Strawberry Fields Forever
No fruit symbolizes love more than the strawberry. It’s not hard to see why, heart shaped and red, it’s as if it was especially bred for romance.

Photography by PAUL CAGAYAN
Strawberries are also sweetly luscious when they’re in season. Strawberries are already romantic in of themselves, but when paired with chocolate, it is especially divine. You could say that chocolate and strawberry are a perfect duet.
In my recipe for this Strawberry-Chocolate cake, I added coffee to the cocoa powder to perk it up. We all know chocolate gets chocolatier with a little espresso. For the topping, I combined fresh strawberries with the canned pie filling/topping ones to greate a glossy glaze and because Pinoys really love a sweet filling, but if you’re the sort who likes the glory of the fresh fruit to stand out, feel free to just top your cake with strawberries and maybe just brush it over with a clear jelly preserve, slightly diluted with water to make it glossy.
Strawberry Chocolate Cake
- 1 1/4 cup sugar
- 1/4 cup brown sugar
- 2 pcs eggs
- 1 tsp salt
- 1 1/2 cup all purpose flour
- 2 tbsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp coffee powder (optional)
- 1 cup milk
- 2 tsp vanilla extract
- 1/2 cup vegetable oil
- 3/4 cup cocoa powder
- 1 cup boiling water
- icing/toppings
- 2 cups whipped cream
- strawberry comstock
- fresh strawberry
- melted chocolate (for strawberry coating)
- Pre-heat oven at 350˚F. In a large mixing bowl, sift together all dry ingredients.
- Add in eggs one at a time, then add the milk, oil, and vanilla. Beat on medium speed for two (2) minutes
- Add boiling water and stir using spatula until well blended.
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