Strawberry Chocolate Cake Recipe

I absolutely love how this Strawberry Chocolate Cake Recipe brings together the rich, deep flavor of chocolate with the bright, juicy burst of fresh strawberries. It’s a special kind of cake that feels both decadent and fresh, perfect for celebrations or when you just want to treat yourself to something truly delightful. Whenever I make this, it never fails to bring smiles around the table.

If you’ve been looking for a cake that’s a little different from your usual chocolate or strawberry desserts, this recipe is for you. The strawberry jam and fresh strawberry layers add this lovely fruity surprise that pairs beautifully with the creamy strawberry cream cheese frosting—trust me, you’re going to want to make this again and again!

this Recipe

Ingredients You’ll Need

Every ingredient in this Strawberry Chocolate Cake Recipe has a role to play, from the deep cocoa powder in the cake to the fresh strawberries that brighten each bite. I always recommend using fresh strawberries if you can for the best flavor, but frozen works great too—just thaw and drain well before use.

• Strawberries: Fresh or frozen both work; the freshness really shines through in the jam and filling.
• Granulated sugar: Be sure to measure carefully—it balances sweetness and helps the jam thicken.
• All-purpose flour: The base for our chocolate cake, non-bleached if possible for purer taste.
• Natural cocoa powder: Look for unsweetened and good quality—it’s the heart of the chocolate flavor.
• Baking powder and baking soda: Both are essential for that perfect, light crumb.
• Salt: Just a pinch to enhance all those flavors.
• Unsalted butter: Melted for the cake, softened for the frosting—make sure it’s at room temp for easier mixing.
• Light-tasting oil: Helps keep the cake super moist without overpowering flavors.
• Brown sugar: Adds a deeper sweetness and moisture to the cake.
• Eggs: Room temperature eggs mix better for an even batter.
• Milk: Room temperature also helps with smooth batter consistency.
• Cream cheese: For the frosting—smooth and softened is key for silky frosting.
• Powdered sugar: Sweetens the frosting without any grittiness.
• Vanilla extract: Enhances the sweetness and strawberry notes in frosting.

Variations

I love that this Strawberry Chocolate Cake Recipe is so flexible—it invites you to make it your own. Whether you’re catering to dietary needs or experimenting with flavor twists, there are plenty of ways to switch things up without sacrificing that special strawberry-chocolate magic.

• Gluten-Free Version: I swapped regular flour for a gluten-free blend once, and it worked wonderfully—just watch the bake time as it can vary.
• Dairy-Free Option: Using plant-based cream cheese and milk substitutes made this recipe perfect for my lactose-intolerant friend’s birthday.
• Chocolate Intensity: When I want it extra chocolatey, I add a tablespoon of espresso powder to the dry mix—it amplifies the cocoa flavor without coffee taste.
• Strawberry Surprises: Try adding chopped pistachios or toasted coconut flakes between layers for unexpected texture and flair.

How to Make Strawberry Chocolate Cake Recipe

Step 1: Make the Fresh Strawberry Jam

Start by combining your strawberries, granulated sugar, and a bit of water in a small pot. Cook this over medium-high heat, stirring occasionally. You’ll notice the mixture start to bubble and foam—this is normal! The jam thickens as it cools, so wait for the boiling to go down and the sauce to hold together when you drag a spatula through it. Once you have that jammy consistency, transfer it out and chill it while you work on the cake.

Step 2: Prepare the Chocolate Cake Batter

Preheat your oven to 350°F and line two 6-inch cake pans with parchment paper. Whisk together your dry ingredients—flour, cocoa powder, baking powder, baking soda, and salt—in a medium bowl so they’re evenly mixed. In a larger bowl, blend melted butter, oil, both sugars, and eggs until smooth. Alternate adding the flour mixture and milk to the wet ingredients, mixing gently after each addition to avoid over-working the batter. Divide the batter equally into your cake pans and smooth the tops before baking.

Step 3: Bake and Cool Your Cake Layers

Pop those pans into the oven and bake for around 40-45 minutes. You’ll know they’re done when a toothpick inserted comes out mostly clean but might still have a few moist crumbs. Let the cakes cool in the pans for about 10 minutes before carefully loosening the edges and transferring them onto a wire rack. Waiting for them to cool completely is key for easier frosting later—don’t rush this step!

Step 4: Make the Strawberry Cream Cheese Frosting

Using an electric mixer, beat the softened butter until it’s creamy and smooth. Add your room temperature cream cheese and continue mixing until fully blended with no lumps. Slowly add powdered sugar until combined on low speed, then mix in the cooled strawberry jam and vanilla extract until you have a luscious, pink-hued frosting. Portion a small amount into a piping bag—it’ll come in handy when assembling the layers.

Step 5: Assemble Your Strawberry Chocolate Cake

If your cake layers domed on top, use a serrated knife to level them, then slice each layer in half horizontally, giving you four thinner layers. Place the first layer on a turntable or your serving plate and pipe a ring of frosting around the edges to keep your filling contained. Spread a few tablespoons of strawberry jam inside the ring, then sprinkle diced strawberries evenly over the jam. Repeat with the remaining layers. Finally, apply a thin crumb coat to seal in crumbs, chill briefly, then finish with a smooth, generous outer coat of frosting.

Step 6: Decorate with Fresh Strawberries

Press halved strawberries around the edge and top of your frosted cake to add a fresh pop of color and flavor. I like to arrange them just so—like little edible jewels—that make the finished cake look as good as it tastes.

How to Serve Strawberry Chocolate Cake Recipe

Garnishes

I always reach for fresh strawberry halves for decorating this cake because they add vibrant color and a juicy bite that complements the sweetness perfectly. Sometimes I also sprinkle a light dusting of powdered sugar or add delicate edible flowers for a touch of elegance, especially if it’s for a special occasion.

Side Dishes

This cake shines on its own, but if I’m serving it at a party, I like to offer a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. Fresh mint leaves on the side also provide a refreshing contrast that guests love.

Creative Ways to Present

For birthdays or festive gatherings, I’ve arranged the cake on a pretty cake stand surrounded by extra fresh strawberries and chocolate shavings for added drama. You can also pipe little rosettes of frosting around the base or use chocolate curls to dress it up. These little touches make your homemade cake feel like something from a bakery!

Make Ahead and Storage

Storing Leftovers

Leftover strawberry chocolate cake keeps beautifully in the fridge for up to 3 days when covered with a cake dome or airtight container. I’ve found it’s best to slice just before serving so the cake stays moist and fresh, but you can store whole or cut, depending on your needs.

Freezing

Freezing is totally doable! I wrap individual slices tightly in plastic wrap and then foil before freezing, which helps preserve flavor and texture. When I thaw them overnight in the fridge, the cake tastes almost as fresh as the day it was baked.

Reheating

If you want to revive some frozen slices, I recommend warming them gently in the microwave for 10-15 seconds or letting them sit at room temperature a bit before eating. This brings back the softness without melting the cream cheese frosting.

FAQs

Final Thoughts

This Strawberry Chocolate Cake Recipe holds a special place in my baking repertoire because it’s both impressive and approachable—something that can wow a crowd without making you sweat over complicated steps. I hope you enjoy making it as much as I do, and that it becomes a staple for your celebrations and cozy evenings alike. Give it a try, and I promise you’ll be reaching for strawberries even more often!

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