Easy Chocolate Strawberry Cake
User Reviews
4.9
48 reviews
Excellent
Easy Chocolate Strawberry Cake
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This Strawberry Chocolate Cake is so easy and moist. Nothing better than the combination of chocolate and strawberries.
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Ingredients
CHOCOLATE CAKE
- 1½ cups cake/pastry flour
- 1½ teaspoons baking powder
- 1 pinch salt (if you use unsalted butter then use ¼ teaspoon of salt)
- 2 tablespoons unsweetened cocoa (dutch processed)
- 6 tablespoons butter (softened)
- 1 cup granulated sugar
- 1 large egg (room temperature)
- ½-1 teaspoon vanilla extract
- ½ cup milk (2% or whole milk room temperature)
EXTRAS
- ½ pound strawberries (hulled & cut in half)
- 1-1½ tablespoons granulated sugar
- 5-6 strawberries for garnishing (optional)
CHANTILLY CREAM
- 1 cup cream heavy/ whole / whipping cream with at least 30% fat content
- ½ teaspoon vanilla extract
- 2 tablespoons powdered sugar sifted
Instructions
- Pre-heat oven to 350°F (180°C), grease and flour or spray an 8 inch regulare or springform cake pan.
CHOCOLATE CAKE
- In a medium bowl whisk together flour, baking powder, salt and cocoa.
- In a medium bowl beat until light and fluffy the butter and sugar, approximately 5 minutes, reduce speed to medium low and add the egg, milk and vanilla beat to combine.
- Gradually add the dry ingredients and beat to combine.
- Spoon into prepared cake pan. Place cut strawberries on top and sprinkle with the sugar.
- Bake for 10 minutes, then reduce heat to 325°F (160°C) and bake for approximately 50-60 minutes. If cake starts to brown too much tent the cake with foil and continue baking. Test with a toothpick for doneness or has a few crumbs attached it is done.
- Let cool 20 minutes in pan then move to a wire rack to cool completely. Serve with Chantilly Cream and fresh strawberries if desired. Enjoy!
CHANTILLY CREAM
- In a medium bowl beat cream until soft peaks appear, then add the vanilla and sifted sugar, beat until stiff.
Notes
- For room temperature ingredients remove from the fridge 45-60 minutes before using.
- It’s easy to make your own cake flour, for every cup of all-purpose flour remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch.
- Since this cake has fresh strawberries baked in the cake, I recommend storing this chocolate strawberry cake in an airtight container in the refrigerator. If you would like to make this ahead of time I would wait to add the fresh strawberries and chantilly cream until you serve it.
- The cake can also be frozen, wrap well and place in a freezer bag, it will keep for up to a month in the freezer. Thaw overnight in the fridge.
Nutrition Information
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Calories
399kcal
(20%)
Carbohydrates
48g
(16%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Cholesterol
85mg
(28%)
Sodium
102mg
(4%)
Potassium
211mg
(6%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
755IU
(15%)
Vitamin C
16.8mg
(19%)
Calcium
84mg
(8%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 85mg | 28% |
| Sodium | 102mg | 4% |
| Potassium | 211mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 16.8mg | 19% |
| Calcium | 84mg | 8% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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