Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup milk (or a dairy-free alternative)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 lb fresh strawberries (hulled and halved)
- 1 tablespoon granulated sugar (optional, depending on sweetness of strawberries)
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180 degrees Celsius and grease a round cake pan (23 cm diameter).
- In a large bowl, mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt well.
- In a separate bowl, whisk the eggs, oil, milk, and vanilla extract together until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients and gently stir together until well combined.
- Pour the batter into the prepared cake pan and smooth the surface. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- While the cake cools, mix the sliced strawberries with the sugar and lemon juice in a bowl. Let them sit for 15 minutes.
- Whip the cold cream with the powdered sugar and vanilla extract until stiff peaks form.
- Once the cake is cooled, evenly distribute the strawberries over the top of the cake and decorate with the whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg