Jun 30


Chocolate Strawberry Cream Cake

Chocolate & Strawberry Cream Cake

A little over two months ago (gah, has it already been that long?) one of Brad’s friends from law school invited us over for a dinner with him and his wife, and we were asked to bring dessert. I had a busy week at work, so Brad volunteered to make our contribution. How kind of him to volunteer to prepare a dish to represent us at a dinner with his friends, yes?

*twitch* *baking-control-twitch*

It really was very nice of him. But you see I have this slight love of baking cakes, and the night before the dinner, I my control-freak-baking-nature took hold. I wanted to make something easy, tasty, and pretty, and I wanted to make it now.

Chocolate Strawberry Layer Cake

This cake, you guys, is all of the above.

To be honest, I put this combo together the weekend before when testing a final batch of recipes for Scott & Crystal’s wedding cake. Enrobed in Swiss Meringue Buttercream, this chocolate cake with strawberries and whipped cream was a favorite and made it into the ceremony cake.

But it’s far too good to reserve only for wedding cake. This version is doable in less than 2 hours and doesn’t require the effort of icing the exterior. The cream and berries are icing enough, and it makes a stunning, seasonal dessert for dinner parties, summer barbecues, or birthdays.

Chocolate Strawberry Cake

It begins with my favorite, favorite recipe for chocolate cake. If you’ve been reading for a while (or browsing the recipe archives), you’ve seen it before in the Rich Dark Chocolate Cake with Raspberry Buttercream. It also played the principle role in the groom’s cake I made for Sierra & Sean last October.

Dry ingredients

Cake batter

Cakes in the pans

I really can’t speak highly enough about this chocolate cake. It’s everything I’ve ever dreamed of: moist, stable, easy to make, dark and beautiful, and very chocolatey.

Torting layer cake

To make this a reasonably-sized dessert for a summer party, this recipe only makes two, eight-inch rounds. Since I like a thinner layer of cake, however, I sliced each layer in half. Once the cakes have cooled, storing them in the fridge for a hour or so makes this process a little easier as the cake will firm up a bit.

Makings of whipped cream filling

The “icing” for this cake is essentially whipped cream, but it has a small amount of gelatin mixed in. Though I was at first skeptical and sure that only pure whipped cream would be required, I’ve been pleasantly surprised by this addition. The small amount of gelatin helps the whipped cream hold it’s structure, and it gives it a lovely, fluffy consistency rather like Cool Whip.

Cream and gelatin

Whipped and ready

And of course, the best part? The strawberries! In my opinion, summer’s most photogenic berry. Strawberry season is almost over here in North Carolina, but many of you farther north still have several weeks of these blushing little gems just waiting to be sliced and spread across the surface of this cake.

Late strawberries

Chop chop

While I would normally add just a bit of sugar to these berries to help them release their juices, this cake doesn’t need it. For one thing, I didn’t want red juices dripping down the sides of the cake. For another, the slightly tart bite of the berries is lovely against clouds of whipped cream and rich chocolate cake.

Putting this cake together, once everything is prepped, is quite simple. I used a similarly rustic approach for a strawberry shortcake I made last year, and I never get tired of how pretty it looks.

Layering up

Layer by layer, this cake stacks up to be beautiful and delicious. You could easily swap out a different berry, too: it would be a dream with raspberries, or even a mixture of raspberries, blackberries, strawberries, or blueberries.

Chocolate Strawberry Cream Cake

Put one together for your Fourth of July celebrations… it’s worth the effort!

Slice of summer cake


Chocolate Strawberry Cream Cake
Adapted from an earlier project and Sweetapolita

For the Cake
1 3/8 c all-purpose flour
1 1/3 c granulated sugar
1/2 c unsweetened cocoa powder
1 3/8 tsp baking powder
1 3/8 tsp baking soda
1 3/8 tsp salt
1/3 c canola oil
5/8 c buttermilk
2 large eggs
1/2 c hot coffee
1 T vanilla extract

Preheat oven to 350 °F. Generously grease two eight-inch round pans with pan coating and set aside. For flatter layers, wrap the pans with damp strips of tea towel.

Sift all dry ingredients into the bowl of a stand mixer or other large mixing bowl. Add all remaining ingredients and beat on medium speed for 2 minutes (use the paddle attachment if using a stand mixer). Scrape sides of bowl with a spatula and mix for 30 seconds more. Batter will be very fluid. Pour batter into the greased cake pans, using a kitchen scale to ensure you have the same quantity of batter in each pan.

Bake for 25-35 minutes on middle oven rack or until a toothpick comes clean. Remove pans to a cooling rack and let cool for 10 minutes or until sides of cakes have pulled away from the pans. Using another cooling rack placed on top of each cake pan, flip the racks and pans over and press on the bottoms of the pans to remove cakes. Let cake cool to room temperature.

For the Filling/Topping
1 pound fresh strawberries
1/8 c cold water
2 tsp gelatin
1 5/8 c whipping cream, very cold
3/4 c powdered sugar, sifted
1 tsp vanilla
1/8 tsp salt

While the cake cools, wash strawberries and allow to dry slightly in a colander. Trim off the greens and slice the strawberries into a bowl and set aside.

Once the cake has cooled to room temperature, pour gelatin and water into a stainless steel bowl. Allow to sit for 10 minutes. Place 1/3 c of cream in a small pot over medium-low heat. Once cream comes to a simmer, pour slowly over the gelatin. Mix with a fork until gelatin has dissolved. Place the bowl in the fridge and allow to cool until the outside of the bowl is neutral in temperature. Stir the bowl often or the cream will begin to gel.

Using the whisk attachment of a standing mixer, beat the remaining cream, powdered sugar, vanilla, and salt on high until soft peaks form, scraping down the sides of the bowl once or twice. Reduce to medium-speed and drizzle the gelatin mixture into mixer bowl. Return to high and beat until firm peaks form. Mixture will resemble Cool Whip.

Once your strawberries are sliced and your whipped cream is prepared, slice each layer of chocolate cake into two using a good bread knife. I find it’s easiest to rotate the layer while you are slicing, making sure you keep the knife level as it slices around the cake.

Place one of your new, small layers onto a plate or serving platter. Spread one fourth of the whipped cream over the top of the cake layer to the edges, leaving the sides bare. Spread one fourth of the strawberries evenly over the whipped cream. Repeat the order for the next three layers.

Refrigerate until ready to serve. 


  1. Wow, this cake looks amazing! Chocolate and strawberries are my favorite combination.

  2. This looks gorgeous! What a way to use fresh summer strawberries. I love it!

    1. Kristi @ 30 Pounds of Apples says:

      Thanks Elizabeth!

  3. Amanda says:

    I Don’t Drink Or Eat Coffee. Do I Need To Substitute Some Other Liquid OR Just Leave It Out? WhatWould You Recommend? Thanks! This Is A Stunning Dessert!

    1. Kristi @ 30 Pounds of Apples says:

      Interesting question. I actually don’t drink coffee either, but I love the effect it has on this cake. The finished product doesn’t taste anything like coffee, it really just elevates the chocolate-y flavor in the cake. I don’t recommend leaving it out entirely as it will affect the consistency of the cake to remove that much liquid. I suppose my first instinct would be to try swapping it out with an instant hot chocolate mix that uses water (not milk) as a base. Give that a shot and see how it goes!

  4. Bea says:

    Hallo Kristi, my name is Bea. I’m come from Germany but I’m living in Northern Ireland.
    I saw your recipe of the chocolate strawberry cream cake, it looks very delicious.
    I’ll try to make that cake on the weekend, I think it will be a challenge for me, because my English is not that good.
    I’ll let you know when my cake is done.

    Bye then, greetings from Ireland

  5. Kerry says:

    This cake looks yummy!
    How long will it keep once it’s assembled?

    1. Kristi @ 30 Pounds of Apples says:

      The strawberries will get a bit icky after about 36-48 hours. Still edible, but they start to look a little purple and squashy. I’d recommend constructing same day.

  6. Kathy says:

    Can the whipped filling or icing be made the night before ,refrigerated, then used for assembly the next day?

    1. Kristi @ 30 Pounds of Apples says:

      The gelatin in the whipped filling will form a bit of a crust, so I wouldn’t recommend making it in advance. It might make it a but clumpy when you try to spread it!

  7. JS Nho says:

    I tried this cake in my own style, that I put some melted dark chocolate into the cake batter and substituted coffee with cardamon.
    I added more egg white.
    Then the cake was fragrant but had sponge like fluffiness..

    First trial, I failed in making that cream… the problem was that I put some sugar into the boiling cream;;
    When I tried again, it turns out perfect with some lemon juice reducing sugar and vanilla extract…. (actually I wanted to put some fragrant brandy, unfortunately I don’t have it now..)
    I will definitely try again this fluffy cream spread.
    Thank you for your kind posting and pictures and many hints!

  8. Megan says:

    I am making this cake this weekend for my mother inlaws birthday, for the buttermilk is that a dry ingredient or wet? I have never bought it or used it before. Thanks :-)

    1. Kristi @ 30 Pounds of Apples says:

      Hi Megan! Buttermilk is a wet ingredient. You’ll buy it in the milk and cream section. It will smell like slightly soured milk and may even be a bit thicker than milk, depending on the brand you buy. Good luck!

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