This Strawberry Chocolate Cake uses a homemade strawberry jam, a moist chocolate cake, and a creamy strawberry cream cheese frosting. The steps are clear and the ingredients are common. You do not need fancy tools. If you enjoy baking with fruit and rich cake, this will be a good match. For a warm spice flavor that pairs with fruit cakes, see this apple cider cake.
Table of Contents
Why make this recipe
This cake mixes fresh strawberries and rich chocolate. It tastes bright from the berries and deep from the cocoa. You can make it for birthdays, small parties, or a sweet weekend treat. If you like fruit cakes or want another simple dessert idea, try these apple crisp mini cheesecakes for a different flavor at the same table.
How to make Strawberry Chocolate Cake
Ingredients :
500 g strawberries (fresh or frozen), 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 (softened to room temperature), 115 g unsalted butter (softened to room temperature), 100 g powdered sugar, 70 g strawberry jam (from above), 1 teaspoon vanilla extract, 200 g strawberries (finely diced), 7 strawberries (halved for decoration)
Directions :
Strawberry Jam
- In a small pan, combine 500 g strawberries, 50 g granulated sugar, and 1 tablespoon water.
- Heat on medium. Stir often until the fruit breaks down and the mix thickens (10–15 minutes).
- Mash gently with a spoon or potato masher for a smooth jam. Cool completely.
Chocolate Cake
- Preheat oven to 175°C (350°F). Grease two 20 cm (8 inch) cake pans and line the bottoms.
- In a bowl, sift 190 g flour, 75 g cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In another bowl, whisk 115 g melted butter, 100 g oil, 100 g granulated sugar, 100 g brown sugar, and 2 eggs until smooth.
- Add half the dry mix to the wet mix, then add 330 g milk, then the rest of the dry mix. Mix until just combined.
- Pour batter into pans. Bake 25–30 minutes or until a toothpick comes out clean.
- Cool in pans 10 minutes, then move to wire racks to cool fully.
Strawberry Cream Cheese Frosting
- Beat 250 g softened cream cheese and 115 g softened butter until smooth.
- Add 100 g powdered sugar and 1 teaspoon vanilla extract. Beat until light.
- Fold in 70 g strawberry jam and 200 g finely diced strawberries. Mix gently.
Assemble the cake
- If cakes have domes, level them with a knife.
- Place one cake layer on a plate. Spread some jam over it, then add a layer of frosting.
- Put the second cake layer on top. Frost the top and sides with the remaining frosting.
- Decorate with 7 halved strawberries on top.
- Chill 30 minutes to set before serving.
You can use the leftover jam for cookies or toast; it also works well in recipes like apple cider cheesecake cookies if you want a new treat.
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Strawberry Chocolate Cake
A delicious cake that combines fresh strawberries and rich chocolate, perfect for celebrations or weekend treats.
- Total Time: 60 minutes
- Yield: 8 servings 1x
Ingredients
- 500 g strawberries (fresh or frozen)
- 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 (softened to room temperature)
- 115 g unsalted butter (softened to room temperature)
- 100 g powdered sugar
- 70 g strawberry jam (from above)
- 1 teaspoon vanilla extract
- 200 g strawberries (finely diced)
- 7 strawberries (halved for decoration)
Instructions
- In a small pan, combine 500 g strawberries, 50 g granulated sugar, and 1 tablespoon water. Heat on medium, stirring often until the fruit breaks down and the mixture thickens (10–15 minutes). Mash gently, then cool completely to make the strawberry jam.
- Preheat oven to 175°C (350°F). Grease two 20 cm (8 inch) cake pans and line the bottoms. In a bowl, sift 190 g flour, 75 g cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In another bowl, whisk together 115 g melted butter, 100 g oil, 100 g granulated sugar, 100 g brown sugar, and 2 eggs until smooth. Add half the dry mix to the wet mix, then add 330 g milk, then the rest of the dry mix. Mix until just combined.
- Pour batter into pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool fully.
- For the frosting, beat 250 g softened cream cheese and 115 g softened butter until smooth. Add 100 g powdered sugar and 1 teaspoon vanilla extract, beating until light. Fold in 70 g strawberry jam and 200 g finely diced strawberries.
- If cakes have domes, level them with a knife. Place one cake layer on a plate, spread some jam over it, then add a layer of frosting. Place the second cake layer on top and frost the remaining top and sides with the frosting. Decorate with the halved strawberries on top.
- Chill for 30 minutes to set before serving.
Notes
Use room temperature ingredients for a smoother batter. Cool cake layers completely before frosting to prevent the frosting from melting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
How to serve Strawberry Chocolate Cake
Cut the cake into slices. Serve slightly chilled or at room temperature. A simple glass of milk or a cup of coffee pairs well. The cake also goes well with a scoop of vanilla ice cream.
How to store Strawberry Chocolate Cake
Store the cake in the fridge covered for up to 3 days. If you want it longer, wrap slices in plastic and freeze up to 1 month. Thaw in the fridge before serving.
Tips to make Strawberry Chocolate Cake
- Use room temperature eggs and milk for a smooth batter.
- Cool the cake layers fully before frosting to avoid a melted frosting.
- If your strawberries are very watery, drain some juice before dicing.
- You can save extra jam in a jar and use it on toast or in other desserts like this apple crumble cheesecake for another idea.
Variations
- Make the cake gluten-free by using a 1-to-1 gluten-free flour mix.
- Replace half the diced strawberries with raspberries for a tart note.
- Use whipped cream instead of cream cheese frosting for a lighter cake.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain excess juice before cooking the jam or dicing for the frosting.
Q: Can I make the cake ahead?
A: Yes. Bake the layers a day ahead and wrap them. Make the frosting the same day you assemble.
Q: Is this cake very sweet?
A: It is balanced. The cocoa gives depth and the strawberries add fresh sweetness. You can cut powdered sugar in the frosting if you prefer less sweet.
Q: Can I skip the jam?
A: You can, but the jam adds bright strawberry flavor. You can also spread more diced strawberries instead.
Conclusion
This Strawberry Chocolate Cake is easy to make and tastes great. It blends rich chocolate and fresh strawberry flavors. Follow the steps and keep things cool when you frost. Enjoy your cake with family or friends.
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