Oh my goodness, do I have a treat for you! Today, I’m sharing my all-time favorite recipe for a decadent Chocolate Cake with Fresh Strawberry Filling. Whenever I make this cake, it takes me back to those warm summer afternoons at my aunt’s house where she always had a slice ready just for me. The combination of rich chocolate and sweet, juicy strawberries is enough to make me swoon, and trust me, it has a reputation for stealing the spotlight at any gathering!
There’s something undeniably magical about the way the chocolate layers marry perfectly with the freshness of the strawberries—a dessert that truly makes your taste buds dance! It’s a cake that looks impressive but is surprisingly easy to whip up. Don’t be surprised if this becomes your new go-to for birthdays, anniversaries, or simply just because you want to treat yourself!
What’s in Chocolate Cake with Fresh Strawberry Filling?
All-Purpose Flour: The backbone of the cake, giving it structure and fluffiness. I prefer using unbleached all-purpose flour for a richer flavor and texture.
Cocoa Powder: This is where the rich chocolate flavor comes from! Choose a high-quality, unsweetened cocoa powder—Dutch processed cocoa works wonders for that deep chocolate taste.
Baking Powder and Baking Soda: These little guys work together to give your cake that perfect rise. Remember, fresh is best, so check the dates on your baking staples!
Sugar: The sweet goodness that brings everything together. I use granulated sugar, but brown sugar could add an extra hint of caramel flavor if you want to experiment.
Eggs: These are the binding agents that give the cake its lovely moistness. I always use large eggs because that’s what most recipes assume.
Buttermilk: This is a game-changer! It makes the cake super tender and moist. If you’ve run out, you can make your own by mixing milk with a tablespoon of vinegar.
Vegetable Oil: This adds moisture and helps keep the cake fresh longer. You could opt for melted coconut oil if you’re feeling adventurous!
Fresh Strawberries: The star of the filling! Sweet, ripe strawberries give that lovely burst of flavor. When in season, I like to pick my own or visit local farmers’ markets.
Whipped Cream: Light, airy, and just the right amount of sweetness to complement the strawberries and chocolate. If you’re feeling indulgent, consider adding a dash of vanilla or a sprinkle of powdered sugar for extra flair!
Is Chocolate Cake with Fresh Strawberry Filling Good for You?
Well, let’s just say moderation is key! This cake is a delightful treat, but it does pack a bit of a sugar punch. However, indulge yourself with a bit of guilt-free joy!
Fresh Strawberries: Loaded with vitamins, antioxidants, and a delightful burst of flavor, strawberries bring a touch of health to this rich dessert. They’re fantastic for your skin and heart health, plus they have a naturally low calorie count.
Cocoa Powder: It’s not just delicious; cocoa is a powerhouse of antioxidants! Dark chocolate is known to improve heart health and can even elevate your mood—talk about a win-win!
While this cake is more of an indulgent dessert than a health-boosting superfood, balancing it with a salad for lunch or a protein-packed dinner can help you enjoy that slice without any regrets!
Ingredients List
– 1 and 3/4 cups all-purpose flour (unbleached)
– 3/4 cup unsweetened cocoa powder
– 2 cups granulated sugar
– 1 and 1/2 tsp baking powder
– 1 and 1/2 tsp baking soda
– 1 tsp salt
– 2 large eggs
– 1 cup buttermilk (or homemade)
– 1/2 cup vegetable oil or melted coconut oil
– 2 tsp vanilla extract
– 1 cup boiling water
– About 2 cups fresh strawberries (sliced)
– 1 cup whipped cream (for the filling)
This recipe serves about 12 people. Plan accordingly unless you want to enjoy leftovers all week (trust me, you will!).
How to Make Chocolate Cake with Fresh Strawberry Filling?
1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans—or line them with parchment paper for easy removal.
2. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, oil, and vanilla to the dry mixture. Mix until well combined and the batter is nice and smooth.
4. Carefully stir in the boiling water. Yes, the batter will be thin, but don’t worry; that’s how it should be!
5. Divide the batter evenly between the two pans and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
7. While the cakes cool, prepare your strawberry filling. Toss the sliced strawberries in a little sugar if they’re not super sweet already, and let them sit for about 15 minutes.
8. Once the cakes are cool, place one layer on a serving plate. Spread half of the whipped cream on top and layer with half of the strawberries.
9. Carefully place the second cake layer on top, repeating the layer of whipped cream and the remaining strawberries. You can reserve some berries for decorating if you like!
10. Serve and enjoy this chocolatey, fruity delight!
Sweet Tips and Creative Twists
– Want to switch things up? Try adding some orange zest to the batter for a refreshing citrus note that pairs beautifully with the chocolate and strawberries.
– If you’re feeling extra indulgent, drizzle some melted chocolate over the top right before serving—to completely take it over the top!
– This cake can also be frozen! Just wrap the layers in plastic wrap tightly and store them in an airtight container. It’s a game-changer to have cake at the ready for unexpected guests (or just a late-night craving).
I can’t tell you how many compliments I’ve received over this showstopper cake! It’s one of those recipes you’ll want to keep close, so I hope you give it a try. Let me know how it turns out—I love hearing about your cooking adventures! Happy baking!