Ingredients
Scale
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 1/2 cup Unsweetened cocoa powder
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter, softened
- 1 cup Milk
- 3 Large eggs
- 1 tablespoon Vanilla extract
- 1 cup Fresh strawberries, pureed
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- Fresh strawberries for decoration, as needed
- Chocolate shavings for decoration, as needed
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Add the softened butter, milk, eggs, and vanilla. Beat on medium speed for 2 minutes until smooth.
- Divide the batter into two bowls. Mix strawberry puree into one bowl. Pour the chocolate batter into one pan and the strawberry batter into the other. Bake for 30-35 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
- Whip the heavy cream with powdered sugar until stiff peaks form. Alternate layering chocolate and strawberry cakes with whipped cream in between. Top with whipped cream, fresh strawberries, and chocolate shavings.
Notes
For a lighter version, substitute unsweetened applesauce for butter and whole grain flour for all-purpose flour. Experiment with almond extract or espresso powder for added flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg