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A luscious, show-stopping Chocolate Strawberry Dream Cake that combines moist chocolate cake layers, fluffy chocolate cream, and fresh strawberries for an unforgettable dessert everyone will love.
Why You’ll Love This Recipe
This Chocolate Strawberry Dream Cake is everything a dessert lover dreams about. The cake layers are rich, tender, and deeply chocolatey, made even more decadent by the addition of hot water that gives the batter its signature softness. The chocolate cream filling is incredibly silky, balancing the deep chocolate flavor with a cloud-like whipped texture. Fresh strawberries add a bright, sweet contrast that makes every slice feel indulgent yet refreshing. Whether you are celebrating a birthday, hosting a dinner party, or simply craving a bakery-quality homemade cake, this recipe delivers elegance, flavor, and a picture-perfect presentation.
Preparation and Cooking Time
Prep Time: 25 minutes
Bake Time: 28–32 minutes
Assembly Time: 15 minutes
Chill Time: Optional 30 minutes
Total Time: 1 hour 10 minutes
Servings: 10–12 slices
Ingredients
For the Chocolate Cake
1 ¾ cups (220 g) all-purpose flour
¾ cup (75 g) cocoa powder
2 cups (400 g) sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
½ cup (120 ml) vegetable oil
1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice)
1 cup (240 ml) hot water
2 tsp vanilla extract
For the Chocolate Cream Filling
1 ½ cups (360 ml) heavy cream
200 g dark chocolate, melted and cooled
3 tbsp powdered sugar
1 tsp vanilla extract
For the Strawberry Layer
2 cups fresh strawberries, sliced
1 tbsp sugar (optional)
For the Topping
Fresh strawberries, whole or halved
Chocolate ganache or melted chocolate drizzle (optional)
Step-by-Step Instructions
Step 1: Make the Chocolate Cake
Preheat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and grease well to prevent sticking.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, oil, buttermilk, and vanilla extract to the dry mixture. Mix until smooth and fully combined.
Slowly pour in the hot water while mixing on low speed. The batter will become thin — this is exactly what creates the incredibly moist texture.
Divide the batter evenly between the pans and bake for 28–32 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely before assembling.
Step 2: Prepare the Chocolate Cream
In a chilled mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
Add the melted and cooled chocolate along with the vanilla extract.
Beat again until the mixture becomes thick, fluffy, and generously spreadable. Chill briefly if needed to firm it up.
Step 3: Sweeten the Strawberries
Toss sliced strawberries with 1 tablespoon of sugar if you prefer extra juiciness.
Let them sit for 5 minutes to release their natural sweetness and juices.
Step 4: Assemble the Cake
Place the first cake layer on a serving plate or cake stand.
Spread a thick, even layer of chocolate cream over the cake.
Spoon a layer of sliced strawberries on top, ensuring the surface is fully covered.
Add the second cake layer and gently press it down.
Spread more chocolate cream on top and along the sides, or leave the sides bare for a rustic, semi-naked look.
Arrange whole or halved strawberries on top for a beautiful finish. For added decadence, drizzle chocolate ganache or melted chocolate over the berries.
Step 5: Chill and Serve
For cleaner slices and a firmer structure, refrigerate the cake for at least 30 minutes before cutting.
Slice and serve, savoring each bite of rich chocolate, airy cream, and fresh, sweet strawberries.
How to Serve
This cake shines beautifully on its own, but you can elevate your dessert table even more by pairing it with:
Vanilla ice cream for a classic contrast
A drizzle of warm chocolate sauce
Fresh berries on the side
A chilled glass of milk or iced latte
A dollop of whipped cream for extra elegance
This is a dessert that suits birthdays, holidays, anniversaries, or cozy weekend baking.
Additional Tips
Use room-temperature ingredients for a smoother batter and fluffier cake.
Make sure your melted chocolate is fully cooled before adding it to the cream so it doesn’t seize.
Level the cake layers with a serrated knife for a flat, professional look.
Chill the cake briefly between layers if assembling on a warm day.
Use high-quality chocolate for the best flavor in the cream and ganache.
Recipe Variations
Strawberry Jam Layer: Spread a thin layer of jam beneath the chocolate cream.
White Chocolate Filling: Fold in melted white chocolate instead of dark chocolate for a sweeter twist.
Triple Chocolate: Add ganache between the layers along with the cream.
Berry Mix: Add blueberries or raspberries with the strawberries.
Nutty Crunch: Sprinkle chopped hazelnuts or almonds inside the layers.
Freezing and Storage
Fridge: Store the assembled cake covered for up to 3 days.
Freezer: Freeze individual slices wrapped tightly for up to 1 month.
Thawing: Thaw overnight in the refrigerator before serving.
Avoid freezing the fresh strawberry topping; add it fresh before serving.
Frequently Asked Questions
Can I use frozen strawberries?
Fresh strawberries work best for texture, but frozen can be used for the filling if thawed and drained well.
Can I make this cake ahead of time?
Yes. Bake the cake layers up to 2 days in advance and store wrapped in the fridge. Assemble the day you plan to serve.
What type of chocolate is best for the cream?
Use dark chocolate (50–70% cocoa) for a balanced richness without overwhelming sweetness.
Why is the batter thin?
The hot water creates a thinner batter that bakes into an extra-moist, tender chocolate cake.
Can I use whipped topping instead of heavy cream?
Yes, but the texture will be lighter and less rich.
Should the cake be served chilled?
It can be enjoyed chilled or at room temperature. Chilled slices hold their shape beautifully.
Chocolate Strawberry Dream Cake
Ingredients
- For the Chocolate Cake
1 ¾ cups (220 g) all-purpose flour
¾ cup (75 g) cocoa powder
2 cups (400 g) sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
½ cup (120 ml) vegetable oil
1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice)
1 cup (240 ml) hot water
2 tsp vanilla extract
- For the Chocolate Cream Filling
1 ½ cups (360 ml) heavy cream
200 g dark chocolate, melted and cooled
3 tbsp powdered sugar
1 tsp vanilla extract
- For the Strawberry Layer
2 cups fresh strawberries, sliced
1 tbsp sugar (optional)
- For the Topping
Fresh strawberries, whole or halved
Chocolate ganache or melted chocolate drizzle (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and grease well to prevent sticking.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, oil, buttermilk, and vanilla extract to the dry mixture. Mix until smooth and fully combined.
Slowly pour in the hot water while mixing on low speed. The batter will become thin — this is exactly what creates the incredibly moist texture.
Divide the batter evenly between the pans and bake for 28–32 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely before assembling.
In a chilled mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
Add the melted and cooled chocolate along with the vanilla extract.
Beat again until the mixture becomes thick, fluffy, and generously spreadable. Chill briefly if needed to firm it up.
Toss sliced strawberries with 1 tablespoon of sugar if you prefer extra juiciness.
Let them sit for 5 minutes to release their natural sweetness and juices.
Place the first cake layer on a serving plate or cake stand.
Spread a thick, even layer of chocolate cream over the cake.
Spoon a layer of sliced strawberries on top, ensuring the surface is fully covered.
Add the second cake layer and gently press it down.
Spread more chocolate cream on top and along the sides, or leave the sides bare for a rustic, semi-naked look.
Arrange whole or halved strawberries on top for a beautiful finish. For added decadence, drizzle chocolate ganache or melted chocolate over the berries.
For cleaner slices and a firmer structure, refrigerate the cake for at least 30 minutes before cutting.
Slice and serve, savoring each bite of rich chocolate, airy cream, and fresh, sweet strawberries.
