Chocolate Cake with Strawberry Filling Recipe

Chocolate and strawberries have long been considered one of the most iconic flavor pairings in the dessert world. Whether it’s a chocolate-dipped strawberry or a flourless chocolate cake served with a strawberry coulis, this duo evokes richness, romance, and a perfect balance of sweetness and depth. The Chocolate Cake with Strawberry Filling elevates this pairing by layering moist, fudgy cake with a bright, fruity filling—and often a luscious ganache or buttercream to finish.

This dessert is more than just a cake. It’s a celebration of contrast and harmony. The richness of chocolate, often intense and slightly bitter, is offset by the natural acidity and lightness of strawberries. The result? A multidimensional flavor experience that lingers long after the final bite. The textures are just as pleasing: tender, airy crumb meets thick, juicy fruit preserve, sometimes with a bit of crunch or smooth frosting on top.

While chocolate cake recipes are abundant and strawberry fillings can be made in countless ways—from fresh fruit compotes to jam-like reductions—bringing these components together into one show-stopping cake requires thoughtful technique. The cake needs to be sturdy enough to hold multiple layers but soft enough to melt in the mouth. The filling should be sweet, but not so wet that it destabilizes the structure. The frosting (whether it’s a whipped ganache, chocolate buttercream, or cream cheese icing) needs to complement both core flavors without overwhelming either.

This recipe article is designed to be your complete guide to making the perfect Chocolate Cake with Strawberry Filling. Whether you’re baking for a birthday, an anniversary, a Valentine’s Day treat, or simply as a weekend project, you’ll find everything you need here—clear instructions, helpful tips, professional techniques, and room for personalization.

Step-by-Step Instructions

Step 1: Make the Strawberry Filling

You want this prepared first so it has time to cool before assembling the cake.

1. In a medium saucepan, combine chopped strawberries, sugar, and lemon juice.

2. Cook over medium heat until strawberries release juices and begin to break down—about 7–10 minutes.

3. Mash gently with a spoon or potato masher, or leave chunky for texture.

4. Stir in cornstarch slurry and simmer until thickened (another 3–5 minutes).

5. Remove from heat and cool completely. The filling should be thick and spreadable, not runny.

Tip: You can strain the filling for a smoother texture or leave seeds and chunks in for a more rustic feel.

Step 2: Prepare and Bake the Chocolate Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper.

2. In a large bowl, sift together dry ingredients: flour, cocoa powder, sugar, baking soda, baking powder, and salt.

3. In another bowl, whisk together wet ingredients: eggs, buttermilk, oil, and vanilla.

4. Slowly mix the wet ingredients into the dry. Beat on medium speed for 1–2 minutes until well combined.

5. Carefully stir in the hot water or coffee. The batter will be thin—this is normal.

6. Divide batter evenly between the prepared pans.

Baking Time: 30–35 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Cool in pans for 10 minutes, then transfer to a wire rack. Let layers cool completely before assembly.

Step 3: Make the Chocolate Frosting

You have two great options here:

For Buttercream:

1. Beat butter until creamy and pale, about 3–5 minutes.

2. Gradually add powdered sugar and cocoa powder.

3. Mix in cream, vanilla, and salt. Beat until light and fluffy.

For Ganache:

1. Heat cream in a small saucepan just until it begins to simmer (don’t boil).

2. Pour hot cream over chopped chocolate.

3. Let sit 2 minutes, then stir until smooth. Add butter for gloss if desired.

4. Cool to room temp. For spreading consistency, let it thicken slightly.

Step 4: Level and Layer the Cake

1. If your cake layers domed during baking, level them with a serrated knife.

2. Place the first cake layer on a cake board or serving plate.

3. Pipe or spread a thin buttercream border around the edge (this acts as a dam).

4. Spoon in the strawberry filling, spreading evenly. Avoid going too close to the edge.

5. Add the second cake layer and repeat if doing a 3-layer cake.

6. Top with final cake layer.

Step 5: Frost and Decorate

1. Apply a crumb coat (a thin layer of frosting that traps crumbs) and chill for 20–30 minutes.

2. Add the final frosting layer, smoothing with an offset spatula or bench scraper.

3. Decorate with:

   • Fresh strawberries

   • Chocolate shavings or curls

   • Piped swirls of buttercream

   • A drizzle of extra ganache

Optional: Dust with powdered sugar or cocoa powder for a rustic finish.

Step 6: Chill and Serve

Let the cake set for at least 30 minutes before slicing. This allows the filling and frosting to firm up slightly, creating cleaner cuts and better structure.

Use a sharp knife dipped in hot water for the cleanest slices.

Variations and Customizations

Making a classic chocolate cake with strawberry filling is fantastic as-is, but sometimes you want to tailor it to different dietary needs, flavor preferences, or occasions. Here are several ways to customize your cake without compromising texture or taste:

1. Gluten-Free Version

• Substitute all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.

• Ensure your baking powder and cocoa powder are gluten-free certified.

• The batter texture may vary slightly—bake and test with a toothpick as usual.

2. Vegan Version

• Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg, mixed and rested).

• Use plant-based milk (almond, soy, oat) instead of buttermilk; add 1 tablespoon vinegar to simulate acidity.

• Swap butter for vegan margarine or coconut oil for frosting.

• Use a vegan chocolate for ganache or cocoa powder.

• Check all ingredients for hidden animal products.

3. Lower Sugar or Keto-Friendly

• Use natural sweeteners like erythritol or monk fruit sweetener for sugar replacements, adjusting quantities per sweetener instructions.

• Replace flour with almond flour or coconut flour blends carefully (these may require additional eggs or moisture).

• Use sugar-free or homemade strawberry preserves sweetened with low-carb sweeteners.

4. Different Fillings

• Swap strawberry filling with raspberry, blueberry, or mixed berry compote for variation.

• Try a mascarpone cream with fresh strawberries for a lighter, creamier filling.

• Add finely chopped toasted nuts to the filling for crunch.

5. Frosting Alternatives

• Cream cheese frosting pairs beautifully with strawberry and chocolate. Beat softened cream cheese with butter, powdered sugar, and vanilla.

• Use whipped coconut cream frosting for a dairy-free option.

• Add flavor extracts like orange or almond to the frosting for a unique twist.

Troubleshooting and Pro Tips

Here are some common challenges you might face and how to solve them:

Problem: Cake is dry or crumbly

• Make sure to measure flour accurately—too much flour dries out cake.

• Do not overbake; check at the minimum baking time.

• Use oil or butter as specified; oil often makes cakes moister.

• Adding coffee to the batter enhances flavor and moisture.

Problem: Filling too runny or watery

• Cook filling long enough to thicken; cornstarch slurry is key.

• Cool filling completely before assembly to prevent seepage.

• Add more cornstarch or reduce liquid content.

Problem: Frosting is too stiff or too runny

• If too stiff, add a little cream or milk, one teaspoon at a time, and beat.

• If too runny, add more powdered sugar or chill the frosting.

• Room temperature ingredients mix best.

Problem: Cake layers dome or crack

• Use parchment and level batter evenly in pans.

• Avoid overmixing batter which creates excess gluten.

• Bake at the correct temperature; use an oven thermometer to check accuracy.

• Cool cakes upside down on a cooling rack to reduce doming.