Decadent Chocolate Strawberry Dream Cake (Easy & Impressive!)

This Decadent Strawberry Infused Chocolate Dream Cake is exactly what dessert dreams are made of! It features rich, moist chocolate cake layers, a sweet fresh strawberry infusion that adds incredible flavor, a luscious strawberry buttercream frosting, and a smooth chocolate ganache drip. I absolutely love the combination of deep chocolate and bright strawberry – it’s a classic pairing for a reason! Making this Chocolate Strawberry Dream Cake feels like creating something truly special, perfect for birthdays, celebrations, or anytime you want an impressive and utterly delicious dessert. Especially now in early spring, when fresh strawberries are starting to shine!

Why You’ll Love This Chocolate Strawberry Dream Cake

• Intense Chocolate & Strawberry Flavor: Combines rich chocolate cake with authentic strawberry flavor from both an infusion and the frosting.
• Moist and Tender: The chocolate cake recipe ensures a perfectly moist crumb.
• Beautiful Presentation: A layered cake with frosting and ganache always looks stunning.
• Multiple Delicious Components: From the cake to the infusion, ganache, and frosting, each element adds a layer of flavor and texture.
• Perfect for Celebrations: An impressive dessert worthy of birthdays, holidays, or special occasions.

Ingredients for Chocolate Strawberry Dream Cake

Here’s what you’ll need to create this dreamy cake. The full list with measurements is in the recipe card below.

Chocolate Cake

• All-purpose flour (Dry Ingredient)
• Unsweetened cocoa powder (Flavoring/Coloring)
• Baking powder (Leavening Agent)
• Baking soda (Leavening Agent)
• Salt (Seasoning)
• Unsalted butter, softened (Fat)
• Granulated sugar (Sweetener)
• Large eggs, room temperature (Binder)
• Vanilla extract (Flavoring)
• Whole milk, room temperature (Dairy)

Strawberry Infusion

• Fresh strawberries, chopped (Fruit)
• Granulated sugar (Sweetener)
• Lemon juice (Acid)
• Water (Liquid)
• Cornstarch (Thickener)

Chocolate Ganache

• Heavy cream (Dairy)
• Semi-sweet chocolate chips (Chocolate)

Strawberry Buttercream Frosting

• Unsalted butter, softened (Fat)
• Powdered sugar (Sweetener)
• Strawberry puree (from strawberry infusion) (Flavoring)
• Vanilla extract (Flavoring)

Garnish (Optional)

• Fresh strawberries (halved or sliced) (Fruit)
• Chocolate shavings (Decoration)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this specific Chocolate Strawberry Dream Cake, but here are some delicious variations:

• Different Berries: Use raspberries or mixed berries for the infusion and frosting.
• White Chocolate: Use white chocolate chips for the ganache or fold some into the cake batter.
• Cream Cheese Frosting: Substitute the strawberry buttercream with a strawberry cream cheese frosting.
• Add Nuts: Fold chopped pecans or walnuts into the cake batter or sprinkle on top.
• Chocolate Covered Strawberries: Use chocolate-covered strawberries for an extra decadent garnish.

How to Make Chocolate Strawberry Dream Cake

Let me guide you through making this impressive Chocolate Strawberry Dream Cake:

Make the Chocolate Cake

1. Preheat Oven & Prep Pans: First, I preheat my oven to 350°F (175°C). Then, I grease and flour two 9-inch round cake pans (or line them with parchment paper).
2. Mix Dry Ingredients: In a medium bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt. I set this aside.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, I beat the softened butter and granulated sugar together until light and fluffy, which takes about 3-4 minutes.
4. Add Wet Ingredients: I add the eggs one at a time, beating well after each addition. Then, I mix in the vanilla extract.
5. Combine Wet and Dry: Gradually, I add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. I mix on low speed just until combined after each addition – no overmixing!
6. Bake: I divide the batter evenly between the two prepared pans and smooth the tops. I bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: I allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Strawberry Infusion (Puree & Syrup)

1. In a small saucepan, I combine the chopped strawberries, granulated sugar, and lemon juice.
2. I cook over medium heat for about 10 minutes, stirring occasionally, until the strawberries are soft and release their juices.
3. I strain the mixture through a fine-mesh sieve, pressing gently on the solids. I reserve both the thick puree (about ¼ cup needed for frosting) and the thinner syrup (for potential cake soaking or drizzling).
4. I let both the puree and syrup cool completely. (I often make this the day before).

Make the Chocolate Ganache

1. I heat the heavy cream in a small saucepan until it just begins to simmer (I watch for little bubbles around the edge, but don’t let it boil).
2. I pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl.
3. I let it sit undisturbed for 5 minutes to allow the chocolate to melt.
4. Then, I whisk gently until the ganache is smooth and glossy. I set aside to cool slightly.

Make the Strawberry Buttercream Frosting

1. In a large bowl, using an electric mixer, I beat the softened unsalted butter until creamy.
2. Gradually, I add the powdered sugar, beating until smooth.
3. I beat in the reserved ¼ cup of cooled strawberry puree and the vanilla extract until well combined and fluffy.

Assemble the Cake

1. (Ensure cake layers are completely cool!) If needed, I level the tops of the cake layers using a serrated knife.
2. I place one cake layer on my serving plate or cake stand.
3. I spread a generous amount of the strawberry buttercream frosting over the top. (Optional: Drizzle a little of the reserved strawberry syrup over the cake layer before frosting).
4. I carefully place the second cake layer on top.
5. I frost the entire cake (top and sides) with the remaining strawberry buttercream frosting, smoothing it as desired.
6. I drizzle the slightly cooled chocolate ganache over the top, letting it drip down the sides.

Decorate and Serve

1. I decorate the top of the Chocolate Strawberry Dream Cake with fresh strawberry halves or slices and chocolate shavings, if desired.
2. Chill briefly if needed to set the ganache before slicing.
3. Serve!

Tips and Tricks for the BEST Dream Cake

Here are my secrets for making this Chocolate Strawberry Dream Cake truly exceptional:

• Room Temperature Ingredients: Use room temperature butter, eggs, and milk for the cake batter for a smooth, well-emulsified result. Softened butter and cream cheese are key for lump-free frosting.
• Don’t Overmix: Overmixing the cake batter develops gluten, leading to a tough cake. Mix just until combined. Similarly, don’t overbeat the frosting after adding the puree.
• Reduce Strawberry Puree: Making the reduced puree concentrates the flavor beautifully for the frosting. Ensure it’s completely cool before adding to the butter/sugar mixture.
• Cool Cake Completely: Never frost a warm cake! Ensure layers are totally cool to prevent melting.
• Level the Cakes: Leveling the cake layers creates a stable, even base for frosting and a professional look.

How to Serve

This Chocolate Strawberry Dream Cake is a showstopper perfect for:

• Birthdays: A truly special celebration cake.
• Valentine’s Day: The chocolate and strawberry combo is classic romance.
• Dinner Parties: An impressive dessert to end a meal.
• Anytime Indulgence: When you need a seriously decadent chocolate and fruit treat.

Serve chilled or at room temperature.

Make Ahead and Storage

• Cake Layers: Can be baked a day ahead, cooled completely, wrapped well, and stored at room temperature.
• Infusion/Frosting: Strawberry puree/syrup and buttercream can be made a day ahead and stored in the fridge. Let frosting soften slightly at room temp and re-whip briefly before use.
• Assembled Cake: Store the finished cake, covered, in the refrigerator for up to 3-4 days. Let sit at room temperature for 20-30 minutes before serving for best texture.

FAQs about Chocolate Strawberry Dream Cake

• Can I use frozen strawberries for the infusion?
  • Yes, thaw frozen strawberries completely and drain excess liquid before cooking down into the puree/syrup.
• Can I use a different frosting?
  • Absolutely! A chocolate buttercream, vanilla buttercream, or cream cheese frosting would also be delicious.
• Can I make this in a different pan size?
  • Yes, you could adapt it for a 9×13 inch pan (baking time will likely be longer) or cupcakes (baking time will be shorter).

Enjoy this truly decadent and delicious Chocolate Strawberry Dream Cake! It’s a perfect combination of rich chocolate and fresh strawberry flavor.

Decadent Chocolate Strawberry Dream Cake

• Author: Caoimhe Byrne
• Prep Time: 40 minutes
• Chill Time: 2 hours
• Cook Time: 45 minutes
• Total Time: 3 hours 25 minutes
• Yield: 12–16 1x
• Category: Dessert, Cake
• Cuisine: American

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Description

This Decadent Strawberry Infused Chocolate Dream Cake features moist, rich chocolate cake layers, a homemade strawberry infusion used in the buttercream frosting, a smooth chocolate ganache, and fresh strawberry garnish. It’s a truly dreamy dessert for special occasions.

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Ingredients

Scale 1x2x3x

For the Chocolate Cake:

• 2 cups (250g) all-purpose flour, sifted
• 1/2 cup (50g) unsweetened cocoa powder, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks, 170g) unsalted butter, softened to room temperature
• 1 1/2 cups (300g) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup whole milk, room temperature

For the Strawberry Infusion (Puree & Syrup):

• 1 cup fresh strawberries, hulled and chopped
• 1/4 cup (50g) granulated sugar
• 1 tablespoon fresh lemon juice

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 1/2 cup (85g) semi-sweet chocolate chips

For the Strawberry Buttercream Frosting:

• 1/2 cup (1 stick, 113g) unsalted butter, softened to room temperature
• 2 cups (240g) powdered sugar (confectioners’ sugar)
• 1/4 cup strawberry puree (reserved from Strawberry Infusion step)
• 1/2 teaspoon pure vanilla extract

For Garnish (Optional):

• Fresh strawberries, halved or sliced
• Chocolate shavings

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Instructions

1. Make the Chocolate Cake Layers:

• Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds for easier removal.
• Combine Dry Ingredients: In a medium bowl, whisk together the sifted flour, sifted cocoa powder, baking powder, baking soda, and salt. Set aside.
• Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
• Add Eggs and Vanilla: Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.
• Alternate Dry Ingredients and Milk: Reduce the mixer speed to low. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the room-temperature milk in two additions (begin and end with the dry ingredients). Mix until just combined after each addition. Do not overmix.
• Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
• Cool: Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Ensure cakes are completely cool before frosting.

2. Make the Strawberry Infusion (Puree & Syrup):

• In a small saucepan, combine the chopped fresh strawberries, granulated sugar, and lemon juice.
• Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, and the mixture comes to a simmer (about 10 minutes).
• Strain the mixture through a fine-mesh sieve into a bowl. Press gently on the solids to extract as much liquid (syrup) as possible.
• Reserve 1/4 cup of the thick strawberry puree (solids left in the sieve) for the frosting. You can use the remaining puree and the strained syrup for other purposes or discard. Let the reserved puree cool completely.

3. Make the Chocolate Ganache:

• Place the semi-sweet chocolate chips in a small heatproof bowl.
• Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (small bubbles form around the edges). Do not let it come to a full boil.  
• Pour the hot cream directly over the chocolate chips. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
• Whisk gently until the ganache is completely smooth and glossy. Let it cool and thicken slightly at room temperature while you make the frosting. If it seems too thick later, you can gently reheat it.

4. Make the Strawberry Buttercream Frosting:

• In a large bowl, using an electric mixer, beat the softened butter until smooth and creamy.
• Gradually add the powdered sugar, beating on low speed until combined, then increase speed to medium-high and beat until light and fluffy.
• Add the cooled reserved 1/4 cup strawberry puree and the vanilla extract. Beat again until smooth and well combined.

5. Assemble the Cake:

• Level Cakes (Optional): If the cakes have domed tops, use a large serrated knife or cake leveler to slice a thin layer off the tops to create a flat surface.
• Frost First Layer: Place one cooled cake layer on a serving plate or cake stand. Spread a layer of strawberry buttercream frosting evenly over the top.
• Add Second Layer: Carefully place the second cooled cake layer on top.
• Frost Cake: Frost the top and sides of the entire cake with the remaining strawberry buttercream frosting.
• Apply Ganache Drip (Optional): Once the frosting has set slightly (you can chill the cake briefly for 15 minutes), slowly pour or spoon the slightly cooled chocolate ganache around the top edge of the cake, allowing it to drip down the sides. You can then spread a thin layer of ganache on the very top if desired.
• Garnish (Optional): Decorate the cake with fresh strawberry halves or slices and chocolate shavings, if desired.
• Chill (Recommended): For best results and easier slicing, chill the assembled cake in the refrigerator for at least 30-60 minutes before serving to allow the frosting and ganache to set.

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Notes

• Room Temperature Ingredients: Using room-temperature butter, eggs, and milk for the cake, and room-temp butter and cream cheese (if using instead of buttercream) for frosting, helps ensure smooth, evenly incorporated mixtures.
• Sifting: Sifting dry ingredients helps prevent lumps.
• Do Not Overmix: Overmixing cake batter can lead to a tough cake. Mix until just combined.
• Cooling Cake: Ensure cake layers are completely cool before frosting to prevent melting.
• Strawberry Puree: Ensure the reserved puree for the frosting is cooled completely.
• Ganache: Let the ganache cool slightly so it’s still pourable but thick enough to create drips. If it thickens too much, gently reheat it over a double boiler or in the microwave in short bursts.
• Storage: Store leftover cake covered in the refrigerator for up to 4 days.