Name: Strawberry Chocolate Cake Recipe
Prep time: 40 min
Cook time: 45 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 500 g strawberries; 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; 115 g unsalted butter; 100 g powdered sugar; 70 g strawberry jam; 1 teaspoon vanilla extract; 200 g strawberries (finely diced); 7 strawberries (halved for decoration)

Jump to Recipe· 4.9 from 9 reviews

When you’re in the mood for a showstopper dessert, nothing beats a classic Strawberry Chocolate Cake. Juicy bursts of fresh strawberries intertwine with a tender, deep cocoa crumb, all finished off with a silky strawberry-infused cream cheese frosting. Every slice is like digging into a heavenly marriage of berries and chocolate, as comforting as it is luxurious. This recipe layers homemade jam, luscious berries, and a dreamy, just-sweet-enough frosting—truly the kind of cake that turns any occasion into a celebration!

Strawberry Chocolate Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Strawberry Chocolate Cake is in its simple, high-quality ingredients. Each adds something vital, whether it’s rich flavor, a pillowy-soft crumb, or beautiful color—nothing here is just for show.

500 g strawberries (fresh or frozen): The base of your homemade jam—choose ripe berries for maximum flavor.
50 g granulated sugar: Sweetens and thickens the strawberries into a luscious jam.
1 tablespoon water: Helps dissolve the sugar and prevents the jam from sticking early on.
190 g all-purpose flour: The sturdy foundation for a tender, moist cake crumb.
75 g natural cocoa powder: Brings those deep, chocolatey notes that pair perfectly with berries.
1 teaspoon baking powder: Gives the cake its beautiful rise and airy texture.
1/2 teaspoon baking soda: Balances the acidity and helps with the rise.
1/2 teaspoon salt: Enhances all the flavors, cutting through the sweetness just right.
115 g unsalted butter (melted): Adds richness and a tender texture to every bite.
100 g light-tasting oil: Keeps the cake moist even days after baking.
100 g granulated sugar: For sweetness in the batter—don’t skip it, your cake will thank you.
100 g brown sugar: Deepens the flavor and adds a hint of caramel warmth.
2 large eggs (room temperature): Let them come to room temp for the fluffiest texture.
330 g milk (room temperature): Pulls the batter together for a smooth, pourable consistency.
250 g cream cheese (softened to room temperature): The secret to tangy, dreamy frosting that holds its shape beautifully.
115 g unsalted butter (softened to room temperature): Beat it soft for cloud-like, stable frosting.
100 g powdered sugar: Sweetens the frosting just enough while keeping it silky smooth.
70 g strawberry jam (from above): Infuses the frosting with real berry flavor and a rosy hue.
1 teaspoon vanilla extract: Rounds out the frosting’s flavor profile with warmth and depth.
200 g strawberries (finely diced): Dotted throughout the filling, they give every slice bright, fresh bites.
7 strawberries (halved for decoration): For a stunning final touch, crown your cake with these juicy jewels.

How to Make Strawberry Chocolate Cake

Step 1: Cook the Strawberry Jam

In a small pot, combine the strawberries, sugar, and water. Bring everything to a gentle boil over medium-high heat—watch out, as the juices can foam up in a blink! Keep stirring occasionally until the foam settles down and the strawberries start breaking apart. Continue cooking until you have a thick, jammy consistency: if you drag a spatula through the pot, the mixture should slowly come back together after a few seconds. Set this aside to cool completely in the fridge while you move on to the next steps.

Step 2: Prep and Bake the Chocolate Cake Layers

Preheat your oven to 350°F and line the bottoms of two 6-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, whisk the melted butter, oil, granulated sugar, and brown sugar until combined. Next, whisk in the eggs until everything is nice and smooth. Now, alternate adding half your dry flour mixture and half the milk, mixing gently after each addition—overmixing is the enemy of tender cake, so be gentle. Divide the batter evenly between the prepared pans, using a spatula to smooth the tops. Bake for 40 to 45 minutes, or until a toothpick comes out mostly clean with just a few moist crumbs attached.

Step 3: Cool the Cakes

After baking, let the cakes rest in their pans for about 10 minutes—just enough for them to set and come away from the sides. Run an offset spatula around the edges, then carefully turn the cakes out onto a wire rack. Let them cool completely; patience here pays off with perfectly moist, stackable layers.

Step 4: Make the Strawberry Cream Cheese Frosting

Ready for a frosting you’ll want to eat straight off the spatula? In a large bowl, beat the softened butter with an electric mixer until it’s incredibly creamy. Add the cream cheese and whip again until the mixture is smooth and luscious. On low speed, add the powdered sugar—don’t rush, or you’ll end up with a sugar cloud! Add the homemade strawberry jam and vanilla extract, beating everything into a blushing-pink, berry-sweet dream. Scoop a portion into a piping bag for easy cake assembly.

Step 5: Assemble the Cake

With a serrated knife, level any domed tops on your cake layers, then slice each one in half horizontally to create four cake layers total. Place the first layer on your cake turntable. Pipe a ring of frosting around the edge to hold in your fillings. Spoon about four tablespoons of strawberry jam inside the ring and spread it evenly, then add a generous layer of diced strawberries. Top with the next cake layer and repeat until all layers are used. Cover the cake in a thin crumb coat of frosting, chill if you have time, then finish with a thicker, swirly final coat. Artfully arrange the halved strawberries on top for that true bakery look.

How to Serve Strawberry Chocolate Cake

Garnishes

For that irresistible, all-eyes-on-me finish, you can’t go wrong topping your Strawberry Chocolate Cake with glossy strawberry halves. Fresh mint leaves, a light dusting of powdered sugar, or a few chocolate curls also make gorgeous, flavorful garnishes. For an extra-special touch, drizzle a little warmed leftover jam over each slice right before serving.

Side Dishes

This cake shines solo, but if you’re hosting a gathering, consider serving it with a scoop of vanilla bean ice cream or a spoonful of lightly whipped cream. For a refreshing contrast, offer a bowl of mixed berries or a simple berry compote on the side. A tall glass of cold milk or a cup of strong espresso pairs beautifully with its rich chocolate and fruity notes.

Creative Ways to Present

Go beyond the classic layer cake by making individual mini Strawberry Chocolate Cakes in ramekins, or slice the assembled cake into petite squares and serve as finger-friendly petit fours. If you love drama, present it on a cake stand with cascading strawberries down the sides and a few edible flowers scattered on top. Cupcake versions, complete with a dollop of frosting and strawberry slice, also make a fun and playful dessert for parties.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftover Strawberry Chocolate Cake, store the slices in an airtight container in the fridge. The cake stays moist and delicious for up to three days, with the flavors deepening and the berries adding even more juiciness over time.

Freezing

This cake freezes surprisingly well! For best results, freeze individual slices wrapped tightly in plastic wrap, then place them in a resealable freezer bag. When you’re ready, just thaw in the refrigerator overnight and enjoy—frosting and all. You can also freeze unfrosted cake layers for up to a month, assembling when needed.

Reheating

While Strawberry Chocolate Cake is delicious straight from the fridge, if you’re craving a warm slice, pop it in the microwave for 10-15 seconds. The flavors become even more aromatic as the frosting softens and the chocolate and berries meld together—just don’t overheat, or the frosting might melt away!

FAQs

Can I use frozen strawberries for the jam and filling?

Absolutely! Frozen strawberries work perfectly for both the jam and the filling. In fact, since they’re usually picked and frozen at their peak, you may even get a more intense berry flavor. Just be sure to thaw and drain if using them for the diced filling layer.

How do I prevent my cake from being dry?

Don’t overbake—keep a close eye on your cake towards the end of baking, and take it out when a toothpick comes out with just a few moist crumbs. Mixing just until ingredients come together also keeps your cake tender and moist.

Can I make this cake gluten-free or dairy-free?

Yes, with a few substitutions! Swap the all-purpose flour for your favorite 1:1 gluten-free blend, and use dairy-free butter, cream cheese, and milk alternatives for a lactose-free version. Be sure to check your cocoa powder is also gluten-free.

How do I make neat, even cake layers?

For bakery-style layers, use a kitchen scale to divide your batter evenly between pans and a serrated knife to slice the cooled cakes in half horizontally. Take your time leveling—that extra effort makes your Strawberry Chocolate Cake look as good as it tastes!

Can I make this cake ahead for a party?

Definitely! Both the cake layers and strawberry jam can be made a day or two in advance and stored (layers wrapped in plastic, jam in a jar). Assemble and frost the day of, and your Strawberry Chocolate Cake will taste wonderfully fresh and look stunning for your guests.

Final Thoughts

If you’re looking to impress loved ones or simply treat yourself, this Strawberry Chocolate Cake is a delicious, crowd-pleasing masterpiece. With tender, chocolatey cake, a dreamy frosting, and bursts of real strawberry in every bite, it’s sure to become a fast favorite in your baking lineup. Give it a try—you’ll fall in love with every slice!