If you are searching for a dessert that feels special without being fussy, this strawberry chocolate cake is exactly what you need. I love how the rich, fudgy chocolate layers pair with the bright, fruity sweetness of homemade strawberry jam and fresh berries. The cake itself is incredibly moist thanks to a combination of butter and oil, and the crumb is tender and soft. What really sets this recipe apart is the strawberry cream cheese frosting, which gets its natural color and flavor from the jam. No artificial dyes needed. And the decoration could not be simpler: just halved fresh strawberries on top. It gives the whole cake a lovely cottagecore look that looks like you spent hours, but honestly it comes together without any piping tips or fancy tools. This is my go to chocolate cake base, and once you try it, I think it will become yours too. Whether it is for a birthday, Valentine’s Day, or just a weekend baking project, this cake always gets rave reviews.
Using the right ingredients makes all the difference in this strawberry chocolate cake. Here is what you need to know before you start.
Strawberries: Use fresh or frozen strawberries for the jam. For the filling and decoration, use fresh strawberries. If using frozen, thaw and drain them well first.
Natural cocoa powder: This recipe requires natural cocoa powder, not Dutch processed. Natural cocoa is acidic and reacts with the baking soda to help the cake rise and develop that classic chocolate flavor.
Butter and oil: A mix of melted unsalted butter and a light tasting oil (canola, avocado, or grapeseed) gives the cake both rich flavor and extra moisture.
Sugars: A blend of granulated and brown sugar adds sweetness and a hint of molasses flavor that deepens the chocolate.
Room temperature ingredients: Eggs, milk, and cream cheese must be at room temperature. Cold ingredients do not emulsify properly, which can lead to a dense cake or lumpy frosting.
Cream cheese: Use full fat block cream cheese for the frosting, not the spreadable kind. It holds its structure better.
Powdered sugar: Sift it before adding to avoid lumps in the frosting.
Below is a quick reference table for the main ingredients and their roles.
Ingredient
Role in the recipe
All purpose flour (190 g)
Structure and crumb
Natural cocoa (75 g)
Chocolate flavor, acidity for leavening
Baking powder + baking soda
Leavening agents
Unsalted butter (115 g melted)
Richness, tenderness
Oil (100 g)
Moisture, soft crumb
Brown sugar (100 g)
Moisture, slight caramel notes
Milk (330 g room temp)
Liquid, activates leaveners
Cream cheese (250 g)
Tangy base for frosting
How to make a strawberry chocolate cake
This process has four parts: jam, cake, frosting, and assembly. I recommend making the jam first so it has time to cool completely. The cake layers also need to be fully cooled before assembling. Plan ahead and you will have a beautiful layered cake.
Make the strawberry jam
In a small saucepan, combine 500 g fresh or frozen strawberries, 50 g granulated sugar, and 1 tablespoon water.
Cook over medium high heat, stirring occasionally, until it comes to a boil.
Reduce the heat to medium and continue cooking until the mixture thickens to a jammy consistency. You can test this by dragging a spatula through the jam: it should part and slowly come back together.
Transfer the jam to a small bowl and let it cool completely in the refrigerator before using. This ensures it does not melt the frosting later.
For a more intense strawberry flavor, you can reduce the strawberry puree a bit more, but be careful not to overcook it into a paste.
Make the chocolate cake
Preheat your oven to 350°F. Line the bottoms of two 6 inch round cake pans with parchment paper and grease the sides.
In a medium bowl, whisk together 190 g all purpose flour, 75 g natural cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
In a large bowl, whisk together 115 g melted unsalted butter, 100 g light tasting oil, 100 g granulated sugar, and 100 g brown sugar until smooth.
Add 2 large eggs (room temperature) and whisk until fully incorporated.
Alternately add half of the flour mixture and half of 330 g milk (room temperature), mixing on low after each addition until just combined. Do not overmix.
Divide the batter evenly between the two pans (about 540 g per pan).
Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then run an offset spatula around the edges and turn them out onto a wire rack to cool completely.
If you want a lighter texture, you can substitute 30 g of the all purpose flour with cake flour. Also, adding a tablespoon of instant coffee to the dry ingredients deepens the chocolate flavor without tasting like coffee.
Make the strawberry cream cheese frosting
In a large mixing bowl with an electric hand mixer, beat 115 g softened unsalted butter until creamy.
Add 250 g softened cream cheese and beat until smooth and combined.
Sift in 100 g powdered sugar and beat on low until incorporated, then increase speed to medium and beat for about 30 seconds.
Add 70 g of your cooled homemade strawberry jam and 1 teaspoon vanilla extract. Beat until evenly mixed, scraping down the bowl once.
Transfer a small portion of the frosting to a piping bag and snip off the tip. This will be used to pipe a barrier around each cake layer.
This frosting is naturally tinted pink from the jam. If you want a deeper pink, you can add a drop of natural food coloring, but I love the subtle shade.
Assemble the cake
Using a serrated knife, level the tops of the cooled cake layers. Then cut each layer horizontally to make a total of four thin layers.
Place the first layer on a cake turntable or serving plate. Pipe a ring of frosting around the edge of the cake layer. This keeps the jam and strawberries from leaking out.
Spread about 4 tablespoons of strawberry jam inside the ring. Then scatter an even layer of diced strawberries (use about one quarter of the 200 g total).
Place the next layer on top and repeat the process: frosting ring, jam, diced strawberries, until all four layers are stacked.
Apply a thin crumb coat of frosting over the entire cake. Use an offset spatula to spread it thinly, then refrigerate for about 15 minutes to set.
Apply the final coat of frosting, smoothing with a cake scraper or offset spatula. Create swirls on top and sides if desired.
Just before serving, press 7 halved strawberries onto the top of the cake for decoration. This prevents them from weeping into the frosting.
Tip: For the neatest slices, use a sharp knife dipped in hot water and wiped dry between cuts. The cake cuts more cleanly when it is slightly chilled.
Storage
Because this strawberry chocolate cake contains fresh fruit and cream cheese frosting, it must be stored in the refrigerator. Place it in an airtight container or cover it loosely with plastic wrap. It will keep well for up to 3 days. Before serving, let it sit at room temperature for about 15 to 20 minutes to soften the frosting and bring back the full flavor.
To freeze the cake, wrap it tightly in plastic wrap and then a layer of aluminum foil. It can be frozen for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before serving.
For another delicious variation, try my Mexican Chocolate Cake with cinnamon and a hint of spice.
Frequently asked questions
What is the best way to make a strawberry chocolate cake from scratch?
Start with a moist chocolate cake base, such as one made with buttermilk and cocoa powder. Bake the layers, let them cool, then fill and frost with a strawberry cream cheese frosting and a layer of homemade strawberry jam. Top with fresh strawberries for decoration.
Can I use frozen strawberries in the cake or frosting?
Yes, but thaw and drain them first to remove excess moisture. For the jam, cook frozen strawberries down with sugar and lemon juice. For frosting, use freeze dried strawberry powder for best texture and flavor without adding extra liquid.
What is the best frosting for strawberry chocolate cake?
Strawberry cream cheese frosting pairs perfectly. The tangy cream cheese balances the rich chocolate, and real strawberry puree or freeze dried strawberry powder adds fruit flavor. A strawberry buttercream also works well.
How should I store leftover strawberry chocolate cake?
Store it in an airtight container in the refrigerator for up to 4 days because of the cream cheese frosting and fresh fruit. Let it sit at room temperature for 15 minutes before serving to soften.
Can I make strawberry chocolate cake ahead of time?
Yes. Bake the cake layers up to 2 days in advance and wrap them tightly in plastic wrap. Prepare the jam and frosting separately. Assemble the cake the day you plan to serve it for best freshness.
Why did my chocolate cake turn out dry?
Overbaking or using too much flour often causes dryness. Use buttermilk or sour cream for moisture, measure flour correctly by spooning and leveling, and check doneness a few minutes early with a toothpick.
🍓 Rich, fudgy chocolate cake layers meet bright homemade strawberry jam and fresh berries for a dessert that feels special without being fussy.
🎂 Naturally pink strawberry cream cheese frosting needs no artificial dyes and gives this cake a charming cottagecore look with minimal effort.
Total Time:3 hours 35 minutes
Yield:1 two-layer 6-inch cake (10 servings) 1x
Ingredients
Scale
500 g fresh or frozen strawberries
50 g granulated sugar (for jam)
1 tablespoon water
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 (canola, avocado, or grapeseed)
100 g granulated sugar (for cake)
100 g brown sugar
2 large eggs, room temperature
330 g milk, room temperature
115 g unsalted butter, softened
250 g full-fat block cream cheese, softened
100 g powdered sugar, sifted
70 g cooled homemade strawberry jam
1 teaspoon vanilla extract
Fresh strawberries, halved (for decoration)
Instructions
1-Make the jam: Combine 500 g strawberries, 50 g sugar, and 1 tbsp water in a saucepan.
2-Cook the jam: Cook over medium-high heat, stirring, until boiling.
3-Thicken jam: Reduce heat to medium and cook until thickened; a spatula should part the jam and it slowly comes back together.
4-Cool jam: Transfer the jam to a bowl and refrigerate until completely cool.
5-Prepare pans: Preheat oven to 350°F. Line two 6-inch round cake pans with parchment and grease sides.
6-Mix dry ingredients: Whisk together 190 g flour, 75 g cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
7-Mix wet ingredients: In a large bowl, whisk 115 g melted butter, 100 g oil, 100 g sugar, and 100 g brown sugar until smooth.
8-Add eggs: Add 2 eggs and whisk until fully incorporated.
9-Combine: Alternately add half the flour mixture and half the 330 g milk, mixing on low after each until just combined. Do not overmix.
10-Divide batter: Divide batter evenly between pans (about 540 g each).
11-Bake: Bake for 40–45 minutes until a toothpick comes out mostly clean. Cool in pans 10 minutes, then turn onto a wire rack to cool completely.
12-Cream butter: Beat 115 g softened butter until creamy.
13-Add cream cheese: Add 250 g softened cream cheese and beat until smooth.
14-Add sugar: Sift in 100 g powdered sugar, beat on low then medium for 30 seconds.
15-Add jam and vanilla: Add 70 g cooled strawberry jam and 1 tsp vanilla extract; beat until mixed, scraping bowl.
16-Fill piping bag: Transfer a small portion of frosting to a piping bag and snip the tip.
17-Level and slice: Level tops of cooled cake layers, then cut each in half horizontally to make 4 thin layers.
18-Pipe barrier: Place first layer on serving plate, pipe a ring of frosting around the edge.
19-Fill with jam: Spread 4 tbsp strawberry jam inside the ring, then scatter diced strawberries (using ~¼ of 200 g).
20-Stack layers: Top with next layer and repeat frosting ring, jam, and strawberries until all 4 layers are stacked.
21-Crumb coat: Apply a thin crumb coat of frosting, refrigerate 15 minutes to set.
22-Final frosting: Apply final coat of frosting, smooth with scraper, and create swirls if desired.
23-Decorate: Just before serving, press 7 halved strawberries onto the top of the cake.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Notes
🍓 Make the strawberry jam first so it has ample time to cool completely before using in the frosting—warm jam will melt the frosting.
🧈 Use full-fat block cream cheese rather than the spreadable kind so the frosting holds its structure and pipes cleanly.
🌡️ Bring eggs, milk, and cream cheese to room temperature so they emulsify properly for a tender crumb and smooth, lump-free frosting.
