You know those desserts that look like they took hours to make but secretly come together easily? This Layered Strawberry Chocolate Cake is exactly that. It’s rich, fruity, and lusciously creamy — the kind of cake that makes jaws drop and forks dive in immediately.
Inspired by the light, fruity cakes often found in German bakeries, this German strawberry cake with chocolate sponge layers is the perfect showstopper for spring, summer, or any time strawberries are at their juicy best.
A Love Letter to Strawberries & Chocolate
We grew up eating chocolate-dipped strawberries at every celebration — so this cake feels like an elevated, sliceable version of that iconic duo. The bittersweet chocolate sponge is the perfect balance to the fresh, sweet berries.
If you’re looking for a chocolate and strawberry layer cake for summer celebrations, this one absolutely delivers.
Layers of Joy – Literally
This cake has it all: fluffy chocolate sponge, vanilla cream, and layers upon layers of ripe strawberries. Every slice is a gorgeous cross-section of textures and flavors.
Whether you’re hosting a birthday, garden party, or brunch, this layered strawberry chocolate cake recipe will be the star of the table — and the most photographed.
German-Inspired, Globally Loved
In Germany, strawberry cakes are a seasonal staple — light, fruity, not overly sweet. We added chocolate sponge for a richer twist, and honestly? We’re never going back.
Our German-style strawberry cream cake with chocolate sponge pays tribute to tradition while giving it a modern, decadent spin.
Creamy Filling That’s Light Yet Lush
We kept the filling airy and not too sweet — think whipped cream kissed with vanilla — so it complements the fruit and sponge without overpowering them.
This easy strawberry cake with vanilla cream filling is surprisingly light for a cake that looks so indulgent.
Pro Tip: Use Good Chocolate for the Sponge
Since the chocolate sponge plays such a big role, use quality cocoa or dark chocolate powder. It’s what gives the cake that deep flavor and contrast against the berries.
The best chocolate sponge cake for layering with fruit should be rich, tender, and not too dry — and this one nails it.
A Slice of Nostalgia & Celebration
This cake brings us back to long summer afternoons with family, where dessert was always made with love and fresh-picked fruit. It’s nostalgic, yet elegant — casual enough for a picnic, pretty enough for a wedding.
If you need a homemade strawberry cake with layers that feels special, this is your go-to.
Make-Ahead Friendly & Picnic-Perfect
The best part? You can make this cake a day ahead and let the flavors meld. It also holds up beautifully in a cake box, making it perfect for transporting to parties or outdoor gatherings.
It’s the ultimate easy layered summer cake with strawberries and chocolate — low stress, high reward.
Quick Tip!
Let your strawberries macerate for a few minutes with a pinch of sugar before layering. They’ll get juicier and more flavorful — plus that syrup soaks beautifully into the sponge.
So if you’ve got strawberries, chocolate, and a reason to celebrate (or hey, no reason at all), this Layered Strawberry Chocolate Cake is calling your name. Light, bold, and totally unforgettable — it’s our kind of cake.
Ingredients
For the Chocolate Cake Layers:
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup warm water
- 1 tsp vanilla extract
- 1/3 cup vegetable oil
- 1 tsp vinegar white or apple cider
For the Strawberry Cream:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup strawberry jam for enhanced flavor
- 1 cup fresh strawberries finely chopped
For the Chocolate Sauce:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Decoration:
- Fresh strawberries whole or halved
Instructions
- Prepare the Chocolate Cake Layers: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the warm water, vanilla, oil, and vinegar, and mix until smooth.
- Divide the batter evenly among the prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Strawberry Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the strawberry jam and chopped strawberries.
- Assemble the Cake: Place one chocolate cake layer on your serving plate. Spread a third of the strawberry cream over the cake, then top with a layer of fresh strawberries.
- Repeat with the remaining cake layers and strawberry cream, ending with a layer of strawberry cream.
- Prepare the Chocolate Sauce: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the chocolate chips. Let sit for 5 minutes, then stir until smooth.
- Let the sauce cool slightly, then pour over the top of the cake, allowing some to drip down the sides.
- Decorate: Arrange fresh strawberries on top of the cake for decoration.
- Chill: Refrigerate the cake for at least 1 hour before serving to allow the layers to set.
Notes
- Serving: This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
- This Triple Layer Strawberry Chocolate Cake is sure to be a showstopper at any gathering, combining classic flavors in a rich and enticing way. Enjoy your baking and the delightful reactions it will bring!
Frequently Asked Questions About Our Layer Strawberry Chocolate Cake
🍓 What makes this cake special?
This cake layers rich, moist chocolate cake with fresh strawberries and whipped cream, creating a beautiful contrast of flavors and textures. The vibrant strawberries add a refreshing sweetness that balances the decadent chocolate.
🍰 Can I use frozen strawberries instead of fresh?
Yes, but fresh strawberries are recommended for the best texture and appearance. If using frozen, thaw them fully and drain excess liquid to avoid a soggy cake.
🌱 Is this cake vegetarian-friendly?
Absolutely! The cake uses no animal-based gelatin or other non-vegetarian components. All indoor dairy and egg ingredients are plant-adaptable if needed.
🥛 Can I make this cake vegan or gluten-free?
Yes! Use plant-based milk, vegan butter, and a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) to go vegan. Substitute with gluten-free flour blend to make it gluten-free—be sure to check other ingredient labels if needed.
🍶 How do I prevent the whipped cream from deflating?
Be sure to chill the bowl and beaters before whipping the cream. Whip until you see soft peaks and then hold it in the refrigerator until assembly. Fold it gently with fresh strawberries to preserve its airy texture.
🍫 Can I add extra chocolate flavor?
Definitely! Sprinkle chocolate shavings between layers or drizzle melted chocolate over the cake for an extra cocoa kick. You can also replace some of the strawberries for raspberries or cherries for variation.
❄️ How should I store leftovers?
Refrigerate any leftover cake in an airtight container for up to 3 days. For longer storage, freeze individual slices (wrapped in film and foil) for up to a month. Thaw in the fridge before serving.
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