Strawberry Chocolate Cake

Why Make This Recipe

Strawberry Chocolate Cake is a delightful dessert that perfectly balances the sweetness of strawberries with rich chocolate.

This cake is not only visually appealing but also a treat for the taste buds. It brings a fresh twist to traditional chocolate cake, making it a popular choice for special occasions or simply as a sweet indulgence at home. Whether you’re celebrating a birthday or just want to enjoy a piece of cake with your afternoon tea, this recipe is sure to impress.

How to Make Strawberry Chocolate Cake

Ingredients

• 500 g strawberries (fresh or frozen)
• 50 g granulated sugar
• 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
• 100 g granulated sugar
• 100 g brown sugar
• 2 large eggs (room temperature)
• 330 g milk (room temperature)
• 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 above)
• 1 teaspoon vanilla extract
• 200 g strawberries (finely diced)
• 7 strawberries (halved for decoration)

3-Step Directions:

1. Prepare Jam & Batter: Make the strawberry jam by cooking strawberries, sugar, and water over medium heat until thickened; set aside to cool. Preheat the oven to 180°C (350°F). In one bowl, mix flour, cocoa powder, baking powder, baking soda, and salt. In another, combine melted butter, oil, both sugars, and eggs, then add milk. Blend wet and dry ingredients to form the batter.
2. Bake & Cool Cake: Pour the batter into a greased, floured cake pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool briefly in the pan, then transfer to a wire rack to cool fully.
3. Frost & Assemble: Beat cream cheese and butter until creamy, then mix in powdered sugar, strawberry jam, vanilla, and diced strawberries. Slice the cooled cake horizontally, spread frosting between layers and over the top, and decorate with halved strawberries.

How to Serve Strawberry Chocolate Cake

Serve Strawberry Chocolate Cake chilled or at room temperature. It pairs wonderfully with a cup of coffee or tea. You can also sprinkle some cocoa powder or add a dollop of whipped cream on top for an extra treat.

How to Store Strawberry Chocolate Cake

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it. Wrap the cake well in plastic wrap and then in foil before placing it in the freezer.

Tips to Make Strawberry Chocolate Cake

• Make sure all ingredients are at room temperature for better mixing.
• Do not overmix the batter to keep the cake light and fluffy.
• If you want a deeper chocolate flavor, you can add extra cocoa powder.
• Always check that the cake is completely cool before frosting to prevent the frosting from melting.

Variation

You can add white chocolate chips for extra sweetness and a delightful contrast in flavor. Additionally, using fresh mint leaves as garnish can add a refreshing touch.

FAQs

1. Can I use frozen strawberries instead of fresh ones?
Yes, frozen strawberries work just as well. Be sure to thaw them and drain any excess liquid before using.

2. How can I make the cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Ensure that your other ingredients are also gluten-free.

3. Can I make this cake in advance?
Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Just frost it right before serving for the best texture.

Strawberry Chocolate Cake

A delightful dessert that balances the sweetness of strawberries with rich chocolate, perfect for celebrations or an indulgent treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Course: Dessert, Sweet

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Strawberry Jam

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

For the Cake Batter

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

For the Frosting

• 250 g 250 g cream cheese (softened to room temperature)
• 115 g 115 g unsalted butter (softened to room temperature)
• 100 g 100 g powdered sugar
• 70 g 70 g strawberry jam (from above)
• 1 teaspoon 1 teaspoon vanilla extract
• 200 g 200 g strawberries (finely diced)
• 7 pieces 7 strawberries (halved for decoration)

Method

 

Preparation

1. Make the strawberry jam by cooking strawberries, sugar, and water over medium heat until thickened; set aside to cool.
2. Preheat the oven to 180°C (350°F).
3. In one bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
4. In another bowl, combine melted butter, oil, both sugars, and eggs, then add milk.
5. Blend wet and dry ingredients to form the batter.

Baking

1. Pour the batter into a greased, floured cake pan and bake for 25–30 minutes, or until a toothpick comes out clean.
2. Let cool briefly in the pan, then transfer to a wire rack to cool fully.

Frosting and Assembly

1. Beat cream cheese and butter until creamy, then mix in powdered sugar, strawberry jam, vanilla, and diced strawberries.
2. Slice the cooled cake horizontally, spread frosting between layers and over the top, and decorate with halved strawberries.

Notes

Make sure all ingredients are at room temperature for better mixing. Do not overmix the batter to keep the cake light and fluffy. If you want a deeper chocolate flavor, you can add extra cocoa powder. Always check that the cake is completely cool before frosting to prevent the frosting from melting. Variations include adding white chocolate chips or using fresh mint leaves as garnish.