Description

This decadent Strawberry Chocolate Cake combines rich cocoa flavor with fresh strawberries and fluffy whipped cream, making it a perfect dessert for any celebration. The moist chocolate layers are balanced by the light cream and fruity freshness, creating a delightful and elegant treat.

Ingredients

Cake Ingredients

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
¼ tsp salt
1 cup granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 cup whole milk
1 tsp vanilla extract

Filling and Topping

2 cups fresh strawberries, sliced
1 cup heavy cream
2 tbsp powdered sugar (optional, for sweetening whipped cream)

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two round cake pans with butter and dust them lightly with flour to prevent sticking.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract to incorporate.
Combine Dry Ingredients: In another bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the leavening agents and cocoa.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix until just combined to ensure a tender crumb without overmixing.
Bake the Cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Prepare Whipped Cream: Whip the heavy cream until soft peaks form. If desired, fold in powdered sugar to lightly sweeten the cream.
Assemble the Cake: Layer one chocolate cake round on a serving plate. Spread a layer of whipped cream over it, then add a layer of sliced fresh strawberries. Top with the second cake layer, followed by more whipped cream and strawberries as decoration.

Notes

Ensure butter is softened to room temperature for easier creaming and a smoother batter.
Do not overmix the batter once combining wet and dry ingredients to keep the cake tender.
Use fresh strawberries for best flavor and texture; you can substitute frozen but thaw and drain them first.
Whipped cream can be sweetened with powdered sugar or vanilla extract according to preference.
This cake is best served the same day or within one day for peak freshness of strawberries and whipped cream.
Store any leftovers tightly covered in the refrigerator.