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Chocolate Strawberry Cake

A delightful and healthier alternative to traditional cakes, featuring rich chocolate flavor and fresh strawberries.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 3/4 cup all-purpose flour
  • 1 2/3 cup granulated sugar
  • 2/3 cup Dutch-processed unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1/2 cup vegetable or avocado oil
  • 2 large eggs
  • 1/2 cup milk
  • 1/3 cup sour cream
  • 2 tsp vanilla extract
  • 1 cup hot coffee or water
For the filling
  • 4 cups sliced strawberries (fresh or frozen)
  • 1/2 cup granulated sugar for the strawberries
  • 4 tsp cornstarch
  • 1 pinch salt
  • 2 tbsp lemon juice
  • 1 to 2 tbsp water
For the frosting
  • 1 1/2 cups unsalted butter, softened
  • 3 to 4 cups powdered sugar
  • 1/2 cup cocoa powder
  • 2 to 3 tbsp warm water or milk
  • 1 tsp vanilla extract

Method
 

To Make the Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour your baking pan.
  2. In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the oil, eggs, milk, sour cream, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Carefully stir in the hot coffee or water until the batter is smooth.
  6. Pour the batter into the prepared baking pan.
  7. Bake for about 30-35 minutes or until a toothpick comes out clean.
To Make the Filling
  1. In a saucepan over medium heat, combine the sliced strawberries, granulated sugar, cornstarch, pinch of salt, lemon juice, and water.
  2. Cook until the strawberries release their juices and the mixture thickens, about 5-7 minutes.
  3. Remove from heat and let it cool.
To Make the Frosting
  1. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar and cocoa powder, mixing until combined.
  3. Add warm water or milk to reach the desired consistency and stir in vanilla extract.
To Assemble
  1. Once the cake is cool, remove it from the pan and slice it into layers.
  2. Spread the strawberry filling between the layers and then cover the entire cake with frosting.
  3. Decorate with additional sliced strawberries if desired.

Notes

To keep your portions in check, aim for slices that are about 1-2 inches wide. Pair your cake with fresh berries or Greek yogurt for a healthy treat. Store in an airtight container in the refrigerator for up to 4-5 days, or freeze individual slices wrapped tightly for up to 2 months.