If you’re a fan of rich chocolate paired with the bright freshness of strawberries, this Strawberry Chocolate Cake with Strawberry Jam and Cream Cheese Frosting Recipe is going to become your new favorite. I absolutely love how the creamy tang of the frosting balances the deep cocoa flavor while the homemade strawberry jam brings that perfect burst of fruity sweetness. Seriously, it’s like biting into a little slice of summer, even in the middle of winter.
What I adore about this cake is how versatile it is—it works wonderfully for birthdays, special occasions, or just when you want to impress with something homemade without too much fuss. You’ll find that making the strawberry jam from scratch really elevates the whole dessert and the cream cheese frosting adds a dreamy softness that keeps everyone coming back for more.
Why You’ll Love This Recipe
- Bursting with Fresh Flavor: The homemade strawberry jam adds a natural sweetness and depth you won’t find in store-bought versions.
- Creamy & Tangy Frosting: Cream cheese frosting paired with strawberry jam prevents the sweetness from overwhelming and keeps it balanced.
- Moist and Decadent Cake Layers: The addition of both butter and oil ensures the cake turns out moist and tender every time.
- Versatile and Gorgeous Presentation: It’s perfect for celebrations or an everyday treat that feels extra special.
Ingredients You’ll Need
Each part of this Strawberry Chocolate Cake with Strawberry Jam and Cream Cheese Frosting Recipe works together to create a flavor harmony you’ll want to savor. I like to choose fresh, ripe strawberries when making the jam for the best taste, but frozen works just fine too.
- Strawberries: Fresh or frozen, ripe berries make the jam fragrant and naturally sweet.
- Granulated sugar: Essential for balancing the tartness of berries in the jam and sweetness in the cake batter.
- All-purpose flour: The base of the cake, providing structure without heaviness.
- Cocoa powder: I use natural unsweetened cocoa for that deep, authentic chocolate taste.
- Baking powder, baking soda, and salt: These leaveners and seasoning help the cake rise nicely and intensify the chocolate flavor.
- Butter and oil: The combo gives the cake rich flavor and moist texture—don’t skip the butter!
- Brown sugar: Adds subtle caramel notes that work beautifully with chocolate and strawberries.
- Eggs and milk: Key for binding ingredients and creating a smooth batter.
- Cream cheese and powdered sugar: The core of the frosting’s creamy tang.
- Vanilla extract: Just a splash to brighten the frosting flavor.
- Additional strawberries: Finely diced for filling, halved for decoration—adds that fresh strawberry surprise.
Variations
I love how you can personalize the Strawberry Chocolate Cake with Strawberry Jam and Cream Cheese Frosting Recipe depending on your mood or dietary needs. For instance, swapping in dairy-free cream cheese makes it allergy-friendly, and adding a splash of liqueur in the jam takes it up a notch for grown-up celebrations.
- Vegan variation: Use plant-based butter and cream cheese alternatives, plus a flax egg instead of regular eggs. The texture might be slightly different but still delicious.
- Extra chocolatey: Stir in mini chocolate chips into the batter before baking—I tried this at a family party and it was a big hit!
- Seasonal twist: Swap the strawberry jam for raspberry or mixed berry to match what’s fresh at the market, keeping the same cream cheese frosting base.
- Less sweet: Reduce the sugar slightly in the frosting and jam for a more subtle sweetness that lets the cocoa and berry flavors shine.
How to Make Strawberry Chocolate Cake with Strawberry Jam and Cream Cheese Frosting Recipe
Step 1: Make the Strawberry Jam and Let It Cool
Start by combining the strawberries, sugar, and a bit of water in a pot over medium-high heat. Stir gently and bring to a boil—watch closely because the foam can bubble up quickly! Keep it simmering until the mixture thickens enough that when you swipe a spatula through it, the jam parts but slowly comes back together. This homemade jam sets the flavor tone for the cake, so don’t rush it. Once done, transfer to a bowl and refrigerate to cool completely—it’ll thicken more as it chills.
Step 2: Prepare and Bake the Chocolate Cake Layers
While the jam cools, preheat your oven to 350°F and line two 6-inch cake pans with parchment paper. Whisk together your dry ingredients: flour, cocoa, baking powder, baking soda, and salt. In another bowl, mix melted butter, oil, sugars, then whisk in eggs until smooth. Alternate adding dry ingredients and milk to the wet mix, folding gently to avoid overmixing—this keeps the cake tender. Divide the batter evenly and bake for 40-45 minutes, or until a toothpick has moist crumbs but no wet batter. Let the cakes cool briefly in the pans before removing to wire racks.
Step 3: Whip Up the Strawberry Cream Cheese Frosting
Get your cream cheese and butter softened at room temperature—that’s key for a smooth, lump-free frosting. Beat the butter until creamy, then add cream cheese and keep mixing until smooth. Gradually blend in powdered sugar on low speed, then add chilled strawberry jam and vanilla. Beat until fluffy, scraping the bowl to fully incorporate all the flavors. You’ll want to pipe some of this luscious frosting, so setting aside a small portion in a piping bag is a nice touch for decorating.
Step 4: Assemble Your Strawberry Chocolate Cake with Strawberry Jam and Cream Cheese Frosting
Level the cake layers with a serrated knife if needed, then slice each layer in half horizontally so you have four thinner layers. Place the first layer on a turntable or plate, and pipe a frosting ring around the edge—this will keep the filling in place. Spoon about 4 tablespoons of strawberry jam inside the ring and smooth it flat with an offset spatula, then sprinkle on finely diced strawberries for texture and freshness. Repeat this process with all layers, finishing with the top one.
Apply a thin crumb coat of frosting around the whole cake to seal in crumbs, then chill briefly before spreading a final thicker, smooth layer. Add swirls to the frosting with your spatula for a homemade vibe and decorate the edges or top with halved strawberries for that gorgeous finishing touch. Voilà: you’ve got a beautiful cake that tastes as incredible as it looks!
Pro Tips for Making Strawberry Chocolate Cake with Strawberry Jam and Cream Cheese Frosting Recipe
- Use Room Temperature Ingredients: Having eggs, milk, butter, and cream cheese at room temp helps everything mix smoothly and results in a better cake texture and frosting consistency.
- Don’t Overmix the Batter: When you combine dry and wet ingredients, mix just until incorporated to keep your cake tender and moist rather than dense.
- Chill the Jam Before Adding to Frosting: Adding cold, thickened jam prevents your frosting from getting runny and keeps that luscious strawberry flavor bright.
- Level Cake Layers for Even Stacking: Cutting layers flat avoids a wobbly cake and makes assembling much easier, especially with multiple layers and fillings.
How to Serve Strawberry Chocolate Cake with Strawberry Jam and Cream Cheese Frosting Recipe
Garnishes
I love topping this cake with fresh halved strawberries because it adds a pop of color and a refreshingly juicy bite with every forkful. Sometimes, I throw on a dusting of cocoa powder or even a few white chocolate shavings to add a little contrast and elegance. These simple touches make the cake feel just a bit more special without complicating things.
Side Dishes
This cake pairs beautifully with a light, slightly tart raspberry sorbet or vanilla bean ice cream if you want to keep the strawberry vibes going. For drinks, a nice cup of coffee or a fruity sparkling water balances the richness of the cake perfectly. I’ve also enjoyed this alongside a crisp green salad with citrus dressing if I’m serving it as part of a larger meal.
Creative Ways to Present
For birthdays, I’ve piped the leftover frosting into pretty rosettes around the edges and added edible flowers for a romantic look. Another time, I layered the cake in a tall glass trifle dish with jam and diced strawberries for a no-fuss but visually stunning dessert display. Don’t hesitate to get creative with decorations that fit your occasion—you can even drizzle melted chocolate on top for extra wow factor.
Make Ahead and Storage
Storing Leftovers
I always keep this cake refrigerated in an airtight container to maintain freshness and stop the cream cheese frosting from spoiling—it usually lasts well for 3-4 days. Bringing the cake out about 20 minutes before serving lets the flavors and texture soften just perfectly.
Freezing
Freezing the whole cake isn’t ideal because of the fresh strawberries, but individual unfrosted cake layers freeze wonderfully when wrapped tightly in plastic wrap and foil. When you want to bake ahead, this trick lets you prepare the layers in advance and assemble fresh on the day you need it. Once thawed completely in the fridge, add the frosting and filling for best results.
Reheating
Since this cake is best served chilled or at room temperature, I don’t recommend reheating it. If you want to take the cake out of the fridge and warm it slightly, leave it at room temp for around 30 minutes before slicing—this brings out the flavors without melting the frosting.
FAQs
-
Can I use store-bought strawberry jam instead of making my own?
Absolutely! Store-bought jam works if you’re short on time, though homemade jam offers a fresher, more vibrant strawberry flavor and better control over sweetness and texture. If you use store-bought, look for one with whole fruit pieces and minimal added sugar for the best results.
-
What’s the best way to soften cream cheese and butter?
Leave them out at room temperature for about an hour before mixing. They should be soft to the touch but not melted. This ensures a smooth, lump-free frosting. If in a hurry, cut into small cubes to speed up softening.
-
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum to keep the cake structure intact. Keep an eye on baking time since gluten-free cakes sometimes bake faster.
-
How do I prevent the cake from drying out?
Use the combination of butter and oil in the recipe to maintain moisture. Also, avoid overbaking by checking the cake around the 40-minute mark—test it with a toothpick to make sure it still has moist crumbs. Wrapping leftover cake well and refrigerating helps keep it fresh longer.
Final Thoughts
This Strawberry Chocolate Cake with Strawberry Jam and Cream Cheese Frosting Recipe is truly one of my favorites because it combines familiar comfort with a little elegant twist that always wows my family and friends. If you’re craving a cake that’s moist, flavorful, and full of fresh strawberry goodness, this one is worth every step. I hope you enjoy making it as much as I do—it’s a great way to celebrate simple moments or big milestones alike!
Print
Strawberry Chocolate Cake with Strawberry Jam and Cream Cheese Frosting Recipe
- Prep Time: 1 hour 25 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Chocolate Cake is a luscious dessert featuring rich, moist chocolate cake layers filled and frosted with a creamy strawberry cream cheese frosting. Homemade strawberry jam adds a fresh, fruity brightness complemented by diced strawberries for texture, making it an impressive treat perfect for celebrations or a special family dessert.
Ingredients
Strawberry Jam
- 500 g strawberries, fresh or frozen
- 50 g granulated sugar
- 1 tablespoon water
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
Strawberry Cream Cheese Frosting
- 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 the homemade jam above)
- 1 teaspoon vanilla extract
Filling and Toppings
- 200 g strawberries, finely diced
- 7 strawberries, halved for decoration
Instructions
- Make Strawberry Jam: In a small pot, combine strawberries, granulated sugar, and water. Cook over medium-high heat, stirring occasionally until it reaches a boil. Continue cooking until the jam thickens to a consistency that parts when you drag a spatula through it and slowly returns together. Transfer to a bowl and cool completely in the fridge before use.
- Prepare Chocolate Cake Batter: 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 combined. Add eggs and whisk smooth. Alternately add flour mixture and milk, mixing just until combined after each addition.
- Bake the Cakes: Divide batter evenly into prepared pans (about 540 g per pan) and smooth the surface. Bake for 40–45 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Cool in pans 10 minutes, then remove cakes onto wire racks to cool completely.
- Prepare Strawberry Cream Cheese Frosting: Beat softened butter in a large bowl until creamy. Add cream cheese and beat until smooth. Gradually add powdered sugar and beat until combined. Add strawberry jam and vanilla extract, beating until well mixed. Transfer some frosting to a piping bag for decorating.
- Assemble the Cake: Level and halve each cake layer to make four layers. Place the first layer on a cake turntable, pipe a ring of frosting around the edge. Fill the center with 4 tablespoons of strawberry jam, smooth, then evenly spread diced strawberries on top. Repeat with remaining layers.
- Crumb Coat: Apply a thin layer of frosting all over the cake to trap crumbs. Smooth with a cake scraper and chill briefly if necessary.
- Final Frosting and Decoration: Apply a final, even coat of frosting and smooth with a scraper. Add decorative swirls using a spatula. Press halved strawberries on top for a stunning finish.
Notes
- Ensure all wet ingredients are at room temperature for better incorporation and evenly textured cake batter.
- Allow cakes to cool completely before assembling to prevent frosting from melting.
- The homemade strawberry jam can be made ahead of time and stored in the refrigerator.
- You can substitute store-bought strawberry jam if short on time.
- Using a serrated knife to level cake layers ensures smooth, even stacking.
- For best results, use fresh strawberries for topping right before serving to maintain freshness.
- Store the assembled cake in the refrigerator until serving; bring to room temperature before eating for best flavor.
Your email address will not be published. Required fields are marked *