There’s something irresistibly nostalgic about the combination of strawberries and chocolate. Growing up, my grandmother would make a simple chocolate cake, and if we were lucky, she’d add a layer of fresh strawberries between the sponge and frosting. That sweet-tart surprise made it unforgettable. This Strawberry Chocolate Cake recipe captures that same magic—fudgy chocolate cake layers filled with homemade strawberry jam and topped with a creamy strawberry cream cheese frosting. It’s a showstopper that’s actually easy to make, even for kitchen newcomers.
Perfect for birthdays, holidays, or simply celebrating the season’s best berries, this cake brings together indulgence and fruitiness in the most satisfying way. It’s straightforward, time-friendly, and offers a delightful balance of richness and freshness—ideal for anyone looking to whip up quick and healthy meals that still feel special.
Why This Recipe is Special
This isn’t just another cake. What makes this recipe stand out is its thoughtful layering of textures and flavors. The chocolate sponge is incredibly moist thanks to a blend of oil and butter. The strawberry jam, made from scratch, brings a burst of natural sweetness that offsets the deep cocoa flavor. And instead of a heavy buttercream, a light strawberry cream cheese frosting lends a tangy lift and a velvety finish.
Even better, this recipe is flexible. You can use store-bought jam if you’re short on time or adapt the frosting to be dairy-free. It’s forgiving, flavorful, and fantastic for any occasion.
Ingredients and Preparation
Strawberries – These are used in three ways: homemade jam, fresh filling, and cake topping. They offer brightness, natural sweetness, and a pop of color.
All-Purpose Flour – Provides structure to the cake. A basic pantry staple, it ensures a light yet sturdy crumb.
Natural Cocoa Powder – Adds a rich chocolate depth. Natural cocoa is acidic and reacts with baking soda for a perfect rise.
Granulated and Brown Sugar – A mix of sugars boosts flavor complexity and helps keep the cake moist.
Butter and Oil – Butter lends flavor while oil ensures tenderness. Together, they make the cake rich but not dense.
Eggs – Bind everything and add lift. Room-temperature eggs help the batter emulsify smoothly.
Milk – Adds moisture and helps loosen the batter to pourable consistency. Use room-temperature milk to avoid seizing the batter.
Baking Powder and Baking Soda – These leavening agents help the cake rise and create a fluffy texture.
Salt – Balances the sweetness and enhances the chocolate notes.
Cream Cheese – Used in the frosting for tang and creaminess. Softened cream cheese is key to avoiding lumps.
Powdered Sugar – Sweetens and smooths the frosting.
Vanilla Extract – Adds warmth and rounds out the flavor.
Alternative Suggestions:
- Use frozen strawberries for jam if fresh aren’t available.
- Try Greek yogurt in place of cream cheese for a lighter frosting.
- Swap milk with almond or oat milk for a dairy-free version.
Step-by-Step Instructions
Step 1 Preheat your oven to 350°F and prepare two 6-inch cake pans by lining the bottoms with parchment paper.
Step 2 Start with the jam. In a small saucepan, cook strawberries with sugar and a splash of water over medium heat until bubbling. Stir occasionally and simmer until thickened—like jam. Cool in the fridge while you work on the cake.
Step 3 In a large bowl, whisk together melted butter, oil, granulated sugar, and brown sugar until smooth. Add room-temperature eggs and whisk again until fully incorporated.
Step 4 In a separate bowl, mix flour, cocoa powder, baking soda, baking powder, and salt. Alternate adding dry ingredients and milk to the wet mixture, beginning and ending with the dry mix. Stir until just combined.
Step 5 Divide the batter between the pans and smooth the tops. Bake for 40–45 minutes or until a toothpick comes out with a few moist crumbs. Let cakes cool in the pans for 10 minutes, then turn out onto a rack to cool completely.
Step 6 Make the frosting by creaming softened butter and cream cheese together until smooth. Add powdered sugar, vanilla, and a bit of your strawberry jam. Beat until fluffy and uniform. Spoon some into a piping bag if using.
Step 7 Level the cake layers with a serrated knife and cut them in half for four layers. Place the first layer on your cake stand and pipe a ring of frosting around the edge.
Step 8 Inside the frosting ring, spoon a few tablespoons of jam and spread evenly. Add diced strawberries on top. Place the next layer of cake and repeat the process.
Step 9 Once all layers are stacked, apply a thin “crumb coat” of frosting to trap loose crumbs. Chill briefly if needed, then apply a final layer of frosting. Decorate with halved strawberries on top.
Beginner Tips and Notes
- If the cake layers dome, gently level them with a knife for easy stacking.
- Avoid overmixing the batter; stir just until combined for the softest texture.
- If your jam is runny, cook it longer or add a bit of cornstarch.
- A piping bag isn’t essential—use a zip-top bag with the corner snipped off.
- No cake scraper? Use a flat spatula or even a ruler for smooth sides.
- To soften butter and cream cheese quickly, cut into small cubes and leave at room temperature for 20–30 minutes.
Serving Suggestions
This strawberry chocolate cake pairs beautifully with:
- A dollop of whipped cream or a scoop of vanilla ice cream.
- A drizzle of melted dark chocolate for extra indulgence.
- A side of fresh mint tea or espresso to balance the richness.
For leftovers, store the cake in an airtight container in the fridge for up to three days. To freeze, wrap slices tightly in plastic wrap and freeze for up to a month. Thaw overnight in the fridge or at room temperature for a few hours.
Conclusion
This easy sheet pan dinner may be trending, but sometimes, a classic like this strawberry chocolate cake steals the spotlight. Whether you’re celebrating or just want to treat yourself, this lemon herb chicken recipe—wait, scratch that—this decadent dessert brings joy to the table. With beginner-friendly steps and adaptable ingredients, it’s the perfect place to start your baking journey.
If you give this strawberry chocolate cake a try, I’d love to hear how it turns out. Leave a comment below and share your creation with friends or online. Happy baking!
FAQ About Strawberry Chocolate Cake
Q1: Can I use store-bought strawberry jam instead of making it from scratch?
Yes, you can absolutely use store-bought jam to save time. Just choose a thick, high-quality jam to prevent the layers from sliding or leaking.
Q2: How do I know when the chocolate cake is done baking?
Insert a toothpick into the center of the cake—if it comes out with just a few moist crumbs (not wet batter), the cake is ready. It usually takes 40–45 minutes.
Q3: Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and refrigerate them. You can also make the frosting ahead and store it in the fridge, then assemble on the day of serving.
Q4: What can I do if I don’t have 6-inch cake pans?
You can double the recipe and use two 8-inch pans instead. Adjust the baking time slightly (add 5–10 more minutes) and keep an eye on doneness.
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Strawberry Chocolate Cake
- Total Time: 2 hours 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and rich strawberry chocolate cake made with fudgy chocolate layers, homemade strawberry jam, and strawberry cream cheese frosting—perfect for beginner bakers.
Ingredients
- 500g strawberries, fresh or frozen (for jam)
- 50g granulated sugar (for jam)
- 1 tablespoon water (for jam)
- 190g all-purpose flour
- 75g natural cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 115g unsalted butter, melted
- 100g light-tasting oil (canola, avocado, or grapeseed)
- 100g granulated sugar
- 100g brown sugar
- 2 large eggs, room temperature
- 330g milk, room temperature
- 250g cream cheese, softened
- 115g unsalted butter, softened
- 100g powdered sugar
- 70g strawberry jam (from above)
- 1 teaspoon vanilla extract
- 200g strawberries, finely diced (filling)
- 7 strawberries, halved (decoration)
Instructions
- Preheat the oven to 350°F (175°C) and line the bottoms of two 6-inch round cake pans with parchment paper.
- In a small saucepan, combine strawberries, sugar, and water. Cook over medium-high heat until the mixture boils and thickens into a jam-like consistency. Cool completely in the fridge.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk melted butter, oil, granulated sugar, and brown sugar. Add eggs and whisk until smooth.
- Alternate adding the dry mixture and milk to the wet mixture, mixing gently until just combined.
- Divide the batter evenly between the two pans and smooth the tops. Bake for 40–45 minutes or until a toothpick inserted comes out with moist crumbs.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat softened butter until creamy, then add cream cheese and beat until smooth. Add powdered sugar, jam, and vanilla extract, and mix until fluffy.
- Level the cooled cakes and cut each in half for four layers.
- Place the first layer on a cake stand. Pipe a ring of frosting around the edge. Fill the center with strawberry jam and diced strawberries.
- Repeat with remaining layers.
- Apply a crumb coat and chill briefly. Add a final layer of frosting and decorate with halved strawberries.
Notes
- Use room-temperature ingredients to ensure smooth mixing and better texture.
- You can substitute store-bought jam if you’re short on time.
- For easier spreading, use a spatula or the back of a spoon.
- Store the assembled cake in the fridge in an airtight container for up to 3 days.
- Cake layers and frosting can be made ahead and assembled the next day.
- Prep Time: 1 hour 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 797
- Sugar: 55g
- Sodium: 410mg
- Fat: 51g
- Saturated Fat: 25g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 84g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 139mg