Strawberry Chocolate Cake with Strawberry Jam and Cream Cheese Frosting Recipe

Introduction

This Strawberry Chocolate Cake combines rich, moist chocolate layers with fresh strawberry jam and a creamy strawberry-infused frosting. It’s a delightful dessert perfect for celebrations or any special occasion.

Ingredients

• For the Strawberry Jam:
  • 500 g strawberries, fresh or frozen
  • 50 g granulated sugar
  • 1 tablespoon water
• For the 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
• For the 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
• Filling and Toppings:
  • 200 g strawberries, finely diced
  • 7 strawberries, halved for decoration

Instructions

1. Step 1: Make the strawberry jam. In a small pot, combine strawberries, granulated sugar, and water. Cook over medium-high heat, stirring occasionally, until it boils. Continue cooking until the jam thickens and a spatula dragged through the jam parts it and it slowly comes back together. Transfer to a bowl and chill until ready to use.
2. Step 2: Prepare the cake pans and dry ingredients. Preheat oven to 350°F (175°C). Line two 6-inch round cake pans with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Step 3: Mix wet ingredients. In a large bowl, whisk together melted butter, oil, granulated sugar, and brown sugar. Add eggs and whisk until smooth.
4. Step 4: Combine dry and wet mixtures. Alternately add half the flour mixture and half the milk into the wet ingredients, mixing gently until just combined after each addition.
5. Step 5: Fill pans and bake. Evenly divide batter between prepared pans (about 540 g each). Smooth the tops and bake for 40–45 minutes, or until a toothpick inserted comes out mostly clean with a few crumbs.
6. Step 6: Cool the cakes. Let cakes cool in their pans for 10 minutes. Run a spatula around edges to loosen, then invert onto a wire rack to cool completely.
7. Step 7: Make the frosting. Beat softened butter until creamy. Add cream cheese and continue beating until smooth. Add powdered sugar, beat on low until combined. Mix in strawberry jam and vanilla extract. Transfer some frosting to a piping bag and cut the tip.
8. Step 8: Prepare cake layers. Level cake layers if domed by slicing horizontally, creating four layers in total.
9. Step 9: Assemble the cake. Place one cake layer on a turntable. Pipe a ring of frosting around the edge. Inside the ring, spread about 4 tablespoons of strawberry jam evenly. Top with diced strawberries. Repeat these layers with remaining cake layers and filling.
10. Step 10: Apply crumb coat and chill. Spread a thin layer of frosting over the entire cake to seal in crumbs. Scrape off excess and chill briefly.
11. Step 11: Frost and decorate. Apply a final smooth coat of frosting. Use a spatula to create swirls on the surface. Decorate with halved strawberries pressed gently onto the top.

Tips & Variations

• Use fresh, ripe strawberries for the jam to maximize natural sweetness and flavor.
• If short on time, replace homemade jam with a good quality store-bought strawberry jam.
• For extra moisture, brush cake layers with a simple syrup before assembling.
• Swap the diced strawberries in the filling for fresh raspberries or blueberries for variation.
• Let the cake rest overnight in the fridge for flavors to meld and frosting to set nicely.

Storage

Store the finished cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture and flavor. Leftover jam can be refrigerated separately for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the strawberry jam in advance?

Yes, you can prepare the jam a day or two ahead. Store it in an airtight container in the refrigerator until ready to use.

What if I don’t have a cake turntable?

You can assemble the cake on any flat surface or plate. Take your time with smoothing the frosting and decorating carefully with a spatula.

Strawberry Chocolate Cake with Strawberry Jam and Cream Cheese Frosting Recipe

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4.7 from 151 reviews

A luscious Strawberry Chocolate Cake featuring a moist cocoa-infused chocolate cake base layered with homemade strawberry jam and fresh diced strawberries, all enveloped in a smooth and creamy strawberry cream cheese frosting. This cake combines rich chocolate flavors with fresh strawberry sweetness, perfect for celebrations or indulgent dessert moments.

• Author: Jeannette
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes plus cooling and chilling time
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Filling and Toppings

• 200 g strawberries, finely diced
• 7 strawberries, halved for decoration

Instructions

1. Make Strawberry Jam: In a small pot, combine strawberries, granulated sugar, and water. Cook over medium-high heat, stirring occasionally until it boils and thickens to a jammy consistency. Ensure the jam parts when stirred and slowly comes back together, then transfer to a bowl and cool completely in the fridge.
2. Prepare Oven and Pans: Preheat oven to 350°F (175°C). Line the bottom of two 6-inch round cake pans with parchment paper rounds and set aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
4. Mix Wet Ingredients: In a large bowl, whisk together melted butter, oil, granulated sugar, and brown sugar until combined. Add eggs and whisk until smooth.
5. Combine Batter: Alternately add half of the dry flour mixture and half of the milk into the wet mixture, mixing just until combined after each addition, forming a smooth batter.
6. Fill Cake Pans: Evenly divide the batter between the prepared pans (about 540 g each). Smooth tops with a spatula or gently spin pans to level batter.
7. Bake Cake Layers: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out mostly clean with some moist crumbs.
8. Cool Cakes: Let cakes cool in pans for about 10 minutes, then run an offset spatula around edges and invert onto wire racks to cool completely.
9. Make Strawberry Cream Cheese Frosting: Using an electric hand mixer, beat the softened butter until creamy. Add cream cheese and continue beating until smooth. Add powdered sugar and beat on low speed until combined. Mix in strawberry jam and vanilla extract until fully incorporated. Transfer a portion to a piping bag, cutting the tip off.
10. Prepare Cake Layers for Assembly: Using a serrated knife, level domed cake layers if needed and cut each of the two layers in half horizontally, creating four thin layers in total.
11. Pipe Frosting Ring: On a cake turntable, place the first cake layer and pipe a frosting ring around the edge to create a barrier for fillings.
12. Add Filling: Spoon about 4 tablespoons of strawberry jam inside the frosting ring and spread evenly with an offset spatula. Distribute diced strawberries evenly over the jam.
13. Layer Cakes and Fillings: Repeat frosting ring, jam, and diced strawberry layers with the remaining cake layers.
14. Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in crumbs. Smooth using a cake scraper and remove excess frosting.
15. Final Frosting and Decoration: Apply a final coat of frosting and smooth. Create textured swirls with a spatula. Decorate the top with halved strawberries pressed into the frosting.

Notes

• Use room temperature eggs and milk for a smoother batter.
• Ensure the cream cheese and butter are softened to avoid lumps in frosting.
• The cake pans should be of 6-inch size for the correct thickness and layering.
• Strawberry jam can be store-bought if preferred to save time.
• Allow ample cooling time before frosting to prevent melting.
• For best results, chill the assembled cake for 1-2 hours before serving.

Keywords: strawberry cake, chocolate cake, cream cheese frosting, homemade strawberry jam, layered cake, dessert, baking recipe