If you are ready for a dessert that feels like a celebration in every bite, this Strawberry Chocolate Cake with Strawberry Filling and Whipped Cream Frosting Recipe is here to make your day unforgettable. Combining rich, moist chocolate layers with vibrant, fresh strawberry filling and a light yet luscious whipped cream frosting, this cake delivers the perfect balance of indulgence and freshness. The interplay of chocolate and strawberries is elevated with a hint of coffee and the smooth texture of oat milk, making it a show-stopping treat that’s both comforting and impressive.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret to nailing this cake. Each item plays a crucial role in creating the perfect texture and flavor, from the dense cocoa powder to the juicy strawberries that brighten every bite.
- Strawberries (2 pounds): Fresh and hulled, they form the heart of both the filling and garnish for a juicy burst.
- Granulated sugar (2 cups + 2 cups): Essential for sweetness, balancing the tartness of the strawberries and enhancing the chocolate.
- Water (¼ cup + 1 cup boiling): Helps dissolve sugar for filling and thins the cake batter for a moist crumb.
- Lemon juice (1 tablespoon): Adds a subtle zing to the strawberry filling, brightening the fruit’s flavor.
- All-purpose flour (2 cups): Forms the base of your cake, giving it structure and softness.
- Unsweetened cocoa powder (¾ cup): For that deep, rich chocolate flavor that makes the cake decadent.
- Baking powder (2 teaspoons) & Baking soda (1 ½ teaspoons): Leavening agents that ensure your cake rises perfectly light and fluffy.
- Instant coffee (1 ½ teaspoons): Intensifies the chocolate taste without leaving a coffee aftertaste.
- Salt (1 teaspoon): Balances sweetness and intensifies the overall flavor.
- Oat milk (1 cup): Adds moisture and a subtle earthiness, making the cake tender.
- Vegetable oil (½ cup): Keeps the cake moist and soft without heaviness.
- Large eggs (2): Bind everything together and give the cake structure.
- Vanilla extract (2 teaspoons): Adds warmth and rounds out the flavor profile.
- Semi-sweet chocolate morsels (¾ cup): Melt and swirl through the batter for extra chocolate bursts.
- Ghirardelli chocolate sauce (2 tablespoons): Adds a glossy, intense chocolate layer between cake and filling.
- Heavy cream (2 cups): Whipped into frosting for a light and airy finish.
- Powdered sugar (1 ¼ cups): Sweetens the whipped cream perfectly without grit.
- Strawberry filling (1 ¼ cups): Folded into whipped cream and used between layers for fruity decadence.
How to Make Strawberry Chocolate Cake with Strawberry Filling and Whipped Cream Frosting Recipe
Step 1: Prepare the Strawberry Filling
Start by combining the hulled strawberries, granulated sugar, water, and lemon juice in a saucepan. Bring everything to a boil over medium heat to dissolve the sugar and release the fruit’s natural juices. Then reduce the heat and let it simmer until the mixture thickens to a luscious jam-like consistency, about 20 minutes. Once thickened, let it cool completely before pureeing and straining out any seeds for a smooth texture. This filling is the vibrant, fruity core of your cake.
Step 2: Bake the Chocolate Cake Layers
Preheat your oven to 350 degrees Fahrenheit and prepare two 9-inch round cake pans by lining them with parchment paper and lightly spraying with oil. Whisk together all the dry ingredients—flour, sugar, cocoa, baking powder, baking soda, coffee, and salt. In a separate bowl, mix the wet ingredients: oat milk, vegetable oil, eggs, and vanilla extract. Combine wet and dry mixtures, then fold in the chocolate morsels for pockets of melting chocolate. Finally, carefully stir in the boiling water to loosen the batter, which ensures a moist texture. Divide the batter evenly between the pans and bake for 30 minutes or until a toothpick comes out clean.
Step 3: Whip Up the Strawberry Whipped Cream Frosting
While your cakes cool, beat the heavy cream until soft peaks form. Gradually add the powdered sugar a little at a time, continuing to beat until stiff peaks appear. Gently fold in 1 ¼ cups of the strawberry filling, ensuring it’s combined without deflating the cream. Reserve half a cup of strawberry filling separately for layering. This frosting is the ethereal, sweet, and fruity topping that adds a delightful lightness to the dense chocolate layers.
Step 4: Assemble Your Strawberry Chocolate Cake with Strawberry Filling and Whipped Cream Frosting Recipe
Spread the Ghirardelli chocolate sauce across the bottom layer of the cake for that silky chocolate punch. Next, spoon on the reserved strawberry filling to create a bold fruit layer. Add a generous layer of the strawberry whipped cream frosting before placing the second cake layer on top. Use the remaining whipped cream frosting to generously cover the cake. For the final flourish, decorate the sides and top with sliced fresh strawberries. Step back and admire — you’ve created a masterpiece that tastes as incredible as it looks!
How to Serve Strawberry Chocolate Cake with Strawberry Filling and Whipped Cream Frosting Recipe
Garnishes
Adding fresh strawberry slices around the edges not only brings in a pop of natural color but also adds juicy freshness with every bite. A light dusting of cocoa powder or chocolate shavings on top can enhance that chocolatey allure and make your presentation truly irresistible.
Side Dishes
Consider serving this cake alongside a scoop of vanilla bean ice cream or a light, refreshing strawberry sorbet. These choices complement the cake’s richness and add temperature contrast that guests will love. Fresh berries or a simple fruit salad also pair beautifully to keep the fruity theme alive.
Creative Ways to Present
For a fun twist, try creating mini versions of this cake in individual jars or cups — perfect for parties or grab-and-go treats. Alternatively, serve slices with a drizzle of warmed chocolate sauce or a dollop of extra whipped cream for an indulgent finish. Layering the cake in a trifle dish offers a lovely, rustic look while showing off the vibrant layers.
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Chocolate Cake with Strawberry Filling and Whipped Cream Frosting Recipe in an airtight container in the refrigerator. It will keep fresh for up to 3 days, with the whipped cream frosting remaining fluffy and the cake moist.
Freezing
If you want to make this cake ahead of time, freeze the cooled, unfrosted cake layers wrapped tightly in plastic wrap and then in foil. They will last up to 2 months. Thaw completely in the fridge before frosting and assembling to preserve texture and flavor.
Reheating
This cake is best enjoyed chilled, but if you prefer a slightly warmer slice, let it sit at room temperature for about 30 minutes before serving. Avoid microwaving as the whipped cream frosting does not heat well and may separate.
FAQs
Can I use frozen strawberries for the filling?
Yes, frozen strawberries work fine if fresh ones aren’t available. Just thaw and drain any excess liquid before cooking to avoid a watery filling.
Is it possible to substitute oat milk with another milk?
Absolutely! Any plant-based or dairy milk can be used, but oat milk tends to add a nice subtle flavor and creaminess that complements this cake well.
How do I make sure the cake layers stay moist?
The key is the boiling water added to the batter, which thins it out and creates steam during baking, keeping the cake tender and moist.
Can I make the strawberry whipped cream frosting ahead of time?
Yes, you can make the frosting a day ahead. Keep it tightly covered in the fridge and give it a gentle whisk before frosting the cake to bring back its fluffiness.
What if I don’t have Ghirardelli chocolate sauce?
Feel free to substitute with any high-quality chocolate sauce or melted semisweet chocolate mixed with a little cream for a glossy finish.
Final Thoughts
This Strawberry Chocolate Cake with Strawberry Filling and Whipped Cream Frosting Recipe is truly a showstopper that brings together the best of chocolate and fresh berries in one delightful package. I can’t wait for you to create this cake and watch it become the centerpiece of your celebrations. It’s a perfect recipe to make memories with, one delicious slice at a time!
Print
Strawberry Chocolate Cake with Strawberry Filling and Whipped Cream Frosting Recipe
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
Description
This Strawberry Chocolate Cake combines rich, moist chocolate layers with a fresh, luscious strawberry filling and whipped cream frosting. The cake is enhanced with semi-sweet chocolate morsels and a touch of instant coffee for depth of flavor, layered with a homemade strawberry puree and topped with fresh sliced strawberries for a stunning dessert perfect for any celebration.
Ingredients
Strawberry Filling
- 2 pounds strawberries, hulls removed
- 2 cups granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
Chocolate Cake
- 2 cups all purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons instant coffee
- 1 teaspoon salt
- 1 cup oat milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ¾ cup semi sweet chocolate morsels
Strawberry Whipped Cream Frosting
- 2 cups heavy cream
- 1 ¼ cup powdered sugar
- 1 ¼ cups strawberry filling (reserved from above)
Assembly
- 2 tablespoons Ghirardelli chocolate sauce
- Sliced strawberries for decoration
Instructions
- Prepare Strawberry Filling: In a saucepan, combine strawberries, granulated sugar, water, and lemon juice. Bring to a boil over medium heat, then reduce to low and simmer for about 20 minutes until thickened. Remove from heat, let cool, puree the mixture, and strain to remove seeds. Set aside to cool completely.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and lightly spray with non-stick cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, sugar, cocoa powder, baking powder, baking soda, instant coffee, and salt until well combined.
- Add Wet Ingredients: Add the vegetable oil, eggs, oat milk, and vanilla extract to the dry ingredients and stir until combined. Fold in the semi-sweet chocolate morsels evenly.
- Incorporate Boiling Water: Carefully pour the boiling water into the cake batter and stir until smooth and combined, which will create a thin batter.
- Distribute Batter and Bake: Evenly divide the batter between the two prepared pans. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Make Strawberry Whipped Cream Frosting: In a medium bowl, beat the heavy cream until soft peaks form. Gradually add powdered sugar a quarter at a time, continuing to beat until stiff peaks form. Gently fold in 1 ¼ cups of the cooled strawberry filling, reserving ½ cup for layering between cake layers.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the Ghirardelli chocolate sauce over the bottom layer, then spread the reserved ½ cup strawberry filling on top.
- Add Frosting and Top Layer: Spread a layer of the strawberry whipped cream frosting over the filling. Place the second cake layer on top.
- Final Frosting and Decoration: Frost the entire cake with the remaining strawberry whipped cream frosting. Decorate the sides with sliced fresh strawberries to finish the presentation.
- Serve and Enjoy: Chill the cake slightly if desired before slicing. Serve fresh and enjoy the delicious combination of chocolate and strawberry flavors.
Notes
- Use ripe, fresh strawberries for the best flavor in the filling.
- Instant coffee enhances the chocolate flavor without making the cake taste like coffee.
- Boiling water helps create a moist and tender cake crumb.
- Make sure to let the strawberry filling cool completely before folding into whipped cream to maintain its texture.
- You can substitute oat milk with any plant-based or dairy milk of choice.
- This cake is best served the same day, but can be stored covered in the refrigerator for up to 2 days.
- Use high-quality chocolate morsels and chocolate sauce for best results.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
