Ingredients:

  • 1 ¾ cups (220 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (45 g) unsweetened cocoa powder
  • ¾ cup (180 ml) vegetable oil
  • 1 cup (240 ml) buttermilk
  • 3 large eggs
  • 1 teaspoon (5 g) vanilla extract
  • 1 ½ teaspoons (6 g) baking powder
  • 1 teaspoon (4 g) baking soda
  • ½ teaspoon (2 g) salt
  • 8 oz (225 g) cream cheese, softened
  • 1 ½ cups (180 g) powdered sugar
  • 1 large egg
  • 1 teaspoon (5 g) vanilla extract
  • 2 cups (300 g) fresh strawberries, hulled and sliced
  • ¼ cup (50 g) granulated sugar (adjust based on sweetness preference)

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease the baking pan.
  2. In a bowl, toss sliced strawberries with sugar. Set aside to macerate.
  3. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
  4. In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla. Gradually add to dry ingredients and mix until smooth.
  5. Pour half of the cake batter into the prepared baking pan.
  6. In a separate bowl, blend softened cream cheese, powdered sugar, egg, and vanilla until creamy. Drop spoonfuls of the filling onto the cake batter.
  7. Pour the remaining cake batter over the cream cheese filling and gently swirl with a knife.
  8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool for 15 minutes. Top with macerated strawberries before serving.