Strawberry Lava Cakes

This is my 30-minute decadent Strawberry Lava Cake, made with homemade strawberry curd and a naturally pink-gooey center that is irresistibly delicious. I promise this is the perfect dessert for impressing family and friends with its ooey-gooey lava effect.

Since I had already nailed my strawberry curd recipe, I couldn’t stop thinking about ways to showcase it beyond just slathering it on toast. You guys…the rich and silky curd tucked inside a soft little cake? It makes the prettiest lava effect, and the natural pink color turns it into a party all on its own. It’s perfect for birthdays, anniversaries, or honestly just because… my kids have pretty much convinced me to make this every single week. And I’m not complaining one bit. Ha!

My strawberry lava cake comes together in under an hour and is best served warm, which makes it perfect for those surprise “we’re stopping by” moments. All you need are a few basics like flour, sugar, butter, and eggs, plus vanilla seeds, white chocolate, a lemon, and strawberry curd. I highly recommend keeping a jar of strawberry curd in the fridge at all times so you can make this cake whenever the craving strikes… or when the kids start dropping hints, which around here is pretty often.

Why you will love it

• When that gooey center melts out onto the plate: This cake has a warm strawberry center that melts as soon as you cut into it, and it’s such a pretty surprise when serving.
• Only pantry basics and a few little extras: It comes together with everyday baking ingredients like flour, sugar, butter, and eggs, plus white chocolate, lemon, vanilla, and my creamy strawberry curd.
• For those of us who can’t resist a soft chocolate cake shell: The outside bakes up tender and moist while the inside stays smooth and velvety with that sweet strawberry flavor.
• Quick enough for last-minute dessert plans: It bakes in 15 minutes, so I can have it ready for my kids, family, or friends without a big production.

What you will need

• Large egg yolks: I let them come to room temperature so they blend smoothly into the batter.
• Large eggs: Room temperature eggs make the mixture fluffier and easier to whisk.
• Vanilla bean seeds: They add a sweet and fragrant flavor that makes the cake extra tasty.
• White chocolate: Melts into the batter for a rich and creamy texture.
• All-purpose flour: Gives the cake its structure while keeping it soft.
• Unsalted butter: I chop it so it melts evenly with the chocolate.
• Strawberry curd: The star of the show, creating that gooey and fruity center.
• Powdered sugar: Also called icing sugar, it makes the batter smooth and light.
• Lemon juice: Adds brightness to balance the sweetness.
• Lemon zest: Brings a fresh citrus aroma to the cake.

How to make

1. Preheat oven, prepare pan, and melt the chocolate: I preheat the oven to 425°F and grease six 6-ounce ramekins with melted butter, placing them on a cookie sheet. While the oven heats, I melt the white chocolate and butter in a large microwave-safe bowl for one minute, stir, and continue microwaving in 15-second intervals until the mixture is completely smooth.

2. Mix in: In the same bowl, I add the vanilla bean seeds, lemon juice, lemon zest, strawberry curd, powdered sugar, and flour, stirring with a rubber spatula.

3. Mix in the rest of the ingredients and fill the ramekins: Then, I whisk in the eggs and egg yolks until the batter is smooth and shiny, evenly divide it into the six ramekins, and bake them on the cookie sheet for 14 to 15 minutes or until the edges are set.

4. Remove cakes from ramekins and serve: I let the cakes rest for five minutes, then run a knife along the edges and carefully invert them onto serving plates. To finish, I top them with strawberry curd or a dusting of powdered sugar and serve right away.

Expert tip

Don’t overbake the center

Pull them from the oven while the centers still look slightly soft. That’s the secret to getting that perfect gooey strawberry center. If you wait until the middle looks fully baked, the lava effect will be gone, so trust the timing and let the residual heat finish the job as they rest.

More tips to consider:

• Some people say a pinch of salt in the batter makes the strawberry flavor pop, and I agree it does add a nice touch.
• If I do want to use the microwave, I melt the chocolate in a small saucepan over medium heat.
• Sometimes I grease my ramekins with coconut oil or non-stick spray instead of butter, and it works just as well.
• For an extra juicy center, I fill the ramekins halfway, add a teaspoon of strawberry curd, then top with the rest of the batter before baking.
• When I whisk in the eggs, I like to use a hand mixer on high speed to make it quicker and smoother.

Recipe variations and add-ins:

• Chocolate dream: I mix in 2 tablespoons of cocoa powder with the flour for a richer chocolate taste. It makes the strawberry center even more indulgent.
• Tropical twist: I swap 2 tablespoons of flour for shredded coconut and sprinkle extra on top before serving. It gives a light tropical flavor.
• Zesty delight: I add 1 extra teaspoon of lemon zest and replace half of the strawberry curd with lemon curd. It turns out brighter and tangier.
• Nutty crunch: I fold in 2 tablespoons of finely chopped pistachios or almonds. They add a nice crunch and a nutty taste.
• Berry surprise: I stir fresh raspberries or blueberries into the strawberry curd. It adds more color and a mix of fruity flavors

Serving suggestions:

When I first tested this recipe earlier this year for Valentine’s Day, I used frozen strawberries for the curd because fresh ones were nowhere to be found. My husband had planned dinner, and I surprised him with these little cakes topped with strawberries I had thawed and a spoonful of my homemade strawberry jam.

Another time, I made them for a family night and decided to stir rainbow sprinkles right into the batter. The kids were so excited to cut into their cakes and see the colors inside. We topped them with big swirls of my homemade whipped cream, and my youngest insisted we add a scoop of my strawberry sorbet on the side. It turned into a whole party at the table, even if it was just the four of us.

How to store leftovers:

• Store: I cover each ramekin in plastic wrap and keep them in an airtight container in the fridge for up to three days.
• Freeze: I wrap each one in plastic wrap, place them in a freezer-safe container or bag, and freeze for several months.
• Thaw: For the best texture, I move the frozen cakes to the fridge and let them thaw overnight before serving.
• Reheat: I warm a cake in the microwave for 30 to 45 seconds, although I have to admit they taste pretty great cold or at room temperature too.

Frequently asked questions

More strawberry recipes to try: