Chocolate Cake with Strawberry Filling

Is there anything better than chocolate and strawberries? This Chocolate Cake with Strawberry Filling is a dream come true for anyone who loves the combination of rich, moist chocolate cake and sweet, tangy strawberry filling. It’s like a little slice of heaven on a plate! The layers of fluffy chocolate cake, complemented by the luscious strawberry filling, create the perfect balance of flavors. Whether you’re celebrating a special occasion or just want to indulge in something decadent, this cake is sure to become your go-to recipe for a show-stopping dessert. Trust me, every bite is absolutely irresistible!

Why You’ll Love Chocolate Cake with Strawberry Filling

Perfect Flavor Balance: The deep, rich flavor of the chocolate cake is balanced beautifully by the fresh, sweet-tart strawberry filling.

Moist and Tender: This cake is incredibly moist, thanks to the perfect blend of ingredients and baking technique.

Visually Stunning: With its layers of chocolate cake and vibrant strawberry filling, it’s a gorgeous dessert that will definitely wow your guests.

Customizable: While this recipe uses a strawberry filling, feel free to switch it up with other fruits or even a flavored filling of your choice.

Versatile for Any Occasion: Whether you’re making it for a birthday, holiday, or just because, this cake will steal the spotlight.

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour – The base of the cake.
• 1 ¾ cups granulated sugar – Adds sweetness to balance the richness of the cocoa.
• ¾ cup unsweetened cocoa powder – Gives the cake its deep, chocolatey flavor.
• 1 ½ teaspoons baking powder – Helps the cake rise and become light and fluffy.
• 1 ½ teaspoons baking soda – Works with the baking powder to make the cake rise evenly.
• 1 teaspoon salt – Enhances the flavor of the chocolate.
• 2 large eggs – Adds structure and moisture.
• 1 cup whole milk – Provides moisture and creates a smooth batter.
• ½ cup vegetable oil – Adds moisture to the cake and keeps it soft.
• 2 teaspoons vanilla extract – Adds a touch of warmth to the flavor.
• 1 cup boiling water – Makes the batter thin, ensuring a moist cake.

For the Strawberry Filling:

• 2 cups fresh strawberries, hulled and chopped – Fresh strawberries add a sweet and tangy flavor.
• ¾ cup granulated sugar – Sweetens the strawberries for the perfect filling.
• 1 tablespoon lemon juice – Adds acidity to bring out the flavor of the strawberries.
• 2 teaspoons cornstarch – Thickens the filling and helps it set properly.

For the Whipped Cream Frosting:

• 2 cups heavy whipping cream – Provides the creamy, fluffy texture.
• 2 tablespoons powdered sugar – Sweetens the whipped cream frosting.
• 1 teaspoon vanilla extract – Enhances the flavor of the whipped cream.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

1. Preheat the Oven and Prepare Pans
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

2. Make the Chocolate Cake
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until combined. Add the wet ingredients to the dry ingredients and mix until smooth. Gradually add the boiling water to the batter, mixing until well combined (the batter will be thin).

3. Bake the Cake
Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.

4. Make the Strawberry Filling
While the cakes are cooling, prepare the strawberry filling. In a saucepan, combine the chopped strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, for about 10-12 minutes until the mixture thickens and the strawberries break down into a sauce. Let it cool to room temperature.

5. Make the Whipped Cream Frosting
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.

6. Assemble the Cake
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread the strawberry filling evenly on top of the cake layer. Add the second cake layer on top, then frost the entire cake with the whipped cream frosting. You can decorate the top with additional fresh strawberries or even drizzle some of the strawberry filling for extra flavor.

7. Serve and Enjoy
Slice and serve the cake chilled, and enjoy the delightful combination of chocolate, strawberry, and whipped cream!

Nutrition Facts

Servings: 12
Calories per serving: 400
Total Fat: 20g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 150mg
Total Carbohydrates: 54g
Dietary Fiber: 2g
Sugars: 40g
Protein: 4g
Vitamin A: 4%
Vitamin C: 25%
Calcium: 8%
Iron: 10%

Preparation Time

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 2 hours (including cooling time)

How to Serve Chocolate Cake with Strawberry Filling

This Chocolate Cake with Strawberry Filling pairs beautifully with:

• Coffee or Tea: A great choice for an afternoon treat or dessert after dinner.
• Ice Cream: A scoop of vanilla ice cream on the side can elevate this dessert to another level.
• Fresh Fruit: Garnish with extra fresh strawberries or even whipped cream for a touch of elegance.

Additional Tips

• Make Ahead: You can prepare the cake layers and the strawberry filling the day before. Assemble the cake just before serving.
• Storage: Store the cake in an airtight container in the fridge for up to 4 days.
• Gluten-Free Version: If you’re gluten-free, substitute the flour with a gluten-free all-purpose flour blend.
• Strawberry Filling Variation: If you prefer a smoother filling, you can blend the strawberry mixture after cooking.

FAQ Section

Q1: Can I use frozen strawberries for the filling?
A1: Yes! Frozen strawberries can be used, but make sure to thaw and drain them well before cooking them into the filling.

Q2: Can I use a different type of frosting?
A2: Absolutely! If you prefer, you can use cream cheese frosting, chocolate ganache, or even a buttercream frosting instead of whipped cream.

Q3: Can I make this cake ahead of time?
A3: Yes, you can bake the cake and prepare the filling a day ahead. Assemble and frost the cake the day you plan to serve it.

Q4: Can I freeze this cake?
A4: Yes, you can freeze the cake layers separately for up to 3 months. Make sure they are wrapped tightly in plastic wrap and foil. Thaw before frosting and serving.

Q5: How do I prevent the strawberry filling from being too runny?
A5: Make sure to cook the strawberry filling long enough for it to thicken. The cornstarch will help it set as it cools.

Q6: Can I make mini versions of this cake?
A6: Yes! You can bake the cake in smaller pans, like mini springform pans or muffin tins, and adjust the baking time accordingly.

Q7: How long can I store leftovers?
A7: Leftovers can be stored in the refrigerator for up to 4 days in an airtight container.

Q8: Can I use a different filling?
A8: Yes! You can substitute the strawberry filling with raspberry, blueberry, or even a lemon curd filling for a delicious twist.

Q9: Can I make this cake gluten-free?
A9: Yes! Use a gluten-free flour blend to replace the all-purpose flour, and the cake will still turn out wonderfully.

Q10: What’s the best way to frost this cake?
A10: Start by frosting the sides of the cake with an offset spatula and then smooth the top. If you like a more rustic look, you can leave the frosting a bit textured.

Conclusion

This Chocolate Cake with Strawberry Filling is everything you want in a dessert—decadent, flavorful, and perfectly balanced. The rich chocolate layers paired with the sweet strawberry filling and light whipped cream frosting make it a treat you won’t want to share (but you probably should). Whether you’re celebrating something special or just indulging in a sweet craving, this cake is a sure crowd-pleaser!

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