Name: Chocolate Strawberry Delight Cake
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ¾ cups sugar; ¾ cup unsweetened cocoa powder; 1 ½ tsp baking powder; 1 ½ tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 lb fresh strawberries; 2 cups chocolate ganache; 1 cup white chocolate (for dipping)

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This Chocolate Strawberry Delight Cake is a decadent combination of rich, moist chocolate layers, creamy ganache, and fresh chocolate-dipped strawberries. I love making this cake for special occasions because it’s not only delicious but also a showstopper on any dessert table.

Chocolate Strawberry Delight Cake

Why You’ll Love This Recipe

I like how this cake combines the deep flavor of chocolate with the bright freshness of strawberries. The ganache adds a smooth, indulgent layer, while the chocolate-dipped strawberries give it a touch of elegance. I also enjoy that it’s easy enough to make for a family gathering but impressive enough for weddings, anniversaries, or birthdays.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 ¾ cups sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 pound fresh strawberries
2 cups chocolate ganache
1 cup white chocolate for dipping

Directions

I preheat the oven to 350°F (175°C) and grease two 8-inch cake pans.
In a large bowl, I mix flour, sugar, cocoa, baking powder, baking soda, and salt.
I add eggs, milk, oil, and vanilla, then beat until well combined.
I stir in the boiling water—this makes the batter thin, but it bakes up beautifully moist.
I pour the batter evenly into the pans and bake for 30–35 minutes, then let them cool completely.
I prepare the chocolate ganache and spread it between the cake layers and over the top and sides.
I dip strawberries in melted white and dark chocolate, letting them set until firm.
I decorate the cake with the chocolate-dipped strawberries for a stunning finish.

Servings and timing

This recipe makes about 12 servings. The total time is around 1 hour 20 minutes—20 minutes for prep, 35 minutes for baking, and about 25 minutes for cooling and decorating.

Variations

I sometimes swap the white chocolate for pink-tinted candy melts for a festive touch. For extra richness, I add a layer of strawberry jam beneath the ganache. If I want a lighter version, I use whipped cream instead of ganache for the filling.

storage/reheating

I store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving, I like to let refrigerated cake sit at room temperature for about 30 minutes to bring back its soft texture.

FAQs

Can I make the cake layers ahead of time?

Yes, I often bake the cake layers a day in advance and wrap them tightly in plastic wrap until I’m ready to assemble.

Can I freeze this cake?

I can freeze the unfrosted cake layers for up to 2 months. I thaw them overnight in the fridge before adding ganache and strawberries.

What’s the best type of cocoa powder to use?

I prefer unsweetened natural cocoa powder for this recipe, but Dutch-processed cocoa also works if I want a deeper flavor.

How do I keep strawberries fresh on the cake?

I make sure the strawberries are completely dry before dipping in chocolate and add them to the cake just before serving for the freshest look.

Can I use a different fruit?

Yes, I’ve tried raspberries and cherries, and both pair beautifully with the chocolate ganache.

Conclusion

This Chocolate Strawberry Delight Cake is one of my go-to desserts when I want to impress and indulge at the same time. I love how the moist chocolate cake, silky ganache, and juicy strawberries come together in each bite. It’s a perfect treat for both casual gatherings and special celebrations.