Name: Strawberry Chocolate Cake For Dessert Recipes Lovers
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Ingredients: 1 1/2 cups (180g) all-purpose flour; 1/2 cup (50g) unsweetened cocoa powder; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 large eggs; 3/4 cup (150g) granulated sugar; 3/4 cup (150g) brown sugar; 1/2 cup (120ml) vegetable oil; 1/2 cup (120ml) sour cream; 1 tsp vanilla extract; 3/4 cup (180ml) hot water; 1 1/2 cups (360ml) heavy cream; 2 tbsp powdered sugar; 1 tsp vanilla extract; 1 lb (450g) strawberries, sliced

Jump to Recipe

When I made this strawberry chocolate cake the first time, I didn’t expect to fall in love with it. But that fudgy, rich chocolate base paired with layers of whipped cream and juicy strawberries—it kind of stole my heart (and my afternoon). It’s the kind of dessert that looks like it took all day, but it’s surprisingly easy to pull together. This recipe belongs on your list of easy chocolate dessert recipes that feel like a celebration but don’t leave you cleaning dishes for hours. If you’ve got fresh berries on hand and a craving for something sweet, this might just become your new go-to. It’s like a chocolate dump cake went to pastry school and came back refined. I love how versatile it is. You can switch up the fruit, keep it naked and rustic or frost it up like a wedding cake. Whether you’re after recipes with strawberry, cake ideas, or even rice cake dessert ideas (okay, this one’s not rice, but still), this checks all the boxes for recipe chocolate and strawberry cakes lovers.

1) Key Takeaways
2) Easy Strawberry Chocolate Cake Recipe
3) Ingredients for Strawberry Chocolate Cake
4) How to Make Strawberry Chocolate Cake
5) Tips for Making Strawberry Chocolate Cake
6) Making Strawberry Chocolate Cake Ahead of Time
7) Storing Leftover Strawberry Chocolate Cake
8) Try these dessert recipes next!
9) Strawberry Chocolate Cake
10) Nutrition

1) Key Takeaways

This strawberry chocolate cake blends rich chocolate flavor with fresh, sweet strawberries and airy whipped cream for a dessert that feels like pure comfort. You don’t need a mixer or any fancy tools—just a little patience and a love for chocolate. It’s great for gatherings but just as lovely for a quiet evening with a fork in one hand and a cup of tea in the other. This cake is a favorite among dessert recipes and works for birthdays, potlucks, or those days when you need a mood lift in edible form.

2) Easy Strawberry Chocolate Cake Recipe

Let’s be honest. Some dessert recipes make you feel like you’re auditioning for a cooking show. Not this one. This strawberry chocolate cake is easy, doable, and oddly relaxing to make. I mean, how often do you get to mix hot water into chocolate cake batter without a bit of anxiety?

It’s rich, it’s fluffy, and it gives you that chocolate fix without turning your kitchen upside down. If you’re like me and tend to snack on strawberries while prepping, be warned: slice a few extra. This recipe is ideal for anyone chasing that balance between indulgence and ease. You’ll find yourself coming back to it every strawberry season—or let’s be real, any time you find berries on sale.

From its soft chocolate crumb to the cool cream layers, every bite feels like a good decision. Whether you’re deep into easy chocolate dessert recipes or just need something new to try, this one fits the bill.

3) Ingredients for Strawberry Chocolate Cake

All-purpose flour brings the structure. It holds everything together while letting the chocolate do its thing without getting in the way.

Unsweetened cocoa powder adds that deep, real chocolate flavor. Not the overly sweet stuff—this is the backbone of the cake’s richness.

Baking powder and baking soda are the rising stars (literally). They help lift the cake into that dreamy, soft crumb we all want.

Salt might seem minor, but it sharpens the chocolate and balances the sugar. Don’t skip it.

Eggs give the cake structure and moisture. I like to crack them into a small bowl first, just to be sure everything’s good.

Granulated sugar and brown sugar add sweetness and a bit of depth. The brown sugar brings in a whisper of caramel flavor.

Vegetable oil makes the cake soft and helps it stay that way for days. Butter adds flavor, but oil gives us that melt-in-your-mouth texture.

Sour cream keeps the crumb tender and adds a bit of tang. It’s one of my go-to ingredients in recipe chocolate cakes like this.

Vanilla extract ties it all together. A little splash goes a long way.

Hot water activates the cocoa powder and gives the batter a smooth texture. Don’t worry—it doesn’t cook the eggs.

Heavy cream gets whipped into soft peaks for layering. It’s the cloud-like contrast to the dense cake.

Powdered sugar sweetens the whipped cream without graininess.

Fresh strawberries sliced and ready for layering. They add freshness and a little tart pop that cuts through the chocolate. This is where recipes with strawberry shine the most.

4) How to Make Strawberry Chocolate Cake

Step 1. Preheat your oven to 350°F. Line two six-inch pans with parchment and grease the sides lightly. This step makes your life easier when it’s time to release the cake.

Step 2. In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt. Keep things light and even—clumps are not invited.

Step 3. In another bowl, mix the eggs, granulated sugar, brown sugar, oil, sour cream, and vanilla until smooth. Pour in the dry mix, then add hot water slowly while stirring. Yes, it’ll look a bit runny. That’s how you get the magic.

Step 4. Pour the batter evenly into the pans and bake for 35 to 40 minutes. A toothpick should come out clean or with a few crumbs. Let the cakes cool fully—your whipped cream will thank you.

Step 5. Whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Keep an eye on it. One moment it’s perfect, the next it’s butter.

Step 6. Trim the tops of the cooled cakes. Stack one on your plate or stand, spread whipped cream, and layer strawberries across. Repeat with the second layer.

Step 7. Chill the cake for an hour before slicing. It gives everything time to set, and honestly, the flavor gets even better.

5) Tips for Making Strawberry Chocolate Cake

If your strawberries are a little underripe, slice them thin and toss them in a spoon of sugar. Let them sit for ten minutes and they’ll sweeten up nicely.

Want to boost the chocolate flavor? Add a teaspoon of espresso powder to the dry ingredients. It won’t make the cake taste like coffee, just more like deep, dreamy chocolate dump cake heaven.

Don’t rush the cooling process. Warm cake plus whipped cream equals a slip-and-slide. Let the layers cool on a rack until they’re room temperature before you stack them.

6) Making Strawberry Chocolate Cake Ahead of Time

Life gets busy. I get it. The good news? This cake’s forgiving. You can bake the layers a day or two ahead, wrap them well, and store at room temp. They freeze well too—just defrost before you assemble.

Whipped cream? Best made the same day, but if you have to prep it early, stabilize it with a bit of cream cheese or instant pudding powder.

The full cake, once layered, holds up in the fridge for a day or two. Just cover it loosely to avoid smushing the top. This makes it one of the better rice cake dessert ideas even though there’s no rice in sight—just that same easy-prep vibe.

7) Storing Leftover Strawberry Chocolate Cake

Wrap leftover slices with plastic wrap or keep them in an airtight container. The fridge keeps them good for about three days.

The cake stays soft, and the cream holds well. The strawberries may soften a bit, but the flavor? Still top notch.

Need to store it longer? Freeze individual slices wrapped tightly. Let them thaw overnight in the fridge and enjoy all over again. For those deep into dessert recipes, that’s a sweet kind of meal prep.

8) Try these dessert recipes next!

9) Strawberry Chocolate Cake