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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/strawberry-chocolate-cake-with-strawberry-jam-cream-cheese-frosting-and-fresh-fruit-decoration-recipe/