Chocolate Strawberry Sheet Cake – The Sweetest Cake I Bake for Love and Laughter

Name: Chocolate Strawberry Sheet Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot coffee; 2 cups fresh strawberries, sliced; 3 tablespoons granulated sugar; 1 tablespoon lemon juice; 1 cup heavy cream; 200 grams dark chocolate, chopped

INAYA 2 hours ago

0 0 6 minutes read

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There is something magical about chocolate and strawberries together. When I bake a Chocolate Strawberry Sheet Cake, I feel like I am wrapping my family in sweetness. The deep, rich chocolate meets the bright, juicy strawberries, and every bite tastes like celebration.

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

When I first made this Chocolate Strawberry Sheet Cake, I wanted something easy but beautiful. I did not want a complicated layered cake. I wanted something I could slice generously and serve to everyone without stress. A sheet cake always feels welcoming to me. It says, “Come, sit down, let’s have coffee and talk.”

I bake this Chocolate Strawberry Sheet Cake for birthdays, Sunday lunches, and sometimes just because strawberries look too beautiful at the market to ignore. The smell of chocolate baking in the oven fills my whole house. When I spread the strawberry topping over the soft cake, I always smile. It feels like painting with flavor.

Why I Love Making This Recipe

I love this cake because it is honest. It does not pretend to be fancy. It does not need perfect decoration. The strawberries do all the work with their natural shine and color.

I also love how forgiving it is. If my strawberries are slightly softer, I cook them down into a quick topping. If they are firm and sweet, I slice them fresh and layer them on top. This Chocolate Strawberry Sheet Cake always adapts to what I have in my kitchen.

Most of all, I love how it brings women together around my table. We sit, we cut large squares, we talk about life, children, work, dreams. Chocolate softens the heart. Strawberries make everything feel lighter. This cake creates space for connection.

Ingredients & Little Kitchen Secrets

Here is everything I use to make my Chocolate Strawberry Sheet Cake:

For the chocolate cake:

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee

For the strawberry topping:

2 cups fresh strawberries, hulled and sliced
3 tablespoons granulated sugar
1 tablespoon lemon juice

For the chocolate ganache:

1 cup heavy cream
200 grams dark chocolate, chopped

My Little Secrets

I always use hot coffee in my chocolate cake. Do not worry the cake does not taste like coffee. Coffee deepens the chocolate flavor and makes it richer. My grandmother taught me this trick when I was very young, and I never skip it.

I choose strawberries that smell sweet. I do not look only at color. I smell them first. If they smell like sunshine, I know they will taste perfect.

When I make ganache, I never rush. I pour hot cream over chocolate and let it sit for two minutes before stirring. Patience gives me a smooth, shiny finish.

How I Make It, Step by Step

Step 1: I Prepare the Pan

I preheat my oven to 180°C (350°F). I grease a 9×13-inch sheet pan and line it with parchment paper. I like to leave a little paper hanging on the sides so I can lift the cake out easily.

Step 2: I Mix the Dry Ingredients

In a large bowl, I whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. I make sure there are no cocoa lumps.

Step 3: I Add the Wet Ingredients

I add the eggs, milk, oil, and vanilla extract to the dry mixture. I mix everything gently until combined. Then I slowly pour in the hot coffee while stirring. The batter becomes thin, but that is exactly how it should be.

Step 4: I Bake

I pour the batter into the prepared pan and smooth the top. I bake the cake for 30–35 minutes. I test it with a toothpick. When it comes out with just a few moist crumbs, I remove the cake from the oven.

I let the cake cool completely in the pan. I never rush this step. Warm cake and ganache do not behave well together.

Step 5: I Prepare the Strawberries

While the cake cools, I mix the sliced strawberries with sugar and lemon juice. I let them sit for about 20 minutes. They release their juices and become glossy and soft.

If I want a thicker topping, I cook the strawberries in a small saucepan for 5–7 minutes until slightly syrupy. Then I let them cool.

Step 6: I Make the Ganache

I heat the heavy cream until it just begins to simmer. I pour it over the chopped dark chocolate. I let it sit for two minutes, then stir gently until smooth and shiny.

Step 7: I Assemble the Cake

I pour the ganache over the cooled chocolate cake and spread it evenly. Then I spoon the strawberries on top. Sometimes I swirl them slightly into the ganache. Sometimes I leave them sitting proudly on top.

I refrigerate the cake for about 30 minutes to let everything set.

How I Serve It at Home

I cut this Chocolate Strawberry Sheet Cake into generous squares. I never make tiny slices. Chocolate cake deserves respect.

When I serve it for guests, I add a little extra fresh strawberry on the side. If I want to be extra indulgent, I add a spoon of whipped cream.

In summer, I serve it slightly chilled. In winter, I let it sit at room temperature so the ganache becomes soft and silky.

My favorite way to enjoy it is with Greek coffee in the afternoon. I sit near the window, take a bite, and let the chocolate melt slowly.

Storage, Reheating & Make-Ahead Tips

I store the cake in the refrigerator, covered well, for up to 4 days. The flavor becomes even deeper the next day.

If I want to make it ahead, I bake the cake one day before serving. I add the ganache and strawberries on the day I plan to serve it so everything looks fresh.

I do not reheat this cake. I simply let it sit at room temperature for 20–30 minutes before serving.

If I want to freeze it, I freeze the plain chocolate cake without topping. I wrap it tightly and freeze for up to 2 months. When I need it, I thaw it and add fresh ganache and strawberries.

100-Word Short Version

I make this Chocolate Strawberry Sheet Cake when I want something simple, rich, and beautiful. I bake a moist chocolate sheet cake using hot coffee to deepen the flavor. I top it with smooth dark chocolate ganache and sweet strawberries tossed with sugar and lemon juice. The cake stays soft and fudgy, while the strawberries add freshness and color. I serve it in generous squares for birthdays, family gatherings, or cozy afternoons with coffee. It stores well in the refrigerator and tastes even better the next day. This cake always brings smiles to my table.

Recipe Card

⏱️ Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

🛒 Ingredients

For the Cake:

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee

For the Topping:

2 cups fresh strawberries, sliced
3 tablespoons sugar
1 tablespoon lemon juice

For the Ganache:

1 cup heavy cream
200 grams dark chocolate

👩‍🍳 Instructions

I preheat the oven to 180°C (350°F) and prepare a 9×13-inch pan.
I whisk all dry cake ingredients together.
I add eggs, milk, oil, and vanilla, then mix.
I stir in hot coffee until smooth.
I bake for 30–35 minutes and cool completely.
I mix strawberries with sugar and lemon juice.
I heat cream, pour over chocolate, and stir into ganache.
I spread ganache over the cake and top with strawberries.

📝 Notes

I use hot coffee for deeper chocolate flavor.
I let the cake cool fully before adding ganache.
I can cook strawberries briefly for thicker topping.

🍽️ Nutrition
Calories: 420 per slice
Carbohydrates: 55g
Protein: 6g
Fat: 22g
Sugar: 35g

Conclusion

When I bake this Chocolate Strawberry Sheet Cake, I feel connected to my grandmother, to my island, and to every woman who has ever stood in her kitchen stirring something sweet with love. This cake does not just feed the body. It feeds the heart.

I hope you make it. I hope your kitchen smells like chocolate. I hope you share it with someone who makes you laugh. And I hope every bite reminds you that simple food, made with care, creates the most beautiful memories.

INAYA 2 hours ago

0 0 6 minutes read

Chocolate Strawberry Sheet Cake – The Sweetest Cake I Bake for Love and Laughter

Why I Love Making This Recipe