Introduction

This Strawberry Cake combines rich chocolate layers with a fresh, fruity strawberry jam and creamy strawberry-flavored cream cheese frosting. It’s a beautiful and delicious dessert perfect for celebrations or a special treat.

A three-layer dark chocolate cake with thick pink strawberry frosting covers the sides and top, adorned with whole fresh strawberries pressed into the frosting around the cake. A single slice is cut and placed on a white fluted plate in the foreground, showing three rich chocolate layers separated by shiny red strawberry jam and smooth pink frosting. The cake sits on a white round plate on a white marbled surface scattered with whole and halved strawberries. A set of three gold forks rests on a gray cloth napkin near the slice, with soft natural light illuminating the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g strawberries (fresh or frozen)
50 g granulated sugar
1 tablespoon water
190 g all-purpose flour
75 g natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
115 g unsalted butter (melted)
100 g light-tasting oil
100 g granulated sugar
100 g brown sugar
2 large eggs (room temperature)
330 g milk (room temperature)
250 g cream cheese (softened to room temperature)
115 g unsalted butter (softened to room temperature)
100 g powdered sugar
70 g strawberry jam (from above)
1 teaspoon vanilla extract
200 g strawberries (finely diced)
7 strawberries (halved for decoration)

Instructions

Step 1: Prepare the strawberry jam. In a small pot, combine 500 g strawberries, 50 g granulated sugar, and 1 tablespoon water. Cook over medium-high heat, stirring occasionally, until the mixture boils and thickens to a jammy consistency. The jam should part when you drag a spatula through and slowly come back together. Transfer to a small bowl and cool completely in the fridge.
Step 2: Preheat the oven to 350°F. Line the bottom of two 6-inch round cake pans with parchment paper and set aside.
Step 3: In a medium bowl, whisk together 190 g flour, 75 g cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
Step 4: In a large bowl, whisk together 115 g melted butter, 100 g oil, 100 g granulated sugar, and 100 g brown sugar until combined. Add 2 eggs and whisk until smooth.
Step 5: Alternate adding half the flour mixture and half the 330 g milk to the wet ingredients, mixing until just combined each time.
Step 6: Divide batter evenly into the prepared pans (about 540 g each). Smooth the surface or gently spin the pans to level the batter.
Step 7: Bake for 40-45 minutes or until a toothpick inserted comes out mostly clean with some crumbs attached. Cool in pans 10 minutes before removing to wire racks to cool completely.
Step 8: For the frosting, beat 115 g softened butter until creamy. Add 250 g softened cream cheese and beat until smooth and creamy.
Step 9: Add 100 g powdered sugar and beat on low until combined. Mix in 70 g cooled strawberry jam and 1 teaspoon vanilla extract, beating until smooth. Transfer a small portion to a piping bag for decorating.
Step 10: Level cake layers with a serrated knife if needed, then cut each layer in half to have four layers total.
Step 11: On a cake turntable, place the first layer and pipe a ring of frosting around the edge.
Step 12: Spread about 4 tablespoons of strawberry jam inside the frosting ring, smooth it evenly, then scatter diced strawberries on top.
Step 13: Repeat with the next layers, stacking and filling in the same way.
Step 14: Apply a thin crumb coat layer of frosting to seal in crumbs, then scrape away the excess.
Step 15: Frost the entire cake with a final smooth layer, adding swirls with a spatula. Decorate the top by pressing halved strawberries onto the frosting.

Tips & Variations

Use fresh strawberries for the best flavor in the jam, but frozen works well too when fresh aren’t in season.
To make a dairy-free version, substitute butter and cream cheese with plant-based alternatives and check the powdered sugar for additives.
For a different twist, try adding a splash of balsamic vinegar to the jam for depth of flavor.
Make sure all refrigerated ingredients are at room temperature to ensure a smooth batter and frosting.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw in the fridge overnight before serving.

How to Serve

A round three-layer chocolate cake sits on a white speckled plate, covered with thick, light pink frosting that has a creamy, slightly rough texture. Fresh whole strawberries are placed on top and around the side of the cake, adding bright red spots with green leaves. A slice of the cake is cut out and placed on a white fluted plate in front, showing the dark chocolate layers separated by thin layers of red strawberry jam and light pink frosting. Around the plates, whole and halved fresh strawberries are scattered on a white marbled surface, with a few gold forks wrapped in a grey cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the jam?

Yes, frozen strawberries work well. Thaw them first and drain excess water if very watery before cooking to avoid a runny jam.

Can I make this cake in larger pans?

You can, but baking times will vary. Use an instant-read thermometer to check for doneness; the cake is ready when an inserted toothpick comes out mostly clean. Adjust baking time accordingly and watch closely.