Description
A moist, rich strawberry chocolate cake made with real strawberries and cocoa—perfect for birthdays, brunch, or anytime you need a sweet hug from the oven. Inspired by Miranda’s family traditions, this crowd-pleaser is as nostalgic as it is delicious.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 ½ cups finely chopped fresh strawberries
- ½ cup boiling water
- Optional: 1 cup chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat eggs and both sugars until fluffy. Add oil, vanilla, and buttermilk.
- Slowly combine wet and dry ingredients. Fold in chopped strawberries and chocolate chips.
- Stir in boiling water gently.
- Pour into the prepared pan. Bake for 35–40 minutes.
- Let cool. Frost and top with extra strawberries if desired.
Notes
- Store covered at room temperature for 2 days or refrigerate up to 5 days.
- Freeze (unfrosted) for up to a month.
- Frozen strawberries work too—just thaw and drain them first.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Keywords: strawberry chocolate cake