Strawberry Chocolate Cake Recipe

There is something truly magical about combining the rich depth of chocolate with the fresh, vibrant burst of strawberries, and that’s exactly what this Strawberry Chocolate Cake brings to your table. This cake balances moist, tender chocolate layers with luscious strawberry jam and a silky cream cheese frosting infused with strawberries, creating a dessert that’s both elegant and irresistibly comforting. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is a showstopper that feels like a warm hug in every bite.

Ingredients You’ll Need

Every ingredient in this cake plays an essential role in crafting its perfect texture and flavor profile. From the cocoa powder that gives the chocolate layers their deep, intense taste to the fresh strawberries that brighten and sweeten the frosting and filling, these simple ingredients come together to create something truly spectacular.

• Strawberries (500 g fresh or frozen): The star of the show, used for jam and fresh layers to give the cake a bright, fruity note.
• Granulated sugar (150 g total): Sweetens the jam and cake layers, balancing out the tartness of the berries.
• Water (1 tablespoon): Helps the strawberries break down evenly when making the jam.
• All-purpose flour (190 g): Provides structure and moisture to the chocolate cake layers.
• Natural cocoa powder (75 g): Adds that rich, chocolatey depth that’s essential in every bite.
• Baking powder (1 tsp), baking soda (1/2 tsp), salt (1/2 tsp): These leavening agents ensure the cake rises beautifully and the flavors meld perfectly.
• Unsalted butter (230 g total): Used in both the cake and frosting for richness and creamy texture.
• Light-tasting oil (100 g): Keeps the cake moist and tender.
• Brown sugar (100 g): Adds subtle caramel notes and depth to the cake’s flavor.
• Large eggs (2, room temperature): Bind the ingredients and add richness.
• Milk (330 g, room temperature): Moisturizes the batter and helps create a tender crumb.
• Cream cheese (250 g, softened): The base for the luscious frosting that balances tanginess with sweetness.
• Powdered sugar (100 g): Sweetens and smooths the frosting.
• Strawberry jam (70 g, homemade): Intensifies strawberry flavor in the frosting and filling.
• Vanilla extract (1 tsp): Enhances all the other flavors with its warm aroma.
• Strawberries for filling and decoration (270 g total): Diced for texture inside the cake and halved for a stunning final touch.

How to Make Strawberry Chocolate Cake

Step 1: Prepare the Strawberry Jam

Start by creating the fruity foundation that will infuse your cake with fresh strawberry flavor. Combine 500 grams of strawberries with sugar and a bit of water in a small pot. Bring this mix to a boil carefully, as it will bubble up quickly. Stir occasionally until it thickens to a jammy consistency—when you drag a spatula through, the jam parts and slowly comes back together, that’s your sign. Transfer the jam to a bowl and chill it completely before using.

Step 2: Bake the Chocolate Cake Layers

Preheat your oven to 350 degrees Fahrenheit and prepare two 6-inch round pans with parchment paper. Mix all dry ingredients—flour, cocoa powder, baking powder, baking soda, and salt—together in a bowl to create the foundation of your cake batter. In a separate large bowl, whisk melted butter, oil, granulated sugars, then add eggs until smooth. Alternate adding dry mix and warm milk into the wet ingredients, folding gently to keep the batter light. Divide evenly into pans and bake for 40 to 45 minutes until a toothpick comes out mostly clean with a few moist crumbs.

Step 3: Make the Strawberry Cream Cheese Frosting

While the cakes cool completely, softened butter meets creamy cream cheese in a bowl, whipped until luscious and smooth. Incorporate powdered sugar gradually, followed by your homemade strawberry jam and vanilla extract, beating until fully combined. This frosting is a dreamy, tangy-sweet complement to the rich chocolate layers and fresh strawberry pieces.

Step 4: Assemble the Strawberry Chocolate Cake

Trim domed cake layers if needed and slice each in half to create four even layers. On your cake turntable, start with a layer and pipe a ring of frosting near the edges to hold your filling in place. Fill the center with strawberry jam, then sprinkle diced strawberries over it for fresh bursts of flavor. Layer on the next cake, repeating the filling process until all layers are stacked. Apply a thin crumb coat, chill if you can, then frost generously and smooth the sides. Finally, decorate with halved strawberries pressed gently into the frosting—it’s as pretty as it is delicious.

How to Serve Strawberry Chocolate Cake

Garnishes

Beyond the halved strawberries on top, consider fresh mint leaves for a pop of green or a light dusting of cocoa powder for extra chocolate allure. These subtle touches make your Strawberry Chocolate Cake feel even more celebratory and inviting.

Side Dishes

Light, fresh accompaniments work best: a scoop of vanilla bean ice cream, a dollop of softly whipped cream, or a simple mixed berry salad that echoes the juicy notes in the cake without overpowering it.

Creative Ways to Present

Slice your cake with precision and serve on elegant plates, drizzling a bit of warmed strawberry jam over the slice for extra shine and flavor. For parties, offer mini versions of the cake layered in jars with fresh strawberry slices visible through the glass—such a fun, interactive serving idea!

Make Ahead and Storage

Storing Leftovers

Once assembled, your Strawberry Chocolate Cake will keep beautifully in an airtight container in the fridge for up to 4 days. Keeping it chilled preserves the freshness of the fruit and the cream cheese frosting’s perfect texture.

Freezing

You can freeze the cake either before frosting or after assembly. Wrap each layer tightly in plastic wrap and then foil to prevent freezer burn. When frozen, the cake lasts up to 2 months. Thaw overnight in the fridge for best results.

Reheating

This cake is best enjoyed cold or at room temperature, but if you prefer a warmer slice, let it sit out for about 30 minutes before serving. Avoid microwave reheating, which can scare the delicate textures of the frosting and cake.

FAQs

Can I substitute frozen strawberries for fresh in this recipe?

Absolutely! Frozen strawberries work wonderfully, especially for the jam and filling, just make sure to thaw and drain any excess liquid to avoid making the jam too runny.

Is it necessary to use both butter and oil in the cake?

Yes, the combination ensures the cake stays moist from the oil while the butter adds richness and flavor that oil alone can’t provide.

Why do we use cream cheese in the frosting?

Cream cheese brings a slight tang and creamy texture that balances the sweetness and pairs beautifully with both chocolate and strawberry flavors.

Can this cake be made in advance for a party?

Definitely! It’s even better the day after it’s made because the flavors have time to meld. Just keep it refrigerated and bring to room temperature before serving.

How do I prevent the cake layers from drying out?

Ensure you measure the wet ingredients accurately and avoid overbaking. Also, frosting the cake soon after cooling helps seal in the moisture.

Final Thoughts

I can’t recommend this Strawberry Chocolate Cake enough if you love a dessert that combines the best of both fruity and chocolate worlds. It’s a crowd-pleaser, a celebration-worthy centerpiece, and a heartfelt way to show someone you care. Baking it yourself means you get all the joy of creating something delicious and beautiful, and tasting every bite with a smile. So grab your ingredients, invite your friends or family, and dive into this delightful cake adventure—you won’t regret it!

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