Chocolate Strawberry Cream Cake is the ultimate indulgence for dessert lovers. With layers of moist chocolate cake, a light whipped cream filling, and fresh strawberries, this cake is topped with a silky chocolate ganache that drips down the sides for the perfect sweet, fruity, and chocolatey treat.
Why You’ll Love This Recipe
This cake is a perfect balance of rich chocolate, creamy filling, and fresh fruit. The combination of soft, moist cake layers, fluffy whipped cream, and the indulgent chocolate ganache creates a decadent dessert that’s both elegant and easy to make. Whether it’s for a special occasion or just a sweet treat, this cake is sure to impress everyone with its delicious layers and beautiful presentation.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup vegetable oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
For the Whipped Cream Filling:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and whole
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 100g dark chocolate, chopped
- Whole strawberries for garnish
Directions
Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined—be careful not to overmix.
- Divide the batter evenly between the two cake pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes completely on a wire rack before removing them from the pans.
Make the Whipped Cream:
- In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Set the whipped cream aside until you’re ready to assemble the cake.
Assemble the Cake:
- Once the cakes have cooled, slice each cake in half horizontally if you want extra layers (optional).
- Place the first layer of cake on a serving plate. Spread a generous amount of whipped cream over the surface. Press whole strawberries gently into the whipped cream.
- Repeat the layering with the remaining cake layers and whipped cream. Frost the sides and top of the cake with the remaining whipped cream.
Prepare the Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped dark chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
- Allow the ganache to cool slightly before drizzling it over the top of the cake.
Garnish:
- Drizzle the ganache generously over the top of the cake, letting it drip down the sides.
- Garnish with a whole strawberry or halved strawberries on top for a beautiful finishing touch.
Serve:
- Slice and serve the cake immediately, or refrigerate until ready to enjoy. This cake is best served cold or at room temperature.
Servings and timing
Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 420 kcal per serving
Variations
- Chocolate Lovers: Add a layer of chocolate mousse or a chocolate filling in between the cake layers for extra decadence.
- Fruit Variety: Swap strawberries for other berries, such as raspberries or blueberries, to create a different flavor profile.
- Whipped Cream Alternatives: Use a stabilized whipped cream or mascarpone cheese for a thicker filling that holds up better if the cake is to be kept for a longer period.
- Lemon Twist: Add a bit of lemon zest to the whipped cream for a zesty contrast to the rich chocolate cake.
- Topping Options: Add shaved chocolate, sprinkles, or chopped nuts on top for extra texture and visual appeal.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake (without the ganache) for up to 1 month. To serve, allow the cake to thaw at room temperature for the best flavor and texture.
FAQs
Can I make this cake ahead of time?
Yes, the cake layers can be baked and stored in an airtight container for up to 2 days. The whipped cream and ganache can be prepared a day ahead as well. Assemble the cake the day you plan to serve it for the best texture.
Can I use frozen strawberries?
Fresh strawberries are preferred for the filling and garnish, but frozen strawberries can be used in the cake if necessary. Just make sure to thaw them completely and drain any excess liquid.
Can I use milk chocolate instead of dark chocolate for the ganache?
Yes, milk chocolate can be substituted for the ganache, but it will result in a sweeter, creamier finish. You can adjust the amount of sugar in the whipped cream if you prefer a less sweet balance.
Can I add a layer of jam or jelly?
Yes, a layer of strawberry jam or raspberry jelly would add a nice fruity contrast to the richness of the cake.
How do I make sure the whipped cream holds its shape?
Make sure to use heavy cream that is chilled, and whip it to stiff peaks. Using powdered sugar also helps stabilize the cream. If you need extra stability, you can add a small amount of unflavored gelatin.
Conclusion
Chocolate Strawberry Cream Cake is a show-stopping dessert that perfectly balances the flavors of rich chocolate and fresh strawberries with the smoothness of whipped cream and the indulgence of a silky ganache. Perfect for celebrations, birthdays, or any time you crave a luxurious treat, this cake is sure to impress with its layers of flavor and texture. Whether you’re serving it for a special occasion or as an everyday indulgence, it’s a cake everyone will love!
PrintChocolate Strawberry Cream Cake
A luscious layered chocolate cake filled with whipped cream and fresh strawberries, topped with a silky chocolate ganache and garnished with a glossy strawberry for the perfect slice of indulgence.
- Prep Time: 30 minutes
- Cook Time: undefined
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Chocolate Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup vegetable oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- For the Whipped Cream Filling:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and whole
- For the Chocolate Ganache:
- 1/2 cup heavy cream
- 100g dark chocolate, chopped
- Whole strawberries for garnish
Instructions
- Make the Cake: Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add water, oil, vinegar, and vanilla. Mix until just combined. Divide the batter between pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- Make the Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Slice the cooled cakes in half if desired for extra layers.
- Assemble the Cake: Place the first layer of cake on a plate. Spread whipped cream over the surface and press in whole strawberries. Repeat layering with the remaining cake and cream. Frost the outside with whipped cream.
- Prepare the Ganache: Heat cream until just simmering, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Let it cool slightly before pouring over the cake.
- Garnish: Drizzle the ganache over the top, allowing it to drip down the sides. Place a halved strawberry on top for a final touch.
Notes
- For extra layers, slice the cakes into two or three thinner layers before assembling.
- Chill the whipped cream bowl and beaters for quicker whipping.
- Allow the ganache to cool slightly before pouring to avoid melting the whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 40g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg