Strawberry Chocolate Cake with Fresh Strawberry Filling

Name: Strawberry Chocolate Cake with Fresh Strawberry Filling
Prep time: 2 h 10 min
Cook time: 45 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 500g strawberries (fresh or frozen, for jam); 50g granulated sugar (for jam); 1 tablespoon water; 190g all purpose flour; 75g natural cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 115g unsalted butter, melted (for cake); 100g light tasting oil (canola, avocado, or grapeseed); 100g granulated sugar (for cake); 100g brown sugar; 2 large eggs, room temperature; 330g milk, room temperature; 115g unsalted butter, softened (for frosting); 250g cream cheese, softened; 100g powdered sugar; 1 teaspoon vanilla extract; Fresh strawberries (for filling and decoration)

By:

Ruby Bennett

Published:

June 7, 2026

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Why you’ll love this recipe

This strawberry chocolate cake has become my go to dessert for celebrations, and I think you will see why after one bite. The chocolate cake layers are incredibly soft and fudgy, thanks to a clever combination of melted butter and oil in the batter. That richness pairs beautifully with a homemade strawberry jam and fresh strawberry filling, which cuts through the chocolate with bright, fruity sweetness.

The strawberry cream cheese frosting is a breeze to make. You get both flavor and a lovely pink tint straight from the strawberry jam you cooked earlier, no artificial colors needed. I adore the decorations on this cake because they are so refreshingly simple. No piping tips or fancy techniques are required. Just fresh halved strawberries pressed into the frosting. It is truly the cottagecore cake of my dreams, organic and effortlessly beautiful.

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Ingredient notes

Let’s talk about what goes into this strawberry chocolate cake. Every ingredient plays a role in creating that tender crumb, jammy filling, and luscious frosting. Using the right type and temperature makes all the difference.

Strawberries: Use fresh or frozen strawberries for the jam. For the filling and decoration, fresh strawberries are best because frozen ones release too much liquid unless they are thawed and drained first.
Granulated sugar: Adds sweetness to both the jam and the cake batter.
All purpose flour: Provides structure. Measure it by spooning into the cup and leveling off, not scooping.
Cocoa powder: Use natural cocoa powder (the most common type) for this recipe, not Dutch processed. Natural cocoa gives the cake a deep chocolate flavor.
Baking powder and baking soda: Both are needed for lift. Make sure they are fresh.
Salt: Enhances the chocolate flavor and balances sweetness.
Unsalted butter: Melted for the cake, softened to room temperature for the frosting.
Oil: Any light tasting oil like canola, avocado, or grapeseed works well. It keeps the cake extra moist.
Brown sugar: Adds moisture and a subtle molasses note to the chocolate cake.
Eggs: Bring them to room temperature so they emulsify smoothly into the batter without solidifying the melted butter.
Milk: Room temperature milk helps the batter come together evenly.
Cream cheese: Softened to room temperature for a silky, lump free frosting.
Powdered sugar: Sweetens and thickens the frosting to a spreadable consistency.
Vanilla extract: A warm background note that complements both the strawberry and chocolate.

How to make a strawberry chocolate cake

This recipe comes together in four main stages: cooking the jam, baking the chocolate cake, whipping up the strawberry cream cheese frosting, and assembling everything into a stunning layered dessert. Work through them in order, and you will have a showstopper.

Make the strawberry jam

In a small pot, combine 500g of strawberries (fresh or frozen), 50g of granulated sugar, and 1 tablespoon of water. Place over medium high heat and stir occasionally. The mixture will come to a boil, and you will notice some foam forming on the surface. Keep cooking until the boiling subsides and the mixture visibly thickens into a jammy consistency.

You will know it is ready when you can drag a spatula through the center and the jam parts slowly, then gently oozes back together. Remove the pot from the heat and transfer the jam to a bowl. Let it cool completely in the refrigerator before you use it. Warm jam will melt your frosting.

Make the chocolate cake

Preheat your oven to 350°F. Line two 6 inch round cake pans with parchment paper and set them aside.

In a medium bowl, whisk together these dry ingredients: 190g all purpose flour, 75g natural cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

In a separate large bowl, whisk together 115g of melted unsalted butter, 100g of light tasting oil, 100g of granulated sugar, and 100g of brown sugar until well combined. Add 2 large room temperature eggs and whisk until the mixture is smooth and glossy.

Now alternate adding the dry mixture and the milk. Add half of the dry ingredients, then half of 330g room temperature milk, then the rest of the dry ingredients, and finally the remaining milk. Mix gently after each addition, just until no streaks of flour remain. Overmixing can make the cake tough.

Divide the batter evenly between your two prepared pans. Each pan should hold about 540g of batter. Bake for 40 to 45 minutes. Check for doneness by inserting a toothpick into the center. It should come out mostly clean with a few moist crumbs attached. Let the cakes cool in the pans for 10 minutes, then run a spatula around the edges and turn them out onto a wire rack. Cool completely before you move on to frosting.

Make the strawberry cream cheese frosting

In a large bowl, beat 115g of softened unsalted butter with an electric hand mixer until it looks creamy and pale. Add 250g of softened cream cheese and beat again until the mixture is smooth, with no lumps.

Add 100g of powdered sugar and beat on low speed until it is incorporated, then increase the speed and beat until fluffy. Add 70g of your cooled strawberry jam and 1 teaspoon of vanilla extract. Beat once more until everything is fully combined. Scrape down the sides of the bowl with a spatula to ensure an even texture.

Transfer a small portion of the frosting, about a third of it, into a piping bag. Snip off the tip to create a small opening. You will use this to pipe a protective ring around each cake layer.

Assemble the cake

Use a serrated knife to level the tops of your cooled cake layers. Then slice each layer horizontally to create four thin layers total.

Place your first cake layer on a turntable or serving plate. Pipe a ring of the strawberry cream cheese frosting around the very edge of the cake. This acts as a dam to keep the filling inside. Spoon about 4 tablespoons of strawberry jam into the center of the ring and spread it evenly. Scatter some diced fresh strawberries over the jam.

Repeat with the remaining layers, stacking them gently. Once all four layers are stacked, apply a thin crumb coat of frosting over the entire cake. Use a bench scraper or offset spatula to remove the excess, revealing a smooth base. Then apply your final, thicker coat of frosting. Use the spatula to create gentle swirls in the surface if you like.

Press halved fresh strawberries into the frosting around the bottom edge and on top of the cake for decoration. The cake is now ready to set.

Storage

Because this cake contains fresh fruit and cream cheese frosting, it must be stored in the refrigerator. Place it in an airtight container or a cake carrier. It will stay fresh for up to 3 days.

For the best flavor and texture, let the cake sit at room temperature for about 30 minutes before serving. If you have leftovers, you can freeze individual slices. Wrap each slice tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator or for 1 to 2 hours at room temperature.

A quick note: The strawberry jam must be completely cool before you spread it on the cake. Warm jam will cause your frosting to slide right off.

Frequently asked questions

How to make strawberry chocolate cake

Make a fudgy chocolate cake from scratch using cocoa powder, flour, sugar, eggs, butter, and buttermilk. Bake in two 8 inch or 9 inch round pans. Once cooled, spread a layer of strawberry jam or fresh strawberry filling between the cake layers. Frost with strawberry cream cheese frosting and top with fresh or freeze dried strawberries.

Can I use frozen strawberries for strawberry chocolate cake

Yes, you can use frozen strawberries. Thaw them first and drain off excess liquid to prevent the cake or frosting from becoming too wet. Puree and reduce the berries on the stovetop for a thicker strawberry filling or jam.

What is the best frosting for strawberry chocolate cake

Strawberry cream cheese frosting is a popular choice. It combines cream cheese, butter, powdered sugar, and strawberry puree or freeze dried strawberry powder. It complements both the chocolate cake and the strawberry filling without being overly sweet.

How to store strawberry chocolate cake

Store the cake in the refrigerator because it contains cream cheese frosting and fresh strawberries. Cover it loosely with plastic wrap or place it in an airtight cake carrier. It will stay fresh for up to 3 days.

Can I make strawberry chocolate cake in 8 inch pans

Yes, 8 inch round pans work well. The batter will be slightly thicker and the layers taller. Adjust the baking time by adding a few extra minutes, testing with a toothpick until it comes out clean.

Why is my cream cheese frosting runny

Runny cream cheese frosting usually happens when cream cheese is too soft or when too much liquid is added. Use full fat cream cheese straight from the fridge, beat it with butter and powdered sugar without overmixing, and add strawberry puree sparingly. Sift in more powdered sugar to thicken if needed.

Strawberry Chocolate Cake with Fresh Strawberry Filling

Why you’ll love this recipe

Ingredient notes