Strawberry Covered Chocolate Cake – A Decadent Delight

Strawberry Covered Chocolate Cake Recipe is a rich dessert layered with moist chocolate cake, fresh strawberry filling, and strawberry buttercream.

I have experience making this Strawberry Covered Chocolate Cake Recipe several times. I made this Strawberry Covered Chocolate Cake after watching a baking show that featured it, which inspired me to recreate it at home.

The main specialty of this recipe is the balance between deep chocolate flavor and the brightness of real strawberries. I will now show step-by-step how to make this Strawberry Covered Chocolate Cake Recipe from scratch.

Strawberry Covered Chocolate Cake

Strawberry Covered Chocolate Cake tastes rich, moist, and deeply chocolatey with a burst of fresh strawberry flavor in every bite.

The dark chocolate cake layers are soft and tender, providing a deep cocoa taste that pairs beautifully with the sweet, slightly tangy strawberry filling.

The strawberry buttercream adds a creamy, fruity layer that enhances the overall flavor without being too sweet.

The balance of flavors creates a mouthwatering experience that’s both indulgent and refreshing. Each layer complements the next, creating a dessert that feels rich yet light at the same time.

How To Prepare Strawberry Covered Chocolate Cake?

Recipe Overview

Prep time: 30 minutes

Cook time: 35 minutes

Total time: 1 hour 5 minutes

Course: Dessert

Cuisine: American

Yield: 12 servings

Kitchen Utensils Needed

• Medium saucepan
• Mixing bowls
• Electric mixer or stand mixer
• Measuring cups & spoons
• Rubber spatula
• Whisk
• 2 x 9-inch round cake pans
• Cooling rack
• Cake turntable (optional, for frosting)
• Offset spatula or cake scraper
• Parchment paper

Ingredients

Strawberry Filling

• 3 cups frozen strawberries (or fresh as a substitute)
• 2 tablespoons granulated sugar
• 1 tablespoon packed brown sugar
• 4 tablespoons water
• 2 teaspoons lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon water (for slurry)

Dark Chocolate Cake

• 2/3 cup dark or Dutch-processed cocoa powder
• 2/3 cup buttermilk (room temperature)
• 2 cups all-purpose flour
• 1 2/3 cups granulated sugar
• 2/3 cup unsalted butter (room temperature)
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2/3 teaspoon baking soda
• 3 large eggs (room temperature)
• 2/3 cup hot water

Strawberry Buttercream Frosting

• 1/2 cup freeze-dried strawberry powder
• 2 cups (1 lb) unsalted butter (room temperature)
• 2/3 cup heavy whipping cream (room temperature)
• 7 cups powdered sugar (about a 2 lb bag)
• 1/2 teaspoon fine salt
• 1 teaspoon vanilla extract or vanilla bean paste
• 1 tablespoon freshly squeezed lemon juice (from about half a small lemon)

How To Make Strawberry Covered Chocolate Cake

1. Prepare the Strawberry Filling

In a medium saucepan, combine frozen strawberries, granulated sugar, brown sugar, 4 tablespoons of water, and lemon juice. Heat over medium heat, stirring occasionally, until the berries begin to break down and release their juices — about 8–10 minutes.

2. Thicken the Filling

Mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry. Stir it into the simmering strawberry mixture. Cook another 2–3 minutes until thickened. Remove from heat, let cool completely, then refrigerate.

3. Preheat the Oven

Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Optionally line the bottoms with parchment paper for easier release.

4. Make the Cake Batter – Wet Ingredients

In a small bowl, mix cocoa powder with buttermilk until smooth. In a separate large bowl, cream the butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 3–4 minutes). Add eggs one at a time, mixing well after each.

5. Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, baking soda, and salt.

6. Finish the Cake Batter

Add the cocoa-buttermilk mixture to the creamed butter and sugar. Mix to combine. Gradually add dry ingredients, alternating with the hot water. Start and end with dry ingredients. Mix until the batter is smooth but don’t overmix.

7. Bake the Cakes

Divide the batter evenly between the two prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

8. Make the Strawberry Buttercream

In a large bowl or stand mixer, beat the butter until smooth and creamy (about 2–3 minutes). Add freeze-dried strawberry powder, vanilla, salt, and lemon juice. Mix on low to combine.

9. Add Powdered Sugar and Cream

Gradually add powdered sugar one cup at a time, mixing well and scraping down sides. Add heavy cream a bit at a time, whipping the frosting until light and fluffy. Adjust thickness with more cream or sugar if needed.

10. Level and Fill the Cake

If your cakes domed on top, level them with a serrated knife. Place one cake layer on a serving plate or cake board. Pipe a border of buttercream around the edge and fill the center with the chilled strawberry filling.

11. Stack and Frost

Add the second cake layer. Apply a thin crumb coat of buttercream and refrigerate for 20–30 minutes. Then apply the final, thicker layer of frosting. Smooth with a spatula or cake scraper.

12. Decorate and Serve

Decorate with fresh strawberries, chocolate drizzle, or freeze-dried strawberries if desired. Slice and serve. Refrigerate leftovers in an airtight container.

Notes: For stronger strawberry flavor in the frosting, you can add a teaspoon of strawberry extract. Freeze-dried strawberry powder can be made by blending freeze-dried strawberries in a food processor. Cake layers can be made a day ahead and wrapped tightly in plastic wrap.

Nutrition Facts Strawberry Covered Chocolate Cake

Nutrition	Amount
Calories	500
Protein	7g
Carbohydrates	70g
Fat	25g

Why My Recipe Works

My Strawberry Covered Chocolate Cake recipe works because it combines tested baking techniques with carefully balanced ingredients. The dark cocoa and buttermilk create a moist, rich chocolate base with depth and structure.

Using both granulated and brown sugar in the strawberry filling enhances sweetness while keeping the natural berry flavor intact.

The freeze-dried strawberry powder in the buttercream delivers real fruit taste without adding extra moisture, so the frosting stays light and pipeable.

Every layer is built to complement the others rich cake, bright filling, smooth frosting resulting in a cake that’s flavorful, stable, and visually stunning.

Why This Recipe Is A Must-Try?

This recipe is a must-try because it masterfully blends rich, dark chocolate with vibrant strawberry flavors, creating a dessert that is both indulgent and refreshing.

The layers of moist cake, fruity filling, and creamy frosting work together to deliver a complex yet balanced taste experience.

It showcases the perfect harmony between deep cocoa and bright fruit notes, making it stand out from typical cakes.

The attention to detail in each element ensures impressive results that will delight anyone lucky enough to enjoy a slice.

Serving And Decorating Ideas

1. Garden Party Delight:

➤ Serving: Present each slice on a pastel-colored plate, accompanied by a small serving of fresh, lightly sweetened whipped cream.

➤ Decorating: Decorate the cake with edible flowers like violets or pansies around the strawberries. Scatter a few flower petals on the serving plate for an added touch of elegance and a hint of whimsy.

2. Chocolate Lover’s Dream:

➤ Serving: Serve each slice with a drizzle of warm chocolate sauce and a dusting of powdered sugar.

➤ Decorating: Grate some dark chocolate over the top of the cake and add a few whole strawberries dipped in chocolate. Place chocolate curls or shavings on top for an extra indulgent look.

3. Holiday Festive Flair:

➤ Serving: Place each slice on a festive holiday-themed plate with a scoop of peppermint or eggnog ice cream.

➤ Decorating: Top the cake with sugared cranberries and a few sprigs of rosemary to give it a festive, snowy appearance. Add some white chocolate shavings to complete the holiday look.

4. Elegant Minimalism:

➤ Serving: Serve slices on sleek, modern black or white plates to emphasize the cake’s rich colors.

➤ Decorating: Keep the decoration simple with a few whole strawberries and a light dusting of cocoa powder. Arrange a few thin chocolate shards upright on the top of the cake for a clean and sophisticated presentation.

Recipe Tips And Techniques

1. Make sure butter, eggs, and buttermilk are at room temperature before mixing. This helps create a smooth, even batter and better rise during baking.

2. Use a spoon to lightly fill your measuring cup, and then level it off with a knife. Avoid packing flour, which can make the cake dense.

3. Cook the strawberries over medium heat and stir often to prevent burning. Adding cornstarch slurry helps achieve the right thickness without lumps.

4. Alternate adding dry ingredients and hot water to keep the batter smooth and moist. Don’t over mix to avoid a tough cake.

5. Cooling the cake completely or even chilling briefly after a crumb coat, makes frosting easier and neater.

6. This adds concentrated strawberry flavor to the buttercream without extra moisture, keeping the frosting light and stable.

Additions To Enhance The Cake

1. Fresh Strawberry Slices Between Layers: Adding thinly sliced fresh strawberries inside the cake layers adds a juicy, natural texture that complements the strawberry filling and freshens each bite.

2. Chocolate Ganache Drizzle: Pouring a smooth, glossy chocolate ganache over the top of the cake creates an elegant finish with extra chocolate richness and a beautiful shine.

3. Toasted Nuts: Sprinkle chopped toasted almonds, pistachios, or pecans on top of the frosting. The crunch and nutty flavor add contrast to the creamy buttercream and tender cake.

4. Powdered Sugar Dusting: A light dusting of powdered sugar over the finished cake adds a delicate sweetness and pretty, rustic look that’s especially lovely for celebrations.

Variations To Change Up The Recipe

➤ Raspberry or Mixed Berry Filling: Replace the strawberry filling with a raspberry compote or mixed berry blend for a tart, vibrant twist. This adds complexity while keeping the fresh fruit element.

➤ Espresso Powder in the Batter: Adding a small amount of espresso powder deepens and intensifies the chocolate flavor, making the cake richer without a strong coffee taste.

➤ Vegan Version: Make the cake vegan by substituting plant-based butter, flax or chia eggs (as egg replacers), and almond or oat milk instead of dairy. Use vegan-friendly sugar and baking powder for a cruelty-free dessert without sacrificing flavor.

Proper Storage

To keep your Strawberry Covered Chocolate Cake fresh, store it covered in the refrigerator. Use an airtight cake container or loosely cover it with plastic wrap to prevent it from drying out or absorbing other fridge odors.

The cake will stay moist and delicious for up to 4–5 days. If you want to keep it longer, you can freeze the cake layers (without filling or frosting) wrapped tightly in plastic and foil for up to 2 months. Thaw completely before assembling and frosting.

FAQs) the Strawberry Covered Chocolate Cake

Conclusion

This delicious Strawberry Covered Chocolate Cake is a wonderful way to enjoy the perfect balance of rich chocolate and fresh strawberry flavors.

I hope the clear method and detailed steps make it easy for you to follow and recreate at home. Baking this cake can bring joy and satisfaction, whether for special occasions or simple treats.

Take your time with each step, and enjoy the process as much as the final result. Wishing you fun in the kitchen and a truly tasty experience!

More Amazing Chocolate Cakes

Strawberry Filling Chocolate Cake

Triple Chocolate Cake Design

Vegan Molten Chocolate Cake

Creamy Chocolate Cake Cheesecake Recipe