Easy Chocolate Strawberry Cake Recipe

Hey there, fellow bakers!

I’m so excited to share this recipe with you today! This homemade chocolate sponge cake is one of my absolute favorites—it’s soft, decadent, and topped with velvety chocolate ganache and whipped cream. Plus, fresh strawberries? Yes, please! This cake is perfect for a special occasion or just when you want to indulge yourself.

Why This Chocolate Strawberry Cake Is So Good

The chocolate sponge cake is incredibly moist and light

The sponge strikes a perfect balance of lightness and moisture. It’s not dry nor too heavy—it’s just right! The cake has that melt-in-your-mouth, tender crumb that everyone loves.

The chocolate whipped cream is decadently smooth and velvety

The richness of the chocolate, combined with the cream, makes for a velvety smooth texture that’s perfectly balanced. It’s not too sweet but just indulgent enough to complement the deep chocolate flavor of the sponge.

Customization options to suit any taste

This chocolate cake recipe is fantastic because it’s versatile and can be easily adapted to suit whatever flavor profile you’re in the mood for. The best part? It’s surprisingly easy to make. Though there might be a lot of steps, none of them is rocket science!

19 Basic Steps To Make Chocolate Strawberry Cake

Chocolate Sponge Cake

Step 1

Set your oven to 180°C (356°F) and give it a few minutes to heat up. While that’s happening, prep your 16cm cake pan with parchment paper. 

You know, the kind that sticks to the pan without any fuss. It’s like the best baking assistant ever.

Step 2

In a medium bowl, crack 3 large eggs (or 4 small ones if that’s what you have). Whisk until it’s all combined—no lumps here! Then, add 85g of granulated sugar and whisk again. Take your time, make sure it’s nice and smooth.

Step 3

This is where the magic unfurls. 

Set up a double boiler by filling a saucepan with about 1-2 inches of water, then place your bowl of eggs over it. Gently heat the water until it reaches around 40°C (I use a candy thermometer for this—easy to do).

Keep stirring as the eggs warm up, and when the water is just right, turn off the heat. Now, place a smaller bowl (about 25g milk and 25g unsalted butter) into the warm water to melt. This little butter-milk mixture is going to make your strawberry chocolate cake extra moist.

Step 4

Next, grab an electric mixer (this is the part where things get really fun!) and whisk the egg mixture on high for about 6 minutes. The goal is to make it pale and fluffy. 

When you lift the whisk out, you should be able to draw a nice, thick ribbon that holds its shape. If it’s not doing that yet, give it another minute or so. You want it to look creamy.

Step 5

Once your egg mixture is perfect, turn the speed down to low and whisk for another minute to break up any big air bubbles. Now comes the fun part—sifting in 70g cake flour and 20g unsweetened cocoa powder. 

I always sift them separately in two batches. You’re going to fold it in gently with a spatula. No rush here. Take your time and fold, fold, fold until it’s combined.

Step 6

Here’s a little trick I love: Mix a small amount of your batter with that melted butter and milk mixture (which has been sitting nice and warm in the bowl). 

Then, pour it all back into the main batter and fold it together. This ensures a silky, well-mixed batter. Trust me, this step makes all the difference.

Step 7

Now it’s time to pour your lovely batter into the prepared cake pan. Tap it on the counter a few times to get rid of any pesky air bubbles. Pop it in the oven at 180°C for about 35-40 minutes. 

You’ll know it’s done when a toothpick comes out clean, and the cake springs back when you lightly press it. Let it cool completely on a wire rack. I usually leave it for about an hour—it’s hard to resist, but it’ll be worth it.

Chocolate Whipped Cream

Step 8

Toss 100g of sweet chocolate (I prefer 55% cocoa for that perfect balance) into a heatproof bowl with 75ml heavy cream. 

Melt the chocolate in the microwave for 30 seconds, stir, then heat again in 10-second bursts until it’s completely smooth and glossy. It should be a beautiful, velvety brown.

Step 9

Slowly pour 400ml cold heavy cream into the chocolate bowl, stirring constantly. Be gentle, don’t rush this step. It’s tempting to dump it all in at once but trust me; it’ll curdle if you do.

To make the cream extra smooth, fold in 40g corn syrup. This gives the whipped cream a lovely gloss and helps it hold its shape beautifully.

Step 10

Pop the bowl in the freezer for about 15 minutes—it’s a must for getting that perfect, firm whipped cream.

Assembly

Step 11

While the whipped cream chills, let’s work on the fresh strawberries. Rinse them well and pat them dry with paper towels (you want to avoid any excess water in the cake). 

Hull them and slice them into nice crosswise pieces. Lay them on a paper towel-lined plate to drain any remaining moisture.

Step 12

Now, take your cooled sponge cake and slice it into 5 layers, each about 1 cm thick. You’ll only use the bottom 4 layers—the top one is perfect for snacking! My little daughter is really into it!

Step 13

Mix 75ml espresso with 75ml water and 1/2 tbsp sugar to make a quick coffee syrup. This is going to soak the cake layers and add some extra depth to the flavor.

Step 14

Take a moment to prep an ice bath—just a bowl of ice cubes and water. Place the bowl of cream over it and start whisking. This helps keep the whipped cream cool while you’re whipping it. Reserve about 220g of the whipped cream for the outer icing.

Now, for the consistency of the whipped cream, the whipped cream for the cake layers should be a bit stiffer so it holds the cake’s structure. Use a whisk to get it just right. 

The cream for the outer icing should be a little softer—whip it just enough so it’s spreadable but not too firm. Keep it cold!

Step 15

Now for the fun part—assembling the strawberry chocolate cake.

Start with the first layer of cake and brush it generously with the coffee syrup. Top it with a generous amount of your chocolate whipped cream, followed by a layer of strawberries. 

Add a bit more cream over the berries, smoothing it out before placing the next layer of cake. Repeat with the second and third layers, making sure each layer gets plenty of love with the syrup and whipped cream.

For the final layer, brush it with a little more coffee syrup and use the remaining whipped cream to cover the top and sides of the cake.

Step 16

Remember that 220g of whipped cream you set aside earlier? It’s time to whip it again.

Take it out of the fridge and whip it by hand (yes, by hand—it helps keep it cooler, which is key for stability). Make sure you keep the cream cold so it’s easier to control and hold its shape. 

This whipped cream will be softer than the one you used between the layers, but that’s perfect because it will spread beautifully over the rich chocolate cake.

Once you’ve whipped it to the right consistency, use about 70% of it to cover the entire cake. Spread it evenly over the top and sides, making sure the whole cake is covered. 

I like to use an offset spatula or a cake scraper to get a smooth surface. 

For the remaining 30% of the whipped cream, add a little more on top, then gently push the cream upwards to create a nice little edge along the top. This adds that classic “frosted” look that’s both professional and comforting.

Now, pop the cake in the fridge for a while to set the icing before you move on to the ganache. This makes sure your cake holds its shape and the icing stays nice and firm.

Chocolate Ganache

Step 17

Combine 33g of chocolate and 33g of heavy cream in a small bowl. Microwave for 20 seconds, then stir. If it’s not completely melted, give it another 10 seconds. Let it cool to around 28-29°C.

Step 18

Once the silky chocolate ganache reaches the right temperature, pour it over the frosted cake. Use an offset spatula to spread it evenly. Let it drip down the sides for that gorgeous, glossy finish.

Chill the cake for 15 minutes to set the ganache.

Step 19

Finally, crown your cake with the fresh strawberries however you like—feel free to get creative here! Slice it up, share it with your loved ones (or keep it all to yourself—I won’t judge), and enjoy every decadent bite. Trust me, this decadent treat is a showstopper!

Some Baking Notes

Feel Free To Use Strawberry Buttercream

If you’re in the mood for a little twist on this classic, swapping out the chocolate whipped cream for a luscious strawberry buttercream is a game-changer. Trust me, the silky, creamy buttercream texture is a perfect match the rich chocolate sponge. 

I love to use fresh strawberry puree in my buttercream to give it that gorgeous pink hue and fruity burst. The buttercream itself adds a decadently smooth finish that’s both light and flavorful.

Flavor Twists

Who says you have to stop at strawberries? This cake is like a canvas, and the possibilities for fruit twists are endless! You can easily swap out the strawberries for raspberries, blueberries, blackberries, or even juicy cherries. 

Raspberries add a tangy kick that pairs beautifully with the rich chocolate like this dark chocolate raspberry cake, while blueberries lend a gentle sweetness and burst of color. Blackberries have this deep, almost wine-like flavor that can make your cake feel a little extra fancy, and cherries—oh, don’t get me started—are perfect for that pop of tartness and vibrant red hue. 

I often like to mix and match, creating layers of different berries for added texture and flavor. It’s a fun way to make your cake uniquely yours, and it’s sure to wow anyone who takes a bite!

FAQs

Can I use frozen strawberries?

Of course! Make sure you thaw and pat them dry before using, and you’re good to go!

Can I substitute all-purpose flour for cake flour?

Yes! You can swap them with the same amount.

How to store the cake?

Cover the leftover slices with plastic wrap, put them in an airtight container, and store them in the fridge for 5-7 days or in the freezer for 3 months at best.

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Happy baking, and don’t forget to share your beautiful creations with me! If you ever need a baking buddy, you know where to find me. 😊