Chocolate Strawberry Layer Cake with White Cream Filling

Why Make This Recipe

Chocolate Strawberry Layer Cake with White Cream Filling is a delightful dessert that combines rich chocolate and fresh strawberries. This cake is perfect for celebrations, birthdays, or just a sweet treat at home. The layers of moist chocolate cake, sweet cream filling, and juicy strawberries create a beautiful and delicious dessert that everyone will love.

How to Make Chocolate Strawberry Layer Cake with White Cream Filling

Ingredients

• 200g all-purpose flour
• 50g cocoa powder
• 200g sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 240ml milk
• 120ml vegetable oil
• 2 tsp vanilla extract
• 240ml hot water or hot coffee
• 400ml heavy cream (cold)
• 100g powdered sugar
• 1 tsp vanilla extract
• 300g fresh strawberries, sliced

Directions

1. Preheat the oven to 175°C (350°F). Prepare and grease two 20cm round cake pans.
2. For the chocolate cake batter, sift the flour, cocoa, baking powder, baking soda, and salt together in a bowl.
3. In another bowl, whisk the eggs, sugar, milk, oil, and vanilla together.
4. Gradually mix the dry ingredients into the wet mixture until combined.
5. Slowly add the hot water or coffee and stir until the batter is smooth.
6. Divide the batter evenly between the two pans and bake for 30–35 minutes or until a toothpick comes out clean. Let the cakes cool completely.
7. While the cakes cool, whip the cream by beating the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
8. To assemble the cake, place one cake layer on a serving plate. Spread a layer of white cream over it, followed by a layer of sliced strawberries.
9. Add the second cake layer on top, more cream, and strawberries again on top.
10. Optionally, decorate the cake with whole strawberries or chocolate shavings. Chill the cake before serving. Enjoy!

How to Serve Chocolate Strawberry Layer Cake with White Cream Filling

Serve the Chocolate Strawberry Layer Cake cold or at room temperature. You can slice it and enjoy it on its own or with a dollop of extra whipped cream on the side. It pairs well with coffee or tea for a delightful afternoon treat.

How to Store Chocolate Strawberry Layer Cake with White Cream Filling

Store any leftover cake in the refrigerator. Keep it covered with plastic wrap or in an airtight container to maintain freshness. It is best to eat the cake within 3-4 days for optimal taste and texture.

Tips to Make Chocolate Strawberry Layer Cake with White Cream Filling

• Make sure to measure the ingredients accurately for the best results.
• Always use cold heavy cream for whipping. This helps achieve stiff peaks more easily.
• Let the cakes cool completely before assembling to prevent the cream from melting.
• Feel free to add more strawberries between the layers for an extra fruity punch!

Variation

You can experiment by adding different fruits, such as blueberries or raspberries, instead of strawberries. You can also use a different flavored cream or frosting, like a chocolate ganache, for a unique twist.

FAQs

Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but make sure to thaw and drain them beforehand to avoid excess moisture in the cake layers.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Just store them separately in the refrigerator and assemble the cake the day you plan to serve it.

Is it possible to make this recipe gluten-free?

Yes, you can use a gluten-free all-purpose flour blend instead of regular flour to make this cake gluten-free. Make sure to check that all other ingredients are also gluten-free.