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Chocolate Cake With Strawberry Compote Filling

Chocolate cake filled with strawberry compote and topped with delicious whipped cream frsoting.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 slices
Calories 262 kcal


  • 1 box Milk Chocolate Cake Mix
  • 5 tbsp Strawberry Compote
  • 1 pint Heavy Whipping Cream
  • 1 tsp Vanilla Essence
  • 4 tbsp Sugar


  • Blueberries
  • Raspberries
  • Sliced Almonds

Strawberry Compote (this recipe is adapted from a Sanjeev Kapoor recipe)

  • 2 cups Strawberries chopped
  • 1 cup Sugar


  • Make the milk chocolate cake as directed in the box.
  • Cool on a wire rack.
  • Once the cake is completely cooled down, level the cake using a sharp knife. Cut the cake horizontally into two halves.
  • Keep the bottom layer on the serving plate. Spread the strawberry compote on the layer. (If the strawberry compote is too hard to spread, microwave it for 10 seconds or so. This will help it spread evenly).
  • In a big mixing bowl, beat heavy whipping cream, sugar and vanilla essence till soft peaks form.
  • Spread about 4 tbsp of this whipped cream on the bottom layer of the cake.
  • Gently, position the top layer of the cake on the bottom layer.
  • Spread the whipped cream evenly on the cake. Smooth-en it out.
  • Decorate using blueberries, raspberries and sliced almonds.
  • Refrigerate overnight before serving.

Strawberry Compote

  • Heat a sauce pan over medium heat and add the chopped strawberries and sugar. Mix well.
  • Cook the strawberries in sugar till the sugar completely dissolves.
  • Keep stirring the mixture at regular intervals. Remove from heat when the mixture turns a deep red color. Cool to room temperature. Keep refrigerated if not using immediately.