Chocolate Strawberry Cake

You’ll never go wrong with our Chocolate Strawberry Cake!




PREP TIME 20mins

COOK TIME 40mins


For the sponge

  • 800 g Huletts Castor Sugar
  • 750 g flour
  • 20 ml bicarbonate of soda
  • 5 ml salt
  • 90 g cocoa powder
  • 950 ml water
  • 500 ml sunflower oil
  • 60 ml vinegar
  • 10 ml vanilla essence

For the strawberry coulis

  • 250 g strawberries, frozen
  • 50 g Huletts Castor Sugar

For the butter icing

  • 300 g butter
  • 700 g Huletts Icing Sugar
  • Strawberry coulis
  • A few drops of pink food colouring


  • Fresh strawberries for decoration


  1. For The Cake:
  2. Preheat the oven to 180°C.
  3. Grease and line 3 x 20 cm baking tins.
  4. In a large bowl, mix the castor sugar, flour, bicarbonate of soda, salt and cocoa powder.
  5. Add the water, oil, vinegar and vanilla essence. Using an electric mixer, beat until smooth.
  6. Divide the mixture between the 3 tins.
  7. Bake for 40 minutes or until an inserted skewer comes out clean.
  8. Place on a cooling rack until completely cool.
  9. Remove from the tins and peel off the baking paper.
  10. If time allows, store the sponge overnight in an airtight container before assembling.
  11. For The Strawberry Coulis
  12. Place the frozen strawberries and sugar in a saucepan over a low heat.
  13. Stir until the strawberries have heated through and the sugar has dissolved. This should take about 10-15 minutes.
  14. Allow to cool to room temperature and then blend until smooth.
  15. For The Butter Icing
  16. Cream the butter until pale and softened.
  17. Add the sifted icing sugar, a spoon at a time, until it is fully incorporated.
  18. Beat in the strawberry coulis a little at a time until both the flavour and consistency is to your liking.
  19. If the icing looks like it is starting to separate, you can add some extra icing sugar to bring it back to the correct consistency.
  20. Finally, add a few drops of pink food colouring.
  21. If the icing is too soft to work with immediately, you can place it in the refrigerator for 15-30 minutes until it has cooled slightly. Whip it well before using.
  22. To Assemble The Cake -
  23. Cut and level your sponge cake layers.
  24. Smear a small dollop of butter icing in the centre of the cake plate, and place your first sponge layer on top.
  25. Spread a layer of strawberry butter icing over each sponge, and sandwich together until all the layers are stacked. After placing the last layer, check that the cake is level.
  26. Completely cover the cake with the remaining butter icing.
  27. To decorate, use a metal icing spatula to make ridges diagonally up the sides of the cake. Follow the same pattern around the top of the cake and finish the design off with the fresh strawberries at the point where the ridges meet, slightly off centre.

Top tips

Don’t be vanilla

Split a vanilla bean in half and sink in a jar full of sugar. Let it sit for a week for delicious vanilla-perfumed sugar. Perfect for baking, great in coffee or tea, or sprinkled over oats.


Place in warm water while preparing other ingredients for the recipe.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g