Strawberry Chocolate Cake

Strawberry Chocolate Cake is a show-stopping dessert that pairs the richness of fudgy chocolate cake with the brightness of fresh strawberries. Layers of homemade strawberry jam and juicy diced berries are nestled between moist chocolate cake, all wrapped in a luscious strawberry cream cheese frosting. Topped with fresh halved strawberries, it’s as beautiful as it is delicious—perfect for birthdays, holidays, or any time you crave something extra special.

Why You’ll Love This Recipe

• Fudgy Chocolate Cake: Deep cocoa flavor and melt-in-your-mouth texture.
• Fresh Strawberry Jam: Made from scratch for the brightest berry flavor.
• Cream Cheese Frosting: Light, tangy, and infused with strawberries.
• Beautiful Yet Simple: No piping tips or fancy tools required.
• Perfect for Any Celebration: Eye-catching and crowd-pleasing.

Ingredients

Strawberry Jam (or use store-bought)

• 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
• ½ teaspoon baking soda
• ½ 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 (from above)
• 1 teaspoon vanilla extract

Filling and Toppings

• 200 g strawberries, finely diced
• 7 strawberries, halved for decoration

Directions

Step 1: Make the Strawberry Jam

1. In a small saucepan, combine 500 g strawberries, 50 g granulated sugar, and 1 tablespoon water.
2. Cook over medium-high heat, stirring occasionally, until the mixture boils and thickens into a jam-like consistency.
3. The jam is ready when you can drag a spatula through it and it slowly comes back together.
4. Transfer to a bowl and chill in the fridge until fully cooled.

Make the Chocolate Cake

1. Preheat the oven to 350°F (175°C). Line the bottoms of two 6-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, whisk together melted butter, oil, granulated sugar, and brown sugar until smooth.
4. Add the eggs and whisk until fully combined.
5. Alternate adding half of the dry ingredients and half of the milk, whisking until just combined after each addition.
6. Divide the batter evenly between the pans (approx. 540g per pan).
7. Smooth the tops with a spatula or tap gently to level.
8. Bake for 40–45 minutes, or until a toothpick inserted comes out with moist crumbs.
9. Let cool in pans for 10 minutes, then release with an offset spatula and cool completely on wire racks.

Make the Strawberry Cream Cheese Frosting

1. In a large bowl, beat softened butter with a hand mixer until creamy.
2. Add cream cheese and continue beating until smooth.
3. Add powdered sugar and beat on low speed until incorporated.
4. Mix in strawberry jam and vanilla extract, scraping the bowl as needed.
5. Transfer a small portion of the frosting to a piping bag and snip the tip.

Assemble the Cake

1. Use a serrated knife to level any domed tops and then slice each cake layer in half horizontally for four thin layers.
2. Place the first cake layer on a cake stand or turntable.
3. Pipe a ring of frosting around the edge to form a border.
4. Spread about 4 tablespoons of jam inside the ring and top with a layer of finely diced strawberries.
5. Repeat with remaining layers: cake → frosting ring → jam → diced strawberries.
6. Apply a crumb coat—a thin layer of frosting all over—and chill for 15 minutes.
7. Finish with a final layer of frosting. Smooth with a spatula or cake scraper.
8. Press halved strawberries into the top for decoration. Add swirls if desired.

Pro Tips and Variations

• Use Room Temp Ingredients: Prevents curdling and ensures a smooth batter and frosting.
• Weigh Your Batter: To ensure even layers, weigh your pans.
• For Neater Slices: Chill cake before cutting and wipe knife between slices.
• Jam Shortcut: Use store-bought jam if short on time.
• Alternate Pan Sizes: Multiply ingredients by 2x for 8-inch pans and adjust baking time.

Serving Suggestions

• Serve chilled or at room temperature with a hot cup of coffee or cold glass of milk.
• Add a drizzle of chocolate ganache or dust with powdered sugar for extra flair.
• Pair with vanilla ice cream for a decadent dessert plate.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days. Let come to room temperature before serving.
• Freezer: Wrap slices tightly and freeze for up to 1 month. Thaw overnight in the fridge.
• Avoid Microwaving: It will melt the frosting—room temp is best for serving.

FAQs

Can I use store-bought strawberry jam?
Yes! Choose a thick, high-quality jam to prevent layers from sliding.

Can I use 8-inch pans?
Yes, double the recipe and adjust baking time—start checking at 35 minutes.

Can I skip the diced strawberries in the filling?
You can, but they add juicy texture and freshness to the cake.

Do I have to level the cakes?
If your layers are very domed, trimming them ensures a stable, flat stack.

Conclusion

This Strawberry Chocolate Cake combines rich cocoa layers, fruity homemade jam, and tangy cream cheese frosting into a dessert that’s as stunning as it is scrumptious. Whether you’re celebrating a special occasion or just want to impress your guests, this cake will not disappoint. Every bite delivers the perfect harmony of chocolate and strawberry flavor—pure dessert bliss!

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