Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (260 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 1/2 tsp baking powder + 1 1/2 tsp baking soda + 1 tsp fine salt
- 2 large eggs, 1 cup (240 ml) buttermilk, 1 cup (240 ml) hot coffee or water
- 1/2 cup (120 ml) neutral oil, 2 tsp vanilla extract
- 1 lb (450 g) fresh strawberries (for filling and/or reduction)
- 1 1/2 cups (340 g) unsalted butter, 5 cups (600 g) powdered sugar
- 1 oz (28 g) freeze-dried strawberries or 1/2 cup thick strawberry reduction
- 3/4 cup (180 ml) heavy cream (some for frosting, some for ganache)
- 12–16 whole strawberries with stems (for dipping)
- 12 oz (340 g) semi-sweet or dark chocolate, plus 1 oz (28 g) white chocolate (optional)
Do This
- 1. Preheat oven to 350°F (177°C). Grease and line three 8-inch cake pans. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
- 2. Beat in eggs, buttermilk, oil, and vanilla until mostly smooth. Slowly mix in hot coffee or water; batter will be thin. Divide into pans and bake 24–28 minutes.
- 3. Cool cakes completely. Level tops if needed. Hull and slice strawberries for filling; pat dry.
- 4. Make strawberry buttercream: whip butter, powdered sugar, salt, and vanilla. Add finely ground freeze-dried strawberries or cooled strawberry reduction and a splash of cream; beat until fluffy.
- 5. Dip whole strawberries in melted chocolate and chill to set. Make optional chocolate ganache drip by combining hot cream and chopped chocolate.
- 6. Layer cake with strawberry buttercream and sliced strawberries inside a frosting “dam.” Crumb-coat and chill.
- 7. Add final coat of frosting, drip ganache around edges, and decorate with chocolate-covered strawberries. Chill briefly, then slice and serve.
Why You’ll Love This Recipe
- Rich, moist chocolate cake layers perfectly balanced by fresh, bright strawberry flavor.
- Fresh strawberry slices and a strawberry-packed buttercream make the fruit flavor intense and real.
- Chocolate-covered strawberries on top turn this into a showstopping, romantic centerpiece.
- Flexible method: choose freeze-dried strawberries or a homemade strawberry reduction for the frosting.
Grocery List
- Produce: 1 1/2–2 lbs (680–900 g) fresh strawberries, lemon (optional, for reduction)
- Dairy: Buttermilk, unsalted butter, heavy cream, eggs
- Pantry: All-purpose flour, granulated sugar, powdered sugar, unsweetened cocoa powder, baking powder, baking soda, fine salt, neutral oil, vanilla extract, coffee (or instant coffee/hot water), semi-sweet or dark chocolate, white chocolate (optional), freeze-dried strawberries (if using), parchment paper
Full Ingredients
For the Chocolate Cake Layers
- 2 cups (260 g) all-purpose flour, spooned and leveled
- 2 cups (400 g) granulated sugar
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp fine sea salt
- 2 large eggs, at room temperature
- 1 cup (240 ml) buttermilk, at room temperature
- 1/2 cup (120 ml) neutral oil (such as canola, vegetable, or light olive oil)
- 2 tsp pure vanilla extract
- 1 cup (240 ml) very hot strong coffee or hot water
For the Strawberry Buttercream (Choose One Method)
Option 1: Freeze-Dried Strawberry Buttercream
- 1 oz (28 g) freeze-dried strawberries
- 1 1/2 cups (340 g) unsalted butter, softened to cool room temperature
- 5 cups (600 g) powdered sugar, sifted
- 1/4–1/3 cup (60–80 ml) heavy cream, plus more as needed
- 2 tsp pure vanilla extract
- 1/4 tsp fine sea salt (or to taste)
Option 2: Strawberry Reduction Buttercream
- 1 lb (450 g) fresh or frozen strawberries, hulled if fresh
- 2–3 tbsp (25–35 g) granulated sugar (adjust to sweetness of berries)
- 1 tsp lemon juice (optional, brightens flavor)
- 1 1/2 cups (340 g) unsalted butter, softened to cool room temperature
- 4 1/2–5 cups (540–600 g) powdered sugar, sifted
- 2–4 tbsp (30–60 ml) heavy cream, plus more as needed
- 2 tsp pure vanilla extract
- 1/4 tsp fine sea salt (or to taste)
For the Fresh Strawberry Filling
- 2–3 cups (about 300–450 g) fresh strawberries, hulled and sliced
- Paper towels for drying the slices (important to prevent sogginess)
For the Chocolate-Covered Strawberries
- 12–16 fresh strawberries with green tops intact, rinsed and thoroughly dried
- 8 oz (225 g) semi-sweet or dark chocolate, chopped (or good-quality chocolate chips)
- 1 tsp neutral oil (helps the chocolate coat set shiny)
- 1 oz (28 g) white chocolate, melted, for drizzling (optional)
Optional Chocolate Drip for Decorating
- 4 oz (115 g) semi-sweet or dark chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
- 1 tsp unsalted butter or light corn syrup (optional, for extra shine)
Step-by-Step Instructions
Step 1: Prep Your Pans and Ingredients
Preheat your oven to 350°F (177°C). Grease three 8-inch (20 cm) round cake pans (or two 9-inch / 23 cm pans) with butter or nonstick spray. Line the bottoms with parchment paper circles, then lightly grease and flour the parchment and sides. This helps the delicate chocolate layers release cleanly.
Bring the eggs and buttermilk to room temperature if you have time (about 30 minutes on the counter). Hot coffee or water will be added at the end of the batter, so brew it now and set aside.
If using freeze-dried strawberries for the frosting, grind them now: place them in a blender or food processor and pulse into a very fine powder. Set aside in an airtight container so they do not absorb moisture from the air.
Step 2: Mix the Chocolate Cake Batter
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined and no cocoa lumps remain.
Add the eggs, buttermilk, oil, and vanilla to the dry ingredients. Using a hand mixer or stand mixer fitted with the paddle attachment, mix on medium speed for about 1–2 minutes, scraping down the sides of the bowl, until the batter is mostly smooth and well combined.
With the mixer on low speed, slowly pour in the hot coffee (or hot water). The batter will become quite thin—this is what makes the cake moist and tender. Mix just until evenly combined; do not overbeat once the liquid is added.
Step 3: Bake and Cool the Cake Layers
Divide the batter evenly among the prepared pans. Using a kitchen scale to divide the batter helps the layers bake evenly, but you can also eyeball it. Gently tap the pans on the counter to release any large air bubbles.
Bake on the center rack for 24–28 minutes (for three 8-inch pans) or 28–32 minutes (for two 9-inch pans), or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Cool the cakes in their pans on a wire rack for 10–15 minutes. Then run a thin knife around the edges, flip each cake out, remove the parchment, and place right-side up on the rack. Cool completely, at least 1–1 1/2 hours. Once cool, you can level any domed tops with a long serrated knife to make stacking easier.
Step 4: Make the Strawberry Buttercream and Prep the Filling
While the cakes cool, prepare the strawberry buttercream using one of the methods below and slice the strawberries for the filling.
For Freeze-Dried Strawberry Buttercream: In a large bowl (or stand mixer with paddle), beat the softened butter on medium-high speed for 2–3 minutes, until creamy and pale. Add the powdered sugar, 1 cup at a time, mixing on low after each addition to avoid a sugar cloud, then increasing to medium until smooth. Beat in the salt and vanilla.
Add the finely ground freeze-dried strawberry powder and 1/4 cup (60 ml) of heavy cream. Beat on medium-high for 2–3 minutes, until fluffy and fully pink. Adjust consistency with more cream (to loosen) or more powdered sugar (to thicken) as needed. The frosting should be smooth, spreadable, and hold soft peaks.
For Strawberry Reduction Buttercream: Add the strawberries, sugar, and lemon juice (if using) to a saucepan. Cook over medium heat, stirring occasionally, until the berries release their juices and break down. Continue simmering 15–20 minutes, stirring frequently, until reduced to a thick, jammy puree that measures about 1/2 cup (120 ml). Cool completely.
Beat the softened butter until creamy, then gradually add the powdered sugar, mixing until smooth. Add the salt and vanilla. Beat in 1/4 cup (60 ml) of the cooled strawberry reduction. Taste and add a bit more reduction if desired, up to about 1/3 cup total, adjusting with extra powdered sugar if the frosting becomes too soft. Add heavy cream, 1 tablespoon at a time, until the frosting is fluffy and spreadable.
Prep the fresh filling: Hull and slice 2–3 cups of fresh strawberries. Lay the slices in a single layer on paper towels and gently blot the tops. Drying them helps prevent the cake layers from getting soggy.
Step 5: Make the Chocolate-Covered Strawberries (and Optional Drip)
Line a baking sheet or plate with parchment paper. Make sure your whole strawberries are completely dry; any water will cause the chocolate to seize or not adhere properly.
Place the chopped semi-sweet chocolate (8 oz / 225 g) and 1 tsp neutral oil in a heatproof bowl. Melt in 20–30 second bursts in the microwave, stirring between each burst, until smooth and glossy. Alternatively, melt over a double boiler.
Holding each strawberry by the green top, dip it into the melted chocolate, swirling to coat. Let excess chocolate drip off, then place the berry on the prepared parchment. If using white chocolate for a drizzle, melt it separately and use a small spoon or piping bag to drizzle over the set dark chocolate strawberries.
Refrigerate the dipped strawberries for about 20–30 minutes, until the chocolate is firm.
For the chocolate drip (optional but beautiful): Place 4 oz (115 g) chopped chocolate in a heatproof bowl. Heat 1/2 cup (120 ml) heavy cream until just steaming (do not boil), then pour over the chocolate. Let sit 3 minutes, then stir until smooth. Stir in the butter or corn syrup, if using, for extra shine. Allow the ganache to cool to room temperature until slightly thickened but still pourable.
Step 6: Assemble and Fill the Cake
Once the cake layers are completely cool, place one layer on a cake board or serving plate. Dab a tablespoon of buttercream under the first layer to keep it from sliding.
Spread about 1/2–2/3 cup of strawberry buttercream over the first layer, smoothing it toward the edges. For extra security against juicy strawberries, pipe a ring of buttercream around the outer edge of the layer to act as a “dam.”
Arrange a single, even layer of dried strawberry slices inside the buttercream ring. Do not pile them too high; you want the layers to remain stable when sliced.
Place the second cake layer on top, gently pressing to secure. Repeat with another layer of buttercream and strawberries. Top with the third layer, bottom-side up for the flattest surface.
Step 7: Frost, Decorate, and Chill
Apply a thin layer of strawberry buttercream all over the top and sides of the cake (this is the crumb coat). Smooth it with an offset spatula or bench scraper. Refrigerate the cake for 20–30 minutes, until the frosting is firm to the touch.
Once chilled, apply a thicker, final coat of buttercream, smoothing the sides and top as desired. If using a chocolate drip, make sure the cake is well chilled and the ganache is slightly thick but still flows. Spoon or pipe small amounts of ganache around the top edge of the cake, nudging it gently so it drips down the sides. Fill in the center of the top with a thin layer of ganache if you like.
Pipe a ring or small mounds of strawberry buttercream around the top edge and arrange the chocolate-covered strawberries on top, stacking them slightly for height. Add extra fresh strawberries or chocolate shavings if desired.
Refrigerate the finished cake for at least 30 minutes to set the frosting and ganache. For the best flavor and texture, let the cake sit at cool room temperature for 20–30 minutes before slicing with a long, sharp knife.
Pro Tips
- Dry your strawberries well. Excess moisture is the enemy of tall layer cakes. Blot both the chocolate-dipped berries and sliced filling berries thoroughly before using.
- Cool cake layers completely. Even slightly warm cake will melt your strawberry buttercream and cause slipping layers.
- Adjust frosting consistency slowly. Add cream a tablespoon at a time; it is easy to thin buttercream, but harder to thicken it back up.
- Chill between stages. A quick chill after stacking and again after the crumb coat makes frosting and decorating much easier and cleaner.
- Use a hot knife for clean slices. Dip the knife in hot water, wipe dry, slice, and repeat for picture-perfect layers.
Variations
- Sheet cake version: Bake the batter in a greased and lined 9×13-inch (23×33 cm) pan for 32–38 minutes. Frost the top with strawberry buttercream, add a layer of sliced strawberries, and decorate with chocolate-covered strawberries.
- Extra-chocolatey filling: Spread a thin layer of chocolate ganache on each cake layer before adding the strawberry buttercream and fresh berries for a richer chocolate punch.
- Simplified decoration: Skip the chocolate drip and use only strawberry buttercream with a few chocolate-covered strawberries in the center, plus some fresh strawberry halves around the edge.
Storage & Make-Ahead
The assembled cake (with fresh strawberries inside) should be stored covered in the refrigerator and enjoyed within 2–3 days for the best texture and flavor. The strawberries will gradually release moisture, so the first day or two are ideal. Before serving, let the cake sit at room temperature for 20–30 minutes to soften the frosting and bring out the chocolate and strawberry flavors.
You can bake the cake layers up to 2 months in advance: wrap each completely cooled layer tightly in plastic wrap and then in foil, and freeze. Thaw overnight in the refrigerator (still wrapped) before assembling. The strawberry buttercream can be made 1–2 days ahead and refrigerated in an airtight container; bring to room temperature and re-whip briefly before using. Chocolate-covered strawberries look and taste best the day they are made, so prepare those on the day you plan to serve the cake.
Nutrition (per serving)
Approximate values per serving (1 slice of 12): about 680 calories, 10 g protein, 85 g carbohydrates, 34 g fat, 20 g saturated fat, 280 mg sodium, 2 g fiber, and 62 g sugar. Actual values will vary based on specific brands and how much frosting, ganache, and strawberries you use per slice.
