Strawberry Chocolate Cake combines two favorite flavors: sweet strawberries and rich chocolate. This delightful dessert is perfect for any occasion, from birthdays to simple family dinners. The layers of moist chocolate cake paired with creamy strawberry frosting create a treat that everyone will enjoy. The fresh strawberries add a pop of color and flavor to the dish, making it not only delicious but also beautiful. Whether you are baking for a special event or just want to satisfy your sweet tooth, this cake is sure to impress. Let’s dive into this amazing recipe that is easy to follow and fun to make!

Why You’ll Love This Strawberry Chocolate Cake

You will love this Strawberry Chocolate Cake for its delightful taste and texture. The smooth chocolate cake pairs perfectly with the sweet and tangy strawberry flavor. The combination of the ingredients makes each bite a delicious experience. Plus, this cake looks stunning when served, making it ideal for gatherings. It’s a great way to use seasonal strawberries or even frozen ones when fresh ones are not available. Everyone appreciates a beautiful dessert, and this cake will surely steal the show!

How to Make Strawberry Chocolate Cake

Ingredients You’ll Need

• 500 g strawberries (fresh or frozen)
• 50 g granulated sugar
• 1 tablespoon water
• 190 g all-purpose flour
• 75 g natural cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 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)
• 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)

Step-by-Step Directions

Strawberry Jam

1. In a small pot, mix 500 g of strawberries, 50 g of sugar, and 1 tablespoon of water.
2. Cook over medium heat until the strawberries soften. Mash the strawberries slightly and simmer for 10 minutes. Remove from heat and let it cool.

Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
2. In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix melted butter, oil, granulated sugar, brown sugar, and eggs until smooth.
4. Gradually add the dry ingredients and milk. Mix well.
5. Pour the batter into prepared pans and bake for about 30 minutes or until done. Let cakes cool before removing from pans.

Strawberry Cream Cheese Frosting

1. Beat cream cheese and butter in a bowl until creamy.
2. Gradually add powdered sugar and mix until well blended.
3. Add the strawberry jam and vanilla extract, mixing until smooth.
4. Stir in the finely diced strawberries.

Assemble the Cake

1. Place one cake layer on a serving plate. Spread frosting on top.
2. Add the second layer and frost the top and sides.
3. Decorate with halved strawberries on top.

How to Serve Strawberry Chocolate Cake

Serve the cake at room temperature. You can enjoy it on its own or with a scoop of vanilla ice cream.

How to Store Strawberry Chocolate Cake

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Tips for the Best Strawberry Chocolate Cake

• Use fresh, ripe strawberries for the best flavor.
• Make sure the butter and eggs are at room temperature for smooth mixing.
• Let the cake cool completely before frosting to prevent the frosting from melting.

Recipe Variations

You can add chocolate chips to the cake batter for extra flavor. Replace the strawberry jam with raspberry or blueberry jam for a different fruity taste.

Frequently Asked Questions (FAQs)

Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but ensure they are thawed and drained if necessary.

How can I make the cake gluten-free?
Substitute all-purpose flour with a gluten-free flour blend.

Can I make this cake in advance?
Yes, you can bake the cake layers a day in advance and store them in the fridge. Frost on the day you serve.

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