled strawberries mellow into a juicy filling that balances the richness of the chocolate.
- Simple Ingredients, Bakery-Level Results: No need for fancy equipment or rare ingredients—you’ll get bakery-worthy flavor using pantry staples.
- Easy to Customize: Whether you like it layered, frosted, or naked with berries on top, this cake adapts beautifully.
📝 Ingredients Notes
Before diving into the mixing bowl, here’s a quick look at why each ingredient earns its place:
- All-Purpose Flour: The backbone of the batter, it ensures the cake holds together with the perfect crumb.
- Unsweetened Cocoa Powder: Choose a high-quality cocoa (think Dutch-processed or natural) to make the chocolate flavor pop.
- Granulated Sugar: Not only sweetens but helps the strawberries macerate and release their natural juices.
- Baking Soda: This reacts with the acid in cocoa to give your cake the lift it needs—fluffy, not flat.
- Salt: A pinch goes a long way in enhancing the cocoa and vanilla flavors.
- Eggs: These work as a binder and also add a luxurious richness to the batter.
- Whole Milk (or Buttermilk): For moisture and softness; buttermilk brings a subtle tang if you prefer a deeper flavor.
- Vegetable Oil: Retains moisture better than butter—resulting in a cake that doesn’t dry out after slicing.
- Vanilla Extract: Provides background warmth that ties the chocolate and strawberry notes together.
- Fresh Strawberries: The star of the show—ripe, red, and juicy for a naturally sweet filling that doesn’t overpower.
🍰 Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease two 8-inch round pans and line with parchment for easy unmolding.
Step 2: Mix Dry Ingredients
In a large bowl, sift together flour, cocoa powder, baking soda, salt, and sugar. This ensures your cake has no lumps and bakes with an even texture.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk eggs, milk, oil, and vanilla extract until well blended. This step brings in the fats and moisture essential for richness.
Step 4: Mix Wet with Dry
Pour the wet mix into your dry mix and fold gently. Don’t overmix—just stir until the batter is uniform and glossy with a few small lumps.
Step 5: Bake the Cakes
Divide batter evenly between the two pans. Bake for 30–35 minutes. Check doneness with a toothpick—it should come out with just a few moist crumbs.
Step 6: Cool the Layers
Cool cakes in pans for 10 minutes, then invert onto wire racks. Cool completely before assembling, or your filling will slip-slide away.
Step 7: Make the Strawberry Filling
Slice strawberries and toss them with a few tablespoons of sugar. Let them rest 15 minutes to draw out juices and soften naturally.
Step 8: Assemble the Cake
Place the first cake layer on your plate. Spread half of the strawberry filling over it. Add the second layer and top with the remaining berries. Garnish with extra strawberry slices or a dusting of powdered sugar if you’re feeling fancy.
Storage Options
This cake keeps beautifully!
- Fridge: Store covered in the fridge for up to 3 days. The strawberries will continue to release syrup, making the cake even more moist.
- Freezer: You can freeze the individual cake layers (without filling) for up to 2 months. Just wrap them tightly in plastic and foil.
- Make Ahead: Bake and freeze layers in advance, then assemble with fresh strawberries on the day of serving.
Variations and Substitutions
Here’s where the fun begins:
- Dairy-Free Option: Use plant-based milk (like almond or oat) and substitute oil with coconut oil for a richer finish.
- Chocolate Ganache Topping: Add a thin layer of chocolate ganache over the top for an elegant finish.
- Jam Shortcut: Out of fresh berries? A good-quality strawberry jam or compote can stand in.
- Frosting Layer: Whipped cream or mascarpone-based frosting between the cake and strawberry layers makes it extra indulgent.
- Mixed Berry Filling: Use a combo of raspberries, blackberries, and strawberries for more depth.
Chocolate Cake with Fresh Strawberry Filling
Ingredients
Dry Ingredients:
- 1¾ cups 220g all-purpose flour – Provides structural integrity to the cake while maintaining a tender texture.
- ¾ cup 65g unsweetened cocoa powder – Contributes a rich and deep chocolate flavor; high-quality cocoa is recommended.
- 2 cups 400g granulated sugar – Used to sweeten both the cake batter and the strawberry filling.
- 1½ teaspoons baking soda – Acts as a leavening agent to promote proper rise during baking.
- ½ teaspoon salt – Enhances the overall flavor profile and balances sweetness.
Wet Ingredients:
- 2 large eggs – Provide moisture and binding contributing to the cake’s structure and richness.
- 1 cup 240ml whole milk or buttermilk – Ensures a moist and soft crumb; buttermilk may be used for additional tanginess.
- ½ cup 120ml vegetable oil or melted butter – Adds richness and helps retain moisture over time.
- 2 teaspoons pure vanilla extract – Enhances both the chocolate flavor and complements the strawberry component.
Filling:
- 2 cups approximately 300g fresh strawberries – Washed, hulled, and sliced; used as the primary component of the filling.
Instructions
- Preheat the oven to 350°F (175°C). Prepare two 8-inch (20 cm) round baking pans by greasing the interior surfaces with butter or non-stick spray. Line the bases with parchment paper to facilitate smooth unmolding of the cakes after baking.
- In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt. Sifting not only eliminates potential lumps but also promotes uniform distribution of the leavening agent and cocoa throughout the mixture.
- In a separate bowl, combine the eggs, milk or buttermilk, vegetable oil or melted butter, and vanilla extract. Whisk the ingredients thoroughly until fully incorporated, forming a smooth and homogeneous mixture.
- Gradually incorporate the wet mixture into the dry ingredients. Using a spatula or a wooden spoon, fold the ingredients together gently until just combined. Avoid overmixing, as this may result in a dense or tough texture. A few small lumps are acceptable and will dissipate during baking.
- Distribute the batter evenly between the prepared baking pans. Position the pans side-by-side on the middle oven rack and bake for approximately 30 to 35 minutes. The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Upon completion of baking, remove the pans from the oven and allow the cakes to cool for approximately 10 minutes within their pans. Gently loosen the edges with a knife, then invert the cakes onto wire racks to cool completely. This step is essential to prevent sogginess during the assembly process.
- While the cakes are cooling, prepare the filling. Slice the fresh strawberries into small, uniform pieces. Place them in a mixing bowl and toss with 2 to 3 tablespoons of granulated sugar. Allow the mixture to sit at room temperature for 10 to 15 minutes, enabling the natural juices to be released and form a syrup.
- Once the cake layers have cooled entirely, place one layer on a serving platter or cake stand. Spread half of the strawberry filling evenly across the surface. Gently position the second cake layer on top and repeat the process using the remaining filling. The assembled cake may be garnished with additional strawberry slices or lightly dusted with confectioners’ sugar if desired.
