Strawberry Chocolate Cake
There’s something almost cinematic about the first slice of a strawberry chocolate cake: the warm chocolate aroma rising from the pan, the glossy strawberry jam glinting like rubies between layers, and the soft, tangy cream-cheese frosting that yields with a gentle, satisfying pull. The cake combines the deep, bittersweet notes of cocoa with bright, sun-warmed strawberry sweetness — a contrast of smooth, velvety chocolate crumb and juicy, slightly jammy fruit that’s as comforting as it is celebratory.
This recipe is perfect for spring and summer gatherings when berries are at their peak, but it’s equally lovely as a cozy weekend bake to brighten a quiet morning or as a show-stopping dessert for birthdays and dinner parties. If you love recipes that marry classic flavors with homey technique — and you like a little wow factor with straightforward steps — keep reading. If you enjoy fruity, layered desserts, you might also like this caramel apple cheesecake bars inspiration from the blog.
Dish Snapshot
- Prep Time: 35 minutes (including jam prep and frosting prep)
- Cook Time: 30–35 minutes (for the cake layers)
- Total Time: About 1 hour 30 minutes (including cooling and assembly)
- Servings: 12 slices
- Difficulty Level: Intermediate — a few components (jam, cake, frosting) but all approachable with clear steps
Nutritional Breakdown
Estimated nutrition per serving (1 of 12 slices). These are approximate values calculated from ingredient weights and standard food-composition values (USDA FoodData Central used as the baseline for ingredient nutrition); use as a guideline rather than an exact lab analysis.
- Calories: ~490 kcal
- Protein: ~6.5 g
- Carbohydrates: ~45 g
- Sugars: substantial (from added sugars and fruit)
- Fiber: ~3 g
- Fat: ~34 g
- Saturated fat: notable (from butter and cream cheese)
- Sodium: moderate (from baking powder/salt and dairy)
Notes on the numbers: these estimates use government-compiled nutrient data and reflect the whole assembled cake (cake layers + jam + cream-cheese frosting + strawberry pieces). If you need precise values for medical or strict dietary reasons, consider entering the exact ingredient brands and weights into a nutrition-calculator or consult a registered dietitian. For general guidance on balanced intake, see USDA and CDC resources on dietary recommendations.
Why You’ll Love It
- Flavor & Texture Contrast: The bittersweet cocoa in the cake layers sets off the bright berry notes of the jam and fresh strawberries, while the cream-cheese frosting brings a tangy, silky balance. Each bite alternates moist chocolate crumb, fruity jam, and cool frosting.
- Crowd-Pleaser with Personality: This cake reads as both nostalgic (strawberries and cream) and grown-up (dark cocoa), making it ideal for family celebrations and dinner parties where you want something pretty and assured.
- Seasonal and Flexible: Use freshest strawberries in season for the best flavor; frozen can work if fresh aren’t available. It’s a recipe that highlights good fruit without complicated technique, so it’s satisfying and rewarding to bake.
Step-by-Step Instructions
Ingredients
- 500 g strawberries (fresh or frozen), for jam
- 50 g granulated sugar, for jam
- 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), for the cake
- 100 g light-tasting oil (vegetable or canola)
- 100 g granulated sugar (cake)
- 100 g brown sugar (cake)
- 2 large eggs (room temperature)
- 330 g milk (room temperature)
- 250 g cream cheese (softened to room temperature)
- 115 g unsalted butter (softened to room temperature), for frosting
- 100 g powdered sugar
- 70 g strawberry jam (from above)
- 1 teaspoon vanilla extract
- 200 g strawberries (finely diced), for filling
- 7 strawberries (halved for decoration)
Optional ingredients and substitutions:
- Use 1/2 cup sour cream or Greek yogurt (120 g) instead of part of the milk for a slightly tangier crumb.
- Replace light-tasting oil with melted coconut oil or extra butter for a different richness.
- For lower-sugar jam, reduce the jam sugar and cook longer to concentrate, or use a no-sugar pectin if desired.
- Gluten-free option: substitute the flour with an all-purpose gluten-free blend (ensure xanthan/guar included) — texture will vary.
- Vegan option: swap eggs for 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, chilled), use plant-based milk, vegan butter, and a vegan cream-cheese alternative; results will be denser.
Makes: one two-layer cake (12 servings)
Preparation overview
- Make the strawberry jam.
- Whisk dry ingredients for the cake; combine wet ingredients; mix and bake.
- Prepare the cream-cheese frosting.
- Assemble with diced strawberries and jam between layers; top with frosting and halved berries.
Detailed Method
-
Prep:
- Preheat oven to 175°C (350°F). Grease and line two 8- or 9-inch round cake pans.
- If using frozen strawberries for jam, thaw first.
-
Strawberry Jam:
- In a medium saucepan, combine 500 g strawberries (chopped if large), 50 g granulated sugar, and 1 tablespoon water.
- Bring to a gentle boil, reduce heat, and simmer until fruit breaks down and thickens (about 10–15 minutes). Mash lightly with a spoon for a rustic jam.
- Cool. Measure out 70 g for the cake filling; reserve the rest for toast.
Practical tip: The jam can be made ahead and refrigerated; if firming up too quickly, warm briefly to spreadable consistency.
-
Cake batter:
- In a large bowl, sift together 190 g flour, 75 g cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 115 g melted unsalted butter, 100 g oil, 100 g granulated sugar, 100 g brown sugar, and 2 eggs until smooth.
- Stir in 330 g milk and 1 teaspoon vanilla extract to the wet mixture.
- Make a well in the dry ingredients and pour in wet mixture. Fold gently until just combined — do not overmix.
- Divide batter evenly between prepared pans.
Practical tip: Overmixing develops gluten and can make the cake tough. Fold until you see no streaks of flour.
-
Bake:
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Practical tip: If the tops dome, trim with a serrated knife for even layers before assembling.
-
Strawberry Cream-Cheese Frosting:
- In a bowl, beat 250 g softened cream cheese until smooth.
- Add 115 g softened unsalted butter and beat until fluffy.
- Gradually add 100 g powdered sugar and beat until smooth and spreadable. Stir in 70 g of the prepared strawberry jam for a delicate fruity tang (optional: pass jam through a sieve to remove seeds for a silky frosting).
Practical tip: Keep frosting chilled slightly if the room is warm; this helps when assembling to prevent slippage.
-
Assembly:
- Place the first cake layer on a serving plate. Spread a thin layer (about half) of frosting, top with 200 g finely diced strawberries, and spoon a light layer (about 35 g) of the jam over the fruit.
- Add the second cake layer. Coat the top and sides with remaining frosting.
- Decorate the top with halved strawberries (7 halves) and a light drizzle of remaining jam if desired.
Practical tip: Chill the assembled cake for 20–30 minutes to set the frosting for cleaner slices.
How to Serve
Best Pairings
- Serve slices with a cup of strong coffee or an espresso to cut the richness, or a fragrant black tea (Earl Grey) for a floral contrast.
- For a lighter touch, pair with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream.
- Turn it into an afternoon treat: present smaller slices with sparkling water and lemon to refresh the palate.
- Transform leftovers into dessert parfaits: layer crumbled cake with fresh yogurt and extra diced strawberries (see a similar layered-dessert idea here).
Presentation tips:
- Keep slices neat by chilling 20 minutes before slicing and wiping the knife between cuts.
- Dust lightly with cocoa powder or a few microgreens (mint) for contrast.
Keeping it Fresh
- Room temperature: If your kitchen is cool (under 21°C/70°F), you can store the cake covered for up to 1 day. Because the frosting contains cream cheese, avoid leaving it out longer than this.
- Refrigeration: Store in an airtight container or covered cake dome for 3–4 days. Bring to room temperature about 30 minutes before serving for best texture.
- Freezer: Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.
Expert Tips
Chef’s Advice
- Cocoa selection matters: use natural unsweetened cocoa for a bright chocolate flavor; Dutch-processed is smoother and less acidic — choose based on your palate and remember leavening (baking soda vs. powder) interacts differently with each.
- Temperature of dairy and eggs: Room-temperature eggs and milk combine more smoothly and yield a better-emulsified batter and lighter crumb.
- Prevent a soggy layer: If your jam is very loose, spread a thin layer of frosting or a paper-thin crumb coat on the cake layer before adding jam and fruit to keep juices from soaking the crumb excessively.
- Seedless jam option: If you prefer a seed-free filling or frosting, pass cooked jam through a fine mesh sieve or use a seedless strawberry preserve.
- Even baking: Rotate pans halfway through baking if your oven has hot spots. Use an oven thermometer to ensure accurate temperatures.
Delicious Variations
Switch It Up!
- Vegan Chocolate-Strawberry: Replace eggs with flax eggs, use plant-based milk and vegan butter, and select a vegan cream-cheese alternative. Reduce baking time slightly and expect a denser crumb.
- Gluten-Free Twist: Substitute the 190 g all-purpose flour with a 1:1 gluten-free flour blend (with xanthan gum). Add a tablespoon of cornstarch if you want a lighter crumb.
- Boozy Berry Layer: Macerate the diced strawberries in 1–2 tablespoons of port or Grand Marnier for 30 minutes and drain before layering to add depth and an adult touch.
- Nut-Crust Variation: Add a thin layer of crushed toasted hazelnuts or almonds between the cake and frosting for crunch and nutty contrast.
Recipe Q&A
Q: Can I make this with frozen strawberries?
A: Yes — thaw and drain frozen strawberries well before making the jam or using them diced. Frozen berries can release extra water, so cook the jam a bit longer to concentrate it.
Q: My frosting is runny. What should I do?
A: Chill the frosting for 15–30 minutes, then re-whip. Ensure the cream cheese and butter were not overly warm; use chilled ingredients if your kitchen is hot.
Q: How can I reduce the sugar without ruining texture?
A: Reduce added sugars slightly (start by 10–20%) and increase cooking time for jam to concentrate fruit sweetness. Remember that sugar affects moisture and structure; too much reduction can alter texture.
Q: Can I make the cake layers ahead?
A: Yes — bake layers up to 2 days in advance and wrap tightly in plastic wrap in the refrigerator. Bring to room temperature before frosting and assembling.
Q: Any ideas for using leftovers?
A: Crumble slices into bowls with yogurt or ice cream to create quick parfaits, or freeze slices for later as described in storage.
Conclusion
This Strawberry Chocolate Cake is a lovely balance of rich chocolate and bright berry flavors — great for seasonal gatherings or any time you want a dessert that feels both homey and special. If you’d like to compare another take on the classic combination, check out this Strawberry Chocolate Cake Recipe for more inspiration. For an alternate approach and presentation ideas, see this Chocolate Strawberry Cake – Give Recipe.
Give the recipe a try, snap a photo of your slice, and share your results — I’d love to hear how you personalized it.
Print
Strawberry Chocolate Cake
- Total Time: 90 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A delightful cake combining warm chocolate and fresh strawberries, layered with cream-cheese frosting and homemade strawberry jam.
Ingredients
- 500 g strawberries (fresh or frozen), for jam
- 50 g granulated sugar, for jam
- 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), for the cake
- 100 g light-tasting oil (vegetable or canola)
- 100 g granulated sugar (cake)
- 100 g brown sugar (cake)
- 2 large eggs (room temperature)
- 330 g milk (room temperature)
- 250 g cream cheese (softened to room temperature)
- 115 g unsalted butter (softened to room temperature), for frosting
- 100 g powdered sugar
- 70 g strawberry jam (from above)
- 1 teaspoon vanilla extract
- 200 g strawberries (finely diced), for filling
- 7 strawberries (halved for decoration)
Instructions
- Make the strawberry jam by combining strawberries, sugar, and water in a saucepan, bringing to a gentle boil, and simmering for 10-15 minutes. Cool and measure out 70 g for filling.
- Preheat oven to 175°C (350°F) and grease two round cake pans.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together melted butter, oil, granulated sugar, brown sugar, and eggs. Stir in milk and vanilla extract.
- Pour wet ingredients into dry ingredients and fold gently until just combined.
- Divide batter between prepared pans and bake for 30-35 minutes.
- Cool in pans for 10 minutes, then turn out to cool completely on a wire rack.
- Make the frosting by beating cream cheese until smooth, adding butter until fluffy, then gradually adding powdered sugar and strawberry jam for flavor.
- Assemble the cake by placing one layer on a serving plate, spreading with frosting, diced strawberries, and jam. Add the second layer and frost the top and sides.
- Decorate with halved strawberries and drizzle with remaining jam if desired.
Notes
For the best flavor, use fresh strawberries in season. The jam can be made ahead and refrigerated.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 25g
- Sodium: 200mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6.5g
- Cholesterol: 90mg
