This chocolate strawberry cake is made with chocolate cake that is filled with strawberry filling, and frosted with strawberry cream cheese frosting.

This cake combines one of my favorite flavor combos: chocolate and strawberries. This cake begins with a rich, moist chocolate base that comes together in one bowl and is used in many of my recipes.
Then this cake is filled with a homemade strawberry filling that is made with either fresh or frozen strawberries and gives the cake a fresh and strong strawberry flavor.
To top it all off, the cake is frosted in a creamy strawberry cream cheese frosting that adds just the right amount of tanginess and smooth texture.
Each bite taste like a chocolate-covered strawberry, with the smoothness of ripe strawberries complementing the intensity of chocolate.
For more delicious chocolate cake recipes, check out my chocolate hazelnut cake, chocolate mayonnaise cake, chocolate brooklyn blackout cake, and chocolate espresso cake.
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Why this recipe works
- Texture- this cake has tender and moist chocolate cake layers that melt in your mouth along with the fresh strawberry filling and creamy and tangy strawberry cream cheese frosting.
- Flavor- the mix of chocolate and strawberry flavors is amazing. The rich taste of chocolate blends perfectly with the fresh, sweet taste of strawberries.
- Strawberry filling- this cake is filled with a homemade strawberry filling that is delish and fresh and can be made with frozen or fresh strawberries, all year round!
- Strawberry cream cheese frosting- on top, the strawberry cream cheese frosting is smooth and creamy. It adds just the right amount of sweetness and tanginess to the cake.
- Perfect for any occasion- the flavor combo of strawberries and chocolate is a classic and is perfect for any occasion from birthdays to parties to valentine’s day, etc.

How to get flat cake layers
My biggest tip for making even cake layers is to use a scale and cake strips. Weigh the chocolate cake batter and divide it evenly between two pans.
Then, use cake strips to ensure your cake layers bake evenly and don't develop a dome on top. Cake strips help you achieve an evenly baked cake with a flat top.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– I used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Vegetable oil – I used vegetable oil for this recipe. Canola oil will work great for this recipe.
Dutch cocoa powder– I like to use Dutch-process cocoa powder for our chocolate cake because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Baking powder and baking soda – to allow the cake to rise. Make sure that your baking powder and baking soda aren’t expired.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Eggs- you will need large eggs. Make sure that your eggs are at room temperature.
Buttermilk- gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Hot coffee- make a strong hot coffee, use your favorite espresso powder.
Vanilla extract- Vanilla extract Is an essential ingredient for chocolate cake and adds flavor.
Salt- I used kosher salt for this recipe. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor.
For the strawberry filling
Strawberries- I used fresh strawberries for the filling, but you can use frozen strawberries as well! If you are using frozen strawberries, there is no need to defrost them. You will have to cook the mixture for longer.
Lemon juice- I used lemon from a fresh lemon. This balances the sweetness of the filling.
Cornstarch- to thicken the filling. The best way to add cornstarch to the filling is to mix a little bit of water with the cornstarch (making a cornstarch slurry), and then add it to the mixture.
For the frosting
Cream cheese- Make sure that you are using full-fat cream cheese, it's important that you use full-fat cream cheese and make sure that it’s at room temperature.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Butter- use unsalted butter at room temperature.
Instructions
Preheat the oven to 180 (350f) and prep two 8-inch baking pans with parchment paper.
Into a large mixing bowl add the eggs, oil, vanilla extract, sour cream, salt, buttermilk, and sugar, and sift the cocoa powder. Mix with a whisk until well combined.

Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.

Add the hot coffee and mix with a whisk until just combined and smooth. The batter will seem thin but it's normal.

Divide the mixture into two 8-inch baking pans, I suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for about 30 minutes or until a toothpick comes out clean.
Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.

Make the strawberry filling
Start by washing the strawberries thoroughly. Remove the stems and hulls, then chop them into small pieces.
In a saucepan, add the strawberries, sugar, and lemon juice, and mix over medium-high heat mixing constantly with a wooden spoon.
Decrease the heat to medium-low and simmer for 20 minutes mixing occasionally.

Mix the cornstarch with a little water in a small bowl, then pour it into the strawberry mixture while stirring constantly.
Simmer for another 2 minutes. The mixture should be glossy and slightly thickened but still pourable. Set aside to cool completely.

Make the strawberry cream cheese frosting
In a large mixing bowl, combine the softened cream cheese and butter. Use an electric mixer to beat them together until smooth and creamy.
Gradually add the powdered sugar to the cream cheese mixture, one cup at a time. Beat on low speed until each addition is fully incorporated before adding more.
Pour the strawberry compote along with the vanilla extract, and salt into your frosting mixture. Mix on medium speed until everything is well combined and you achieve a smooth consistency.
Use the frosting to create a border around the edges of the first cake layer.
Then fill the middle with the cooled strawberry filling and smooth it out with a spoon or a spatula.

Top with the second cake layer and frost the cake with the rest of the frosting.

Press halved strawberries on top of the frosting to make a cute design. Dry them with a paper towel so they won’t slide off the cake.

Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Cut the strawberries into small pieces. If you like larger pieces of strawberries in your filling, keep the strawberry chunks larger.
- Use fresh strawberries. Opt for fresh, ripe strawberries as they provide the best flavor and natural sweetness. Frozen strawberries can be used, but they may add extra moisture.
- Taste the strawberries before making the filling. If they are sour and less sweet, add more sugar. If they are very sweet, use less sugar.
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- If your frosting seems too soft for spreading or piping, place it in the refrigerator for about 30 minutes to firm up slightly before using it on the cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Serve at room temperature for optimal taste. Bring the chocolate cake to room temperature before serving to ensure that the frosting is creamy and not hard and will melt in your mouth.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.

Faq's
Strawberries and chocolate are a delish and popular pairing, balancing sweet, tart strawberries with rich chocolate.
The sweet, juicy strawberries perfectly complement the rich, creamy chocolate.
There are many flavors that go well with chocolate cake, from fruity pairings like raspberry or cherry to the rich and creamy complement of peanut butter.
Yes. You can use 8 or 9-inch cake pans. Take into consideration that the cake layers will be thinner and you will need to bake it for less time.
To select ripe strawberries, choose bright red, shiny berries that are firm but not hard and emit a sweet fragrance.
Avoid those with white or green tips and check for mold or mushy spots. For best flavor and freshness, pick strawberries with their green caps intact.
Storing
This cake will last up to 4 in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
For individual slices, wrap each piece tightly in plastic wrap, then place them in a freezer-safe container or bag. This method is great for easy portion control.
To freeze the entire cake, first place it in the freezer uncovered for about an hour to firm up the ganache. Then, wrap the cake securely in plastic wrap, followed by a layer of aluminum foil.
This double-wrapping helps prevent freezer burn and keeps the cake fresh. Whether you're freezing slices or the whole cake, make sure to label it with the date.
When properly stored, your cake can stay fresh in the freezer for up to three months. To thaw, simply move the cake or slices to the refrigerator overnight before serving.
Make It Ahead Of Time
You can make this cake ahead by freezing the cake layers ahead of time. Wrap each cake layer with a few layers of plastic wrap and freeze for up to 2 months.
You can make the buttercream and freeze it for up to 1 month in an airtight container and the strawberry filling for up to 1 month as well.
Thaw at room temperature for 1-2 hours or in the fridge overnight.

Substitutions
Dairy-free- to make this cake dairy-free, replace the buttermilk with almond milk. Also, replace the heavy cream with coconut cream.
Egg-free- to make this cake egg-free, replace the eggs with ⅔ cup of applesauce.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
Zest- many people enjoy the combination of citrus with strawberry, and chocolate. If you do, add one tablespoon of orange or lemon zest to this cake for a zesty flavor.
Berries- instead of using strawberries, you can use blueberries, raspberries, or blackberries. Use the same recipe and swap the strawberries with your favorite berry.
Strawberry extract- add 1 teaspoon of strawberry extract to the frosting for extra flavor.
Freeze dried strawberries- for extra strawberry flavor, add ¼ cup of ground freeze-dried strawberries to the frosting.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 8-inch cake pans.
- Rubber spatula
- Pastry bag
- Cake strips
More strawberry desserts
Vanilla cake with strawberry filling- This incredible vanilla cake with strawberry filling is moist, tender, and full of strawberry flavor and is made with fresh strawberries!
Strawberry tiramisu- This strawberry tiramisu is made with a creamy mascarpone strawberry filling, soft ladyfingers, and topped with fresh strawberries.
Fraisier cake- Fraisier cake is a French strawberry cake made with a genoise sponge, strawberry syrup, diplomat cream, and fresh strawberries.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe

Chocolate Strawberry Cake
Ingredients
For the chocolate cake
- 3 Eggs
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- ⅔ cup Cocoa powder
- 1 ¾ cups Granulated sugar
- ½ cup Sour cream
- ¾ cup Buttermilk
- ⅔ cup Vegetable oil
- 2 cups Flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¾ cup Coffee hot
For the strawberry filling
- 2 cups Strawberries
- ¼ cup Granulated sugar
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch
For the strawberry cream cheese frosting
- 1 cup Butter soft, unsalted
- 5.3 oz Cream cheese full fat
- 5 cups Powdered sugar
- ¼ cup Strawberry compote
- ½ teaspoon Kosher salt
Instructions
- Preheat the oven to 180 (350f) and prep two 8-inch baking pans with parchment paper.
- Into a large mixing bowl add the eggs, oil, vanilla extract, sour cream, salt, buttermilk, and sugar, and sift the cocoa powder. Mix with a whisk until well combined.
- Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.
- Add the hot coffee and mix with a whisk until just combined and smooth. The batter will seem thin but it's normal.
- Divide the mixture into two 8-inch baking pans, I suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for about 30 minutes or until a toothpick comes out clean.
- Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
- Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.
Make the strawberry filling
- Start by washing the strawberries thoroughly. Remove the stems and hulls, then chop them into small pieces.
- In a saucepan, add the strawberries, sugar, and lemon juice, and mix over medium-high heat mixing constantly with a wooden spoon.
- Decrease the heat to medium-low and simmer for 20 minutes mixing occasionally.
- Mix the cornstarch with a little water in a small bowl, then pour it into the strawberry mixture while stirring constantly.
- Simmer for another 2 minutes. The mixture should be glossy and slightly thickened but still pourable. Set aside to cool completely.
Make the strawberry cream cheese frosting
- In a large mixing bowl, combine the softened cream cheese and butter. Use an electric mixer to beat them together until smooth and creamy.
- Gradually add the powdered sugar to the cream cheese mixture, one cup at a time. Beat on low speed until each addition is fully incorporated before adding more.
- Pour the strawberry compote along with the vanilla extract, and salt into your frosting mixture. Mix on medium speed until everything is well combined and you achieve a smooth consistency.
- Use the frosting to create a border around the edges of the first cake layer.
- Then fill the middle with the cooled strawberry filling and smooth it out with a spoon or a spatula.
- Top with the second cake layer and frost the cake with the rest of the frosting.
- Press halved strawberries on top of the frosting to make a cute design. Dry them with a paper towel so they won’t slide off the cake.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Cut the strawberries into small pieces. If you like larger pieces of strawberries in your filling, keep the strawberry chunks larger.
- Use fresh strawberries. Opt for fresh, ripe strawberries as they provide the best flavor and natural sweetness. Frozen strawberries can be used, but they may add extra moisture.
- Taste the strawberries before making the filling. If they are sour and less sweet, add more sugar. If they are very sweet, use less sugar.
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- If your frosting seems too soft for spreading or piping, place it in the refrigerator for about 30 minutes to firm up slightly before using it on the cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Serve at room temperature for optimal taste. Bring the chocolate cake to room temperature before serving to ensure that the frosting is creamy and not hard and will melt in your mouth.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.
Sarah
Its soooo goodd