Introduction

This Easy Chocolate Strawberry Shortcake is a delightful dessert combining rich chocolate cake layers with fresh, sweet strawberries and fluffy whipped cream. Perfect for any occasion, it’s both simple to make and irresistibly delicious.

The image shows a two-layer chocolate cake on a white plate, set on a white marbled surface. The bottom layer is dark brown and dense, topped with white whipped cream swirls spread evenly, and a ring of sliced red strawberries placed on the edge of the cream. The second dark chocolate layer sits on top, with more white whipped cream arranged in rosettes covering the top, and slices of strawberries peeking out from under the cream around the edge. Three whole strawberries, each decorated with chocolate drizzle, are centered on the cake, with green leaves on the strawberries adding a fresh touch. The background is soft beige fabric. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 to 3 cups of fresh sliced strawberries
4 tbsp icing sugar (powdered sugar), divided
2 cups whipping cream
2 cups sugar
2 cups all purpose flour
3/4 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup soured milk (milk with 1 tbsp lemon juice or vinegar added and stirred)
1 cup brewed black coffee, cold
1/2 cup vegetable oil
3 tsp vanilla extract (divided)

Instructions

Step 1: In a mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, soured milk, cold brewed coffee, vegetable oil, and 1 tsp vanilla extract. Beat with an electric mixer for 2 minutes until smooth.
Step 2: Pour the batter evenly into two greased and floured 8 or 9 inch cake pans.
Step 3: Bake in a preheated oven at 350°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Cool the cakes in the pans for 5 minutes, then turn them out onto a wire rack to cool completely.
Step 5: Toss the sliced strawberries with 4 tbsp icing sugar and let stand at room temperature for about an hour, tossing occasionally to macerate. Reserve the syrup that forms.
Step 6: Beat the whipping cream with the remaining 4 tbsp icing sugar and 2 tsp vanilla extract in an electric mixer bowl until firm peaks form.
Step 7: Strain the strawberries, reserving the syrup for soaking the cake layers.
Step 8: Using a wooden skewer, poke holes in both cake layers and spoon the reserved strawberry syrup over them, allowing it to soak in.
Step 9: Place the first cake layer on a serving plate and spread a thin layer of whipped cream on top to help hold the strawberries in place.
Step 10: Layer the macerated strawberries over the cream, then spread or pipe about half of the whipped cream over the strawberries.
Step 11: Add the second cake layer and repeat the process: thin layer of whipped cream, layered strawberries, and remaining whipped cream on top.
Step 12: Garnish with additional fresh strawberries and optionally drizzle with melted chocolate before serving.

Tips & Variations

For a stronger chocolate flavor, use high-quality cocoa powder and consider adding a tablespoon of instant espresso powder to the batter.
Substitute sour cream for soured milk if preferred—it will add richness to the cake.
Use fresh strawberries in season for the best flavor; frozen berries can be used but may release extra moisture.
For a lighter dessert, swap whipping cream for whipped coconut cream.
Try adding a splash of liqueur like Grand Marnier to the strawberry syrup for an adult twist.

Storage

Store the assembled shortcake in the refrigerator, covered lightly to prevent drying out. It will keep well for up to 2 days. For best texture and flavor, serve within this time frame. Leftover cake layers can be wrapped tightly and frozen for up to 1 month. Reheat thawed cake layers gently before assembling. Whipped cream topping is best prepared fresh.

How to Serve

A two-layer dark chocolate cake sits on a white plate, each thick layer filled with white whipped cream and sliced red strawberries. The top layer is covered with more white whipped cream swirls and fresh whole strawberries, some of which are drizzled with dark chocolate. The cake rests on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerate. Make sure to bring them to room temperature before assembling for best results.

What can I substitute if I don’t have soured milk?

You can easily make soured milk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for about 5 minutes until it thickens slightly before using in the recipe.