Chocolate Strawberries Cake

Valentine’s season calls for desserts that feel both indulgent and heartfelt, and this chocolate strawberries cake does exactly that. Imagine a moist, rich chocolate cake layered with luscious strawberry filling and topped with perfectly dipped chocolate-covered strawberries—it’s a dessert that looks as stunning as it tastes. This cake is a wonderful way to add a touch of romance and elegance to any celebration, especially for a cozy evening or a special dinner.

What makes this cake extra special is the combination of flavors and textures. The chocolate base is decadent but not overly heavy, while the strawberry layer adds a burst of freshness and sweetness that balances every bite. Topped with glossy chocolate strawberries, the cake becomes not just a treat for your taste buds, but also a visual centerpiece that’s sure to impress. It’s the kind of dessert that people remember, whether you’re serving it to family, friends, or a significant other.

This cake also works beautifully as a Valentine’s day dessert. You don’t need elaborate techniques or professional tools to make it look stunning—the natural beauty of strawberries and chocolate does the work for you. And because it combines two classic favorites, chocolate and strawberries, it’s almost guaranteed to be a crowd-pleaser.

For anyone planning a romantic dinner or searching for unique Valentine’s day cake ideas, this strawberry chocolate cake is a perfect choice. It’s more than just a dessert; it’s a way to show care and thoughtfulness, with each slice offering both comfort and a touch of celebration. Whether served warm with a scoop of ice cream or enjoyed at room temperature with coffee, this cake is a sweet reminder of how simple ingredients can create something truly memorable.

Why You’ll Love It

• Perfect balance of chocolate and strawberry: Each bite combines rich, velvety chocolate with the fresh sweetness of strawberries, giving you a flavor experience that feels indulgent but never overpowering.
• Impressively elegant with minimal effort: Topped with chocolate-dipped strawberries, this cake looks bakery-level fancy, yet it’s surprisingly simple to make at home—no special skills required.
• Versatile for any celebration: While it’s a fantastic Valentine’s dessert, this cake works just as well for birthdays, anniversaries, or even a weekend treat when you want something a little extra special.
• Moist, fluffy, and satisfying: The chocolate cake layers stay soft and tender, making every slice melt in your mouth, while the strawberry filling adds a refreshing contrast that keeps it light and delightful.
• A crowd-pleaser for chocolate lovers and fruit fans alike: Whether your guests lean toward chocolate or fresh fruit, this cake manages to win everyone over—no one leaves the table disappointed.

Ingredient List

For the Chocolate Cake

• 1 and ¾ cups (220g) all-purpose flour
• 1 and ½ cups (300g) granulated sugar
• ¾ cup (75g) unsweetened cocoa powder
• 1 and ½ tsp baking powder
• 1 and ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• 2 tsp pure vanilla extract
• 1 cup (240ml) boiling water

For the Strawberry Filling

• 2 cups (300g) fresh strawberries, chopped
• ¼ cup (50g) granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional, for thicker filling)

For the Chocolate-Dipped Strawberry Topping

• 12–15 fresh strawberries, washed and dried
• ½ cup (90g) semi-sweet chocolate chips
• 1 tsp coconut oil or butter (to make chocolate glossy)

Ingredient Notes

• I always use Callebaut cocoa powder for the cake—it makes the chocolate flavor deep and rich.
• Don’t skip the boiling water in the cake batter! It makes the cake incredibly moist and tender.
• For the strawberry filling, I like ripe, sweet strawberries—they make the flavor pop naturally.
• Adding a tiny bit of cornstarch helps thicken the filling, but if you like it a little saucy, you can leave it out.
• For the chocolate dip, coconut oil is a game-changer—it gives the chocolate a glossy, professional finish.

Kitchen Equipment Needed

• 9-inch round cake pans (2) – For baking even, perfectly shaped layers. I love using non-stick pans for easy release.
• Mixing bowls (medium and large) – For combining cake and strawberry ingredients separately.
• Electric mixer or stand mixer – Makes the cake batter smooth and airy; I usually use my handheld mixer—it’s lightweight and easy.
• Measuring cups and spoons – Accurate measurements are key for baking perfection.
• Whisk – For mixing the strawberry filling smoothly.
• Spatula – Perfect for folding ingredients and spreading batter evenly.
• Saucepan – To cook the strawberry filling gently.
• Cooling rack – Helps the cake layers cool evenly without getting soggy.
• Parchment paper – I always line my cake pans for effortless cake release.
• Microwave-safe bowl – For melting chocolate for dipping strawberries.

Instructions

Step 1: Prepare Your Pans and Oven

• Preheat your oven to 350°F (175°C).
• Grease two 9-inch round cake pans with butter or non-stick spray.
• Line the bottoms with parchment paper for easy removal.
• Pro Tip: Lightly dust the sides with flour so the cake releases perfectly without sticking.

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Step 2: Mix the Dry Ingredients

• In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
• Add the sugar and whisk gently to combine.
• Pro Tip: Sifting ensures there are no lumps in your cocoa powder and makes the cake lighter.

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Step 3: Combine the Wet Ingredients

• In a separate bowl, whisk together eggs, milk, vegetable oil, and vanilla extract until smooth.
• Slowly pour the wet mixture into the dry ingredients while mixing on low speed.
• Pro Tip: Mix just until combined—overmixing can make the cake dense.

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Step 4: Add Boiling Water

• Carefully stir in 1 cup of boiling water into the batter.
• The batter will be thin—this is normal.
• Pro Tip: Whisk continuously to make it smooth and ensure no lumps. Thin batter creates an incredibly moist cake.

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Step 5: Bake the Cake Layers

• Divide the batter evenly between the prepared pans.
• Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack.

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Step 6: Make the Strawberry Filling

• In a saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice.
• Cook for 5–7 minutes, stirring occasionally, until the strawberries soften and release their juices.
• Optional: Mix cornstarch with a tiny splash of water and stir in to thicken the filling.
• Remove from heat and let it cool completely.
• Pro Tip: Taste and adjust sugar if your strawberries are very tart.

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Step 7: Assemble the Cake

• Place one chocolate cake layer on your serving plate.
• Spread half of the strawberry filling evenly on top.
• Add the second cake layer and press gently.
• Spread the remaining filling lightly on top if desired.

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Step 8: Dip the Strawberries in Chocolate

• Melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between.
• Dip each strawberry halfway into the chocolate, then place on parchment paper to set.
• Pro Tip: Make sure strawberries are completely dry before dipping, or the chocolate won’t stick properly.

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Step 9: Decorate and Serve

• Arrange the chocolate-dipped strawberries on top of the cake.
• Chill the cake for 30 minutes if you want the chocolate to set nicely.
• Slice and enjoy with loved ones.

Tips and Tricks for Success

• Use room-temperature eggs and milk for a smoother, more even batter.
• Don’t skip lining your pans with parchment—it makes removing the cake layers much easier.
• Let the cake layers cool completely before adding the strawberry filling to avoid a soggy cake.
• Whisk the strawberry filling constantly while cooking to prevent burning or sticking.
• Dry the strawberries thoroughly before dipping in chocolate for a glossy, perfect finish.
• Chill the assembled cake for at least 30 minutes before serving—this helps flavors meld and makes slicing cleaner.

Ingredient Substitutions and Variations

• Flour: Use whole wheat pastry flour for a slightly nuttier, healthier version.
• Sugar: Swap granulated sugar for coconut sugar or brown sugar for a richer taste.
• Milk: Almond or oat milk works perfectly for a dairy-free version.
• Chocolate: Try dark chocolate or white chocolate for a different flavor profile on the dipped strawberries.
• Strawberries: Frozen strawberries can work in a pinch—just thaw and drain them well before making the filling.
• Extra flavor: Add a teaspoon of almond extract or a splash of liqueur (like Grand Marnier) to the strawberry filling for a grown-up twist.

Serving Suggestions

• I love serving this chocolate strawberries cake with a scoop of vanilla ice cream—it adds a creamy contrast to the rich chocolate and sweet strawberries.
• Pair it with a hot cup of coffee or cappuccino for a cozy, indulgent afternoon treat.
• Slice small pieces and serve on a dessert platter with extra fresh strawberries for a Valentine’s day dessert table—it looks festive and inviting.
• Drizzle a little warm chocolate sauce over each slice when serving—it makes the cake feel extra decadent.
• Serve it chilled alongside a glass of sparkling rosé for a romantic date night at home.

Storage and Reheating Instructions

• Store the cake in an airtight container in the refrigerator for up to 3–4 days.
• Keep chocolate-dipped strawberries on top until just before serving to prevent melting.
• Bring slices to room temperature for 15–20 minutes before serving for the best flavor and texture.
• Leftover strawberry filling can be stored in a separate container in the fridge for up to a week.
• Reheat individual slices in the microwave for 10–15 seconds if you prefer a slightly warm, gooey bite.

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! You can bake the chocolate cake layers a day in advance and store them in an airtight container. Assemble with the strawberry filling and chocolate-dipped strawberries the next day for the freshest taste.

Can I use frozen strawberries for the filling?

Yes, just thaw them completely and drain excess liquid before cooking. This prevents the filling from becoming too watery.

Can I make this cake dairy-free?

Definitely! Substitute milk with almond or oat milk and use dairy-free chocolate chips for the dipped strawberries. You’ll still get that rich, indulgent flavor.

How do I prevent the chocolate from melting on top?

Keep the cake chilled until ready to serve and only dip the strawberries right before decorating. If your kitchen is warm, you can also store the cake in the fridge until serving.

Can I use a different fruit instead of strawberries?

Yes! Raspberries, cherries, or even sliced peaches work well with chocolate. Just adjust the sugar in the filling based on the fruit’s sweetness.

How do I store leftovers?

Store the cake in an airtight container in the fridge for 3–4 days. Bring slices to room temperature before serving for the best texture and flavor.

Did you try this recipe? Let me know in the comments how it turned out—I love hearing about your baking successes!