Chocolate strawberry cake is the perfect dessert for anyone who loves the combination of rich chocolate and fresh, fruity sweetness. This cake is a celebration of two beloved flavors, offering layers of moist chocolate cake paired with a luscious strawberry filling, creating a dessert that’s both indulgent and vibrant. Whether for a special occasion, a birthday, or just a sweet craving, this cake is sure to impress.
The chocolate cake layers are the heart of this dessert. Made with high-quality cocoa powder and a touch of coffee to enhance the chocolate flavor, the cake is rich, tender, and perfectly balanced. It’s not too heavy but has enough depth to complement the fresh strawberries and cream. The key to a successful chocolate cake is ensuring that it’s moist and fluffy, which comes from using a combination of buttermilk and vegetable oil to keep it soft and tender.
The strawberry element adds a refreshing, fruity contrast to the rich chocolate. Fresh strawberries are either pureed into a smooth sauce or sliced thinly to layer between the cake, offering bursts of sweetness with each bite. To make the filling extra indulgent, you can mix fresh strawberries with a bit of sugar and let them macerate, drawing out their natural juices, or even create a strawberry jam for a thicker, more concentrated flavor.
For the frosting, a rich chocolate ganache or a smooth buttercream works wonderfully. A chocolate ganache made from heavy cream and dark chocolate creates a glossy, silky finish that pairs perfectly with the fresh strawberries. Alternatively, a strawberry buttercream or whipped cream frosting can enhance the fruity notes, providing a light and creamy texture that complements the chocolate and strawberry combination.
Decorating the cake with fresh strawberries on top not only adds to its visual appeal but also elevates the freshness of the dessert. You can also add chocolate shavings, sprinkles, or a dusting of powdered sugar for a finishing touch.
Chocolate strawberry cake is a showstopper in both taste and presentation. Its layers of chocolate and strawberry make it a delightful dessert that brings together two classic flavors in a way that’s both comforting and elegant. Whether served at a gathering or enjoyed as a personal treat, it’s a dessert that’s sure to bring smiles and satisfaction.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 pint strawberries sliced
- 1 cup heavy cream for frosting
- 2 tablespoons sugar for frosting
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add water, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.
- Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely before removing it from the pan.
- In a separate bowl, whip the heavy cream with 2 tablespoons of sugar until soft peaks form.
- Frost the cooled cake with whipped cream and arrange sliced strawberries on top.
I was skeptical about using water instead of milk. Can someone explain why? Cake turned out okay but I think it could be better.
Tried making this for my birthday and it burnt! Maybe my oven is too hot? Not sure if I did something wrong.
YUM!!! Definitely making again! 🍰🍓
Lowkey I don’t trust cakes with water in them, but it was actually fine. I’d add a pinch of espresso powder next time for the chocolate punch. Came out pretty.
Yummy! I switched the sugar for honey and it was still delish. This recipe is very forgiving.
Pretty good—easy to follow. I used a little extra vanilla because I’m that person, lol. Texture was nice, though my frosting was slightly runnier than expected until it chilled for a bit.
Glad it turned out for you! Extra vanilla sounds like a solid move 😄 And yeah, frosting can totally get runny if it’s not cold enough—chilling helps a lot.
Runny frosting? I feel like heavy cream should set up right away… did you whip it on high long enough? Also 2 Tbsp sugar seems kinda low for frosting, but maybe it’s just me.
I don’t really get the frosting: soft peaks were easy, but once I spread it, it started to weep a bit after a few hours. Maybe my cream was warm. Still tasted great though.
Oof—yeah, that “weeping” after frosting usually means the cream was a little warm when you spread it. Next time, chill the whipped cream bowl for 10–15 mins and make sure the cake is totally cool (like room temp or colder) before frosting.
Yum! I made this for my friends and they all asked for the recipe. Thanks!
I messed up step 1 and used 375°F (my oven is weird). It came out more dry than I expected, so yeah… don’t be like me. Recipe seems fine if you bake at 350.
Oof, that 375°F might’ve thrown off the whole bake time—dry cake is totally believable with higher heat. Thanks for the heads-up; I’ll stick to 350°F like the recipe says.
I mean… 375 shouldn’t make it THAT dry? Maybe you overbaked it after all. Also 30 mins at 375 is probably not enough or too much, idk. I’d try covering it with foil next time.
Looks delicious!
Tasted great! But too sweet for my taste. Next time I’ll use less sugar in the batter.
I totally agree! My first attempt was way too sweet as well. Cutting back on sugar is a great idea.
I followed the recipe pretty exactly. Mine didn’t seem to rise much though—maybe my baking soda is old? Still tasted good, just a bit dense. Frosting was great.
This turned out way better than I expected—moist, chocolatey, and the strawberries made it feel fancy. I skipped nothing and followed the steps pretty much exactly. 10/10 for a casual weekend dessert!
Made this for a small birthday and it was a hit. The cake is rich without being overly sweet, and the whipped cream + strawberries combo is perfect. Followed the steps exactly—cooling completely before frosting is key.
I was skeptical because it’s kinda simple, but wow. The crumb is moist and the chocolate flavor is legit. Mine took like 35 minutes instead of 30, but that might just be my oven.
Totally get the skepticism—mine also looked “too easy,” but it turned out really chocolatey. I kept an eye on it and mine was closer to 32-35 mins too, so your oven guess checks out. The frosting + fresh strawberries is a great combo.
My kid helped me and we forgot the vanilla at first… still tasted fine but not as deep. Lesson: measure vanilla like it’s a science experiment.
This is not a real recipe! Can you just put cocoa in water and call it cake? 🤦♂️
I think it sounds delicious! Cocoa with water is just a base, you add other stuff for the real flavor. Don’t knock it till you try it! 😊
Made this for a friend’s birthday and it was a hit! Chocolate flavor is rich but not too intense, and the whipped cream + strawberries combo is perfect. I baked mine closer to 32 minutes—just a tip. 10/10.
Love hearing that! And yes—32 minutes makes total sense depending on the pan and oven. Chocolate + strawberries is such a great combo.
Not gonna lie, I was skeptical about using water instead of milk, but it worked. The cake texture is tender and the cocoa is nice and chocolatey.
Wait… water instead of milk and it still tastes good? I tried using water once and it came out kinda flat. Maybe I overmixed? Gonna try again with this recipe tho.
I was skeptical too—water just sounds wrong for cake, but your results are convincing. The tender crumb + chocolatey cocoa combo sounds perfect. 🍫🍓
I’m skeptical about 1 cup water with cocoa—like will it really stay chocolatey or get watery? If it tastes like hot cocoa, I’d be happy though.
I get the concern, but cocoa + enough sugar usually “sets” into a richer chocolate flavor rather than turning watery. It bakes up into a moist crumb—still chocolatey. If you want extra insurance, maybe use cocoa powder that’s not expired.
Simplest recipe ever! But I didn’t have strawberries, so I used bananas instead. Still good. 😋
Umm, chocolate and banana? Sounds a bit weird to me. I think strawberries are a must!
Bananas? That’s an interesting twist! I bet it still tastes great. 😄 Gonna try that next time!
Delicious, but too sweet for my taste. I would cut the sugar down a bit next time.
I totally get you! I found it a bit sweet too. Maybe trying honey instead of sugar could help balance it out?
Too sweet? Really? I thought it was perfect! You must have a super picky palate or something.
Just tried this recipe and OMG it’s so delicious! So chocolaty and the strawberries make it perfect!
I totally agree! This cake is a game changer! 😍
Is it really that good? I’m not a fan of chocolate with fruit. 🤔
I’m skeptical about using water in a chocolate cake.. It seems weird.
This cake looks amazing! Can’t wait to try it! 🍰
Thanks! It really is a showstopper! Can’t wait for you to try it! 🍓
Looks good but how does the cake hold up? I never have luck with cakes!
Followed the recipe and my cake came out kind of dry at the edges. Could be I overbaked. Also, my whipped cream didn’t get soft peaks until I chilled it first.
The instructions are kinda confusing. Why do I need to let it cool? Is it not better warm? Idk!
I didn’t have strawberries so I used bananas instead. Still turned out good. Can you use other fruits?
Strawberries slid off my cake lol. Also, is 1 pint enough? Mine looked kinda sparse. Flavor was okay but presentation was a fail.
The frosting was runny at first. I chill the bowl and beat longer now—soft peaks turned out great after that.
Pretty solid base recipe, but 1 pint strawberries on top might disappear fast unless you go heavier. Also, “until smooth” batter is maybe a little thick? I’d test once and adjust water if needed.
Baked this for my kids and they devoured it! Definitely a keeper in our house. 👏❤️
Eh, it was alright. I’ve had better chocolate cakes. 😕
Eh, I don’t see what the fuss is about either. I’ve had store-bought ones that were way better. 😒
I think this cake is delicious! Chocolate and strawberries are a perfect combo. Maybe you just didn’t make it right?
Not gonna lie, I forgot to cool completely once and the frosting started to melt a little. Learn from my mistake 😅 Still delicious though.
I messed up the frosting step and used too much sugar. It was still edible tho! LOL
No harm done! The best cakes are the ones with a story, right? 😊
This cake is AMAZING! I made it for my daughter’s birthday and everyone loved it!
The chocolate part is decent, but I found it a bit too sweet for my taste. Next time I’ll reduce the sugar slightly or use less on top.
This cake was a hit at the party! So moist and chocolaty. Everyone loved the strawberries on top!
This cake was amazing! The chocolate and strawberries go so well together, my family loved it!
I’m skeptical about baking soda with only cocoa powder and water. But it did rise for me, so okay… I guess science wins.
My whipped cream didn’t make soft peaks, it just stayed runny 😭 I think I needed colder cream and a chilled bowl. Still, the cake tasted awesome even without perfect frosting.
Aww that’s so frustrating 😭 Cold is *everything* for whipped cream—chill the bowl/beaters and make sure the cream is really cold. Overwhipping can also make it go weird, but “runny” usually screams not cold enough. Still though, I’m glad the cake came out tasty!
The frosting step is on point: soft peaks, not stiff. I rushed and whipped too far once, and it got grainy. This time it was fluffy and held up great.
Yes! Soft peaks is the key—once you push past that it totally turns grainy. I’ve done the same “oops” before 😅 Great save that it held up fluffy this time.
Flavor is good, but I felt like the cake was a little dense. Also, I used frozen strawberries and they made the top wetter, so next time I’ll dry them more. Still edible though!
Love it! Chocolate and strawberries are the best combo! ❤️
Absolutely! Chocolate and strawberries are just divine together! Can’t wait to try this recipe! 🍫🍓
Wow 😍 Made it for my wife’s birthday and it looked like bakery cake. The whipped cream texture was spot on, and the strawberries on top made it pop.
350°F for 30 min is probably right, but I used a smaller pan and it took longer—so keep an eye on it. Easy recipe overall and the batter was smooth.
BEST CAKE EVER. I don’t usually write reviews but this one made me look like a genius. Next time I’ll add more berries.
The directions are simple, but 1 pint strawberries felt like not enough for my top. I added extra slices and it looked way better. Also used a little more cocoa next time.
Way too watery batter for me. I’m not sure if my cocoa brand is different, but I ended up adding extra flour and it turned out okay-ish.
Cake was good but not as chocolatey as I thought it would be.
I made it without strawberries because I ain’t got ’em, but still tasty.
Sounds delicious even without the strawberries! I might try that too.
Yum! The frosting is simple and I don’t have to buy cream cheese or anything. I’ll probably add a pinch of salt to the whipped cream, but overall great vibes.
I followed the instructions exactly, but my cake took closer to 40 minutes. Still delicious though—would recommend keeping an eye on it.
Really good flavor, but I found the cake a bit too sweet for my taste. Next time I’ll reduce the sugar slightly or use less frosting. Still, it baked evenly for me.
I tried something similar and my cake came out too soft in the middle. Maybe my oven ran hot. Would recommend checking at 25 minutes if your toothpick isn’t perfect.
I tried this and it turned out way too sweet for my taste. Yikes!
Pretty good! I was nervous about the batter being pretty thin, but it baked up nicely at 30 minutes. Next time I’ll add a bit more vanilla.
Wow, this sounds dangerously good. I love that it’s not too fussy—just whisk, bake, cool, whip, done. The strawberry on top is a perfect contrast to the cocoa.
Looks delish! But can I substitute the heavy cream with something else? 🤔
Honestly, the frosting is the star. I used strawberries that were a little tart and it balanced the cocoa really well. Cute presentation too.
This cake is better than I expected for a “simple” recipe. I was worried about using water (instead of milk), but it turned out super fudgy. Would make again!
Totally agree—using water instead of milk sounds sketchy but it makes the chocolate so rich. I also love how straightforward it is.
Easy recipe! But why is there water in a cake? It’s like it’s having a bath before I eat it. 😂
Lol, I get what you mean! But the water helps the cake stay moist and fluffy. It’s not a bath, just a little hydration! 😂
So easy to make! My kids loved it! Will definitely make again.
Honestly seems too easy. Like, no eggs at all? Cakes usually need eggs. I’m skeptical it will hold together, but I’m gonna try it for a party and see.
I get the skepticism—no eggs sounds wrong at first—but this is more of a “quick cake” style. The baking soda + structure from flour usually holds it together, and the oil helps keep it moist.
Not sure about the water—like 1 cup water seems kinda watery for a cake? I’d maybe swap some for milk or add an extra tablespoon of oil. Still, worth trying.
I tried making this and it didn’t turn out great. The cake was too dense and I don’t think I whipped the cream enough. Disappointed.
Absolutely delicious! The cocoa flavor is rich but not too bitter, and the strawberries on top make it feel super fresh. I baked mine exactly 30 minutes and it came out perfectly moist.
Made this for a birthday and it was a hit—rich chocolate flavor, and the whipped cream + strawberries combo tastes super fresh. Followed the bake time and it came out perfectly moist.
My whipped cream never got to soft peaks—maybe my cream was too low fat? I used the same times but it stayed runny.
Hmmm maybe you didn’t bake long enough? Like, if the cake still warm it will melt the whip cream? Mine stayed runny once bc the cake was still kinda warm. Also check that it’s not half & half—those don’t whip to peaks like heavy cream.
I’ve had this happen when the cream is too warm or the bowl/beaters aren’t cold. Also low fat won’t whip right—1 pint heavy cream should though. Try chilling everything 15–30 min and stop once you see soft peaks (over-whipping can turn grainy).
I don’t know what went wrong, but mine came out flat. Used all fresh ingredients, but it was a flop. Maybe more baking soda next time?
I made it once and it turned out really chocolatey, but I think my cake needed closer to 35 minutes. Also, I used dark cocoa and it was more intense than expected—in a good way though.
Wait… baking at 350 for only 30 minutes? Mine might take longer too then. I don’t trust that toothpick test when it’s chocolatey 😅 I’d probably go closer to 35 like you said.
Nice! That sounds like exactly the kind of tweaks that make this cake great. Dark cocoa + a bit more bake time usually does make it more intense and richer—glad it turned out in a good way!
The batter smelled amazing, but mine took closer to 38 minutes to get a clean toothpick. Maybe my oven runs hot? The frosting was perfect though.
I was skeptical about using water instead of milk/coffee, but wow, it still tastes really chocolatey. Texture came out light and moist. Would definitely make again.
I had the same thought—water?? But it makes sense and I’m glad it worked for you. The texture description (light and moist) sounds exactly right for this kind of cake. Definitely adding this to my bake list!
I don’t know… it was okay. The cake texture was more like a brownie-cake than fluffy cake, which I guess is fine. Strawberries on top were nice.
Honestly that “brownie-cake” texture might just be the cocoa + water/oil combo doing its thing. I’ve noticed mine ends up super fudgy too, so “okay” is still pretty solid 😄 The strawberries + whipped cream is the best part anyway.
Hmm, mine turned out more fluffy… are you sure you baked it 30 min? Also I used fresh strawberries and maybe that made it better. Not trying to be mean, just think the timing/oven temp can mess it up.
Delicious.
The ingredient list is pretty straightforward. I did find my batter a bit thin, so I baked 5 more minutes just in case—still came out great.
Glad it turned out great! I’m with you—this batter always looks a little looser than I expect, so adding a few minutes can really save it. 🍰
Pretty easy and the crumb came out nice. I used a little less cocoa because I’m not a huge cocoa person, but still tasted great.
I think 1 pint strawberries is too little for the top. I ended up doubling them and it looked way nicer.
I only have self-rising flour—can I use that? I’m worried it’ll mess up the baking soda situation. If I do try, do I still add salt?
You *can* sub self-rising flour, but it’ll change the lift since it already has baking powder (and usually salt). I’d suggest using self-rising flour in place of the all-purpose one and then *omit the baking soda and the extra salt*—otherwise it can taste salty/bitter or rise weird. If your self-rising already tastes salty, definitely skip the 1/2 tsp salt.
I’m not sure—self-rising already has leavening so the 1 tsp baking soda might be too much. I’d probably still add the salt though? Like, why wouldn’t you? Cake chemistry confuses me 😅
Not gonna lie, it’s kinda dry for me. I followed the instructions though. Maybe I overbaked by a couple minutes—hard to tell with my oven. Strawberries helped a lot.
My strawberries slid off because I put them on while the cake was still warm. Learn from me, people—cool all the way!
This sounds dangerously good. I love that it’s not overly fussy—batter then 30 minutes, and the whipped cream + strawberries makes it feel fancy without being hard.
Yesss—this is exactly my kind of cake. Not fussy, but still looks fancy with the whipped cream and strawberries. 😋
I accidentally overbaked by like 5 minutes. Still edible, but it got dry around the edges. Next time I’ll check with a toothpick earlier. Flavor still works though!
Not bad, but my cake was a little dry on day two. I think I baked it 5 minutes too long. Also, 2 tbsp sugar in the cream felt a bit low—could be sweeter.
Can someone explain if “1 pint strawberries” means 1 whole pint container? I used about 12 oz and it still looked good, but I’m curious. Flavor was nice either way.
Made this for a small birthday and it turned out way better than I expected—rich chocolate flavor and the whipped cream is perfect with the strawberries.
Made this for a birthday and it was a hit—chocolate flavor is rich but not too sweet. The whipped cream frosting is perfect with the strawberries.
This turned out way better than I expected—chocolatey but still light, and the whipped cream frosting is legit. I used fresh strawberries and it tasted super fresh.
Totally agree—this one surprised me too. The frosting is the real star, and fresh strawberries make it taste way more “alive.” 👏
Looks nice. Taste good?
Yes! It’s super chocolatey but the strawberries and whipped cream make it taste light, not too heavy. Sweet balance is really nice.
This is tasty, but it’s more like a chocolate cake base than a “wow” dessert. The strawberries help a lot, but I’d add a pinch of espresso or more cocoa next time.
No offense but I think adding espresso is overkill. If anything I’d just add more strawberries (or maybe some jam) to make it pop. Cocoa is already there, and it turns out fine for me. 🤷♀️
I totally get what you mean. Mine tasted more like a chocolate cake than a fancy “wow” dessert too—though the strawberries make it way fresher. Next time I’ll try a tiny splash of espresso or bump up the cocoa like you said.
Yum!
Honestly? It tastes like a basic chocolate cake with strawberries on top. Not bad, just not super wow.
Fair take. I think it’s more “classic crowd-pleaser” than wow-factor—still really good with the strawberries + whipped cream though.
Why 1 cup water?? That seems wrong to me. I thought it would turn out like soup batter, but it actually baked fine. Not gonna lie—still, I don’t love trusting recipes that look weird on paper.
Totally get the skepticism—1 cup water sounds like it should make it soupy. But with the flour/cocoa ratio, plus baking soda, it actually sets up into a normal cake texture. Glad it still worked for you!
I’m not a fan of cocoa cakes with water—kinda weird to me. But I tried it anyway. It was surprisingly not dry, so I’ll admit I was wrong.
My whipped cream didn’t get soft peaks until I chilled the bowl for like 10 minutes. Also I accidentally put the strawberries before the cake fully cooled… it slid off 😅 but it still tasted great.
I was skeptical about only 30 minutes, but the toothpick test saved me. Texture was super moist. Would definitely bake again.
Same here—30 minutes sounded way too quick, but the toothpick test is legit. Mine came out really moist too. 🍰
This cake is… okay. Like, it’s fine. Not mind-blowing. The frosting tastes good, but the cake itself is a little bland unless your cocoa powder is strong.
I followed everything and somehow my cake sank in the middle 😅 Could’ve been my oven, but the toothpick came out clean earlier. Still tastes good though.
meh. it’s okay. not bad, not wow. would probably add chocolate chips next time.
I liked the idea, but mine sank a little in the middle. Could be my oven, but 30 minutes felt a bit short. Still tasted great with the whipped cream.