This Super Moist Strawberry Chocolate Cake Is My Absolute Favorite Summer Obsession

Summer is way too short to spend it messing around with complicated, dry desserts when you could be eating this instead. You literally just mix everything in one bowl, throw in a ton of fresh strawberries, and end up with a rich, chocolate-glazed masterpiece that disappears the second you put it on the table.

Here’s what you need: 2.5 cups (300g) of all-purpose flour, 9 oz (250g) of fresh strawberries, 1 cup (200g) of sour cream, ¾ cup (150g) of sugar, 7 tablespoons (100g) of unsalted butter (melted), 3 large eggs, 3 tablespoons of unsalted cocoa powder, 1 teaspoon of baking soda, 1 teaspoon of vinegar (to activate the soda), and 1 oz (30g) of dark chocolate for the glaze.

To prep your berries, rinse the strawberries thoroughly, pat them completely dry with a paper towel so they don't water down the batter, and chop them into large, rustic pieces.

Grab a large mixing bowl and crack in your eggs. Add the sugar and beat vigorously with a whisk or hand mixer until the mixture transforms into a pale, light, and beautifully frothy volume.

Pour the sour cream and the melted butter into the egg mixture. In a small spoon, combine your baking soda and vinegar so it fizzes up, then stir it right into the wet base. Gradually sift in your all-purpose flour and cocoa powder, folding gently with a spatula until you have a smooth, rich, uniform chocolate batter. Drop in your chopped strawberries and give it one last gentle stir to distribute the fruit.

Line a loaf pan or cake tin with parchment paper and pour the thick chocolate batter evenly into the form.

Pop the pan into a preheated oven at 325°F–340°F (165°C–170°C) and bake for about 50 to 60 minutes. To make sure it is fully baked, plunge a wooden skewer into the center — it should come out completely clean. Let the cake cool down to room temperature, melt your dark chocolate in the microwave or over a double boiler, and drizzle it generously over the top before slicing.