If you’ve ever dreamed of the perfect dessert that balances the rich intensity of chocolate with the bright, juicy freshness of strawberries, this Strawberry Chocolate Cake with Cream Cheese Frosting and Strawberry Jam Recipe is going to blow your mind. It’s more than just a cake—it’s a celebration of textures and flavors that melt together beautifully. With moist chocolate layers infused with just the right softness, a tangy yet sweet cream cheese frosting, and ribbons of homemade strawberry jam, every bite bursts with delightful contrasts. Whether you're baking for a special occasion or just because you deserve a slice of happiness, this cake brings magic to the table with every forkful.
Ingredients You'll Need
The beauty of this recipe lies in its straightforward ingredients that come together to make an unforgettable dessert. Each component plays a crucial role: the strawberries provide vibrant color and natural sweetness, the cocoa powder delivers depth and richness, and the cream cheese frosting adds that luscious, creamy finish that ties everything together perfectly.
- 500 g strawberries: Fresh or frozen, these form the base of the jam and add juicy brightness.
- 50 g granulated sugar: Sweetens the strawberries for the jam, balancing tartness beautifully.
- 1 tablespoon water: Helps the strawberry jam develop the perfect consistency.
- 190 g all-purpose flour: The foundation of the cake, providing structure and tenderness.
- 75 g natural cocoa powder: Brings incredible chocolate flavor and a rich color.
- 1 teaspoon baking powder: Essential for giving the cake lightness and lift.
- ½ teaspoon baking soda: Works alongside baking powder to create a soft crumb.
- ½ teaspoon salt: Enhances the chocolate’s depth and balances sweetness.
- 115 g unsalted butter (melted): Adds moisture and a silky texture to the cake layers.
- 100 g light-tasting oil: Keeps the cake tender and moist without overpowering flavor.
- 100 g granulated sugar: Sweetens the cake batter delicately without making it heavy.
- 100 g brown sugar: Provides a hint of caramel warmth that complements the chocolate perfectly.
- 2 large eggs (room temperature): Bind everything together while contributing to the cake’s fluffiness.
- 330 g milk (room temperature): Adds moisture and richness for that irresistible crumb.
- 250 g cream cheese (softened): The heart of the frosting, giving it tanginess and creaminess.
- 115 g unsalted butter (softened): Softens the cream cheese frosting and helps it spread smoothly.
- 100 g powdered sugar: Sweetens the frosting without gritty texture.
- 70 g strawberry jam: Provides a lovely strawberry burst inside the frosting.
- 1 teaspoon vanilla extract: Brightens and deepens the flavor of the frosting.
- 200 g strawberries (finely diced): Added inside the layers for extra freshness and texture.
- 7 strawberries (halved): Used for stunning decoration that invites you to dig in.
How to Make Strawberry Chocolate Cake with Cream Cheese Frosting and Strawberry Jam Recipe
Step 1: Prepare the Strawberry Jam
Start by transforming fresh or frozen strawberries into a luscious homemade jam. Place the strawberries, granulated sugar, and a tablespoon of water in a small pot over medium-high heat. Stir occasionally as the mixture begins to boil—the foam will bubble up, so watch closely. Keep cooking until the bubbling settles and the mixture thickens to that perfect jammy consistency where it parts and slowly reunites when you drag a spatula through. This step creates the vibrant, sweet centerpieces of flavor that will elevate your cake to something extraordinary. Once thickened, transfer the jam to a bowl and chill in the fridge until you're ready to use it.
Step 2: Mix the Dry Ingredients
While the jam is cooling, preheat your oven to 350°F (175°C) and prep two 6-inch cake pans with parchment paper on the bottoms. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This blend sets the stage for a tender, chocolaty cake crumb with enough lift and softness to be light on the palate.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk melted butter, light-tasting oil, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, beating well after each addition for a velvety, rich cake base that will bake up moist and flavorful. This mixture is where the magic of texture begins.
Step 4: Form the Cake Batter
Now alternate adding the dry flour mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter, which keeps your cake tender instead of tough. Distribute the batter evenly between your prepared cake pans—about 540 grams each—and smooth the surfaces either with a spatula or by gently spinning the pans on your counter.
Step 5: Bake and Cool
Bake the cakes for 40 to 45 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. Let the cakes rest in their pans for about 10 minutes, then run a spatula around the edges to release and invert them onto wire racks. Cooling them completely is key before you start assembling your masterpiece to avoid melting your frosting or jam.
Step 6: Make the Strawberry Cream Cheese Frosting
In a large bowl, beat softened butter until creamy, then add cream cheese and continue beating until perfectly smooth. Slowly mix in powdered sugar on low speed to keep the frosting light and smooth. Next, add the chilled strawberry jam and vanilla extract, then beat again until well combined. Set aside a small amount in a piping bag for decorating later, and get ready to build your stunning cake!
Step 7: Assemble the Cake Layers
If your cake layers have domed during baking, level them carefully with a serrated knife. Cut each layer in half horizontally to create four layers total. Place the first cake layer on a turntable or serving plate and pipe a ring of frosting around the edge—this will hold your fillings neatly in place. Spoon about four tablespoons of strawberry jam in the center, spreading it evenly, then sprinkle finely diced strawberries over the jam. Repeat this process with the remaining layers, stacking them gently as you go.
Step 8: Crumb Coat and Frost
Once all layers are stacked, apply a thin crumb coat of frosting around the entire cake to seal in crumbs and smooth the surface. Chill briefly if possible to set this base layer. Then, apply a final thick coat of frosting, using a scraper to smooth your work and a spatula to create charming swirls for a homemade look. Finish with halved strawberries pressed gently into the top for a fresh, inviting decoration that screams strawberry season.
How to Serve Strawberry Chocolate Cake with Cream Cheese Frosting and Strawberry Jam Recipe
Garnishes
A few fresh strawberry halves on top make a visually stunning garnish, while adding a sprig of fresh mint or a light dusting of cocoa powder can bring extra contrast and appeal. These touches not only elevate the presentation but also awaken your senses before the very first bite.
Side Dishes
This cake pairs beautifully with a simple scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream to balance the rich chocolate and tangy strawberry notes. For a refreshing contrast, try serving slices alongside a cup of fragrant herbal tea or chilled sparkling rosé.
Creative Ways to Present
Turn your Strawberry Chocolate Cake with Cream Cheese Frosting and Strawberry Jam Recipe into a centerpiece by serving it on a decorative cake stand surrounded by fresh strawberries and edible flowers. For a casual gathering, slice and serve plated portions with a drizzle of warm chocolate sauce or a sprinkle of crushed pistachios for texture and color pop.
Make Ahead and Storage
Storing Leftovers
To keep your cake fresh, cover it well with plastic wrap or place it in an airtight container and store it in the refrigerator. It should stay moist and flavorful for up to 4 days, giving you plenty of chances to enjoy that luscious strawberry chocolate goodness.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw them overnight in the fridge before assembling and frosting the cake, ensuring the best texture and flavor when you're ready to indulge again.
Reheating
If you prefer your cake at room temperature, simply let it sit out for about 30 minutes before serving after refrigeration. Avoid microwaving, as it can melt the frosting unevenly and alter the texture of the jam and cream cheese.
FAQs
Can I use frozen strawberries for the jam?
Absolutely! Frozen strawberries work wonderfully for the jam. Just let them thaw slightly and drain off excess liquid if needed before cooking, so your jam doesn’t become too watery.
What if I don’t have a 6-inch cake pan?
If you don’t have 6-inch pans, you can use 8-inch pans instead; just adjust the baking time accordingly and keep an eye on the cakes as they bake. The layers will be thinner but just as delicious.
Can I substitute the cream cheese frosting?
While cream cheese frosting pairs perfectly with this cake, you could use a classic buttercream or even whipped cream for a lighter option, though the cream cheese version gives that lovely tangy balance to the strawberry and chocolate flavors.
How do I keep the frosting from being too soft?
Make sure your cream cheese and butter are well softened but not melting. Chill your frosting briefly if it feels too soft before spreading, and always refrigerate the assembled cake if you’re not serving it immediately.
Is this cake suitable for a birthday or special occasion?
Definitely! With its rich chocolate layers, vibrant strawberry jam, and creamy frosting, this Strawberry Chocolate Cake with Cream Cheese Frosting and Strawberry Jam Recipe is elegant yet comforting—perfect for celebrations or any moment you want to feel special.
Final Thoughts
This Strawberry Chocolate Cake with Cream Cheese Frosting and Strawberry Jam Recipe is more than a dessert—it's a heartfelt hug on a plate, combining classic flavors with a fresh twist that will have everyone asking for seconds. There’s something magical about homemade strawberry jam paired with luscious cream cheese frosting swirled between moist chocolate layers that makes this cake a standout treat. I can’t wait for you to try baking it yourself and share in the joy it brings to any table. Trust me, once you do, it’ll become one of your favorite go-to recipes for good reason!
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Strawberry Chocolate Cake with Cream Cheese Frosting and Strawberry Jam Recipe
- Total Time: 2 hours 25 minutes
- Yield: 8 servings
Description
This Strawberry Chocolate Cake combines rich chocolate layers with fresh strawberry flavor and a luscious strawberry cream cheese frosting. The recipe includes making homemade strawberry jam as well as a moist cocoa cake baked to perfection, layered and frosted with a creamy, fruity frosting, and decorated with fresh strawberries for an impressive, delicious dessert perfect for any celebration.
Ingredients
Strawberry Jam
- 500 g strawberries (fresh or frozen)
- 50 g granulated sugar
- 1 tablespoon water
Chocolate Cake
- 190 g all-purpose flour
- 75 g natural cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ 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)
Strawberry Cream Cheese Frosting
- 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)
Instructions
- Make Strawberry Jam: In a small pot, combine strawberries, granulated sugar, and water. Cook over medium-high heat, stirring occasionally until boiling. Carefully continue cooking while stirring until the mixture thickens to a jammy consistency that holds together when stirred. Transfer to a bowl and refrigerate until cool.
- Prepare Cake Pans: Preheat the oven to 350°F (175°C). Line two 6-inch round cake pans with parchment paper on the bottom and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk melted butter, oil, granulated sugar, and brown sugar until combined. Add eggs and whisk until smooth.
- Combine Batter: Alternate adding half of the dry mixture and half of the milk into the wet mixture, mixing gently after each addition until just combined.
- Fill Pans and Bake: Divide the batter evenly between the two pans (about 540 g each). Smooth the top of batter and bake for 40-45 minutes, until a toothpick inserted comes out mostly clean with some crumbs attached.
- Cool Cakes: Let cakes cool in pans for 10 minutes. Run an offset spatula around edges, then invert onto wire racks. Let cool completely before assembly.
- Make Frosting: Beat softened butter in a large bowl until creamy. Add cream cheese and beat until smooth. Add powdered sugar and beat on low speed until combined. Mix in the strawberry jam and vanilla, beating again until smooth. Transfer a small portion to a piping bag.
- Prepare Cake Layers: Level cakes with a serrated knife if domed, then slice each cake in half horizontally to make four layers.
- Assemble Cake: Place one cake layer on a turntable. Pipe a ring of frosting around edge. Add 4 tablespoons strawberry jam inside the ring, smooth evenly, then scatter diced strawberries on jam. Repeat layering with remaining cake layers and fillings.
- Crumb Coat: Apply a thin layer of frosting all around the cake to seal in crumbs. Scrape excess with a cake scraper.
- Final Frosting and Decoration: Apply a final smooth layer of frosting. Create decorative swirls with a spatula. Press halved strawberries onto the top for decoration.
Notes
- Ensure eggs and milk are at room temperature for a smoother batter.
- Use a serrated knife to level cake layers for even stacking.
- Strawberry jam can be made ahead and refrigerated to save time.
- Allow cakes to cool completely before frosting to prevent melting.
- Light-tasting oil such as canola or vegetable oil is recommended for neutral flavor.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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