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Chocolate Cake with Fresh Strawberry Filling

Yasser
What happens when rich, moist chocolate cake meets a layer of juicy fresh strawberries? The result is this decadent Chocolate Cake with Fresh Strawberry Filling – a dessert that balances deep cocoa flavors with the bright sweetness of summer berries.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 minutes
Servings 12
Calories 485 kcal

Ingredients
  

For the chocolate cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the strawberry filling:

  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

For the chocolate frosting:

  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes until fully combined.
  • Stir in the boiling water gradually. The batter will be thin – this is normal.
  • Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  • While the cakes cool, prepare the strawberry filling. Toss the sliced strawberries with sugar and lemon juice. Let sit for 30 minutes to soften and release juices.
  • For the frosting, beat the softened butter until creamy. Slowly add the powdered sugar and cocoa powder, then mix in the heavy cream and vanilla until fluffy.
  • Once the cakes are cool, place the first layer on a serving plate. Spread the strawberry filling evenly over the top, leaving a small border to prevent spillage.
  • Top with the second cake layer, then frost the entire cake with the chocolate frosting.
  • Decorate with extra fresh strawberries if desired. Slice and serve.

Notes

For a lighter version of this Chocolate Cake with Fresh Strawberry Filling, try these swaps:
- Use applesauce instead of vegetable oil for fewer calories.
- Opt for a sugar substitute like erythritol to reduce sugar content.
- Greek yogurt can replace heavy cream in the frosting for added protein.