Strawberry and Cream Chocolate Layer Cake Recipe

Strawberries and Cream Chocolate Cake is a single-layer moist chocolate cake with a hint of espresso, topped with whipped cream and macerated strawberries. Light, tender, and not too rich, this cake highlights bright berries against a soft chocolate base for a dessert that tastes like a chocolate-covered strawberry in cake form.

I’m a big fan of chocolate cake in many forms. If you enjoy fudgy or layered chocolate treats, this version sits somewhere between a classic moist chocolate cake and a fluffy sponge. The espresso enhances the chocolate flavor without adding coffee taste, while the whipped cream and sweetened strawberries keep every bite fresh.

It’s no secret: I love to bake

Here at Britney Breaks Bread I bake everything from cakes and cookies to biscuits and bread. Lately I’ve been obsessed with berries, so this Strawberries and Cream Chocolate Cake felt like a natural next recipe. It’s straightforward to make and absolutely delicious—especially with ripe, sweet strawberries.

How do you keep chocolate cake moist?

To keep a chocolate cake moist, two simple rules matter most: include fat (oil, butter, or sour cream) and avoid overbaking. Also, be careful not to overmix the batter—overmixing develops gluten and can make the cake dense and dry. The batter should be loose enough to drizzle from a spoon; if it looks doughy, you’ve likely overmixed.

How do you make Strawberries and Cream Chocolate Cake?

Start by preparing the cake batter: whisk dry ingredients together in one bowl and combine the wet ingredients in another. Mix until just combined, then stir in hot milk combined with espresso powder—this step hydrates the flour and deepens the chocolate flavor. Pour the batter into a greased, parchment-lined 9-inch pan and bake until a toothpick comes out clean.

While the cake bakes, hull and halve strawberries, toss them with sugar and a splash of lemon juice, and chill. Whip heavy cream with sugar, vanilla, and a pinch of salt until stiff peaks form, then refrigerate until assembly.

Allow the cake to cool completely before topping. If the cake is still warm, the whipped cream will melt and the topping will become soggy. Once cool, spread the whipped cream and top with the macerated strawberries. Garnish with mint if desired and serve.

Craving more strawberry recipes?

• Strawberry Cake with Champagne Buttercream
• Blood Orange Strawberry Shortcake
• Strawberry Rose Streusel
• Strawberry Rose Maple Syrup Cake with Champagne Buttercream

Craving more chocolate recipes?

• Yellow Cake with Chocolate Buttercream
• Chocolate Cake with Chocolate Cream Cheese Frosting
• Chocolate Donut Cake
• Chocolate Toffee Pretzel Cookies
• Classic Chocolate Chip Cookies

5 from 19 votes

Strawberries and Cream Chocolate Cake

By Britney

Prep: 40 mins

Cook: 40 mins

Servings: 8

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A single-layer moist chocolate cake with espresso, topped with whipped cream and macerated strawberries.

Equipment

• 9-inch cake pan
• Mixing bowls
• Hand mixer (optional)

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup brown sugar
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 eggs, room temperature
• 1/2 cup milk
• 1/2 cup neutral oil (extra light olive oil works)
• 1/2 cup sour cream
• 1 tbsp vanilla extract
• 1/2 cup hot milk
• 2 tsps espresso powder

Strawberries

• 15–20 medium strawberries, halved
• 1/4 cup sugar
• 1/2 lemon, juiced (about 1 tbsp)

Whipped Cream

• 2 cups heavy whipping cream
• 1/2 cup sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions

• Preheat oven to 350°F. Grease a 9-inch round pan and line with parchment paper.
• Whisk together flour, sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
• In a separate bowl, whisk eggs, sour cream, oil, and vanilla until smooth. Add to the dry ingredients and fold until just combined.
• Heat 1/2 cup milk until hot, whisk in espresso powder, then stir into the batter until uniform.
• Pour batter into the prepared pan and bake 40–45 minutes, or until a toothpick comes out clean. Cool in the pan 5 minutes, then remove and cool completely.
• While baking, hull and halve strawberries, toss with sugar and lemon juice, and chill. Whip heavy cream with sugar until stiff peaks form, fold in vanilla and a pinch of salt, and chill.
• When the cake is completely cool, spread whipped cream over the top and arrange macerated strawberries. Garnish with mint if desired.

Video

Nutrition

Calories: 593 kcal,
Carbohydrates: 53 g,
Protein: 8 g,
Fat: 41 g,
Sugar: 30 g

Nutrition information is an approximation.

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