Strawberry cake with chocolate topping

Ingredients

• 250 gstrawberries
• 4large eggs
• 200 gplain flour
• 150 gsugar
• 100 gbutter, at room temperature
• 1 teaspoonvanilla essence
• 50 mlmilk
• 2 teaspoonsbaking powder
• 200 gdark chocolate
• 125 mlhot milk
• 100 gstrawberries, sliced
• to tasteicing sugar, for decorating

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C. Grease a 20 × 7 cm round cake tin with margarine and dust it with a little flour.

2. 2

   Prepare strawberries

   Remove the stalks from the strawberries, wash them and cut them into quarters. Set aside.

3. 3

   Mix the batter

   Using an electric mixer at medium speed, beat the sugar, eggs and butter until smooth and creamy. Add the 50 ml milk and vanilla essence, then mix for 2–3 minutes until combined. Add the flour and baking powder and beat until creamy. Finally, fold the quartered strawberries into the batter with a spatula.

4. 4

   Bake the cake

   Pour the batter into the prepared tin and bake for about 45 minutes; the exact time depends on your oven. Insert a skewer into the centre: the cake is ready if it comes out clean.

5. 5

   Cool the cake

   Once baked, turn the cake out onto a plate and leave it to cool to room temperature.

6. 6

   Make the topping

   Put the dark chocolate, broken into small pieces, in a bowl and pour over the hot milk. Leave for 2–3 minutes to soften, then whisk until smooth and creamy.

7. 7

   Decorate and serve

   Pour the chocolate cream over the cake and spread it with a spatula. Decorate with the sliced strawberries, dust with icing sugar and serve.

What is strawberry cake with chocolate topping?

This is a simple sponge-style cake with fresh strawberries folded through the batter and a dark chocolate finish. It is a home-baking combination rather than a single fixed traditional format, bringing together familiar Portuguese-style cake making and the classic pairing of strawberries and chocolate.

The fruit gives the crumb bursts of freshness, while the smooth topping makes the cake look special without requiring elaborate decoration.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 5g protein, 43g carbs, 15g fat.

The flour and sugar provide most of the carbohydrates, while butter and dark chocolate contribute much of the fat. Eggs, flour and chocolate supply some protein; serve a slice with yoghurt or fresh fruit if you want to balance the plate with something alongside it.

Choosing and preparing the strawberries

Cake berries: use ripe strawberries that are fragrant but still firm, so they hold their shape when cut into quarters and folded through the batter.

Decoration berries: slice these separately and add them only once the chocolate topping is spread over the cooled cake.

Getting an even sponge

Room-temperature butter: soft butter blends more readily with the eggs and sugar, helping the mixture become creamy before the dry ingredients go in.

Gentle folding: stir the quartered strawberries in at the end with a spatula. This helps distribute them without breaking them up or overworking the batter.

Checking when it is baked

Oven timing: begin checking at around 45 minutes, as the recipe notes that baking time varies between ovens.

Doneness cue: push a skewer into the centre of the cake. If it comes out clean, the sponge is baked; leave it longer if there is wet batter clinging to it.

Making the chocolate topping

Soften first: give the chopped chocolate 2–3 minutes in the hot milk before whisking. This gives the pieces time to melt and makes it easier to bring the topping together smoothly.

Cool before icing: wait until the cake is at room temperature before spreading on the chocolate, so the topping can sit on the surface rather than running off a warm sponge.

Serving the cake

Let the topping settle briefly before slicing, then use a sharp knife to cut through the chocolate and sponge neatly.

Serve it on its own or alongside tea or coffee. For a more substantial dessert, add a spoonful of yoghurt or a little cream.

Recipe notes & tips

• Bring the butter to room temperature before mixing so it creams more easily.
• Fold the strawberries in gently to keep the batter light and the fruit in pieces.
• Use a skewer in the centre, rather than judging doneness by the surface colour alone.
• Allow the cake to cool fully before adding the chocolate topping.
• Break the chocolate into small, even pieces so it softens uniformly in the hot milk.
• Dust with icing sugar just before serving for a fresh-looking finish.

Variations

• Extra berries: scatter a few additional sliced strawberries over the topping just before serving.
• Chocolate choice: use a different dark chocolate to adjust the intensity of the topping.
• Citrus note: add a little finely grated lemon zest to the batter for a bright accent.
• Vanilla finish: serve each slice with a small spoonful of vanilla yoghurt or cream.
• Individual portions: bake the batter in smaller tins, checking each cake for doneness earlier.

Common mistakes to avoid

• Overmixing after adding flour: beat only until the batter is creamy, then fold in the fruit gently.
• Adding warm cake topping: cool the cake to room temperature first so the chocolate stays in place.
• Skipping the skewer check: test the centre and continue baking if wet batter remains.
• Using strawberries with too much moisture: wash them ahead and let excess water drain before cutting.
• Whisking too soon: give the chocolate 2–3 minutes in the hot milk to soften before mixing.

How to store

Store the cake covered in the fridge for up to 3 days, particularly because it is decorated with fresh strawberries. Bring slices towards room temperature before serving; if desired, warm them briefly without the fresh fruit garnish.

Frequently asked questions