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Quick Strawberry Cake with Chocolate Base and Non-Alcoholic Alternatives

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This delightful cake combines a moist chocolate base with fresh strawberries for a perfect summer dessert. It’s quick to prepare and brings back fond memories of family gatherings.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120ml) milk (or a dairy-free alternative)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 lb (450g) fresh strawberries, hulled and halved
  • 1 tablespoon granulated sugar (optional, depending on sweetness of strawberries)
  • 1 tablespoon lemon juice
  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 180 degrees Celsius and grease a round cake pan (23 cm diameter). This takes about 10 minutes.
  2. In a large bowl, mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt well. Be sure to avoid lumps by whisking the dry ingredients thoroughly for about 3 minutes.
  3. In a separate bowl, whisk the eggs, oil, milk, and vanilla extract together until smooth and homogeneous, which should take about 2 minutes.
  4. Pour the wet ingredients into the bowl with the dry ingredients and gently stir together with a rubber spatula until well combined. Avoid overmixing to prevent a dense cake; this should not take longer than 1-2 minutes.
  5. Pour the batter into the prepared cake pan and smooth the surface. Bake the cake for 25-30 minutes or until a toothpick inserted in the center comes out clean. You will notice the cake slightly springs back when done.
  6. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. This will take about 30 minutes.
  7. While the cake cools, prepare the strawberries. Mix the sliced strawberries with the sugar (if using) and lemon juice in a bowl. Let them sit for 15 minutes to draw out their juices.
  8. For the whipped cream topping, whip the cold cream with the powdered sugar and vanilla extract in a large bowl until stiff peaks form. This should take about 3-5 minutes.
  9. Once the cake is cooled, evenly distribute the strawberries over the top of the cake and decorate with the whipped cream. Serve the cake immediately or store it in the refrigerator until serving.

Nutrition

Keywords: To ensure even rising, make sure all ingredients are at room temperature before mixing. Avoid overbaking the cake to prevent dryness. For a richer chocolate flavor, you can increase the cocoa powder to 3/4 cup.

Find it online: https://chefcarrot.com/schneller-erdbeerkuchen-mit-schokoladenboden-und-bier-alternativen/