There are desserts that lean hard into chocolate, and there are desserts that celebrate fruit. This one refuses to pick a side. It brings both together in a way that feels familiar, but still a little special.

I’ve baked a lot of chocolate cakes and plenty of strawberry desserts over the years. Somehow, combining them into one layered cake took me longer than it should have. Once I finally did, I wondered why I waited.

This chocolate strawberry cake has two rich chocolate layers, a strawberry-forward frosting, fresh berries tucked inside, and a glossy chocolate ganache on top. It’s cozy, celebratory, and honestly hard to stop slicing.

If you love chocolate-covered strawberries, this cake hits that same note. Sweet, slightly tart, deep chocolate flavor, and just enough elegance to feel occasion-worthy without being fussy.

Why this chocolate and strawberry combo works

Chocolate on its own can feel heavy. Strawberries cut through that richness with brightness and a little acidity. Together, they balance each other instead of competing.

The cake layers are deeply chocolatey, thanks to cocoa and coffee working quietly in the background. The frosting leans fruity and light, which keeps each bite from feeling overwhelming.

Fresh strawberries in the middle add texture, not just flavor. You get softness from the cake, creaminess from the frosting, and a juicy bite that makes everything feel alive.

Ingredients Needed for the Recipe

• Sugar – sweetens the cake and balances the bitterness of the cocoa.
• All-purpose flour – gives structure while keeping the crumb tender.
• Unsweetened cocoa powder – provides deep chocolate flavor.
• Dutch process cocoa (optional) – adds extra richness and color.
• Baking soda – helps the cake rise and stay fluffy.
• Baking powder – supports an even, reliable lift.
• Kosher salt – sharpens and rounds out the flavors.
• Eggs – bind the batter and add moisture.
• Buttermilk – keeps the cake soft and slightly tangy.
• Strong black coffee – intensifies the chocolate flavor.
• Vegetable oil – ensures a moist, tender crumb.
• Pure vanilla extract – adds warmth and depth.
• Strawberry frosting – brings sweetness and fruit-forward flavor.
• Fresh strawberries – create a juicy, bright filling.
• Chocolate ganache – finishes the cake with richness and shine.

How to make Chocolate Strawberry Cake?

Step 1 – Prepare the pans and oven

Start by heating the oven to 350°F. Grease and flour two 9-inch round cake pans so the layers release cleanly later.

This step seems basic, but skipping it can ruin a good cake. Taking a minute here saves a lot of frustration later.

Step 2 – Mix the dry ingredients

In a large bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Mix gently until everything looks evenly blended.

I like to take an extra moment here to break up any cocoa lumps. It helps the batter come together smoothly.

Step 3 – Add the wet ingredients

Add the eggs, buttermilk, coffee, oil, and vanilla to the bowl. Beat on medium speed for about two minutes.

The batter will be thin. That’s exactly what you want, so don’t second-guess it or try to thicken it.

Step 4 – Bake the cake layers

Divide the batter evenly between the prepared pans. Slide them into the oven and bake for 30 to 35 minutes.

The cakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 5 – Cool completely

Let the cakes cool in their pans for about 10 minutes. Turn them out onto wire racks and let them cool fully.

Warm cakes and frosting do not mix well, so patience here really pays off.

Step 6 – Assemble the first layer

Place one cake layer on a serving plate or cake board. Spread about one-third of the strawberry frosting evenly on top.

Arrange the sliced strawberries over the frosting, covering the surface without stacking them too high.

Step 7 – Finish frosting the cake

Set the second cake layer on top. Frost the top and sides with the remaining strawberry frosting.

This frosting is naturally a little rustic. I lean into that instead of trying to make it perfectly smooth.

Step 8 – Add ganache and decorate

Pour the chocolate ganache over the top, letting it drip gently down the sides if you like that look.

Finish with fresh strawberries. Dipping a few in ganache makes the cake feel extra special without extra effort.

Serving ideas that make it feel special

This cake is rich, so smaller slices go a long way. I like serving it with simple plates and nothing else competing for attention.

For gatherings, letting the cake sit at room temperature for a bit before slicing softens the frosting and deepens the flavors.

If you want to dress it up further, a few chocolate curls or a light dusting of cocoa can add visual interest without changing the flavor.

Tips

• Use fresh strawberries for the filling to avoid excess moisture.
• Let the cake come to room temperature before serving for the best texture.
• Level the cake layers if needed for easier stacking.
• Chill briefly after frosting if you want cleaner ganache drips.
• Don’t skip the coffee unless necessary, it deepens the chocolate flavor.

Storing and making ahead

Because of the fresh fruit and ganache, this cake should be stored in the refrigerator. Cover it loosely to protect the frosting.

You can assemble the cake a day ahead, but I prefer adding fresh strawberry decorations the day it’s served.

The cake layers, frosting, and ganache can all be made in advance and stored separately. Assemble everything when you’re ready to serve.

This chocolate strawberry cake feels celebratory without being over-the-top. It’s the kind of dessert people remember, then quietly hope you’ll make again.