If you’re looking for a dessert that feels like a celebration in every bite, I absolutely love sharing this Chocolate Strawberry Cake with Fresh Fruits Recipe. It’s rich, chocolaty, and perfectly balanced with the sweetness and freshness of real strawberries. When I first tried this cake, I was blown away by how the layers of chocolate paired so beautifully with fresh fruit and that dreamy strawberry frosting. Stick with me, and you’ll find this recipe is just as joyful to make as it is to eat!
Why You’ll Love This Recipe
- Perfect Chocolate and Strawberry Harmony: The chocolate cake layers and fresh strawberries create a flavor combo that’s absolutely irresistible.
- Moist and Fluffy Cake Layers: Thanks to the buttermilk and coffee in the batter, the cake is incredibly tender and full of depth.
- Impressive Yet Easy to Make: You’ll feel like a pro baker with this impressive-looking cake that’s surprisingly straightforward.
Ingredients You’ll Need
The magic really happens with a blend of quality pantry staples and fresh fruits. Using strong brewed coffee intensifies the chocolate flavor, and fresh strawberries are key to brightening the whole cake. Here’s a closer look at the essentials you’ll gather for the Chocolate Strawberry Cake with Fresh Fruits Recipe.
- Sugar: I always use granulated sugar for sweetness that balances the cocoa perfectly.
- All-purpose flour: This gives structure but keeps the cake tender.
- Unsweetened cocoa powder: Essential for that rich chocolate flavor.
- Dutch process cocoa (optional): Adds depth — try it if you can find it.
- Baking soda and baking powder: These leavening agents ensure your cake rises just right.
- Kosher salt: Enhances all the sweet and chocolatey flavors.
- Eggs: Bind everything together with some protein and moisture.
- Buttermilk: Gives the cake a tender crumb and slight tang.
- Strong black coffee: This is my secret weapon — it boosts the richness without tasting like coffee.
- Vegetable oil: Keeps the cake moist far longer than butter.
- Pure vanilla extract: Rounds out the flavor.
- Strawberry frosting: You can make your own or buy a good-quality one — either way it’s essential to the fresh fruity vibe.
- Fresh strawberries: Slice these just before assembling for that juicy burst in every slice.
- Chocolate ganache: For that glossy, luscious finish on top.
Variations
One of the things I love most about this Chocolate Strawberry Cake with Fresh Fruits Recipe is how easy it is to make it your own. You can tweak the flavors or swap ingredients to fit your mood or occasion without losing that wow-factor.
- Vegan version: I’ve tried replacing eggs with flax eggs and using coconut milk yogurt instead of buttermilk; it took a little trial but still tasted delicious!
- Berry swap: You can switch fresh strawberries for raspberries or blueberries depending on what’s fresh and in season.
- Frosting flavor twists: Adding a hint of lemon zest to the strawberry frosting adds a lovely brightness.
- Chocolate coating: Instead of ganache, try a dusting of cocoa powder or chocolate shavings for a softer finish.
How to Make Chocolate Strawberry Cake with Fresh Fruits Recipe
Step 1: Prep Your Pans and Oven
First things first, preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans thoroughly with butter or non-stick spray, and dust them with flour. This step sounds basic, but I learned the hard way that skipping the flour dusting can cause the cake to stick, and no one wants that drama.
Step 2: Mix Dry Ingredients
In a large bowl—or your stand mixer bowl with the whisk attachment—I mix sugar, all-purpose flour, unsweetened cocoa powder, Dutch process cocoa if using, baking soda, baking powder, and kosher salt. I always mix on low speed just until combined so the cocoa and leavening agents get evenly distributed without blowing everything everywhere.
Step 3: Add Wet Ingredients and Beat
Now comes the fun part! Crack in the eggs, then pour in the buttermilk, strong black coffee, vegetable oil, and vanilla extract. Beat everything on medium speed for about two minutes. The batter will be quite thin—that’s totally normal and actually helps keep your cake super moist.
Step 4: Bake and Cool
Divide your batter evenly between the two pans and bake for 30 to 35 minutes. The best way I’ve found to test is with a wooden toothpick in the center: if it comes out clean, your cake is ready. Let the cakes cool in the pans for about 10 minutes before gently turning them out onto wire racks to cool completely. Rushing this step can cause breakage, so be patient—you’ll thank me later.
Step 5: Assemble with Frosting, Fresh Strawberries & Ganache
I slice fresh strawberries just before I layer the cake because they release moisture quickly. Spread a generous amount of strawberry frosting on the bottom cake layer, scatter the sliced strawberries evenly, then top with the second cake layer. After that, pour the silky chocolate ganache over the top and let it drip down the sides for that fancy, homemade look everyone loves.
Pro Tips for Making Chocolate Strawberry Cake with Fresh Fruits Recipe
- Brew Strong Coffee: Using strong black coffee really enhances the chocolate flavor without tasting like coffee—trust me, it’s a game changer.
- Don’t Overmix: Once you add the wet ingredients, mix just until combined to keep your cake tender and avoid a dense texture.
- Fresh Strawberries Last:** Slice your strawberries right before assembling to prevent watery frosting and soggy cake layers.
- Proper Cooling:** Always let your cake layers cool completely before frosting; otherwise, the frosting can melt and get messy.
How to Serve Chocolate Strawberry Cake with Fresh Fruits Recipe
Garnishes
I usually finish this cake with a handful of whole fresh strawberries on top and some delicate chocolate shavings. It’s simple but looks stunning and tastes fresh. Sometimes I add a sprinkle of edible flowers or a light dusting of powdered sugar if I’m serving it for a special occasion.
Side Dishes
This cake shines on its own but pairs beautifully with a light salad of mint and lemon sorbet or even a cup of strong espresso. For a brunch or garden party, I like serving it alongside fresh whipped cream and a few extra berries for guests to add as they please.
Creative Ways to Present
One time, I layered this cake in a beautiful glass trifle dish for a no-fuss, yet dramatic presentation. Another idea is to pipe small rosettes of strawberry frosting around the edges and top each with a glazed berry or mint leaf. It’s a lovely way to bring some finesse without extra effort.
Make Ahead and Storage
Storing Leftovers
I keep leftover cake covered loosely with plastic wrap or in an airtight container in the fridge. It stays fresh for about 3-4 days, though usually it doesn’t last that long! Let it come to room temperature before serving to enjoy the flavors fully.
Freezing
If you want to freeze it, I recommend freezing the cake layers separately (well-wrapped) without frosting. Then thaw overnight in the fridge before frosting and assembling. The fresh strawberries don’t freeze well, so add those fresh when you’re ready to eat it.
Reheating
Since this is a cake, I usually just let leftovers warm up at room temperature for about 30 minutes. If you want a warm bite, a quick zap in the microwave (about 10 seconds) can soften the ganache without making the strawberries mushy.
FAQs
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Can I make this Chocolate Strawberry Cake with Fresh Fruits Recipe dairy-free?
Definitely! Swap buttermilk for a dairy-free yogurt with a splash of lemon juice to mimic acidity, and use dairy-free vegetable oil alternatives. For frosting, look for dairy-free versions or make a strawberry glaze instead.
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How do I prevent the cake layers from becoming soggy with fresh strawberries?
Great question! Slice the strawberries just before you assemble the cake and don’t add them until the frosting is spread. This minimizes moisture seeping into the cake layers. Also, make sure your frosting is chilled and firm enough to act as a barrier.
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Can I use frozen strawberries for this recipe?
Frozen strawberries tend to release too much water when thawed, which can make your cake soggy. If you must use frozen, thaw and drain them well, pat dry, and use sparingly.
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What if I don’t have coffee on hand? Can I skip it?
Coffee enhances the chocolate flavor, but if you don’t have it, you can replace it with hot water or even hot milk for a milder effect.
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How long does this cake keep fresh?
Stored properly in the fridge, it stays fresh for about 3-4 days. For best flavor and texture, enjoy within that timeframe.
Final Thoughts
This Chocolate Strawberry Cake with Fresh Fruits Recipe has become one of my go-to desserts for birthdays and celebrations because it’s both stunning and delicious. I love how the moist, chocolatey cake layers meet the sweet strawberries and smooth frosting—it just feels like the perfect treat to share with friends or family. Give it a try in your kitchen; I promise it’ll bring a smile and a little bit of magic to your day.
Print
Chocolate Strawberry Cake with Fresh Fruits Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Strawberry Cake features two layers of rich, moist chocolate cake made with cocoa and coffee for depth of flavor, frosted with a luscious strawberry frosting, and filled with fresh sliced strawberries. Perfect for celebrations or indulgent dessert cravings, it’s a classic combination of chocolate and strawberry that is both delicious and visually stunning.
Ingredients
Dry Ingredients
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tablespoons Dutch process cocoa powder (optional)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong black coffee
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
Additional Components
- 1 batch strawberry frosting (prepared separately)
- 8-10 fresh strawberries, sliced
- 1 batch chocolate ganache (prepared separately)
Instructions
- Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans to prevent the cake from sticking, then set them aside.
- Combine Dry Ingredients: Using a stand mixer fitted with the whisk attachment or a large bowl with an electric mixer, mix together the sugar, all-purpose flour, unsweetened cocoa powder, Dutch process cocoa powder if using, baking soda, baking powder, and kosher salt on low speed until all the dry ingredients are thoroughly combined.
- Add Wet Ingredients: Add the eggs, buttermilk, strong black coffee, vegetable oil, and pure vanilla extract to the dry mixture. Beat on medium speed for about two minutes. The batter will be thin, which is normal for this recipe.
- Pour Batter into Pans: Evenly divide the chocolate batter between the two prepared pans, smoothing the tops with a spatula if needed.
- Bake the Cake: Place the pans in the preheated oven and bake the cakes for 30 to 35 minutes. Insert a wooden toothpick into the center of the cakes; when it comes out clean or with just a few crumbs, the cakes are done.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes. After this, carefully remove them from the pans and transfer to wire racks to cool completely before frosting.
- Assemble the Cake: Once the cakes are completely cool, spread a layer of strawberry frosting on one cake layer, then arrange the sliced fresh strawberries on top. Place the second cake layer on top and cover the entire cake with the remaining strawberry frosting. Drizzle the chocolate ganache over the top or around the edges as desired for a beautiful finish.
Notes
- This cake combines the deep flavor of chocolate with the fresh fruity sweetness of strawberries, making it ideal for birthdays and special occasions.
- Using strong black coffee intensifies the chocolate flavor without making the cake taste like coffee.
- Make sure the cakes are completely cooled before frosting to ensure the frosting doesn’t melt.
- You can prepare the strawberry frosting and chocolate ganache ahead of time to simplify assembly.
- For best results, use fresh, ripe strawberries for filling and garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 776 kcal
- Sugar: 35 g
- Sodium: 445 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 29 mg
