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Last Updated: August 28, 2025

I’ve made this chocolate cake, that’s moist, rich, and punctuated with bursts of fresh strawberry flavor, without a single trip to a specialty store, this is your recipe. Perfect for birthdays, celebrations, or when you just want to impress yourself, this Strawberry Layered Chocolate Cake is designed for home bakers who crave reliability and craveable results. What sets it apart? A tender, oil-based chocolate sponge that stays soft for days, layered with real strawberry compote (not jam!) and a cloud-like whipped cream frosting. Pro tip: Whip your cream to soft peaks, not stiff, for a silky, melt-in-the-mouth finish that won’t split or weep, even in warm weather. You’ll end up with a cake that’s visually stunning, easy to slice, and tastes even better the next day.

Why This Recipe Works (Baking Science Explained)

This cake leans into the science of oil-based sponges: oil coats flour proteins more efficiently than butter, limiting gluten formation and yielding a supremely moist, tender crumb. Cocoa powder introduces both flavor and acidity, balancing the sweetness and enhancing chocolate depth. The combination of baking powder and a touch of baking soda ensures a consistent rise without an eggy aftertaste, critical for those who dislike “eggy” cakes. Room-temperature eggs emulsify better, creating a stable batter that bakes evenly and doesn’t sink. The strawberry compote, reduced from fresh berries and a hint of lemon, stays vibrantly fruity without turning the layers soggy, thanks to a cornstarch thickener that sets firmly when cool. Finally, lightly sweetened whipped cream frosting lets the chocolate and strawberry sing without overpowering sweetness. Each component is tested for texture, stability, and flavor, so you get a dessert that’s greater than the sum of its parts.

Ingredients (With Weights, Volumes & Purpose)

For Strawberry Compote
| Fresh strawberries (chopped) | 300 | 2½ | Use any ripe, sweet variety |
| Granulated sugar | 50 | ¼ | Balances tartness |
| Lemon juice | 10 | 2 tsp | Brightens flavor |
| Cornstarch (if needed) | 5 | 2 tsp | Thickens if berries are very juicy |

For Whipped Cream Frosting
| Heavy cream (35% fat, chilled) | 300 | 1¼ | Must be full-fat for stability; Amul or other local brands |
| Icing sugar (confectioners’) | 30 | ¼ | Sweetens without graininess |
| Vanilla extract | 5 | 1 tsp | Flavor |

Equipment

• Required:
  Two 6-inch round cake pans (or one 8-inch for a taller single layer), kitchen scale, mixing bowls, whisk, spatula, wire rack, hand mixer or balloon whisk, oven/OTG (regular bake mode, no fan), oven thermometer, parchment paper circles (cut to fit pan base).
• Nice-to-have:
  Offset spatula for frosting, fine-mesh sieve, cake turntable (optional, but helpful for layering).

Step-by-Step Instructions

Chocolate Sponge

1. Prep pans: Line two 6-inch round cake pans with parchment circles. Lightly grease sides. Preheat oven to 180°C (350°F), middle rack, 20 minutes minimum.
2. Sift dry: In a bowl, sift flour, cocoa, baking powder, baking soda, and salt. Sift again for even mixing.
3. Whisk wet: In a large bowl, whisk eggs, sugar, oil, milk, and vanilla until smooth and pale, about 2 minutes. Batter should ribbon off the whisk for 5–7 seconds.
4. Combine: Add sifted dry ingredients in two batches, folding gently with a spatula. Don’t overmix—stop when just combined. Batter will be thick but pourable.
5. Add hot water: Pour in hot water, stir until smooth. Batter will thin slightly but remain cohesive.
6. Bake: Divide between pans. Bake 25–28 minutes. Cakes are done when tops spring back, edges pull away, and a skewer comes out with a few moist crumbs (internal temp: 92–94°C/198–200°F). Rotate pans halfway if your oven has hot spots.
7. Cool: Cool in pans 10 minutes, then turn out onto wire rack. Peel off parchment. Cool completely before assembly.

Strawberry Compote

1. Simmer: In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium until berries break down, about 8–10 minutes.
2. Thicken: If mixture is watery, stir in a slurry of cornstarch + 1 tbsp water. Cook 2 minutes more until glossy and thickened.
3. Cool: Spread on a plate, chill until cold and set (1 hour minimum).

Whipped Cream Frosting

1. Chill bowl & beaters: At least 30 minutes in freezer.
2. Whip: Beat cream, icing sugar, and vanilla on medium speed until soft peaks form—cream should hold a gentle curve, not stand stiff.
3. Use immediately: Frost cakes promptly.

Assembly

1. Split cakes: If using an 8-inch, split horizontally into two layers with a serrated knife.
2. Layer: Place one cake layer on a plate, spread half the compote, then a generous layer of whipped cream. Top with second layer, repeat.
3. Finish: Frost sides and top with remaining cream. Decorate with fresh strawberries.

Troubleshooting: Common Failures & Fixes

Substitutions & Variations

• Egg-free: Substitute each egg with 60g yogurt or 50g silken tofu + ¼ tsp baking powder. Expect a denser, moister crumb.
• Dairy-free: Use oat or soy milk (same volume), coconut cream for frosting (full-fat, chill can first), and coconut oil (measure solid, then melt).
• Gluten-free: Replace all-purpose flour with a 1:1 gluten-free blend (add ½ tsp xanthan gum if blend doesn’t include it). Batter will be thinner; bake 5 minutes longer.
• Flavor swaps: Add 1 tsp orange zest to batter, swap strawberries for raspberries in compote, or fold 50g chopped dark chocolate into batter.
• Scaling: For 8-inch pans, multiply all ingredients by 1.5. For cupcakes, fill liners ⅔ full; bake 18–20 minutes at same temp.

Storage, Make-Ahead & Freezing

• Counter: Unfrosted, unfilled cake layers keep 2 days in an airtight container. Frosted cake: 1 day (cream may weep if left longer unrefrigerated).
• Fridge: Frosted cake holds 2–3 days; bring to room temp 30 minutes before serving for best texture.
• Freezer: Wrap unfrosted layers tightly in cling film, then foil. Freeze up to 3 months. Thaw at room temp 3–4 hours. Refresh in a 150°C (300°F) oven for 5 minutes if edges seem dry. Do not freeze frosted cake—cream separates and becomes grainy.
• Compote: Keeps 1 week refrigerated, 3 months frozen. Thaw in fridge overnight.

Serving Suggestions & Pairing Ideas

Serve slices with a drizzle of chocolate ganache, extra strawberry compote, or a dusting of cocoa. Pair with a lightly sweetened mascarpone for contrast, or add a layer of fresh berries between the cake and cream. For a dinner party, offer a scoop of vanilla bean ice cream alongside. The cake’s sweetness is moderate—adjust syrup or compote to taste.

FAQs

Can I use frozen strawberries?
Yes, but thaw and drain excess liquid first. Reduce compote longer to compensate for extra water.

My cake sinks in the middle. What went wrong?
Likely underbaked or too much leavening. Next time, bake until a skewer comes out clean, and measure leavening carefully.

Can I make this cake in an air fryer?
Yes, use a 6-inch pan that fits your basket. Bake at 160°C (320°F) for 22–25 minutes, checking early.

Best oil for this recipe?
Sunflower or canola are ideal for neutral taste and moisture. Avoid strongly flavored oils.

How to halve this recipe?
Use one 6-inch pan and halve all ingredients exactly. Bake time may be 2–3 minutes shorter.

Can I use butter instead of oil?
Yes, but cake will be denser and less moist. Cream 120g softened butter with sugar, then proceed.

Notes From My Kitchen (Testing Log)

Batch 1: Used dutched cocoa—cake rose poorly and tasted flat. Switched to natural cocoa for proper lift and flavor.
Batch 2: Over-whipped cream—frosting was grainy and hard to spread. Soft peaks are key for silky texture.
Batch 3: Added compote while still warm—cake layers became soggy. Compote must be fully chilled.
Batch 4: Reduced sugar in compote by 10g—berries were too tart. Restored to original for balance.
Final: Oil-based sponge + natural cocoa + room-temp eggs + chilled compote + soft-peak cream = perfect slice every time.

Nutrition & Disclaimer

Per serving (1/8 of cake, unfrosted): ~320 kcal, 5g protein, 45g carbs, 14g fat (estimates vary by brand and portion size).
Values are estimates; adjust for brands and actual portion size. For food safety, store cream-based cakes refrigerated and consume within 2 days. Consult a professional for medical or dietary advice.

This recipe is the result of multiple kitchen trials, ingredient swaps, and a commitment to approachable baking science. Whether you’re a beginner or a seasoned baker, these steps and tips are designed to set you up for success—no guesswork, no fancy gear, just great cake.

Fresh Strawberry Layered Chocolate Cake

Course: DessertCuisine: Modern DessertDifficulty: Intermidiate

Servings

8

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

320

kcal

Total time

1

hour 

55

minutes

Cooling & Assembly: 1 hour

A moist, tender oil-based chocolate sponge layered with homemade strawberry compote and silky whipped cream. This cake is freezer-friendly, approachable for home bakers, and perfectly balanced—not too sweet, with the fresh tang of strawberries in every bite.

Ingredients

• All-purpose flour
  200
  1 ⅔

• Natural cocoa powder
  40
  ½

• Baking powder
  8
  2 tsp

• Baking soda
  2
  ½ tsp

• Salt
  2
  ½ tsp

• Granulated sugar
  200
  1

• Eggs (large, room temp)
  120
  2¼ (shelled)

• Neutral oil (sunflower/canola)
  120
  ½ + 1 tbsp

• Whole or toned milk
  120
  ½

• Vanilla extract
  5
  1 tsp

• Hot water
  120
  ½

• Strawberry Compote

• Fresh strawberries, chopped
  300
  2½

• Granulated sugar
  50
  ¼

• Lemon juice
  10
  2 tsp

• Cornstarch (if needed)
  5
  2 tsp

• Whipped Cream Frosting

• Heavy cream (35%+ fat, chilled)
  300
  1¼

• Icing sugar
  30
  ¼

• Vanilla extract
  5
  1 tsp

Directions

• Prep Pans & Oven
  Line pans with parchment. Preheat oven to 180°C (350°F), middle rack, 20 minutes minimum.
• Mix Dry Ingredients
  Sift flour, cocoa, baking powder, baking soda, salt. Sift again for even mixing.
• Whisk Wet Ingredients
  In a separate bowl, whisk eggs, sugar, oil, milk, and vanilla until smooth and pale, about 2 minutes. Batter should ribbon off the whisk for 5–7 seconds.
• Combine Wet & Dry
  Add dry ingredients in two batches to wet, folding gently. Do not overmix.
• Add Hot Water
  Pour in hot water, stir until batter is smooth and glossy (15–20 seconds).
• Bake
  Divide batter between pans. Bake 25–28 minutes until tops spring back, edges pull away, and a skewer comes out with a few moist crumbs. Internal temp should be 92–94°C (198–200°F) if using a thermometer.
• Cool
  Let cakes cool in pans 10 minutes, then turn out onto wire rack. Peel off parchment, cool completely.
• Strawberry Compote
  In a saucepan, combine strawberries, sugar, lemon juice. Simmer 8–10 minutes until saucy. If too runny, mix 5g cornstarch with 1 tbsp water and stir in; cook 2 minutes more. Cool completely on a plate (at least 1 hour).
• Whipped Cream Frosting
  Chill mixing bowl and beaters. Whip cream, icing sugar, and vanilla to soft peaks (not stiff).
• Assemble Cake
  Place one cake layer on a plate, spread half the chilled compote, then a generous layer of whipped cream. Repeat with second layer. Frost sides and top with remaining cream.
• Decorate
  Top with fresh strawberries and, if desired, a dusting of cocoa or icing sugar.

Notes

• Troubleshooting Tips
  Sunken center: Likely underbaked or too much leavening. Bake longer, measure leavening precisely, avoid opening oven door too early.
  Dry, crumbly cake: Overbaked or too much flour. Weigh ingredients, bake less next time.
  Dense, gummy cake: Overmixed batter or old leavening. Fold gently, use fresh baking powder.
  Weeping frosting: Cream over-whipped or insufficiently chilled. Whip to soft peaks only, chill equipment thoroughly.
  Runny compote: Reduce longer, or add a bit of cornstarch.
• FAQs
  Can I use frozen strawberries? Yes, thaw and drain first; reduce compote longer.
  How do I know the cake is done? Skewer in center comes out with moist crumbs, edges pull away, top springs back.
  Can I make this in an air fryer? Yes, 160°C (320°F) for 22–25 minutes in a 6-inch pan.
  How to halve the recipe? Use one 6-inch pan, halve all ingredients, bake 2–3 minutes less.
  Best oil for this cake? Sunflower or canola for neutral flavor and moisture.
  Butter instead of oil? Cream 120g softened butter with sugar; cake will be denser.