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Chocolate Strawberry Whipped Cream Cake

Chocolate strawberry whipped cream cake is a glorious dessert for chocoholics, strawberry lovers, and June babies. This is the perfect summer celebration cake.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 16 servings
Calories: 338 kcal
Course: Dessert
Cuisine: American

Ingredients

For the cake
  • 1 3/4 cup all purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup hot coffee (or substitute hot water)
filling and topping
  • 1 quart fresh strawberries
  • 1 tsp granulated sugar
  • 1 1/2 cups heavy cream
  • 1/4 cup confectioner's sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla

Instructions

For the cake
    Cup of Yum
  1. Preheat oven to 350F. Butter and line two 8-inch round cake pans with parchment paper.
  2. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In another bowl, whisk together the oil, buttermilk, vanilla extract, and eggs.
  4. Add the dry ingredients to the wet ingredients and whisk until well combined. Add the hot coffee to the batter and whisk just until everything is combined.
  5. Divide the batter between the two prepared baking pans, and bake for about 35 minutes. Note: if you've used 9 inch pans, check them at 25 minutes.
  6. Let the cakes cool for 15 minutes in the pans and then turn out onto a cooling rack to cool completely.
  7. Trim and slice the strawberries. Add the sugar and toss to combine. Set aside while the cake cools.
  8. Meanwhile whip the cream, confectioner's sugar, cream of tartar, and vanilla to stiff peaks. Be careful not to over beat.
  9. Lay one of the cake layers on a plate and spread a layer of whipped cream over the top. Add some of the sliced strawberries. Note: I flip the cake layer over so it is flat side up.
  10. Top with the second layer and spread the remaining whipped cream thickly over the top.
  11. Top with the remaining sliced berries. At this point you can refrigerate the cake if you like, or serve immediately.

Nutrition Information

Calories 338kcal (17%) Carbohydrates 46g (15%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 53mg (18%) Sodium 317mg (13%) Potassium 253mg (7%) Fiber 3g (12%) Sugar 31g (62%) Vitamin A 390IU (8%) Vitamin C 35mg (39%) Calcium 63mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 338

% Daily Value*

Calories 338kcal 17%
Carbohydrates 46g 15%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 53mg 18%
Sodium 317mg 13%
Potassium 253mg 5%
Fiber 3g 12%
Sugar 31g 62%
Vitamin A 390IU 8%
Vitamin C 35mg 39%
Calcium 63mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.