Why You’ll Love Strawberry Chocolate Cake Recipe
You’ll love this cake for its perfect harmony of textures and flavors. The fudgy chocolate cake layers offer a deep cocoa richness, beautifully complemented by the tangy sweetness of fresh strawberry jam. The strawberry cream cheese frosting is creamy and smooth, adding a delightful finish. It’s ideal for birthdays, Valentine’s Day, or anytime you crave a fruit-chocolate combo. Plus, it’s easier to make than it looks and doesn’t require any fancy decorating skills.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Strawberry Jam:
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Fresh or frozen strawberries
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Granulated sugar
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Water
For the Chocolate Cake:
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All-purpose flour
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Unsweetened cocoa powder
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Baking powder
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Baking soda
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Salt
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Unsalted butter, melted
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Light-tasting oil (such as canola or vegetable)
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Granulated sugar
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Brown sugar
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Eggs
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Whole milk
For the Strawberry Cream Cheese Frosting:
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Cream cheese, softened
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Unsalted butter, softened
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Powdered sugar
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Strawberry jam (from above)
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Vanilla extract
For Filling and Decoration:
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Fresh strawberries, diced for filling
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Fresh strawberries, halved for decorating the sides and top
Directions
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Make the strawberry jam: Combine chopped strawberries, sugar, and water in a saucepan over medium-high heat. Cook, stirring frequently, until the mixture thickens into a jam-like consistency. Let it cool completely before using.
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Bake the chocolate cake layers: Preheat the oven and line three 6-inch round cake pans. In one bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix the melted butter, oil, granulated sugar, brown sugar, eggs, and milk until smooth. Gradually add the dry ingredients into the wet mixture and mix until just combined. Divide the batter evenly among the pans and bake until a toothpick inserted in the center comes out with a few moist crumbs. Let cakes cool completely.
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Make the strawberry cream cheese frosting: Beat the softened cream cheese and butter together until smooth and creamy. Add powdered sugar and mix until fully incorporated. Add cooled strawberry jam and vanilla extract and beat until fluffy and well combined.
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Assemble the cake: Trim the tops of each cake layer if needed. Place one cake layer on a cake board or plate. Pipe a ring of frosting around the edge and fill the center with strawberry jam and a layer of diced strawberries. Repeat with the remaining layers. Apply a crumb coat of frosting around the cake and chill briefly. Then apply the final layer of frosting and smooth the sides. Decorate the base and top of the cake with halved fresh strawberries.
Servings and timing
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Servings: 8 to 10 slices
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Prep Time: 1 hour 30 minutes
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Cook Time: 25 to 30 minutes
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Total Time: About 2 hours
Variations
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Use store-bought jam: If you’re short on time, substitute homemade jam with high-quality store-bought strawberry jam.
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Add chocolate ganache: Drizzle chocolate ganache over the top for extra decadence.
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Change the fruit: Swap strawberries with raspberries or cherries for a different flavor profile.
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Make it a sheet cake: Bake the batter in a 9×13-inch pan and frost it as a simpler single-layer cake.
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Gluten-free option: Use a 1:1 gluten-free flour substitute to make the cake gluten-free.
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Vegan version: Use plant-based milk, dairy-free butter, and vegan cream cheese for a fully vegan cake.
Storage/Reheating
Store the fully assembled cake in the refrigerator in an airtight container for up to 3 days. Allow the cake to sit at room temperature for about 30 minutes before serving to soften the frosting and bring out the best flavors. Leftover slices can be wrapped in plastic wrap and frozen for up to 1 month. Thaw in the refrigerator overnight before enjoying.
FAQs
Can I use frozen strawberries for the jam?
Yes, frozen strawberries work well for making the jam. Just cook them down until thickened as you would with fresh berries.
Do I need to strain the strawberry jam?
It’s optional. If you prefer a smoother texture, you can strain the jam to remove seeds, but it’s not necessary.
Can I make this cake ahead of time?
Yes. You can bake the cake layers a day in advance and wrap them tightly. Assemble and frost the cake the next day.
What kind of cocoa powder should I use?
Use unsweetened natural cocoa powder for best results in both flavor and structure.
Can I double this recipe?
Yes, you can double the recipe to make larger cakes or more layers. Adjust baking times accordingly.
Why is my frosting too soft?
If your frosting is too soft, chill it for 10–15 minutes or add a bit more powdered sugar to thicken it.
How do I prevent the cake from sticking to the pans?
Line the bottom of the pans with parchment paper and grease the sides well to prevent sticking.
Can I make cupcakes with this recipe?
Absolutely. Divide the batter into cupcake liners and bake for 18–22 minutes or until a toothpick comes out clean.
What’s the best way to slice this cake neatly?
Use a sharp knife dipped in hot water and wiped clean between each slice for clean cuts.
Is this cake overly sweet?
The sweetness is balanced by the tartness of the cream cheese and strawberries. It’s rich, but not cloying.
Conclusion
This Strawberry Chocolate Cake is a dreamy combination of deep chocolate and fresh berry flavor. With its tender crumb, fruity jam, and tangy-sweet frosting, it’s a dessert that looks beautiful and tastes even better. Whether for a birthday, romantic dinner, or just because, this cake will quickly become a favorite.
