Strawberry chocolate cake is one of those combinations that just works. I still remember the first time I made it for my sister's birthday. She took one bite, put her fork down, and said, "Okay, you need to make this every year." And honestly, I've been making it every year since.
This cake is deeply fudgy, soft, and packed with real strawberry flavor in every single layer. The chocolate cake layers stay incredibly moist thanks to a mix of butter and oil, and the homemade strawberry jam that goes inside is honestly good enough to eat by the spoonful. Then the strawberry cream cheese frosting ties everything together with a creamy, tangy finish that feels like pure comfort.
The best part? It's not nearly as complicated as it looks. If you can handle a mixing bowl and a little patience while things cool, you've got this. And if you love fruit-forward desserts like this one, you'll also want to check out my Pistachio Raspberry Cake for another gorgeous layered treat, or try these Fudgy Cosmic Brownie Cookies for a quicker chocolate fix. For something a little creamier, my Creamy Cheesecake is always a crowd-pleaser.
Why You'll Love This Strawberry Chocolate Cake
- The chocolate layers are rich and fudgy without being heavy
- The homemade strawberry jam is simple and adds bright, real fruit flavor
- The strawberry cream cheese frosting is tangy, creamy, and not too sweet
- Fresh diced strawberries inside the layers add juicy texture in every bite
- It slices beautifully into four thin layers for a dramatic look
- The whole thing stores well in the fridge, making it great for celebrations
Jump to:
Ingredients for Strawberry Chocolate Cake
Here's everything you need for this strawberry chocolate cake, broken down by section.
Strawberry Jam
- 500 g strawberries, fresh or frozen: The base of your jam. Fresh strawberries give a brighter flavor, but frozen work just as well when strawberries aren't in season.
- 50 g granulated sugar: Helps the jam thicken and sweetens the fruit naturally.
- 1 tablespoon water: Keeps the strawberries from scorching at the start of cooking.
Chocolate Cake
- 190 g all-purpose flour: Forms the structure of the cake and keeps the layers soft.
- 75 g natural cocoa powder: Gives the cake its deep, rich chocolate flavor.
- 1 teaspoon baking powder: Helps the cake rise evenly.
- ½ teaspoon baking soda: Works alongside the baking powder for a light, tender crumb.
- ½ teaspoon salt: Balances the sweetness and enhances the chocolate.
- 115 g unsalted butter, melted: Adds richness and moisture to every bite.
- 100 g light-tasting oil (canola, avocado, or grapeseed): Keeps the cake soft and fudgy even after it cools.
- 100 g granulated sugar: Sweetens the cake and helps with texture.
- 100 g brown sugar: Adds a subtle caramel depth and extra moisture.
- 2 large eggs, room temperature: Binds everything together and adds structure.
- 330 g milk, room temperature: Keeps the batter smooth and the crumb tender.
Strawberry Cream Cheese Frosting
- 250 g cream cheese, softened: The base of the frosting. Softened cream cheese blends smoothly and adds a lovely tang.
- 115 g unsalted butter, softened: Makes the frosting creamy and easy to spread.
- 100 g powdered sugar: Sweetens without making the frosting heavy.
- 70 g strawberry jam (from above): Brings real strawberry flavor straight into the frosting.
- 1 teaspoon vanilla extract: Rounds out the flavor with warmth.
Filling and Toppings
- 200 g strawberries, finely diced: Tucked between the layers for fresh, juicy bursts in every slice.
- 7 strawberries, halved: For decorating the top of the finished cake.
See recipe card for quantities.
Instructions for Strawberry Chocolate Cake
Here's how to bring this strawberry chocolate cake together, step by step.
Make the strawberry jam: Combine strawberries, sugar, and water in a small pot. Cook over medium-high heat, stirring occasionally, until it reaches a boil. Watch the foam carefully. Keep cooking until the mixture thickens into a jammy consistency. You'll know it's ready when you drag a spatula through it and it slowly fills back in. Transfer to a bowl and let it cool completely in the fridge.
Preheat and prep: Set your oven to 350°F (177°C). Line the bottoms of two 6-inch round cake pans with parchment paper.
Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Mix the wet ingredients: In a large bowl, whisk together the melted butter, oil, granulated sugar, and brown sugar until well combined. Add the eggs and whisk until the mixture looks smooth and glossy.
Combine wet and dry: Alternate adding half the flour mixture and half the milk to the wet mixture, stirring until just combined after each addition. Don't overmix. The batter will be thin, and that's perfectly fine.
Bake: Divide the batter evenly between the two prepared pans, about 540 g per pan. Smooth the tops and bake for 40 to 45 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Cool the cakes: Let the cakes rest in the pans for 10 minutes. Run an offset spatula around the edges, then transfer to a wire rack to cool completely before frosting.
Make the frosting: Beat the softened butter in a large bowl until creamy. Add the cream cheese and beat until smooth. Add the powdered sugar and mix on low until combined. Stir in 70 g of strawberry jam and the vanilla extract. Scrape down the bowl as needed. Transfer a small portion to a piping bag for assembly.
Level and layer: Use a serrated knife to level the tops of both cake layers. Cut each in half horizontally to make four thin layers. Place the first layer on a cake turntable and pipe a ring of frosting around the edge to act as a dam.
Fill the layers: Spoon about 4 tablespoons of strawberry jam into the center of the frosting ring and spread it evenly. Scatter a layer of finely diced strawberries on top. Repeat this process with each remaining cake layer.
Frost and decorate: Apply a thin crumb coat over the entire cake and scrape away the excess. Chill briefly, then apply the final coat of frosting. Smooth the sides and add soft swirls to the top for texture. Arrange the halved strawberries around the top of the cake to finish.
Substitutions for Strawberry Chocolate Cake
- No fresh strawberries? Frozen strawberries work great for the jam. Just thaw them first or add them straight to the pot.
- No cream cheese? Mascarpone is a softer substitute, though the frosting will be a bit less tangy.
- No 6-inch pans? You can use two 8-inch pans instead. The layers will be thinner, and you'll need to reduce the baking time by about 10 minutes.
- No oil on hand? An equal weight of sour cream or full-fat yogurt can replace the oil and keeps the cake moist.
- Store-bought jam? Completely fine. Use a good-quality strawberry jam with real fruit, and you'll still get beautiful results.
Equipment for Strawberry Chocolate Cake
- 2 x 6-inch round cake pans
- Electric hand mixer
- Cake turntable (optional but helpful)
- Piping bag
- Offset spatula
- Cake scraper
Storage Tips for Strawberry Chocolate Cake
Refrigerator: Store the assembled strawberry chocolate cake in an airtight container in the fridge for up to 3 days. Pull it out about 30 minutes before serving so it softens to the right texture.
Freezer: Wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil. Freeze for up to 1 month. Thaw overnight in the fridge or at room temperature for 1 to 2 hours.
Expert Tips for Strawberry Chocolate Cake
Weigh your batter. Dividing the batter by weight (about 540 g per pan) gives you even layers and consistent baking.
Cool completely before frosting. Warm cake will melt the cream cheese frosting and make assembly messy. Give yourself enough time.
The jam must be thick. If your jam looks runny, cook it a few minutes longer. A thin jam will soak into the cake layers and make them soggy.
Room temperature ingredients matter. Cold eggs or milk can make the batter lumpy. Let everything sit out for about 30 minutes before you start.
Chill between layers if needed. If your frosting feels too soft while assembling, pop the cake in the fridge for 15 minutes to firm everything up before continuing.
FAQ for Strawberry Chocolate Cake
Do strawberry and chocolate go together?
They really do, and it's one of the most classic combinations in baking. The bright, slightly tart flavor of strawberries cuts through the richness of dark chocolate beautifully. It's the same reason chocolate-covered strawberries are so popular. In this strawberry chocolate cake, the two flavors balance each other in every layer.
Why is it called depression cake?
Depression cake is a separate recipe that became popular during the Great Depression when eggs, butter, and milk were scarce. It uses vinegar and baking soda as leaveners instead. This strawberry chocolate cake is a very different recipe, but the term comes up because both are rich chocolate cakes, and people sometimes search for the two together.
Can I put strawberries in chocolate cake?
Absolutely. Fresh diced strawberries work beautifully inside a chocolate cake as a filling. They add juicy texture and bright flavor between layers. You can also use strawberry jam or preserves, which is exactly what this recipe does. Just make sure the strawberries are patted dry so they don't release too much moisture into the crumb.
What's the origin of chocolate strawberry cake?
Pairing chocolate and strawberries has roots in classic French pastry, where fresh fruit fillings and ganache were standard in layered cakes. Chocolate-covered strawberries became especially iconic in the 20th century, and bakers naturally began incorporating that combination into layered celebration cakes. Today, the strawberry chocolate cake is one of the most requested flavors for birthdays and special occasions.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Decadent Strawberry Chocolate Layer Cake
Ingredients
Equipment
Method
- Cook strawberries, sugar, and water in a small saucepan over medium-high heat, stirring occasionally until thickened into jam.
- Transfer jam to a small bowl and refrigerate until cooled completely.
- Preheat oven to 350°F and line two 6-inch cake pans with parchment paper.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, combine melted butter, oil, granulated sugar, and brown sugar. Add eggs and whisk until smooth.
- Alternate adding flour mixture and milk to wet ingredients, mixing gently after each addition until just combined.
- Divide batter evenly into prepared pans and smooth the tops.
- Bake 40–45 minutes, or until a toothpick comes out mostly clean.
- Let cakes cool 10 minutes in pans, then loosen edges with an offset spatula and turn out onto wire racks to cool completely.
- Beat softened butter in a large bowl until creamy, then add cream cheese and beat until smooth.
- Add powdered sugar, strawberry jam, and vanilla extract, beating until fully combined. Transfer some frosting to a piping bag and cut the tip.
- Level cakes with a serrated knife if needed. Cut layers in half to create four layers.
- Place first cake layer on turntable and pipe a ring of frosting around edge.
- Spread 4 tablespoons of jam inside the ring and top with diced strawberries, smoothing evenly.
- Repeat for remaining layers.
- Apply a thin crumb coat of frosting and smooth edges with a cake scraper.
- Frost final coat and smooth with spatula, adding swirls for a decorative touch. Press halved strawberries on top for garnish.
Leave a Reply