prep time: 35 min | bake time: 30 min | total time: 3 hrs
Each bite of this Chocolate Strawberry Cake is pure indulgence, with moist, chocolatey layers infused with deep cocoa flavor and perfectly complemented by a sweet and tangy homemade strawberry filling. Topped with a silky strawberry cream cheese frosting, it’s the ultimate combination of bold, fruity, and creamy. This can be made dairy-free with a few simple swaps!
Note: This recipe was updated on 29 March, 2026 to improve texture, flavor, and overall consistency.
Before we dive in, let’s make sure you have everything you need to create this masterpiece:
Preheat the oven to 350°F (175°C) and line two 6-inch cake pans. Mix milk, vinegar, and yogurt to create a buttermilk, then whisk in sugars, vanilla, and oil. Sift in the dry ingredients and mix until just combined. Stir in hot water or coffee until the batter is smooth and glossy.
Divide between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
In a saucepan over low heat, cook the strawberries with sugar, stirring occasionally until they soften and release their juices, about 7 to 10 minutes. In a small bowl, mix the cornstarch with water to create a smooth slurry, then stir it into the strawberries.
Let the mixture simmer for another minute until it thickens slightly, then remove it from the heat and stir lemon juice. Allow to cool completely before using it needs time to set into that perfect, spreadable consistency for layering into your cake.
Start by whipping the butter until it becomes light and fluffy this is what makes the frosting extra airy. Gradually add the powdered sugar and vanilla, mixing continuously until the texture is silky smooth and irresistible.
Next, add in the cream cheese, beating until fully incorporated and creamy. Add in the cooled strawberry filling and whip everything together until your frosting is light, luscious, and bursting with fresh berry flavor.
Time to bring this beauty to life! Start by slicing each cake layer in half to create four even layers, this is where the magic really begins.
Place the first layer on a cake board and slather on a few spoonfuls of that luscious strawberry frosting and filling. Keep stacking and spreading the filling until you’ve got a gorgeous tower of chocolatey, berry-filled goodness.
Now, it’s time for the crumb coat a thin layer of frosting to seal in all those delicious crumbs. Smooth it on, then pop the cake in the fridge for 30 minutes to set.
Once chilled, spread on the remaining frosting, making it as flawless as you like. For the grand finale, pile on fresh strawberries or go all out with chocolate-dipped ones.
Let the cake chill for another 30 minutes if you can resist and then slice in and enjoy every bite!
Yep! Just make sure to thaw and drain them well to prevent extra moisture.
Swap the butter for plant-based butter, use dairy-free cream cheese, and substitute yogurt with coconut yogurt.
Of course! Raspberries, blueberries, or even a mixed berry filling would be delicious.
Yes! Just adjust the baking time and check for doneness with a toothpick.
Yes! You can bake the cake layers and homemade strawberry filling a day in advance, wrap them tightly, and refrigerate. Assemble and frost on the day of serving for the best results.
Use room temperature (cool) cream cheese (not soft or warm). You can add more powdered sugar, a tablespoon at a time, until it thickens up. If it’s too thick, mix in a little strawberry filling or milk.
Yep! Wrap it tightly and freeze for up to 2 months. Let it thaw in the fridge overnight before serving.
Make this cake the star of your next celebration, and watch the compliments roll in! Whether it’s a birthday, anniversary, or just a well-deserved treat-yourself moment, this beauty is sure to steal the show.
If you bake this cake, I want to see it! Snap a pic, tag me @pastrybysaloni, and let’s share the deliciousness. Nothing makes me happier than seeing your stunning bakes!
And if you loved this recipe, you’re in for a treat! Check out more indulgent, eggless, and dairy-free desserts:
Want to master traditional baking without dairy or eggs? Grab a copy of my cookbook, Vegan Baking Made Simple! It’s packed with foolproof recipes and pro tips—available on Amazon HERE!
4 Responses
Water syrup or milk isn’t required to spray on layers of sponges?
Hello
Great question 😊
No, water syrup or milk isn’t required for this cake. The sponge is naturally soft and moist, so it doesn’t need extra soaking.
However, if you prefer an extra-moist texture or are making it ahead of time, you can lightly brush a simple syrup — just don’t overdo it
very nice cake my first try on eggless and cream cheese frosting it came beautiful . Appreciate your hard work and effort
HI Sabari
Thank you for trying the recipe and for your feedback!