Layered Chocolate Strawberry Cake

Chocolate Layered Cake with Strawberries
Course Dessert
Cuisine American
Keyword strawberry cake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 15 servings
Calories 349kcal
Author Valentina's Corner



  • 8 large eggs
  • 1 1/3 cups granulated sugar
  • 1 1/3 cups all-purpose flour
  • 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


  • 8 oz cream cheese, room temp
  • 1/2 cup condensed milk
  • 1/3 cup powdered sugar
  • 4 Tbsp unsalted butter, room temp
  • 1 cool whip (8 oz, thawed)


  • chocolate shavings
  • 4 strawberries, from earlier
  • 3/4 cup sliced almonds


How to bake chocolate cake-

  • Preheat oven to 365˚F.
  • Prepare two 9x13 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 Ziploc back, 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.


Calories: 349kcal | Carbohydrates: 47g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 119mg | Sodium: 98mg | Potassium: 269mg | Fiber: 2g | Sugar: 35g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 99mg | Iron: 1.8mg