Chocolate Strawberry Fields Forever

This week was Jayon’s 13th birthday. The week rushed in and yelled summer.

I wanted to bake a cake or something birthday-ish for him. So I came up with this uncomplicated torte that combines two great ingredients: chocolate and strawberries. Jayon really doesn’t care for traditional cakes yet I knew he’d eat strawberries and chocolate til the proverbial cows come home. So, strawberry fields forever with a bit of chocolate all in a cool torte seemed just about right for a warm summer birthday. There was not one slice left at the end of the evening.

It’s the best birthday-ish cake I’ve made in 20 years…and the only one in 20 years, hee hee. And no one knew it was gluten-free. 🙂

5 ounces of chocolate chips
3/4 c butter
1-1/2 c sugar
3 eggs
2 t vanilla extract
2-1/2 all-purpose gluten-free flour
1 t baking soda
1-1/2 c water
4 c sliced fresh strawberries
2 T sugar
1 carton frozen whipped topping, thawed
squirty chocolate glaze


  1. Preheat oven to 350 degrees F. Line two greased 9″ round baking pans with parchment paper.
  2. In the microwave, melt chocolate chips and butter; stir til smooth. Add the sugar and vanilla, then the eggs one at a time, beating well after each one.
  3. In another bowl, mix the flour and baking soda, then gradually add to the chocolate mixture alternately with the water. Beat well.
  4. Transfer the batter to the prepared pans. Bake about 30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then remove from pans. Meanwhile, combine the sliced berries with a little sugar.
  5. Place one cake layer on a serving plate. Spread with 1/2 of the whipped topping and 2 c of the berries. Repeat, then drizzle the squirty chocolate over top. Store in the refrigerator.




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