The Ultimate Strawberry Chocolate Cake: A Decadent Dessert Guide

There’s nothing quite like the heavenly combination of strawberries and chocolate in a perfectly baked Strawberry Chocolate Cake. This rich, moist chocolate cake layered with fresh strawberry jam and creamy strawberry-infused frosting is a showstopper for any occasion. Whether you’re celebrating a birthday, anniversary, or just indulging in a sweet craving, this cake is guaranteed to impress.

In this comprehensive guide, we’ll walk you through every step—from baking the perfect chocolate cake layers to making homemade strawberry jam and crafting a luscious strawberry cream cheese frosting. Plus, we’ll share expert tips for assembling and decorating your Strawberry Chocolate Cake like a pro.

Why You’ll Love This Strawberry Chocolate Cake

✔ Rich & Moist Chocolate Cake – Made with cocoa powder, butter, and oil for an ultra-tender crumb.
✔ Homemade Strawberry Jam – Bursting with fresh strawberry flavor.
✔ Creamy Strawberry Frosting – A tangy, sweet cream cheese frosting infused with strawberry jam.
✔ Perfect for Any Occasion – Elegant enough for celebrations, delicious enough for everyday treats.
✔ Easy to Customize – Adjust sweetness, frosting thickness, and decorations to your liking.

Now, let’s dive into the details of making the best Strawberry Chocolate Cake you’ve ever tasted!

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Ingredients for Strawberry Chocolate Cake

Before we begin, let’s gather all the necessary ingredients. Using high-quality ingredients ensures the best flavor and texture.

For the Strawberry Jam

• 500g strawberries (fresh or frozen)
• 50g granulated sugar
• 1 tablespoon water

For the Chocolate Cake

• 190g all-purpose flour
• 75g natural cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 115g unsalted butter, melted
• 100g light-tasting oil (vegetable or canola)
• 100g granulated sugar
• 100g brown sugar
• 2 large eggs, room temperature
• 330g milk, room temperature

For the Strawberry Cream Cheese Frosting

• 250g cream cheese, softened
• 115g unsalted butter, softened
• 100g powdered sugar
• 70g strawberry jam (from above)
• 1 teaspoon vanilla extract

For the Filling & Toppings

• 200g strawberries, finely diced
• 7 strawberries, halved (for decoration)

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Step-by-Step Instructions

1. Making the Strawberry Jam

Why homemade jam? Store-bought jam works, but homemade strawberry jam has a fresher, more vibrant flavor.

1. Cook the Strawberries – In a small pot, combine strawberries, sugar, and water. Cook over medium-high heat, stirring occasionally, until it boils.
2. Thicken the Jam – Reduce heat slightly and continue cooking until the mixture thickens (about 10-15 minutes). It should coat the back of a spoon.
3. Cool Completely – Transfer to a bowl and refrigerate until ready to use.

2. Baking the Chocolate Cake Layers

1. Preheat Oven – 350°F (175°C). Line two 6-inch round cake pans with parchment paper.
2. Mix Dry Ingredients – Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients – In a separate bowl, whisk melted butter, oil, granulated sugar, and brown sugar. Add eggs and mix until smooth.
4. Alternate Adding Dry & Wet – Gradually add flour mixture and milk, mixing until just combined.
5. Bake – Divide batter evenly between pans (about 540g each). Bake for 40-45 minutes, or until a toothpick comes out clean.
6. Cool – Let cakes cool in pans for 10 minutes, then transfer to a wire rack.

3. Preparing the Strawberry Cream Cheese Frosting

1. Beat Butter & Cream Cheese – Using an electric mixer, beat butter until creamy. Add cream cheese and beat until smooth.
2. Add Sugar & Jam – Mix in powdered sugar, then strawberry jam and vanilla extract.
3. Transfer to Piping Bag – Set aside a small portion for decorating.

4. Assembling the Strawberry Chocolate Cake

1. Level & Slice Cake Layers – Use a serrated knife to level the tops and cut each cake into two layers (total of 4 layers).
2. First Layer – Place one layer on a cake turntable. Pipe a frosting ring around the edge.
3. Add Fillings – Spread strawberry jam inside the ring, then top with diced strawberries.
4. Repeat – Stack the next layer and repeat the filling process.
5. Crumb Coat – Apply a thin layer of frosting over the entire cake and chill for 20 minutes.
6. Final Frosting – Apply a thicker layer of frosting and smooth with a cake scraper.
7. Decorate – Press halved strawberries on top and sides for a beautiful finish.

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The Perfect Chocolate Cake Base for Strawberry Chocolate Cake

A Strawberry Chocolate Cake is only as good as its foundation—the chocolate cake layers. A moist, rich, and tender chocolate cake is essential to balance the sweetness of the strawberry jam and frosting. Here’s how to achieve the perfect chocolate cake every time.

Choosing the Right Ingredients

1. Cocoa Powder – Use natural cocoa powder (not Dutch-processed) for a deep chocolate flavor. Dutch-processed cocoa is alkalized, which can affect the cake’s rise when combined with baking soda.
2. Butter vs. Oil – This recipe uses both melted butter and oil. Butter adds flavor, while oil ensures a moist crumb.
3. Sugar Combination – A mix of granulated and brown sugar enhances moisture and adds a slight caramel note.
4. Room Temperature Eggs & Milk – Cold ingredients can cause the batter to curdle. Always use room-temperature dairy and eggs for a smooth mix.

Step-by-Step Mixing Method

1. Whisk Dry Ingredients – Sift together flour, cocoa powder, baking powder, baking soda, and salt to prevent lumps.
2. Combine Wet Ingredients – Whisk melted butter, oil, and sugars until smooth. Then, add eggs one at a time.
3. Alternate Dry & Wet – Add half the flour mixture, then half the milk, mixing just until combined. Overmixing leads to a dense cake.

Baking Tips for Flawless Layers

• Use a Kitchen Scale – For even layers, weigh the batter (about 540g per 6-inch pan).
• Tap Pans Before Baking – Remove air bubbles by lightly tapping the pans on the counter.
• Check for Doneness – A toothpick should come out with a few moist crumbs (not wet batter). Overbaking dries out the cake.

Troubleshooting Common Issues

• Dense Cake → Overmixing or expired leavening agents.
• Dry Texture → Overbaking or too much flour (always spoon-and-level flour into measuring cups).
• Cracked Surface → Oven too hot; reduce temperature by 25°F next time.

Pro Tip: For extra moisture, brush cooled cake layers with simple syrup (equal parts sugar and water) before assembling.

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 Homemade Strawberry Jam – The Heart of Strawberry Chocolate Cake

The strawberry jam in this cake isn’t just a filling—it’s the star! Store-bought jam works, but homemade jam delivers unmatched freshness and flavor. Here’s how to make it perfectly.

Why Homemade Jam Wins

• No Preservatives – Fresher taste and brighter color.
• Adjustable Sweetness – Control sugar levels to your preference.
• Thicker Consistency – Ideal for layering without making the cake soggy.

Step-by-Step Jam-Making Guide

1. Prep the Strawberries – Hull and chop fresh or frozen strawberries. Smaller pieces break down faster.
2. Cook with Sugar & Water – Simmer over medium heat until bubbling (about 10–15 minutes). Stir occasionally to prevent burning.
3. Test for Thickness – Drag a spoon through the jam; if it leaves a clear path for a few seconds, it’s ready.
4. Cool Completely – Refrigerate until thick (warm jam will melt the frosting).

Variations & Tips

• Add Lemon Juice – A splash brightens the flavor.
• Chunky vs. Smooth – Blend half for a smoother texture.
• Double the Batch – Extra jam is great for toast or yogurt!

Storage Tip: Homemade jam lasts 2 weeks refrigerated or 3 months frozen.

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 Strawberry Cream Cheese Frosting – The Finishing Touch

A Strawberry Chocolate Cake needs a frosting that complements—not overpowers—the flavors. This strawberry cream cheese frosting is tangy, lightly sweet, and irresistibly creamy.

Key Ingredients & Why They Matter

1. Cream Cheese – Use full-fat, brick-style (not spreadable) for stability.
2. Butter – Unsalted and softened to room temperature for a smooth blend.
3. Powdered Sugar – Adds sweetness and structure. Sift to avoid lumps.
4. Strawberry Jam – Infuses flavor and a natural pink hue (no food coloring needed!).

How to Make the Frosting

1. Beat Butter & Cream Cheese – Whip until fluffy (about 2 minutes). Overbeating can make it runny.
2. Add Sugar Gradually – Mix on low speed to avoid a powdered sugar cloud.
3. Fold in Jam & Vanilla – Adjust jam quantity for desired strawberry intensity.

Frosting Consistency Tips

• Too Thin? Chill for 15–20 minutes before piping.
• Too Thick? Add a teaspoon of milk or cream.
• Piping Tip – Use a star tip (Wilton 1M) for elegant swirls.

Decorating the Cake

1. Crumb Coat First – A thin frosting layer seals in crumbs. Chill 20 minutes before final coat.
2. Smooth or Rustic? Use a cake scraper for sharp edges or a spatula for a homemade look.
3. Garnish – Fresh strawberries, chocolate shavings, or edible flowers add elegance.

Make-Ahead Tip: Frosting can be refrigerated 3 days or frozen 1 month. Rewhip before using

Expert Tips for the Best Strawberry Chocolate Cake

✅ Room Temperature Ingredients – Ensures a smooth batter and frosting.
✅ Don’t Overmix Batter – Overmixing leads to a dense cake.
✅ Chill Cake Before Frosting – Prevents crumbs from mixing into the final frosting layer.
✅ Use Fresh Strawberries – For the best flavor in both jam and decoration.
✅ Adjust Sweetness – If preferred, reduce sugar in the jam or frosting.

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Serving & Storage

• Serving: Slice with a warm knife for clean cuts.
• Storage: Keep refrigerated for up to 5 days. Bring to room temperature before serving.
• Freezing: Wrap unfrosted cake layers tightly and freeze for up to 3 months.

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Nutritional Information (Per Serving)

| Calories | 797kcal |
| Carbohydrates | 84g |
| Protein | 10g |
| Fat | 51g |
| Saturated Fat | 25g |
| Fiber | 6g |
| Sugar | 55g |

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Final Thoughts

This Strawberry Chocolate Cake is a dream come true for dessert lovers. The rich chocolate layers, tangy strawberry jam, and creamy frosting create a perfect balance of flavors and textures. Whether you’re a baking novice or an experienced baker, this recipe is straightforward and rewarding.