Strawberry Chocolate Cake with Strawberry Jam, Cream Cheese Frosting, and Fresh Fruit Decoration Recipe

Introduction

This Strawberry Chocolate Cake is a delightful combination of rich chocolate layers, homemade strawberry jam, and creamy strawberry-flavored cream cheese frosting. Perfect for celebrations or any time you crave a luscious, fruity chocolate treat.

Ingredients

• Strawberry Jam (or use store-bought):
• 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. Step 1: Make the strawberry jam by combining strawberries, granulated sugar, and water in a small pot. Cook over medium-high heat until it boils, then continue until thickened to a jammy consistency. Transfer to a bowl and chill completely.
2. Step 2: Preheat the oven to 350°F. Line two 6-inch round cake pans with parchment paper.
3. Step 3: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
4. Step 4: In a large bowl, whisk melted butter, oil, granulated sugar, and brown sugar until combined. Add eggs and whisk until smooth.
5. Step 5: Alternate adding half the flour mixture and half the milk to the wet mixture, mixing gently until just combined.
6. Step 6: Divide batter evenly between the pans. Smooth the surface and bake for 40–45 minutes or until a toothpick comes out mostly clean with crumbs.
7. Step 7: Cool cakes in pans for 10 minutes, then release edges and transfer to a wire rack to cool completely.
8. Step 8: For the frosting, beat softened butter until creamy. Add cream cheese and beat until smooth.
9. Step 9: Add powdered sugar, beat on low speed until combined. Mix in strawberry jam and vanilla extract until combined. Reserve some frosting to pipe if desired.
10. Step 10: Level the cake layers with a serrated knife and cut each in half to make four layers.
11. Step 11: On a turntable or plate, place the first cake layer and pipe a ring of frosting around the edge.
12. Step 12: Spread about 4 tablespoons of strawberry jam inside the ring and evenly layer with diced strawberries.
13. Step 13: Repeat layering with remaining cake layers, jam, and diced strawberries.
14. Step 14: Apply a thin crumb coat of frosting over the assembled cake and remove excess with a scraper.
15. Step 15: Frost the cake with a final coat, smooth it, add swirled texture, and decorate with halved strawberries on top.

Tips & Variations

• Use frozen strawberries for jam if fresh aren’t available; just thaw and drain excess liquid if needed.
• For extra flavor, add a splash of lemon juice to the strawberry jam while cooking.
• Try adding a handful of mini chocolate chips between the cake layers for added texture.
• Substitute the light-tasting oil with vegetable or canola oil if preferred.
• Chill frosting before spreading if it’s too soft, to make handling easier.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting and fresh strawberries fresh. Before serving, let the cake sit at room temperature for about 30 minutes for best texture. Leftover strawberry jam can be refrigerated for up to 2 weeks.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought strawberry jam instead of making it?

Yes, you can use your favorite store-bought strawberry jam to save time, but homemade jam adds a fresher flavor and a more natural texture to the cake.

How do I keep the cake layers moist?

Ensure not to overbake the layers and consider brushing each layer lightly with a simple syrup or leftover strawberry jam before frosting to enhance moisture.

Strawberry Chocolate Cake with Strawberry Jam, Cream Cheese Frosting, and Fresh Fruit Decoration Recipe

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★★★★★

4.7 from 64 reviews

This decadent Strawberry Chocolate Cake combines a rich, moist chocolate cake layered with homemade strawberry jam and fresh diced strawberries, all enveloped in a luscious strawberry cream cheese frosting. Perfect for celebrations or a delightful dessert, it merges the boldness of cocoa with the fresh, sweet tang of strawberries for an irresistible treat.

• Author: Lily
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 six-inch layered cake (serves 8) 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 500 g strawberries, 50 g granulated sugar, and 1 tablespoon water. Cook over medium-high heat, stirring occasionally until it boils and thickens into a jammy consistency. The jam should part when stirred with a spatula and slowly come back together. Transfer the jam to a bowl and refrigerate until completely cooled.
2. Prepare Chocolate Cake: Preheat the oven to 350°F (175°C). Line the bottoms of two 6-inch round cake pans with parchment paper. In a medium bowl, whisk together 190 g flour, 75 g cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
3. Mix Wet Ingredients: In a large bowl, whisk together 115 g melted butter, 100 g light-tasting oil, 100 g granulated sugar, and 100 g brown sugar until combined. Add 2 room temperature eggs and whisk until smooth.
4. Combine Batter: Alternately add half of the dry mixture and then half of 330 g milk to the wet ingredients, mixing until just combined after each addition.
5. Fill Pans and Bake: Divide the batter evenly into the prepared pans (about 540 g each). Smooth the surface or gently spin the pans for even batter distribution. Bake for 40-45 minutes or until a toothpick inserted comes out mostly clean with some crumbs attached.
6. Cool Cakes: Allow the cakes to cool in pans for 10 minutes. Run an offset spatula around edges to release them, then invert onto wire racks to cool completely.
7. Prepare Frosting: Using an electric mixer, beat 115 g softened butter until creamy. Add 250 g softened cream cheese and beat until smooth. Add 100 g powdered sugar and beat on low speed until combined. Mix in 70 g cooled strawberry jam and 1 teaspoon vanilla extract, beating until fully blended. Transfer a small portion to a piping bag and cut the tip off.
8. Assemble Cake Layers: Level each cake layer with a serrated knife if domed, then slice each into halves to make four layers total.
9. Layer and Fill: Place the first layer on a cake turntable. Pipe a ring of frosting around the edge to create a barrier. Add about 4 tablespoons of strawberry jam inside the ring and smooth it out, then layer evenly with diced strawberries (200 g). Repeat this process with remaining layers.
10. Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in crumbs, smoothing with a cake scraper. Remove excess frosting.
11. Final Frosting and Decoration: Apply a final smooth coat of frosting using a scraper. Create decorative swirls with a spatula. Finish by pressing halved strawberries (7 pieces) onto the top for decoration.

Notes

• Ensure eggs and milk are at room temperature for a smooth batter.
• Use fresh or frozen strawberries for the jam; if frozen, thaw before cooking.
• When baking, start checking at 40 minutes to avoid overbaking and dryness.
• For best results, chill the cake after assembling to set the frosting before serving.
• You can substitute light oil with vegetable or canola oil if preferred.
• Leftover jam can be stored in the refrigerator for up to one week.

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