Decadent Chocolate Strawberry Shortcake

Name: Decadent Chocolate Strawberry Shortcake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup cocoa powder; 1 1/2 cups sugar; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 2 cups heavy cream; 1/4 cup powdered sugar; 1 tsp vanilla extract; 6 cups fresh strawberries, hulled and sliced

Highlighted under: Sweet Recipe Collection

I absolutely love making this Decadent Chocolate Strawberry Shortcake, especially for special occasions. There’s something incredibly satisfying about the combination of rich chocolate cake paired with sweet, juicy strawberries. I find that the secret to a perfect shortcake lies in using fresh strawberries and a light whipped cream that balances the cake's indulgence. As I whip up this dessert, I can already imagine how delighted my friends and family will be when they take that first bite. It’s truly a showstopper!

Created by

Luca

Last updated on 2026-02-05T15:13:27.382Z

When I first tried my hand at this chocolate strawberry shortcake, I was amazed at how simple yet luxurious it felt. The balance of textures—from the soft cake to the fresh strawberries—makes every slice a delightful experience. I always use high-quality chocolate for the cake, which truly enhances the flavor and gives it a deep richness that is impossible to resist.

One essential tip I’ve learned over time is to allow the cake to cool completely before assembling. This helps prevent the whipped cream from melting too quickly and ensures every layer stays beautiful and intact. Trust me, serving a perfectly layered dessert will wow your guests!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh strawberries
Light whipped cream that complements the cake perfectly
A stunning presentation that impresses at any gathering

Choosing the Right Strawberries

When selecting strawberries for your Decadent Chocolate Strawberry Shortcake, freshness is key. Look for berries that are bright red without any white or green patches, as these areas indicate they are under-ripe. A little give when gently squeezed is normal; however, overly soft or mushy strawberries should be avoided. I prefer to choose organic strawberries whenever possible for the best flavor and quality. Remember, the sweeter the strawberries, the more they will elevate the overall dessert experience.

Before assembling the cake, take the time to hull and slice your strawberries properly. Slicing them too thin can make the fruit release excess juices and become mushy, while too thick slices may not integrate well with the layers. Aim for uniform thickness, about a quarter-inch thick, which allows them to hold their shape while sucking up some of the cake's flavors. Tossing the strawberries with a light sprinkle of sugar can also enhance their natural sweetness and create a bit of syrupy goodness.

Achieving the Perfect Whipped Cream

For the whipped cream, using heavy cream is essential as it has a high-fat content, which helps it hold its structure when whipped. Make sure your mixing bowl and beaters are chilled; this will allow the cream to whip more effectively and hold soft peaks. Beat on medium speed until you see the cream transforming—watch for the moment it begins to thicken. If you overbeat it and start to see butter forming, do not panic. You can add a splash of heavy cream to smooth it out again.

In addition to the powdered sugar, which serves to sweeten the whipped cream, incorporating a splash of vanilla extract adds an aromatic depth. If you're looking to make it even more decadent, try folding in a tablespoon of cocoa powder or melted chocolate once the peaks have formed. This variation keeps the chocolate flavor consistent throughout the dessert while adding a creamy richness that complements the strawberries beautifully.

Ingredients

For the Chocolate Cake

1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the Whipped Cream and Strawberries

2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
6 cups fresh strawberries, hulled and sliced

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two round 9-inch cake pans. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well. Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes, then carefully stir in the boiling water until well combined.

Bake the Cakes

Evenly divide the batter between the prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Once baked, let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Prepare the Whipped Cream

While the cakes cool, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Be careful not to overbeat.

Assemble the Shortcake

Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous layer of whipped cream on top, followed by half of the sliced strawberries. Place the second layer on top and repeat the process with whipped cream and the rest of the strawberries.

Serve and Enjoy

Slice your decadent chocolate strawberry shortcake and serve immediately. Enjoy the ooohs and aaahs from your guests!

Pro Tips

For an extra burst of flavor, consider adding a splash of orange liqueur to the strawberries for a sophisticated twist.

Making It Ahead of Time

If you're planning ahead for an event, you can prepare the chocolate cake layers a day in advance. Once cooled, wrap each layer tightly in plastic wrap and store them at room temperature. This provides a slight time-saving benefit and allows the flavors to meld. Just make sure to assemble the shortcake on the day you plan to serve it; whipped cream is best fresh and can lose its texture if stored for too long.

The strawberries can also be prepped a few hours ahead of time. After slicing and tossing them with sugar, store them in an airtight container in the refrigerator. This not only keeps them fresh longer but also lets them macerate slightly, resulting in juicier berries by the time you're ready to serve the cake.

Storing Leftovers

If by chance you have any leftovers, storing the shortcake can be a little tricky because the whipped cream can deflate and cause the cake layers to become soggy. To preserve its texture, separate the cake from the whipped cream and strawberries. Store each in separate airtight containers in the refrigerator for up to 2 days. When you're ready to enjoy them again, simply reassemble for a delightful treat.

For the cake layers, you can also freeze them. Wrap each layer in aluminum foil and place them in a freezer bag. They can last up to 3 months in the freezer. To defrost, just place them in the refrigerator overnight before you’re ready to reassemble with fresh whipped cream and strawberries for a deliciously revived dessert.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, frozen strawberries can be used, but they should be thawed and drained to avoid excess moisture.

→ How long can I store the shortcake?

It’s best enjoyed fresh but can be stored in the refrigerator for up to 2 days.

→ Can I make the cake ahead of time?

Absolutely! You can bake the cakes a day in advance and store them wrapped at room temperature until you are ready to assemble.

→ Is there a gluten-free option for this recipe?

You can substitute the all-purpose flour with a gluten-free baking blend for a gluten-free version.