Strawberry Chocolate Cake Recipe
If you have a soft spot for the magical union of luscious berries and rich chocolate, this Strawberry Chocolate Cake is about to become your new favorite indulgence. It’s the kind of cake that brings together the bright, juicy sweetness of fresh strawberries with the deep, comforting notes of cocoa, layered with a dreamy strawberry cream cheese frosting that totally steals the show. Whether it’s a special occasion or a treat-yourself moment, this Strawberry Chocolate Cake promises a perfect balance between fruity freshness and decadent chocolate in every bite.
Ingredients You’ll Need
Keeping it simple with familiar pantry staples and fresh strawberries means this Strawberry Chocolate Cake is as approachable as it is delicious. Every ingredient plays a key role in crafting the cake’s tender crumb, rich chocolate flavor, and that irresistible strawberry frosting that ties it all together beautifully.
- Strawberries (500 g fresh or frozen): The star fruit that brings natural sweetness and vibrant color.
- Granulated sugar (150 g total): Sweetens the cake and enhances strawberry jam consistency.
- Water (1 tablespoon): Helps soften strawberries for a perfect jam texture.
- All-purpose flour (190 g): Provides structure and a tender crumb.
- Natural cocoa powder (75 g): Delivers rich chocolate flavor with a deep hue.
- Baking powder (1 teaspoon): Leavens the cake for a light texture.
- Baking soda (1/2 teaspoon): Works with the acidic ingredients for lift and tenderness.
- Salt (1/2 teaspoon): Balances sweetness and enhances flavors.
- Unsalted butter (115 g melted + 115 g softened): Adds moisture, richness, and creaminess.
- Light-tasting oil (100 g): Keeps the crumb soft and moist without overpowering.
- Brown sugar (100 g): Adds depth and a subtle caramel note to the cake.
- Large eggs (2, room temperature): Bind ingredients and add structure.
- Milk (330 g, room temperature): Provides moisture and helps dissolve cocoa and sugar.
- Cream cheese (250 g softened): Creates a silky, tangy contrast in the frosting.
- Powdered sugar (100 g): Sweetens and smooths the frosting.
- Strawberry jam (70 g from the homemade batch): Infuses the frosting with concentrated strawberry flavor.
- Vanilla extract (1 teaspoon): Enhances the sweetness and rounds out flavors.
- Finely diced strawberries (200 g): Add fresh fruit texture inside the frosting layers.
- Strawberries halved (7 for decoration): For that elegant finishing touch on top.
How to Make Strawberry Chocolate Cake
Step 1: Make the Strawberry Jam
Start by combining fresh or frozen strawberries with granulated sugar and water in a small pot. Cook the mixture over medium-high heat, stirring occasionally until it gently boils and thickens into a jammy consistency. This homemade jam forms the vibrant, fruity heart of your frosting and cake layers, bringing the freshest strawberry taste without any preservatives. Once thickened, cool it completely in the fridge before moving on.
Step 2: Prepare the Cake Batter
Preheat your oven to 350°F and prepare two 6-inch round cake pans with parchment paper. Next, whisk together all your dry ingredients—flour, cocoa powder, baking powder, baking soda, and salt—in one bowl. Separately, whisk melted butter, oil, granulated sugar, and brown sugar until smooth, then add in your eggs for a beautifully silky wet mix. Alternate adding the dry ingredients and milk to this wet mixture until just combined, making sure you don’t overmix to keep the cake tender.
Step 3: Bake and Cool the Chocolate Cake
Divide your batter evenly between the pans and smooth the tops. Baking takes about 40 to 45 minutes until a toothpick comes out mostly clean with a few crumbs attached. Once baked, give the cakes a brief cool down in their pans, then transfer to a wire rack to cool completely. Cooling fully ensures your frosting won’t melt and your layers hold their shape for assembling.
Step 4: Make the Strawberry Cream Cheese Frosting
In a large bowl, beat softened butter until creamy, then add cream cheese and continue beating until smooth and luscious. Slowly incorporate powdered sugar on low speed to avoid a sugar cloud, then beat in your homemade strawberry jam and vanilla extract. This frosting is the perfect blend of tangy cream cheese and strawberry sweetness that complements the chocolate cake with an irresistible flair.
Step 5: Assemble Your Strawberry Chocolate Cake
Level your cake layers and carefully slice each into two to create four thinner layers. On a cake turntable, place the first layer and pipe a ring of frosting around the edges to hold fillings nicely. Fill the center with strawberry jam, smoothing it out, then scatter diced strawberries on top. Repeat with remaining layers. Finish with a thin crumb coat, chill briefly, then apply the final smooth layer of frosting. Decorate with halved strawberries on top for a stunning, fresh look that’s as inviting as the cake tastes.
How to Serve Strawberry Chocolate Cake
Garnishes
Extra fresh strawberries are a natural choice for garnishing—halves placed artfully on top add a pop of color and fresh flavor. You can also sprinkle a light dusting of cocoa or powdered sugar for a touch of elegance. A few edible flowers or mint leaves will bring lovely visual contrast and a hint of herbaceous freshness.
Side Dishes
This Strawberry Chocolate Cake shines brightest on its own but can be wonderfully complemented by a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the richness. A light green salad with a citrus dressing also pairs surprisingly well for those who prefer a fresh counterpoint to dessert.
Creative Ways to Present
Want to impress your guests? Serve this cake on a beautiful cake stand surrounded by scattered strawberry halves and chocolate curls. For a modern twist, try cutting the cake into cubes and serving in clear dessert glasses layered with more diced strawberries and extra frosting for an elegant mini-trifle effect. The strawberry chocolate cake is versatile enough to suit any festive occasion or casual get-together.
Make Ahead and Storage
Storing Leftovers
Once assembled, keep your Strawberry Chocolate Cake refrigerated in an airtight container to maintain freshness. It will stay moist and flavorful for up to 3 days, giving you plenty of time to savor every last bite without worrying about spoilage.
Freezing
You can freeze the unassembled cake layers wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw layers overnight in the fridge before frosting and assembling. If frozen after assembly, cover the cake well, but be aware the texture might be very slightly altered once thawed.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is not recommended. If your cake feels too cold from the fridge, simply let it sit at room temperature for 15 to 20 minutes before serving to bring out the full flavor and texture.
FAQs
Can I use frozen strawberries for the jam?
Absolutely! Frozen strawberries work just as well and often make the jam preparation easier since they break down quickly while cooking. Just be sure to thaw them slightly first and drain excess juice if needed.
What kind of cocoa powder is best?
Natural cocoa powder is recommended for this recipe as it offers that deep, slightly acidic flavor that pairs beautifully with strawberries and activates well with the baking soda for a tender crumb.
Can I substitute cream cheese in the frosting?
Cream cheese gives the frosting its signature tang and creaminess, but you can substitute with mascarpone for a milder flavor or use all butter frosting for a sweeter option. Just keep in mind the flavor profile will shift slightly.
How do I keep the cake moist?
Using a combination of oil and butter, along with milk, ensures the cake stays wonderfully moist. Also, be careful not to overbake and consider adding a simple syrup glaze with leftover strawberry jam between layers to lock in moisture.
Can this cake be made into cupcakes?
Yes! The batter works perfectly for cupcakes. Fill liners about two-thirds full and bake for 18–22 minutes. Frost with the strawberry cream cheese frosting once cool and garnish with a diced strawberry on top for a mini Strawberry Chocolate Cake experience.
Final Thoughts
This Strawberry Chocolate Cake really is a celebration in itself—a stunning combination of flavors and textures that feels both classic and fresh. Whether you’re baking it for a birthday, a special brunch, or just to brighten an ordinary day, I promise it will bring smiles and happy taste buds all around. So grab those strawberries and cocoa and give this incredible cake a try—you won’t regret it!
PrintStrawberry Chocolate Cake Recipe
This luscious Strawberry Chocolate Cake combines rich cocoa-flavored layers with a fresh strawberry jam and strawberry cream cheese frosting, creating an irresistible dessert that perfectly balances chocolate and fruity sweetness. Perfect for celebrations or a special treat, this cake boasts moist, tender layers and vibrant strawberry accents both inside and on top.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Strawberry Jam
- 500 g strawberries (fresh or frozen)
- 50 g granulated sugar
- 1 tablespoon water
Chocolate Cake
- 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)
Strawberry Cream Cheese Frosting
- 250 g cream cheese (softened to room temperature)
- 115 g unsalted butter (softened to room temperature)
- 100 g powdered sugar
- 70 g strawberry jam (prepared from above)
- 1 teaspoon vanilla extract
- 200 g strawberries (finely diced)
- 7 strawberries (halved for decoration)
Instructions
- Make Strawberry Jam: In a small pot, combine the strawberries, granulated sugar, and water. Cook over medium-high heat, stirring occasionally until the mixture boils and thickens to a jam-like consistency, where it parts easily and then slowly comes back together. Transfer to a bowl and refrigerate to cool.
- Prep Oven and Pans: Preheat oven to 350°F (175°C). Line the bottom of two 6-inch round cake pans with parchment paper rounds and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a large mixing bowl, whisk together melted butter, light oil, granulated sugar, and brown sugar until smooth. Add eggs and whisk until fully incorporated.
- Combine Batter: Alternately add half of the dry mixture and half of the milk to the wet ingredients, mixing gently after each addition until just combined, avoiding overmixing.
- Fill Cake Pans: Divide batter evenly between prepared cake pans (approximately 540 g batter per pan). Smooth the surface with a spatula or gently tap pans to remove air bubbles.
- Bake Cake Layers: Bake for 40-45 minutes or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Remove from oven and cool in pans for 10 minutes.
- Cool Cakes: Run an offset spatula around edges and invert cakes onto wire racks. Peel off parchment paper and let cakes cool completely before frosting.
- Prepare Frosting: Using an electric mixer, beat softened butter until creamy. Add cream cheese and continue beating until smooth and fluffy.
- Add Flavors to Frosting: Gradually add powdered sugar and beat on low until combined. Mix in the prepared strawberry jam and vanilla extract. Scrape down bowl once to ensure even mixing. Transfer a small amount to a piping bag for decorating.
- Prepare Cake Layers: If domed, level each cake layer with a serrated knife. Slice each layer horizontally to make four layers total.
- Assemble Cake: Place the first cake layer on a turntable or serving plate. Pipe a frosting ring around the perimeter of the layer as a barrier.
- Add Fillings: Spread about 4 tablespoons of strawberry jam inside the frosting ring, then evenly distribute diced strawberries over the jam layer.
- Stack Layers: Repeat layering remaining cake layers with frosting rings, jam, and diced strawberries.
- Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in crumbs. Smooth with a scraper, removing any excess frosting.
- Final Frosting and Decoration: Apply a final smooth layer of frosting using a cake scraper. Create decorative swirls with a spatula, then press halved strawberries on top to decorate.
Notes
- Use room temperature ingredients (eggs, milk, cream cheese, butter) for best integration and texture.
- To avoid soggy cake layers, let the jam cool completely before layering.
- If you prefer a less sweet cake, reduce brown sugar by 20 g.
- Ensure the cake is fully cooled before frosting to prevent melting.
- Store cake in the refrigerator and bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: Strawberry Chocolate Cake, Chocolate Cake, Strawberry Jam, Cream Cheese Frosting, Layer Cake, Chocolate Dessert
