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Strawberry Chocolate Cake

A delightful cake that beautifully marries the flavors of fresh strawberries and rich chocolate, topped with luscious Strawberry Cream Cheese Frosting.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 servings
Course: Bakery, Dessert
Cuisine: American, International
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Cake
  • 500 g strawberries (fresh or frozen) Fresh is best for flavor, but frozen work in a pinch!
  • 50 g granulated sugar Helps macerate the strawberries and enhances their sweetness.
  • 1 tablespoon water Just a bit to help the sugar dissolve.
  • 190 g all-purpose flour For structure.
  • 75 g natural cocoa powder Use high-quality cocoa for the richest chocolate flavor.
  • 1 teaspoon baking powder Ensures your cake rises beautifully.
  • 0.5 teaspoon baking soda Works with the acidity of the cocoa.
  • 0.5 teaspoon salt Balances the flavors.
  • 115 g unsalted butter (melted) Adds moisture.
  • 100 g light-tasting oil Canola or vegetable oil for tenderness.
  • 100 g granulated sugar Sweetness is key!
  • 100 g brown sugar Adds depth and a hint of molasses flavor.
  • 2 large eggs (room temperature) They incorporate better into the batter.
  • 330 g milk (room temperature) For a moist cake.
For the Frosting
  • 250 g cream cheese (softened to room temperature) Creamy goodness that perks up the cake.
  • 115 g unsalted butter (softened to room temperature) For a rich, buttery texture.
  • 100 g powdered sugar Sweetness without grittiness.
  • 70 g strawberry jam Adds vibrant flavor and color.
  • 1 teaspoon vanilla extract For an aromatic essence.
  • 200 g strawberries (finely diced) More fresh strawberries, because why not?
  • 7 strawberries halved for decoration Pretty garnishes!

Method
 

Making the Strawberry Jam
  1. In a small saucepan, combine 500 g of strawberries, 50 g granulated sugar, and 1 tablespoon water. Heat over medium until the strawberries release their juices, about 5-7 minutes. Stir occasionally. When it’s syrupy and the strawberries are soft, remove from heat and set aside to cool.
Baking the Cake
  1. Preheat your oven to 180°C (350°F).
  2. In a large bowl, whisk together 190 g flour, 75 g cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
  3. In another bowl, mix 115 g melted unsalted butter, 100 g light oil, 100 g granulated sugar, and 100 g brown sugar. Beat until light and fluffy, about 3-4 minutes.
  4. Beat in the 2 eggs and 330 g milk, one at a time, mixing well after each addition.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Pour the batter evenly into your prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
Preparing the Frosting
  1. In a mixing bowl, beat 250 g softened cream cheese and 115 g softened butter until fluffy. Gradually add 100 g powdered sugar, then beat in 70 g strawberry jam and 1 teaspoon vanilla extract. Finally, fold in 200 g finely diced strawberries.
Assembling the Cake
  1. Once the cake layers are completely cool, place the first layer on a serving plate. Spread half of the frosting over it, then top with the second layer and frost the top and sides.
  2. Garnish with the halved strawberries for a beautiful presentation.

Notes

Always allow your cake layers to cool completely before frosting them—this prevents melting and ensures a beautiful finish. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.