Homemade Chocolate Strawberry Cake With Ganache & Berries

Chocolate Strawberry Cake That’ll Steal the Spotlight at Any Table

If you’re anything like me, the phrase “chocolate strawberry cake” instantly paints a mental picture of something that’s part dessert, part daydream. This isn’t just any cake—this is the kind of sweet treat that makes your kitchen smell like a fancy bakery, the kind that turns heads at family gatherings, and the kind that might just make your picky eater ask for seconds (and maybe even thirds).

We’ve all been there—standing in the kitchen, tired after a long day, wondering what on Earth we can whip up that feels special without being a full-blown stress-fest. You want something indulgent but not impossible. Enter: this chocolate strawberry cake recipe. It’s rich, fluffy, bursting with berry flavor, and yes—totally doable even if you’ve got kids running around or emails still begging to be answered.

The real charm of this cake lies in the balance. You’ve got layers of deep, moist chocolate cake (hello, hot coffee magic), a bright and fruity strawberry filling that tastes like summer in a spoon, and the kind of strawberry buttercream that could easily double as a frosting straight from your favorite bakery. And if you’re thinking, “Well, ganache sounds fancy,” don’t worry—I’ll walk you through it like we’re baking side by side.

Whether you’re celebrating a birthday, planning a date-night-in, or just want to treat yourself to something decadent after surviving the school drop-off line, this this chocolate strawberry cake brings together the best of both worlds: rich cocoa and vibrant berry bliss—just like our vanilla cake with strawberry filling does in its own fruity way. hits the sweet spot—literally and figuratively.

So tie that apron, preheat the oven, and let’s turn your kitchen into a haven of chocolatey, strawberry goodness. Because girl, you deserve a dessert that does the most (without demanding the most from you).

Why You’ll Love This Chocolate Strawberry Cake

• It’s rich, moist, and layered with sweet berry flavor.
• The strawberry buttercream? Total game-changer.
• Impressive enough for guests, simple enough for a weeknight bake.
• Makes you look like a baking queen, even if it’s your first time.

Ingredients – What You’ll Need

Equipment:

• Three 8-inch cake pans

For the Chocolate Cake Batter:

• 2 cups + 2 tbsp cake flour
• Use ¾ cup of smooth, dark cocoa powder—Ghirardelli adds a rich touch!
• 1 1/2 cups granulated sugar
• 1/2 cup dark brown sugar, packed
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp fine sea salt
• 6 1/2 tbsp unsalted butter, softened
• 1 cup sour cream (room temp)
• 1/2 cup whole milk (room temp)
• 2 large eggs (room temp)
• 1/4 cup vegetable oil
• 1 1/2 tsp vanilla extract
• 1 cup hot coffee (or hot water if you’re not a coffee person)

For the Strawberry Filling:

• 3 cups frozen (or fresh) strawberries
• 4 tbsp water
• 2 tsp lemon juice
• 2 tbsp granulated sugar
• 1 tbsp packed brown sugar
• 1 tbsp cornstarch
• 1 tbsp water (for slurry)

For the Strawberry Buttercream:

• 1 1/2 cups unsalted butter
• 2 cups powdered sugar
• 1/4 cup of the reserved strawberry filling
• 1 tbsp heavy cream
• 1 tsp vanilla bean paste (or extract)

For the Chocolate Ganache + Garnish:

• 1/3 cup heavy cream
• 1.5 oz 70% dark chocolate bar
• Fresh whole strawberries (for that wow-factor topping)

Step-by-Step: Your Go-To Chocolate Strawberry Cake Recipe

Step 1: Prep Like a Pro

First things first—set the scene for cake success. Set the oven to 350°F (175°C) and lightly coat three 8-inch pans with oil or butter. For effortless lifting and a mess-free experience, consider placing a protective layer of non-stick baking parchment at the base, ensuring your creation slides out smoothly without any sticking or crumbling. Because let’s be honest—no one wants half their cake stuck to the pan.

Set your butter, sour cream, milk, and eggs out to reach room temperature. It may seem like a small thing, but trust me, it makes your batter smoother and your cake fluffier.

Now pour yourself a cup of hot coffee (literally—one for the cake, and maybe one for you). The coffee deepens the chocolate flavor and makes this chocolate strawberry cake recipe rich and dreamy without tasting like mocha.

Step 2: Whisk It Real Good – Dry Ingredients

In a large mixing bowl, whisk together:

• 2 cups + 2 tbsp cake flour
• 3/4 cup Dutch-processed cocoa powder
• 1 1/2 cups granulated sugar
• 1/2 cup packed dark brown sugar
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp sea salt

Whisk until everything is combined and your cocoa isn’t clumpy. (Nothing ruins a bite like a pocket of powdery chocolate.)

Step 3: Creamy Dreamy Time – Wet Ingredients

In another bowl, beat the softened butter with a hand or stand mixer until light and fluffy—about 2 minutes.

Add in:

• 1 cup sour cream
• 1/2 cup whole milk
• 2 large eggs
• 1/4 cup vegetable oil
• 1 1/2 tsp vanilla extract

Mix until everything’s blended. It’ll look a little curdled at first—totally normal. The magic happens when it all comes together.

Now slowly add the wet mixture into your dry ingredients, mixing on low speed. Pour in 1 cup of hot coffee (or water) slowly as you mix. Batter The Matilda-style chocolate cake recipe comes to mind as you whip up this rich chocolate batter—velvety and moist, with dark brown sugar and hot coffee intensifying every bite. will be thin—don’t panic! That’s exactly how it should be.

Step 4: Bake the Beauty

Divide the batter evenly between the three pans. A kitchen scale helps here if you’re feeling precise, but eyeballing works just fine too.

Pop them into your preheated oven and bake for 22–26 minutes, or until a toothpick comes out with a few moist crumbs.

Let them cool in the pans for 10 minutes, then transfer the cakes to a wire rack to cool completely. Completely. I know it’s tempting—but frosting a warm cake is a slippery slope, literally.

Step 5: Make That Strawberry Filling Shine

While the cakes are cooling, let’s whip up that fruity center that makes this chocolate strawberry cake recipe so memorable.

In a saucepan, combine:

• 3 cups frozen strawberries
• 4 tbsp water
• 2 tsp lemon juice
• 2 tbsp granulated sugar
• 1 tbsp packed brown sugar

Cook over medium heat until the strawberries break down and get saucy—about 8–10 minutes.

In a small bowl, stir 1 tbsp water with 1 tbsp cornstarch until smooth. Add this slurry to the strawberries and stir constantly. The filling will thicken like magic.

Simmer for another 1–2 minutes, then remove from heat. Set aside 1/4 cup for the frosting and let the rest cool fully before assembling.

Step 6: Strawberry Buttercream, Baby

Buttercream is like the glam team of the cake world—it makes everything look (and taste) fabulous.

In a large mixing bowl, beat:

• 1 1/2 cups unsalted butter until fluffy (about 3–5 minutes).

Add:

• 2 cups powdered sugar (slowly to avoid a sugar cloud explosion).
• 1 tbsp heavy cream
• 1 tsp vanilla bean paste or extract
• 1/4 cup reserved strawberry filling

Beat until creamy and pink and irresistible. If it’s too soft, chill it for 10–15 minutes. If too stiff, add a splash more cream. Taste it. Try not to eat half the bowl.

Step 7: Ganache—Sounds Fancy, Feels Easy

This step adds the ultimate finishing touch and a bit of drama. In a small saucepan, heat:

• 1/3 cup heavy cream over medium heat until hot but not boiling.

Pour over:

• 1.5 oz chopped dark chocolate (70% is perfect).

Let sit for a minute, then stir until glossy and smooth. If it’s too thick, add a splash more cream.

Step 8: Build Your Chocolate Strawberry Cake Masterpiece

Once your Chocolate Strawberry cake layers are totally cool and your components are ready, it’s time for the fun part—assembling.

1. Place the first Chocolate Strawberry cake layer on a cake stand or plate.
2. Pipe or spread a ring of buttercream around the edge (think of it as a frosting fence).
3. Spoon strawberry filling into the center and smooth it out.
4. Repeat with the second layer.
5. Add the third layer and frost the top and sides with the remaining strawberry buttercream.

Drizzle the chocolate ganache over the top—let it drip down the sides like a glorious chocolate waterfall. To achieve a smooth and glossy finish, it’s essential to master the art of making chocolate ganache.

Top it all off with whole fresh strawberries. Because sometimes, you need that extra bit of ta-da!

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Tips and Tricks for the Best Chocolate Strawberry Cake

• Room temp is king: Cold eggs and butter can mess with your texture. A 30-minute warm-up on the counter does wonders.
• No cake flour? You can make a DIY version by removing 2 tablespoons from every cup of all-purpose flour make sure to use a homemade gluten-free flour blend specifically designed for baking to keep the texture fluffy and light. and replacing it with cornstarch. It’s not exact, but it’s close enough to get rave reviews.
• Soggy filling fix: Make sure your strawberry layer cools completely before adding it to the cake. Warm filling = melting buttercream = cake slide disaster.
• Make ahead: You can bake the cake layers a day early. Wrap them tightly and keep at room temp. The buttercream and strawberry filling can also chill overnight. Just whip before using.
• Ganache too thick? A quick zap in the microwave (10 seconds) loosens it up. Just stir it well before pouring.
• Want extra wow? Slice a few strawberries thinly and fan them around the top for a bakery-style finish without a pastry degree.

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A Little Story from My Kitchen to Yours

I first made this chocolate strawberry cake for my daughter’s 10th birthday. She wanted “something pink but with chocolate,” and I was short on time, energy, and frankly, creativity. I wasn’t sure how it would turn out—my frosting skills are somewhere between enthusiastic and chaotic—but when I sliced into the cake and that strawberry filling peeked out, her eyes lit up like Christmas morning.

It’s been our family’s birthday go-to ever since.

Now, it’s not just a chocolate strawberry cake recipe to me—it’s the memory of flour-dusted counters, giggles over spilled sprinkles, and the satisfaction of seeing loved ones go back for a second slice. And that’s what cooking is all about, right? Not perfection, but connection.

There’s something undeniably magical about the combination of chocolate and strawberries—especially when it’s wrapped up in a rich, dreamy slice of chocolate strawberry cake.

Whether you’re baking for a birthday, date night, or just because you deserve something sweet (because yes, you do), this Chocolate Strawberry cake brings comfort, joy, and maybe even a few happy sighs from the first bite.

The balance of deep chocolate layers with that fruity burst of strawberry filling and buttery frosting makes it the kind of dessert people talk about long after the plates are cleared.

What’s even better? It’s the kind of recipe that doesn’t just taste amazing—it creates moments. That warm kitchen smell, the swirl of pink frosting, and the way your loved ones’ eyes light up when they see it—it’s all part of the experience.

So the next time you’re in need of a little baking therapy or want to surprise someone with something unforgettable, this chocolate strawberry cake is your go-to showstopper. Trust me, it’s not just a dessert—it’s a delicious memory in the making.

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Can I substitute fresh strawberries for frozen in the filling?

Absolutely! While the recipe uses frozen strawberries for convenience, fresh strawberries work beautifully too—especially when they’re in season. Just be sure to simmer them until soft so your chocolate strawberry cake still gets that luscious filling texture.

How can I store leftovers of this chocolate strawberry cake?

You can store leftovers in an airtight container in the fridge for up to 4–5 days. As time passes, the ingredients continue to mingle and develop, creating a richer, deeper, and more harmonious taste experience that reaches its full potential the following day. Just let it come to room temperature before serving so the buttercream softens back up.

Can I use regular cocoa powder instead of Dutch-processed?

Technically yes, but the flavor and color won’t be quite as rich. Dutch-processed cocoa gives this chocolate strawberry cake recipe its deep, luxurious chocolate taste—so if you can, stick with that for the best results.

Can I make this cake in advance?

Definitely! You can bake the layers a day ahead and store them tightly wrapped at room temperature. The strawberry filling and buttercream can also be made ahead and refrigerated. Just assemble everything the day of serving for the freshest presentation.