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Chocolate Strawberry Whipped Cream Cake

Details

Timing
Timing
Total:
Bake:
10 Min.
Prep:
30 Min.
Skill Level:
Expert
Yields:
1 cake

Do you love the combination of chocolate and strawberry? Then you'll fall in love with this rich and moist Chocolate Strawberry Whipped Cream Cake recipe! The secret and most important part of this dessert is the sweet strawberry whipped cream filling that is decadent and delicious. This Chocolate Strawberry Whipped Cream Cake recipe is great to bring to a picnic, a perfect ending to a meal, or a tasty way to celebrate Valentine's Day.  Add even more of the beloved strawberry and chocolate combination to your special occasions with our pro tips on How to Make Chocolate Covered Strawberries.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
10 minutes
Cool Time
30 minutes
Chill Time
2 hours

Ingredients

  • 3
    eggs
  • 1 cup
    granulated sugar
  • 1/3 cup
    water
  • 1 tsp
    vanilla extract
  • 3/4
    all-purpose flour
  • 1/4 cup
    HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1 tsp
    powdered sugar
READY TO MAKE THIS?
add a garnish Add a garnish

Make our Strawberry Whipped Cream Filling and Royal Glaze to complete the recipe as shown in the image.

Step-By-Step Directions

Equipment Needed 
pan 15-1/2x10-1/2x1-inch pan
paper wax paper
mixing bowl mixing bowl
mixer or blender mixer or blender
wire rack wire rack
microwave microwave
bowl microwave-safe bowl
1

Heat oven to 375°F. Grease 15-1/2x10-1/2x1-inch jelly-roll pan. Line with wax paper; grease paper.

2

Beat eggs in medium bowl on high speed until very thick and cream colored, about 5 minutes; gradually beat in granulated sugar. Stir in water and vanilla.

3

Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating just until blended. Pour into prepared pan.

4

Bake 10 to 13 minutes until wooden pick inserted in center comes out clean. Immediately invert pan onto linen towel sprinkled with powdered sugar; carefully peel off wax paper. Invert cake onto wire rack covered with wax paper. Cool completely.

5

Prepare "Strawberry Whipped Cream Filling". Cut cake into 4 equal rectangles, 10x3-1/2 inches. Divide filling into thirds and spread evenly on 3 rectangles, leaving 1 plain rectangle for top. Cover and refrigerate until firm. To assemble, stack layers on top of each other with plain cake layer on top. Top with Royal Glaze; refrigerate until ready to serve. Cover; refrigerate leftover cake.

Baking Tip

Use milk chocolate chips for a milder chocolate glaze.

Additional questions?