Chocolate strawberry cake is the easiest layered chocolate cake I've ever made. A very simple chocolate ganache and fresh strawberries are used for the middle layer and the topping. The best combination of chocolate and strawberries I've ever made!

I used my ultimate chocolate cake recipe here, which is really simple, and turned it into a wonderful chocolate strawberry cake. What I love about this recipe is that everything for the cake is in a bowl.

How to make this chocolate strawberry cake

First, the moist mixture of ingredients is produced. Start by squirting eggs and sugar, as we do with almost all cake recipes. Add oil, yoghurt, milk and vanilla extract. I usually use vegetable oil and homemade yoghurt, but after receiving some negative feedback from some readers, I decided to combine milk and Greek yoghurt because not everyone makes their own yoghurt. And the consistency of homemade yoghurt is definitely not the same for everyone. There are other options for this step. You can replace coconut oil or olive oil with vegetable oil and buttermilk with yoghurt.

Second, add in the dry ingredients. Start with sifting in flour and mix just until combined and then add in cocoa powder and baking powder. Stir until combined using a spatula. Do not over-mix.

Easy Strawberry Cake Filling

You need to wait until the cakes completely cool down before combining and layering them. This cake has the easiest filling as the only thing you need to do is slicing the strawberries lengthwise and placing them on top of the first cake after spreading the ganache. I recommend you to wait for 5-10 minutes before placing the strawberries so that you give the ganache some time to set a bit.

Place the second cake directly on the strawberry slices and pour over the remaining ganache. Wait about 10 minutes or more and cover the cake with whole strawberries. I'm sure a few pretty chocolate curls on this wonderful-looking cake would make it look even more impressive, but first I have to learn how to make them and practice a bit.


  • Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 18 



  • 9 eggs, at room temperature
  • 3 cup sugar
  • 1 1/2 cup vegetable oil or sunflower oil
  • 3 cup plain yogurt
  • 1 1/2 cup milk
  • 6 cup all purpose flour
  • 1 1/2 cup cocoa powder
  • 6 teaspoon baking powder
  • 3 teaspoon vanilla powder or extract

chocolate ganache:

  • 480ml heavy cream
  • 480 g chocolate chips or chopped chocolate

filling and topping

  • 3 and ½ cups fresh strawberries
  • Fresh mint leaves


  1. Lightly oil two 6” round spring form cake pans, line their bottoms with parchment paper and set aside.
  2. Preheat oven to 350F (180C).
  3. Beat eggs and sugar with an electric mixer or a hand whisk until creamy.
  4. Add in oil,  yogurt and milk. Mix well.
  5. Gradually sift the flour directly into the mixing bowl and mix just until combined. Don’t add all of it at one time. Don’t over-mix.
  6. Add in cocoa powder, baking powder and vanilla powder. Stir well. Don’t over-mix the batter, just until everything combines.
  7. Share the batter into two pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove them from oven and let them cool in the pan for about 10 minutes. Then remove them from pans carefully. Allow them to cool completely on a cooling rack.
  9. Meanwhile prepare the chocolate ganache.(See the video above).
  10. Put chocolate chips in a bowl.
  11. Heat the heavy cream just until it boils and pour it over the chocolate chips. Wait for 2 minutes and stir until smooth.
  12. Let it reach to room temperature.
  13. Spread ¼ of your chocolate ganache on the first cake. Wait for about 10 minutes so that the ganache sets a bit.
  14. Slice ½ cup of strawberries lengthwise and place them on the chocolate ganache you spread on the first cake.
  15. Carefully place the second cake on the strawberries, gently press on it just to help it set.
  16. Pour the rest of the ganache over it. Wait about 10 minutes and then place the rest of the strawberries as they are on the top.
  17. Place a sprig of fresh mint on the very top.