The Strawberry Filling Chocolate Cake Recipe is a delightful dessert that blends rich chocolate cake with a fresh, tangy strawberry filling.
This Strawberry Filling Chocolate Cake offers a balanced taste, where the deep cocoa flavors harmonize beautifully with the sweet and slightly tart strawberries.
The specialty lies in layering the moist chocolate cake with a homemade strawberry filling and finishing with a smooth chocolate cream cheese frosting, adding creaminess and depth.
This Strawberry Filling Chocolate Cake celebrates classic flavors with a fresh twist. While there’s no specific history tied to this cake, its elements reflect traditional American baking with a creative fruit addition.
I’m ready to walk through this Strawberry Filling Chocolate Cake step-by-step to bring this delicious cake to life.
Best Strawberry Filling Chocolate Cake
The Strawberry Filling Chocolate Cake delivers a rich and indulgent chocolate flavor that’s deep and slightly bittersweet, thanks to the Dutch-processed cocoa.
This richness is beautifully balanced by the bright, fresh strawberry filling, which adds a juicy sweetness and a hint of tartness that cuts through the chocolate’s intensity.
The creamy chocolate cream cheese frosting adds a smooth, velvety texture with a subtle tang, complementing both the cake and the fruit filling.
Together, these Strawberry Filling Chocolate Cake layers create a harmonious blend of bold, sweet, and fresh flavors that make every bite memorable and enjoyable.
How To Prepare Strawberry Filling Chocolate Cake?
To make this Strawberry Filling Chocolate Cake just right, we’ll walk through each step carefully. I’ve broken down the process clearly and included helpful tips along the way.
I’ll also mention some kitchen tools that make baking easier, but don’t worry if you don’t have them all you can still bake a fantastic cake using what you have. Let’s get started!
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
- Mixing bowls
- Saucepan
- Hand or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- 9-inch cake pans (2)
- Cooling rack
- Small pot (for strawberry filling)
- Knife and chopping board
- Heatproof bowl (for chocolate melting)
- Offset spatula or knife (for frosting)
Recipe Ingredients
For the Chocolate Cake:
- 3/4 cup unsweetened Dutch-processed cocoa powder
- 1 cup sour cream (room temperature)
- 6 1/2 tablespoons unsalted butter (softened)
- 1/2 cup whole milk (room temperature)
- 2 cups + 2 tablespoons cake flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 1/2 cups granulated sugar
- 1/2 cup packed dark brown sugar
- 1 teaspoon fine sea salt
- 1/4 cup vegetable oil
- 2 large eggs (room temperature)
- 1 cup hot coffee (can substitute hot water)
- 1 1/2 teaspoons vanilla extract
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
For the Chocolate Cream Cheese Frosting:
- 1/3 cup (80g) heavy cream
- 225g chopped dark chocolate (50–60% cacao)
- 8 oz (226g) cream cheese, room temperature (Philadelphia recommended)
- 2 cups (250g) powdered sugar
- 1 tablespoon vanilla extract
How To Make Strawberry Filling Chocolate Cake
1. Get your oven and pans ready
Set your oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment paper. This will make it easier to take the cakes out later.
2. Mix the dry stuff
In a medium bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt. Once combined, set this bowl aside.
3. Cream the butter and sugars
In a big mixing bowl, beat the softened butter with both granulated sugar and dark brown sugar until it turns light and fluffy. This usually takes about 2 to 3 minutes.
4. Add the eggs and vanilla
Add the eggs one at a time, mixing well after each one. Then pour in the vanilla extract and mix until everything is smooth.
5. Add the sour cream, oil, and milk
Stir in the sour cream and vegetable oil first, then add the milk. Mix everything until well combined.
6. Combine wet and dry ingredients, then add coffee
Slowly add the dry mixture to the wet batter in two or three parts, mixing gently each time. Finally, stir in the hot coffee (or hot water). Don’t worry if the batter looks thin that’s how it’s supposed to be.
7. Bake the cakes
Pour the batter evenly into the two prepared pans. Bake for about 30 to 35 minutes. To check if they’re done, poke a toothpick in the center if it comes out clean, they’re ready. Let the cakes cool in their pans for 10 minutes, then move them onto a wire rack to cool completely.
8. Make the strawberry filling
In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices, about 5 to 7 minutes. Add the cornstarch and cook for another 1 to 2 minutes until it thickens a bit. Let this cool completely.
9. Prepare the chocolate cream cheese frosting
Heat the heavy cream until it’s hot but not boiling, either on the stove or in the microwave. Pour the hot cream over chopped dark chocolate and let it sit for a minute. Stir until smooth and then let it cool a little. In another bowl, beat the cream cheese until smooth, then add powdered sugar and vanilla extract and beat again. Finally, mix in the cooled chocolate mixture until it’s creamy and spreadable.
10. Put the cake together
Place one cake layer on your serving plate. Spread a thick layer of the strawberry filling on top. Put the second cake layer over it. Cover the whole cake top and sides with the chocolate cream cheese frosting. Add fresh strawberries or any decoration you like, and you’re done!
Special Note: Make sure all ingredients are at room temperature for a smooth batter. The hot coffee enhances the chocolate flavor but doesn’t leave a coffee taste. Chill the cake slightly before serving for cleaner slices. Strawberry filling can be made a day ahead and kept in the fridge.
Nutritional Amount Strawberry Filling Chocolate Cake
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Fat | 25g |
| Carbohydrates | 55g |
| Protein | 6g |
| Sugar | 35g |
Why You’ll Love This Recipe
You’ll love this Strawberry Filling Chocolate Cake because it brings together deep, rich chocolate flavor with the fresh, juicy sweetness of real strawberries.
The cake itself is moist and tender, made with sour cream and cocoa for a full-bodied taste and soft crumb. The homemade strawberry filling adds brightness and a fruity contrast that keeps the dessert from feeling too heavy.
Finished with a creamy chocolate cream cheese frosting, every layer adds something unique. This Strawberry Filling Chocolate Cake isn’t just delicious it’s a showstopper, and it’s made to impress anyone who takes a bite.
My Favorite Ways To Serve
My favorite ways to serve this Strawberry Filling Chocolate Cake start with slicing it slightly chilled for clean, even layers.
I like to pair it with a scoop of vanilla or strawberry ice cream for a creamy contrast. Fresh whipped cream on the side adds a light touch.
Serving it with hot coffee or a chilled glass of milk makes the rich chocolate flavor stand out even more. For a special occasion, I top each slice with a fresh strawberry or a drizzle of melted chocolate.
How To Decorate The Top Of A Chocolate Cake With Strawberries?
To decorate the top of a chocolate cake with strawberries, start by selecting fresh, firm strawberries. Rinse and pat them dry completely.
Slice some in halves and leave a few whole with the green tops on for contrast. Arrange them in a circular pattern around the edge or cluster them in the center for a bold look.
For added shine, brush the strawberries with a little warm apricot jam. You can also drizzle melted chocolate over them for an elegant touch.
Perfect Making Tips For Your Strawberry Filling Chocolate Cake
1. Use Quality Cocoa Powder: Opt for high-quality cocoa powder to enhance the chocolate flavor and richness of your cake.
2. Sift Dry Ingredients: Sift flour, cocoa powder, and leavening agents together to ensure an even texture and better rise.
3. Cool Cakes Completely: Let cakes cool fully before assembling and frosting to prevent melting or slipping of the ganache.
4. Chill the Ganache: Cool and chill the ganache to make it thicker and easier to spread smoothly over the cake.
5. Thicken Strawberry Filling: Cook the strawberry filling until it’s thickened properly and cool it completely before using to avoid soggy cake layers.
What Filling Goes Best With Chocolate Cake?
A rich and creamy filling that pairs perfectly with chocolate cake is a luscious chocolate ganache or a smooth vanilla buttercream. These classic choices complement the deep cocoa flavors of the cake and add a velvety texture.
For a more adventurous twist, try a salted caramel filling to introduce a sweet and salty contrast, or a raspberry jam for a touch of tartness that balances the richness of the chocolate.
What Fruit Goes Well With Chocolate Cake?
Fruits that pair beautifully with chocolate cake include raspberries, strawberries, and cherries. Their bright, tart flavors create a delightful contrast to the rich and dense chocolate.
For a touch of sophistication, consider using orange zest or slices, as the citrus adds a refreshing, aromatic note that enhances the chocolate’s depth.
Storage Instructions
Store the Strawberry Filling Chocolate Cake covered in the refrigerator to keep the frosting and strawberry filling fresh.
Place it in an airtight container or cover it tightly with plastic wrap. It will stay good for up to 4-5 days. Before serving, let the cake sit at room temperature for about 20-30 minutes to soften slightly.
For longer storage, you can freeze the Strawberry Filling Chocolate Cake in a well-wrapped airtight container for up to 2 months. Thaw in the fridge overnight before enjoying.
Conclusion
The Strawberry Filling Chocolate Cake is more than just a dessert; it’s a celebration of flavors and textures that come together to create a memorable eating experience.
The flavors come together beautifully, and the process is simple to follow. I hope you’ll try making it soon and find my method easy and clear to understand.
Baking this Strawberry Filling Chocolate Cake is rewarding, and I believe you’ll love the results as much as I do. Looking forward to hearing how much you enjoy this treat once you’ve made it yourself!
FAQs About Strawberry Filling Chocolate Cake
Is it okay to use frozen strawberries instead of fresh?
Frozen strawberries work fine, just thaw them completely and drain any extra liquid before making the filling to avoid a runny texture.
How long will the cake stay fresh?
Store the cake in the fridge, covered well, for up to 3 days. For best flavor, bring it to room temperature before serving.
Can I prepare the cake layers in advance?
Yes, you can bake the layers a day or two ahead. Wrap them tightly and keep them refrigerated or freeze if you want to save longer.
What can I use if I don’t have Dutch-processed cocoa powder?
Regular unsweetened cocoa powder can be used, though the taste might be a bit sharper and less mellow.
Is there an alternative to the cream cheese frosting?
You can use chocolate buttercream or ganache instead, but the cream cheese frosting adds a subtle tang that complements the strawberry filling nicely.
More Delicious Chocolate Cakes
Rice Cakes Dipped in Chocolate
White Chocolate and Strawberry Cake
3 Ingredient Chocolate Zucchini Cake
Strawberry Filling Chocolate Cake
Equipment
- Mixing bowls
- Saucepan
- Hand or stand mixer
- Measuring
- Whisk
- Rubber spatula
- 9-inch cake pans (2)
- Cooling rack
- Small pot (for strawberry filling)
- Knife and chopping board
- Heatproof bowl (for chocolate melting)
- Offset spatula or knife for frosting
Ingredients
For the Chocolate Cake:
- 3/4 cup unsweetened Dutch-processed cocoa powder
- 1 cup sour cream room temperature
- 6 1/2 tablespoons unsalted butter softened
- 1/2 cup whole milk room temperature
- 2 cups + 2 tablespoons cake flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 1/2 cups granulated sugar
- 1/2 cup packed dark brown sugar
- 1 teaspoon fine sea salt
- 1/4 cup vegetable oil
- 2 large eggs room temperature
- 1 cup hot coffee can substitute hot water
- 1 1/2 teaspoons vanilla extract
For the Strawberry Filling:
- 2 cups fresh strawberries hulled and chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
For the Chocolate Cream Cheese Frosting:
- 1/3 cup 80g heavy cream
- 225 g chopped dark chocolate 50–60% cacao
- 8 oz 226g cream cheese, room temperature (Philadelphia recommended)
- 2 cups 250g powdered sugar
- 1 tablespoon vanilla extract
Instructions
Get your oven and pans ready
- Set your oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment paper. This will make it easier to take the cakes out later.
Mix the dry stuff
- In a medium bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt. Once combined, set this bowl aside.
Cream the butter and sugars
- In a big mixing bowl, beat the softened butter with both granulated sugar and dark brown sugar until it turns light and fluffy. This usually takes about 2 to 3 minutes.
Add the eggs and vanilla
- Add the eggs one at a time, mixing well after each one. Then pour in the vanilla extract and mix until everything is smooth.
Add the sour cream, oil, and milk
- Stir in the sour cream and vegetable oil first, then add the milk. Mix everything until well combined.
Combine wet and dry ingredients, then add coffee
- Slowly add the dry mixture to the wet batter in two or three parts, mixing gently each time. Finally, stir in the hot coffee (or hot water). Don’t worry if the batter looks thin that’s how it’s supposed to be.
Bake the cakes
- Pour the batter evenly into the two prepared pans. Bake for about 30 to 35 minutes. To check if they’re done, poke a toothpick in the center if it comes out clean, they’re ready. Let the cakes cool in their pans for 10 minutes, then move them onto a wire rack to cool completely.
Make the strawberry filling
- In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices, about 5 to 7 minutes. Add the cornstarch and cook for another 1 to 2 minutes until it thickens a bit. Let this cool completely.
Prepare the chocolate cream cheese frosting
- Heat the heavy cream until it’s hot but not boiling, either on the stove or in the microwave. Pour the hot cream over chopped dark chocolate and let it sit for a minute. Stir until smooth and then let it cool a little. In another bowl, beat the cream cheese until smooth, then add powdered sugar and vanilla extract and beat again. Finally, mix in the cooled chocolate mixture until it’s creamy and spreadable.
Put the cake together
- Place one cake layer on your serving plate. Spread a thick layer of the strawberry filling on top. Put the second cake layer over it. Cover the whole cake top and sides with the chocolate cream cheese frosting. Add fresh strawberries or any decoration you like, and you’re done!
Notes
Nutritional Amount Strawberry Filling Chocolate Cake
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Fat | 25g |
| Carbohydrates | 55g |
| Protein | 6g |
| Sugar | 35g |