If you love the combination of rich chocolate and fresh strawberries, this strawberry chocolate cake is the perfect dessert to make for birthdays, celebrations, or weekend baking projects. Moist chocolate cake layers are filled with homemade strawberry jam and juicy strawberries, then covered in a creamy strawberry cream cheese frosting. Every bite is balanced with deep chocolate flavor and bright berry sweetness, making this cake both elegant and comforting.
Why You’ll Love This Recipe
This strawberry chocolate cake is wonderfully soft, moist, and packed with flavor. The chocolate cake layers are rich and fudgy without being overly dense, while the strawberry filling adds freshness and a fruity contrast. The homemade strawberry cream cheese frosting gives the cake a smooth and creamy finish with natural strawberry flavor throughout.
Another reason to love this recipe is how beautiful it looks without requiring complicated decorating skills. Fresh strawberries on top create a rustic bakery-style appearance that looks impressive but is easy to achieve at home. The recipe is also flexible enough for birthdays, holidays, or any special occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the strawberry jam:
500 g strawberries, fresh or frozen
50 g granulated sugar
1 tablespoon water
For the 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
For the strawberry cream cheese frosting:
250 g cream cheese, softened
115 g unsalted butter, softened
100 g powdered sugar
70 g strawberry jam
1 teaspoon vanilla extract
For the filling and decoration:
200 g strawberries, finely diced
7 strawberries, halved
Directions
Start by preparing the strawberry jam. Add strawberries, granulated sugar, and water to a small saucepan over medium-high heat. Stir occasionally and cook until the mixture thickens into a jam-like consistency. Once ready, transfer the jam to a bowl and let it cool completely.
Preheat your oven to 350°F (175°C). Line two 6-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large mixing bowl, whisk melted butter, oil, granulated sugar, and brown sugar until smooth. Add the eggs and whisk again until fully combined.
Gradually alternate adding the dry ingredients and milk into the wet mixture, stirring gently after each addition until a smooth batter forms.
Divide the batter evenly between the prepared pans. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat softened butter until creamy. Add cream cheese and continue mixing until smooth. Add powdered sugar, strawberry jam, and vanilla extract, then beat until fluffy and combined.
Once the cakes are fully cooled, level the tops if needed and slice each cake in half horizontally to create four layers.
Place the first cake layer on a serving plate or cake stand. Pipe or spread a ring of frosting around the edge. Spoon strawberry jam into the center and top with diced strawberries. Repeat with the remaining layers.
Apply a thin crumb coat of frosting around the cake and chill briefly if desired. Finish with a final layer of frosting and decorate with halved strawberries.
For an even richer chocolate flavor, add a handful of chocolate chips to the cake batter before baking.
You can replace the homemade strawberry jam with a high-quality store-bought jam if you want to save time.
For a lighter frosting option, fold whipped cream into the cream cheese frosting for a softer texture.
If you prefer a taller cake, divide the batter into three pans instead of two to create extra layers without slicing the cakes.
Raspberries can also be substituted for strawberries to create a chocolate raspberry cake variation.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese frosting and fresh fruit, refrigeration is recommended.
Before serving, allow the cake to sit at room temperature for about 20 to 30 minutes so the frosting softens and the cake becomes more flavorful.
You can also freeze leftover slices individually. Wrap them tightly in plastic wrap and place them in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before serving.
FAQs
Can I use frozen strawberries?
Yes, frozen strawberries work well for the jam, but fresh strawberries are best for the filling and decoration.
Can I make this cake ahead of time?
Yes, you can bake the cake layers one day in advance and store them tightly wrapped until ready to assemble.
Why is my frosting too runny?
The frosting may become too soft if the cream cheese or butter is overly warm. Chill it briefly before frosting the cake.
Can I use Dutch-process cocoa powder?
Natural cocoa powder is recommended because it reacts properly with the baking soda in the recipe.
Can I make this cake in 8-inch pans?
Yes, but you may need to double the recipe or slightly increase baking time for thicker layers.
How do I know when the cake is done baking?
Insert a toothpick into the center. If it comes out with a few moist crumbs, the cake is ready.
Can I skip the homemade jam?
Yes, store-bought strawberry jam can be used for convenience.
Do I need a stand mixer?
No, a hand mixer works perfectly for the frosting, and the batter can be mixed by hand.
Can I turn this recipe into cupcakes?
Yes, the batter can be used for cupcakes. Adjust the baking time to around 18–22 minutes.
How should I decorate the cake?
Fresh strawberries on top create a simple and beautiful finish, but chocolate shavings or ganache drizzle also work well.
Conclusion
This strawberry chocolate cake combines decadent chocolate layers with fresh strawberry flavor in every bite. The homemade jam, creamy frosting, and juicy strawberry filling create a dessert that feels both luxurious and homemade. Whether you serve it for a birthday, holiday, or casual gathering, this cake is guaranteed to impress with its beautiful appearance and irresistible taste.
This strawberry chocolate cake features moist chocolate cake layers filled with homemade strawberry jam and fresh strawberries, all covered in a creamy strawberry cream cheese frosting. Rich chocolate flavor and bright berry sweetness combine to create an elegant and comforting dessert perfect for celebrations or special occasions.
Ingredients
For the strawberry jam:
500 g strawberries, fresh or frozen
50 g granulated sugar
1 tablespoon water
For the 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
For the strawberry cream cheese frosting:
250 g cream cheese, softened
115 g unsalted butter, softened
100 g powdered sugar
70 g strawberry jam
1 teaspoon vanilla extract
For the filling and decoration:
200 g strawberries, finely diced
7 strawberries, halved
Instructions
Prepare the strawberry jam by combining strawberries, granulated sugar, and water in a saucepan over medium-high heat. Cook until thickened into a jam-like consistency. Cool completely.
Preheat the oven to 350°F (175°C). Line two 6-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, whisk melted butter, oil, granulated sugar, and brown sugar until smooth. Add eggs and whisk until combined.
Gradually alternate adding the dry ingredients and milk into the wet mixture, stirring gently until smooth.
Divide the batter evenly between the prepared pans.
Bake for 40–45 minutes or until a toothpick inserted into the center comes out with a few 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. Add cream cheese and mix until smooth. Add powdered sugar, strawberry jam, and vanilla extract, then beat until fluffy.
Level the cooled cakes if needed and slice each cake horizontally to create four layers.
Place the first cake layer on a serving plate. Pipe or spread frosting around the edge, add strawberry jam in the center, and top with diced strawberries.
Repeat layering with the remaining cake layers.
Apply a thin crumb coat of frosting and chill briefly if desired.
Finish frosting the cake and decorate with halved strawberries.
Notes
Fresh strawberries are best for filling and decoration, while frozen strawberries work well for the jam.
Natural cocoa powder is recommended for proper reaction with baking soda.
Allow the cake to reach room temperature before serving for the best texture and flavor.
If the frosting becomes too soft, chill it briefly before decorating.
Store leftover cake refrigerated because of the cream cheese frosting and fresh fruit.
Chocolate shavings or ganache drizzle make beautiful optional decorations.
The cake layers can be baked one day ahead and assembled later.
