There’s something about the combination of rich chocolate and sweet, juicy strawberries that just feels like a celebration. Strawberry Chocolate Cake brings together those two flavors in the most beautiful waymoist chocolate layers, fresh berries, and a sweetness that’s never too much.
I first made this back in spring 2022 when my daughter requested “chocolate and strawberries but in cake form” for her birthday. The kitchen smelled like a bakery, and when I sliced into it, the contrast of dark chocolate and bright red fruit made everyone gasp a little. After ten years of recipe testing, I’ve learned that keeping the chocolate batter simple and letting the strawberries shine is what makes this one unforgettable.
Best Strawberry Chocolate Cake Recipe You Must Try
Ingredients
Method
- Start by preparing the strawberry jam: combine strawberries, granulated sugar, and water in a small saucepan. Heat over medium-high, stirring now and then until it boils. Keep cooking gently until the jam thickens and when you run a spatula through, it parts then slowly comes back together. Transfer the jam to a bowl and chill in the fridge until needed.
- Preheat the oven to 350°F (175°C). Line two 6-inch round cake pans with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, mix melted butter, oil, granulated sugar, and brown sugar until evenly combined. Beat in the eggs until smooth.
- Add the dry ingredients and milk alternately in two additions, mixing gently after each until just combined.
- Divide the batter evenly between the prepared pans, smoothing the surfaces with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out mostly clean with a few crumbs.
- Let the cakes cool in their pans for 10 minutes. Run an offset spatula around the edges to loosen them, then flip the cakes onto wire racks and allow them to cool completely.
- For the frosting, beat the softened butter with an electric mixer until creamy. Add the cream cheese and continue beating until smooth.
- Gradually add the powdered sugar and beat on low speed until mixed. Stir in the strawberry jam and vanilla extract, beating again until the frosting is uniform. Scoop a small amount into a piping bag and cut off the tip.
- Once cakes are cool, level each cake layer with a serrated knife if domed, then slice each layer horizontally to create four total layers.
- Place the first cake layer on a cake turntable or serving plate. Pipe a ring of frosting around its edge.
- Fill the center of the ring with about 4 tablespoons of strawberry jam, spreading evenly with an offset spatula. Sprinkle diced strawberries over the jam layer.
- Repeat with the remaining layers, stacking them carefully.
- Apply a thin crumb coat of frosting all around the cake and smooth with a cake scraper. Chill briefly if needed to set the crumb coat.
- Finish by spreading a final thick layer of frosting, smoothing and creating gentle swirls with your spatula.
- Decorate the top and sides by pressing halved strawberries into the frosting.
- Refrigerate the cake until ready to serve for best flavor and texture.
Notes
- For a quicker version, use store-bought strawberry jam in both the filling and frosting. Make sure all ingredients are at room temperature for better mixing and texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Why You’ll Fall in Love with This Cake
This dessert feels fancy but comes together without a trip to the bakery or a culinary degree. The chocolate layers are fudgy and tender, the strawberry jam adds brightness, and the cream cheese frosting ties it all together with a creamy, tangy finish.
- Perfect balance: The richness of cocoa powder meets the sweetness of fresh strawberries without overwhelming your taste buds.
- Homemade jam option: You control the sweetness and texture, though store-bought works beautifully if you’re short on time.
- Celebration-ready: It looks stunning on a cake stand and tastes even better than it looks.
- Make-ahead friendly: Bake the layers a day ahead and assemble when you’re ready to impress.
What You’ll Need
Most of these ingredients are pantry staples, and the fresh strawberries are what make this Strawberry Chocolate Cake sing. Here’s what goes into each layer:
| Component | Key Ingredients | Quick Notes |
|---|---|---|
| Chocolate Cake | All-purpose flour, natural cocoa powder, melted butter, oil, eggs, milk | The combo of butter and oil keeps it super moist |
| Strawberry Jam | Fresh or frozen strawberries, granulated sugar, water | Store-bought works toouse about 270g total |
| Frosting | Cream cheese, butter, powdered sugar, strawberry jam, vanilla extract | Must be room temperature for smooth blending |
| Fillings & Decor | Diced strawberries, halved strawberries | Fresh berries add pops of juicy flavor |
Pro Tip: Soften your butter and cream cheese on the counter for about an hour before you start. Cold dairy leads to lumpy frosting, and nobody wants that.
How It All Comes Together
The process is straightforward: make the jam, bake the chocolate layers, whip up the frosting, then stack and decorate. Each step builds on the last, and by the end you’ll have a towering beauty that’s worth every minute.
Start with the strawberry jam so it has time to cool while you bake. Cook the berries with sugar and water until they break down and thickenyou’ll know it’s ready when you drag a spatula through and it holds for a few seconds before flowing back together. Let it chill completely in the fridge.
For the cake, whisk your dry ingredients in one bowl and your wet ingredients in another, then alternate adding the flour mixture and milk to the wet mixture. Divide the batter evenly between two 6-inch pans and bake until a toothpick comes out with moist crumbs. Cool completely before you slice each layer in half to create four thin rounds.
The frosting comes together quickly with an electric mixerbeat the butter first until creamy, add the cream cheese, then the powdered sugar, jam, and vanilla extract. Save a little in a piping bag for creating a border that keeps the filling from oozing out the sides.
Assembly Tips and Tricks
Leveling your cake layers with a serrated knife ensures they stack evenly without tilting. If your layers domed a lot in the oven, slice off the rounded tops so each layer sits flat.
Pipe a ring of frosting around the edge of the first layer, then fill the center with strawberry jam and diced strawberries. This frosting dam technique keeps everything tidy and prevents a jammy avalanche when you slice into it. Repeat with each layer, then apply a thin crumb coat to lock in any loose crumbs before adding the final layer of frosting.
Note: A cake turntable makes smoothing the frosting so much easier, but you can absolutely do this on a plate or cutting boardjust spin it as you go.
Serving and Storing Your Cake
| Storage Method | How Long It Lasts | Best Practices |
|---|---|---|
| Room Temperature | Up to 4 hours | Cover loosely if your kitchen is cool; great for party display |
| Refrigerator | 3-4 days | Store in an airtight container; bring to room temp 30 min before serving |
| Freezer (unfrosted layers) | Up to 2 months | Wrap each layer tightly in plastic wrap, then foil |
Because of the cream cheese frosting and fresh strawberries, this cake does best in the fridge after a few hours. Let it come to room temperature before serving so the frosting softens and the chocolate flavor really blooms. Slice with a sharp knife, wiping it clean between cuts for picture-perfect pieces.
Ways to Make It Your Own
Swap the strawberry jam for raspberry or blackberry if that’s what you have on hand. You can also fold mini chocolate chips into the cake batter for extra pockets of melty goodness, or add a teaspoon of espresso powder to the dry ingredients to deepen the chocolate flavor.
If you want a taller cake, double the recipe and use 8-inch or 9-inch pans, adjusting the bake time by a few minutes. For a simpler version, skip slicing the layers in half and just make a two-layer cake with more filling in between. Either way, the combo of rich cocoa and bright berries will steal the show.
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FAQs ( Strawberry Chocolate Cake )
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well in this recipe. Thaw them completely and drain excess liquid before folding into the batter. Pat them dry with paper towels to prevent the cake from becoming too wet.
What type of chocolate works best?
Semi-sweet chocolate chips or chopped dark chocolate give the perfect balance with the strawberries. Avoid milk chocolate as it can make this dish overly sweet. Use about 1 cup of chocolate for optimal flavor distribution.
How do I prevent the strawberries from sinking?
Toss diced strawberries in a light coating of flour before adding to the batter. This helps them stay suspended throughout the cake. Also, fold them in gently at the very end of mixing to avoid breaking them apart.
How long does this cake stay fresh?
This recipe stays fresh for 3-4 days when stored covered at room temperature. For longer storage, wrap tightly and refrigerate for up to a week. The strawberries may release some moisture over time, which is normal.
Can I make this as cupcakes instead?
Absolutely! Divide the batter among 18-20 cupcake liners and bake at 350°F for 18-22 minutes. Test with a toothpick for doneness. Cupcakes are perfect for portion control and easier serving at parties.
You’ll love how this Strawberry Chocolate Cake turns outmoist, fudgy, and bursting with fresh berry sweetness in every bite. The contrast of dark cocoa and bright strawberries feels elegant but tastes like pure comfort. It takes about ninety minutes start to finish, and the payoff is a showstopper that makes any gathering feel a little more special.
If you want to switch things up, try swirling a little melted chocolate between the layers or folding freeze-dried strawberry powder into the frosting for an extra punch of berry flavor. Leftover slices keep beautifully in the fridge for up to four daysjust let them sit out for twenty minutes before serving so the frosting softens and the chocolate really shines. A trick I learned from my aunt’s kitchen: always use room-temperature dairy for the smoothest frosting, no lumps or fuss.
I’d love to see your version of this caketag me in your photos or tell me in the comments if you added your own twist. Did you grow up with chocolate and strawberries as your favorite combo, or is this a new love affair? Either way, save this recipe for your next birthday, potluck, or just-because moment. It’s the kind of dessert that turns an ordinary day into something worth celebrating.
