Name: Strawberry Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American / Seasonal
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 tsp baking soda; ½ tsp salt; 1 cup water; ½ cup vegetable oil; 1 tbsp white vinegar or apple cider vinegar; 1 tsp vanilla extract; 1 cup unsalted butter, softened; 2 cups powdered sugar; ½ cup freeze-dried strawberries, finely ground; 2 tbsp heavy cream or milk; 1 tsp vanilla extract; 8–10 fresh whole strawberries; Optional: extra freeze-dried strawberries or shaved chocolate

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Strawberry Chocolate Cake is a beautifully balanced dessert featuring rich, moist chocolate layers paired with a fluffy strawberry buttercream made from real freeze-dried strawberries. Topped with fresh berries and optional decorative elements, this cake is as visually stunning as it is delicious. It’s an ideal centerpiece for spring occasions, birthdays, and especially perfect for celebrating Taurus season with its luxurious blend of deep cocoa and vibrant strawberry flavors.

Why You’ll Love This Recipe

Moist, tender chocolate cake made without eggs or dairy
Naturally flavored strawberry frosting with a vivid pink hue
Visually stunning with fresh strawberries and optional garnishes
Perfectly balanced—rich chocolate meets bright berry notes
Great for birthdays, spring celebrations, and zodiac-themed gatherings
Small-scale (6-inch) design makes it perfect for intimate occasions
No electric mixer required for the cake itself
Vegan-friendly cake base (when paired with dairy-free frosting alternatives)
Easy to customize with decorations or fillings
Simple, pantry-friendly ingredients

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:
all-purpose flour
granulated sugar
unsweetened cocoa powder
baking soda
salt
water
vegetable oil
white or apple cider vinegar
vanilla extract

For the strawberry frosting:
unsalted butter, softened
powdered sugar
freeze-dried strawberries, finely ground
heavy cream or milk
vanilla extract

For decoration:
fresh whole strawberries
optional: extra freeze-dried strawberries or shaved chocolate

directions

Preheat your oven to 350°F (175°C). Grease and line two 6-inch round cake pans with parchment paper.
In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt.
Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Stir until the batter is smooth and just combined—do not overmix.
Divide the batter evenly between the prepared cake pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the strawberry frosting. In a mixing bowl, beat the softened butter until fluffy.
Add powdered sugar, finely ground freeze-dried strawberries, vanilla extract, and cream or milk. Beat until smooth and creamy. Adjust consistency with more milk or sugar as needed.
Once cakes are fully cooled, place one layer on a serving plate. Spread a generous layer of frosting on top.
Add the second cake layer and frost the top and sides of the cake.
Decorate with fresh strawberries and additional freeze-dried strawberries or shaved chocolate if desired.
Chill for 20 minutes before slicing for clean, neat cuts.

Servings and timing

Servings: 8
Prep time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Calories: Approximately 340 kcal per serving

Variations

Vegan Version: Use plant-based butter and a dairy-free milk alternative in the frosting.
Jam Filling: Spread a thin layer of strawberry jam between the cake layers for added flavor.
Chocolate Ganache Drip: Add a chocolate ganache drip over the top for an elegant finish.
Layer Expansion: Double the recipe for a taller, 4-layer cake perfect for larger gatherings.
Berry Mix: Garnish with a mix of berries such as raspberries and blueberries.
Mini Cakes: Bake in cupcake tins or mini cake pans for individual servings.
Nutty Crunch: Add chopped hazelnuts or almonds to the frosting or garnish for texture.
Rose Twist: Add a hint of rosewater to the frosting for floral depth.
Mocha Infusion: Add a teaspoon of espresso powder to the cake batter for enhanced chocolate richness.
Zodiac Flair: Use edible gold leaf or zodiac-themed cake toppers for Taurus season celebrations.

storage/reheating

Store the cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature for 20–30 minutes before serving for best texture. The cake layers can also be made ahead and frozen (unfrosted) for up to one month. Thaw overnight in the refrigerator before frosting. Avoid reheating, as this cake is best enjoyed chilled or at room temperature.

FAQs

Can I use fresh strawberries in the frosting?

Fresh strawberries contain too much moisture and may cause the frosting to split. Freeze-dried strawberries provide concentrated flavor and a smooth texture.

Is the cake vegan?

Yes, the chocolate cake base is eggless and dairy-free. Use plant-based butter and milk in the frosting to keep the entire recipe vegan.

Can I use a different size cake pan?

You can use an 8-inch pan, but the layers will be thinner and may bake faster. Adjust baking time accordingly.

Can I make this cake ahead of time?

Yes. Bake the cake layers in advance and refrigerate or freeze them. Assemble and decorate the day you plan to serve.

What if I don’t have freeze-dried strawberries?

The flavor and color of the frosting depend on them. You can substitute with strawberry powder or a reduced strawberry puree, but texture may vary.

How do I keep the strawberries fresh on the cake?

Add them just before serving, or pat them dry before placing to prevent moisture from softening the frosting.

Can I make this into cupcakes?

Yes. Divide the batter into a lined muffin tin and bake for 18–22 minutes. Frost once cooled.

What type of cocoa powder should I use?

Use unsweetened natural cocoa powder. Dutch-processed can be used but may affect the cake’s rise slightly.

Can I reduce the sugar?

You can reduce the sugar in the frosting slightly, but it’s essential for stability and structure.

How do I get smooth frosting?

Beat the frosting until it’s light and fluffy, and ensure the butter is softened but not melted. You can also smooth the finish using a cake scraper or warm spatula.

Conclusion

This Strawberry Chocolate Cake is a delightful blend of rich chocolate flavor and bright strawberry sweetness, making it the perfect dessert for spring birthdays, romantic occasions, or zodiac-themed celebrations. With its moist layers, creamy frosting, and eye-catching fresh berries, this cake brings charm and flavor to any table—especially fitting for the beauty and indulgence of Taurus season.