Chocolate Cake with Fresh Strawberry Filling

Chocolate, strawberries, pink frosting……….enough said!

What little girl doesn’t like chocolate cake?  My daughter is no exception. Really though, she’ll eat a shoe if it’s covered in chocolate!  One of her favorite fruits is strawberries, so it was a no-brainer to make her a chocolate cake with strawberries for her birthday.  And of course she had to have pink whipped cream frosting to tie it all together.

There is one thing I must make you aware of when you go to make this chocolate cake recipe.  First of all it’s the one on back of the Hershey’s cocoa box, so how can you go wrong?  Here’s the warning: the batter is very, very, super duper thin!!!  At the end, you add into the batter, one cup of boiling water.  It kind of looks like chocolate soup.

When I first made this cake, I thought I had read the recipe wrong.  It’s not!  Don’t be scared, it’s all good.

I won’t lie, this cake took a while to make.  I did, however plan ahead.  I made the cake a day in advance then I prepped the strawberries and whipped cream frosting and assembled the cake on the day of the party.  This made my life so much easier and I didn’t have a mountain of dishes to tackle afterwards.

This is my go-to chocolate cake recipe.  I love pairing the sweet rich cake with this light whipped cream frosting.  It doesn’t overpower the cake with lots of sugar either.  The fluffiness of the frosting also allows your mouth to enjoy the feel of the spongy chocolate cake and luscious strawberries inside.

Moist Chocolate Cake

from Hershey’s Kitchens

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY’S Unsweetened Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Whipped Cream Frosting

1 cup heavy cream

1 teaspoon vanilla extract

1 tablespoon confectioners’ sugar

red food coloring

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Whipped Cream

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.  Add in 3 drops of red food coloring and beat until color is distributed.

32 thoughts on “Chocolate Cake with Fresh Strawberry Filling

  1. Karen,
    This is great! I have loved seeing your wall posts on Facebook about this. The blog is neat and has down to earth narrative paired with BEAUTIFUL pictures. 🙂
    Thanks also for including the recipies, now I can try some of these delights at home!
    Wondering if you have a fall-ish favorite for a sweet treat!
    See you soon.

  2. Karen, thank you for this wonderful recipe! I made it for my mom’s birthday yesterday. I expected the cake to be good, but it exceeded my expectations. The sliced fresh strawberries in the middle actually infused the chocolate with a nice, subtle flavor. The cake was a huge hit!!!

    1. Christina,
      I am so glad you like the recipe. Isn’t that just the best chocolate cake recipe?! It’s the only one I use now. Chocolate and strawberry is just a wonderful combination. I’m sure your cake was the hit of the party!

    1. Elvira,
      I would use no more than a pound of strawberries, sliced up. If the strawberries are sweet, just leave them as is and add to the cake. If they are a bit tart, you can toss them in a little sugar. Good luck!!

  3. My boyfriend and I just finished this cake to surprise my sis for her b’day and it looks amazing your recepie is a life saver

  4. Would the frosting hold up if I made and frosted the cake the night before? I never know with whipped cream frostings.

    1. Teri,
      The only way I would frost this overnight is if I used Whip It whipped cream stabilizer. I have bought it at Cost Plus World Market and some grocery stores also carry it. Without the stabilizer, overnight the whipped cream will leech out its water content and become flat. Good luck!

  5. the recipe mentions mixing stuff in the mixer…do we hav to mix the flour mixture or just the eggs milk vanilla and oil???

    1. I would suggest using the mixer for all the ingredients. This will help you avoid having lumps in the cake batter. And it’ll save your arm! If you don’t have a stand mixer, a had mixer will work just fine.

  6. Wow , the cake is awesome and with strawberries is super. My nephew asked for a chocolate cake with strawberries filling and I found yours. It’s great and love to hearing about your daughter and you cooking. I admire you for you are a great baker.

  7. Thanks for sharing this! I made this for my son’s birthday (with blue food coloring and super heroes on top!) and everyone raved over it! It was amazing! I would suggest holding off on putting on the frosting as long as possible, as it will get a bit drippy in the fridge, on the cake. The cake was so dense and moist, and the strawberries and cream paired with the intense chocolate in such a refreshing and delicious way.

  8. My little girl doesn’t like anything that has chocolate, milk or cream. Makes it hard for me to make any dessert for her that appeal for the masses. Most of the time I have to make a special one for her while the rest just eat anything chocolaty. Still, I prefer her that way.

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