These Strawberry Lava Cakes are a decadent twist on a classic dessert, featuring a luscious strawberry center that flows like molten lava when cut open.
Made in just 30 minutes, they’re indulgent yet approachable for everyday baking.
With a balance of protein from eggs, fiber from fresh fruit curd, and healthy fats from butter and white chocolate, these cakes are both satisfying and a delightful treat for sharing or meal-prep-worthy desserts.
Strawberry Lava Cakes
Equipment
- 6 ramekins (6 oz each)
- 1 Baking sheet
- 1 large microwave-safe bowl (or small saucepan)
- 1 whisk or hand mixer
- 1 mixing spoon or spatula
- 1 zester or grater (for lemon zest)
- Measuring Cups and Spoons
- 1 butter knife (for releasing cakes)
Ingredients
- ⅔ cup 100 g white chocolate
- ½ cup 113 g unsalted butter, chopped
- ⅔ cup 85 g all-purpose flour
- ½ cup 60 g powdered sugar
- ½ cup 120 g strawberry curd
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3 vanilla beans seeds only (or 1 teaspoon vanilla extract)
- 4 large eggs room temperature
- 4 large egg yolks room temperature
- 4 –5 drops pink gel food coloring optional
Instructions
- Preheat and Prepare Ramekins: Preheat the oven to 425°F (220°C) so it reaches the proper baking temperature by the time the batter is ready. While the oven warms up, butter six 6-ounce ramekins generously, making sure to coat both the bottoms and the sides to prevent sticking. For easier handling, place the ramekins on a sturdy baking sheet—this will also help them bake more evenly.
- Melt Chocolate and Butter: In a large microwave-safe bowl, combine the chopped white chocolate and butter. Microwave the mixture for about 1 minute, then stir thoroughly. Continue microwaving in 15-second intervals, stirring well each time, until the mixture is smooth and glossy. If you prefer, you can also melt them together gently in a small saucepan over low heat, stirring continuously to prevent the chocolate from burning or seizing.
- Blend in Dry Ingredients and Flavor: Once the chocolate and butter mixture is silky, whisk in the all-purpose flour and powdered sugar until fully incorporated and lump-free. Stir in the strawberry curd, lemon zest, lemon juice, and the seeds scraped from vanilla beans (or vanilla extract if using). For a brighter, more playful color, mix in a few drops of pink gel food coloring at this stage. Blend until the batter looks smooth and evenly combined.
- Incorporate Eggs and Yolks: Crack four whole eggs and four egg yolks into a small bowl first to avoid getting shells into the batter. Gradually whisk the eggs into the chocolate-strawberry mixture. For a smoother texture and quicker blending, use a hand mixer on medium-high speed for about one to two minutes. The batter should look thick, shiny, and slightly airy, which helps create the perfect balance between a soft cake exterior and a molten center.
- Fill and Layer the Ramekins: Spoon the batter evenly into the prepared ramekins, filling each one about halfway. For an extra indulgent center, add a teaspoon of strawberry curd on top of the half-filled batter, then cover with the remaining batter until ramekins are nearly full. Smooth the surface gently with a spatula to ensure even baking.
- Bake to Perfection: Slide the baking sheet with the filled ramekins into the preheated oven. Bake for 14–15 minutes, keeping a close eye on them. The cakes are ready when the edges are set and lightly golden while the centers still look slightly underbaked. This underdone center is crucial for the gooey lava effect. Remember that the cakes will continue to cook slightly from residual heat after being removed from the oven.
- Rest and Release Cakes: Take the baking sheet out of the oven and allow the cakes to rest in their ramekins for about five minutes. This short resting period helps the structure set while still keeping the centers molten. To release the cakes, run a butter knife gently around the inner edges of each ramekin. Place a dessert plate upside down over each ramekin, invert quickly, and lift off the ramekin to reveal the lava cake.
- Garnish and Serve Warm: Dust the tops lightly with powdered sugar for a classic finish, or drizzle more strawberry curd for extra fruity flavor. These cakes taste best when served immediately while the centers are still warm and flowing. Pair with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries for an irresistible dessert experience.
Notes
- Do not overbake—slightly soft centers guarantee the molten effect.
- Add a pinch of salt to enhance the strawberry flavor.
- Grease ramekins well to prevent sticking.
- For extra gooey centers, add a spoon of strawberry curd in the middle.
- A hand mixer makes whisking eggs faster and smoother.
- Cakes taste best fresh but can be made ahead and reheated.
- Dust with powdered sugar or add ice cream for a complete dessert.
- Coconut oil or spray can replace butter for greasing ramekins.
- Melt chocolate gently to avoid scorching or seizing.
- Rest cakes briefly before inverting for a clean release.
Chef’s Secrets for Perfect Cakes
The key to achieving a truly molten center lies in timing.
Pulling the cakes out of the oven when the edges are set but the centers still look a little underdone ensures the filling stays soft and flowing.
Another tip is to whisk the eggs until the batter looks glossy—this incorporates just enough air to make the cake light without losing its richness.
If you want an even stronger strawberry flavor, add a teaspoon of strawberry extract alongside the vanilla.
Finally, layering strawberry curd in the center before baking guarantees that gorgeous gooey bite every time.
Serving Suggestions to Elevate Flavor
Strawberry Lava Cakes shine on their own, but pairing them with complementary sides takes them to the next level.
A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream balances the cake’s richness with cool, creamy contrast.
Fresh strawberries, raspberries, or blueberries add brightness and color to the plate.
For a more decadent presentation, drizzle the cakes with melted white chocolate or extra strawberry curd.
These cakes also work beautifully as a centerpiece dessert for dinner parties, since they can be served individually yet feel indulgent and elegant.
Storage Tips for Longer Freshness
Although best enjoyed fresh out of the oven, Strawberry Lava Cakes can be prepared ahead of time.
Once baked and cooled, refrigerate leftovers in an airtight container for up to two days.
To reheat, place the cake in the microwave for 20–30 seconds or warm in the oven at 350°F (175°C) for about 5 minutes—just enough to restore the molten center without overcooking.
If you’d like to prepare in advance, assemble the batter in ramekins, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking.
Simply bring to room temperature for 15 minutes before putting them in the oven.
Frequently Asked Questions
1. Can I make these without white chocolate?
Yes, but the texture and sweetness will change. White chocolate adds creaminess and balances the tartness of the strawberry curd.
If substituting, try using a mix of milk chocolate and a little extra powdered sugar for a similar effect.
2. What can I use instead of ramekins?
If you don’t have ramekins, you can use a well-greased muffin tin. The cakes will be slightly smaller and may bake a minute or two faster, so watch them closely.
3. Can I freeze Strawberry Lava Cakes?
Yes, you can freeze baked and cooled lava cakes. Wrap each cake tightly in plastic wrap, then store in a freezer-safe bag for up to two months. To serve, thaw overnight in the fridge and warm in the oven until soft.
4. Why did my cakes stick to the ramekins?
This usually happens if the ramekins weren’t greased thoroughly. Make sure to coat with butter, oil, or non-stick spray and dust lightly with flour or cocoa powder for extra insurance.
5. Can I prepare these for a party?
Absolutely. The batter can be mixed and portioned into ramekins a day ahead. Bake them just before serving for the best molten effect. That way, you’ll wow your guests with warm, flowing centers straight from the oven.
