This Layered Chocolate Strawberry Cake is a soft chocolate cake with a creamy filling topped off with toasted coconut shavings, chocolate shavings and strawberries, hmmm so good!
If you love chocolate and cakes then you need to try our amazing Nutella Chocolate Cake!
chocolate strawberry cake-
This chocolate strawberry cake is an amazing recipe! This particular recipe I am sharing is just taking the Chocolate Strawberry Rectangle Cake I have posted and I creating a round cake out of it. The rectangle cake is great for when you are going to a large party and need a larger cake. However, I much prefer the way round cakes look. They are easier to assemble and decorate, or so I think. I have gotten several requests about turning that cake into a round one, so here we are.
This chocolate sponge cake is so easy to bake. I love that it’s not too sweet, yet sweet enough. The strawberry puree both soaks the sponge layers and adds tanginess to the cake. I, personally, think there is just enough cream in this cake with the indicated measurements. However, my dessert-loving hubby says there needs to be more cream. If you like a lot of cream in your cakes, do a portion and a half of the indicated amount.
Chocolate layers with a strawberry puree and toasted almonds with light easy cream. Goes great with a cup of hot tea or coffee in the evening when the children are done for the evening. Treat your Mr. to this cake and enjoy some quiet time together.
how to make strawberry cake-
- Preheat oven to 365˚F.
- Prepare two 9×13 size pans. Cover pans with parchment paper, butter pans, and dust with flour. Set aside.
- Combine eggs and sugar and beat for about 20 minutes on high.
- Meanwhile, combine flour, baking powder, and cocoa. Set aside.
- Turn the mixer to the lowest speed and slowly add the flour. Once added, turn off the mixer and just finish mixing with a spatula, don’t overbeat or else the mixture will flatten.
- Pour the mixture between the two pans. Bake 18-20, check the center of the cake for readiness with a toothpick.
how to toast the almonds-
how to toast the almonds-- Take the sliced almonds, and spread them evenly in a baking sheet. Bake in a 365˚F preheated oven for about 5 minutes or until golden in color. Set aside to cool.
how to make the strawberry puree-
- Quarter the strawberries. Blend with the heavy whipping cream and sugar until all strawberries are in small pieces but not completely pureed. Set aside.
how to make the cream-
- Beat cream cheese; add powdered sugar, condensed milk and butter, beat until smooth at med speed. Turn mixer to low and add the cool whip.
how to assemble the strawberry cake-
- Once layers are cooled, cut in half. Take the first layer and set it onto your platter. Completely cover the layer with the strawberry puree. (The puree will not be added to the top layer, therefore, it should be divided evenly between the first 3 layers.)
- Take a second layer and before adding it to the first layer cover it with cream.
- Gently take the layer and flip it over as you are putting it onto the first layer, the puree will meet with the cream.
- Do this to all four layers. Cover top and sides with cream.
- Take the almonds, and crush them in a storage bag, set aside.
- Coat side of cake with crushed almonds.
- Thinly slice remaining strawberries lay around the top of the cake.
- Add chocolate shavings in the middle of the cake.
- Refrigerate for at least an hour before serving.
Try these other Cake recipes:
- Chocolate Coffee Cake – Delicious chocolate cake recipe.
- Layered Sponge Cake with Fruits– Simple sponge cake with mixed fruits.
- Chocolate Roulade with Strawberries– An amazing chooclate roulade with strawberry cream.
Layered Chocolate Strawberry Cake
Ingredients
cake-
- 8 large eggs
- 1 1/3 cups granulated sugar
- 1 1/3 cups all-purpose flour, measured then sifted
- 1 tsp baking powder
- 1/2 cup cocoa powder
strawberry puree-
- 16 oz strawberries, minus 4
- 1/2 cup granulated sugar
- 3 Tbsp heavy whipping cream
cream-
- 8 oz cream cheese, room temp
- 1/2 cup condensed milk
- 1/3 cup powdered sugar
- 4 Tbsp unsalted butter, room temp
- 8 oz cool whip
décor-
- chocolate shavings
- 4 strawberries, from earlier
- 3/4 cup sliced almonds
Instructions
How to bake chocolate cake-
- Preheat oven to 365˚F.
- Prepare two 9×13 size pans. Cover pans with parchment paper, butter pans and dust with flour. Set aside.
- Combine eggs and sugar and beat for about 20 minutes on high.
- Meanwhile, combine flour, baking powder and cocoa. Set aside.
- Turn the mixer to lowest speed and slowly add the flour. Once added, turn of mixer and just finish mixing with spatula, don't over beat or else the mixture will flatten.
- Pour the mixture between the two pans. Bake 18-20, check center of cake for readiness with a toothpick.
How to toast the almonds:
- Take the sliced almonds, and spread them evenly in a baking sheet. Bake in a 365˚F preheated oven for about 5 minutes or until golden in color. Set aside to cool.
How to make the strawberry puree:
- Quarter the strawberries. Blend with the heavy whipping cream and sugar until all strawberries are in small pieces but not completely pureed. Set aside.
How to make the cream:
- Beat cream cheese; add powdered sugar, condensed milk and butter, beat until smooth at med speed. Turn mixer to low and add the cool whip.
How to assemble the strawberry cake:
- Once layers are cooled, cut in half. Take the first layer and set onto your platter. Completely cover the layer with the strawberry puree. (The puree will not be added to the top layer therefore the it should be divided evenly between the first 3 layers.)
- Take a second layer and before adding it to the first layer cover it with cream.
- Gently take the layer and flip it over as you are putting it onto the first layer, the puree will meet with the cream.
- Do this to all four layers. Cover top and sides with cream.
- Take the almonds, and crush them in a storage plastic bag, set aside.
- Coat side of cake with crushed almonds.
- Thinly slice remaining strawberries, lay around top of cake.
- Add chocolate shavings in the middle of cake.
- Refrigerate for at least an hour before serving.