Bright, comforting, and a little bit showy, this Strawberry Chocolate Cake is the kind of dessert that makes a weeknight feel like a celebration and a Sunday dinner feel extra special. I bake this when strawberries are at their best or when a kiddo asks for something chocolate and pink, and it always brings smiles. With rich chocolate layers, a jammy strawberry layer, and a tangy strawberry cream cheese frosting, this cake balances sweet and fresh in a way that’s surprisingly easy to pull off on a busy afternoon.
Meta description: A cozy Strawberry Chocolate Cake with jammy layers and strawberry cream cheese frosting, family-friendly and quick enough for any celebration.
Why you’ll love this dish
This Strawberry Chocolate Cake marries everyday pantry staples with a bright, fruity finish, so you get cake that feels indulgent but is still homey. It’s perfect for birthdays, potlucks, or a weekend when you want something that looks special with minimal fuss. The layers are moist from boiling water in the batter, the jam keeps each slice soft, and the strawberry cream cheese frosting adds a tangy lift that cuts through the chocolate.
“This cake disappeared in minutes at our family gathering, definitely a keeper,” says a happy home baker.
I often bake this when I want to impress neighbors without spending all day in the kitchen, and it’s forgiving enough for bakers of every level. The combination of chocolate and fresh strawberries keeps people coming back for one more bite.
How this recipe comes together
The process for this Strawberry Chocolate Cake is straightforward and friendly to busy cooks. You start by mixing dry ingredients, then add the eggs, milk, oil, and vanilla until the batter is smooth. Stirring in boiling water thins the batter so it bakes into extra-moist layers, which makes slicing and stacking easier later.
Once the layers are baked and cooled, a simple assembly routine brings everything together, spreading strawberry jam and fresh slices between layers before smoothing on a whipped strawberry cream cheese frosting. The whole cake comes together in stages that allow for quick pauses, so you can bake, tidy, and assemble without a marathon bake day.
What you’ll need
2 cups all-purpose flour
2 cups sugar
1 1/2 cups unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup homemade strawberry jam
2 cups fresh strawberries, sliced
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup pureed strawberries
Notes and substitutions: Use Greek yogurt or buttermilk in place of whole milk for a slightly tangier crumb. If you prefer a lighter frosting, swap half the cream cheese for mascarpone. For a gluten-free version, try a 1:1 gluten-free flour blend, though baking time may vary slightly. If fresh strawberries are out of season, thawed frozen berries work well for the jam and puree.
Directions to follow
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla, then mix until smooth.
- Stir in boiling water until well combined.
- Pour batter evenly into prepared pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
- For frosting, beat cream cheese and butter together until creamy.
- Gradually add powdered sugar and vanilla, and mix until smooth.
- Mix in pureed strawberries.
- Once cakes are cool, place one layer on a serving plate, spread with strawberry jam, and top with sliced strawberries.
- Repeat with second layer, then place the third layer on top.
- Frost the top and sides of the cake with strawberry cream cheese frosting.
- Decorate with more fresh strawberries if desired.
- Slice and serve.
Best ways to enjoy it
Serve this Strawberry Chocolate Cake slightly chilled or at cool room temperature so the frosting keeps its shape and the strawberries stay bright. It’s lovely with a simple cup of tea or a tall glass of milk for kids. For a party, slice thinly and offer a small dollop of whipped cream on the side for guests who want extra creaminess.
For a kid-friendly twist, add rainbow sprinkles between the layers or press sliced strawberries around the sides for a fun visual. At a grown-up gathering, pair slices with a scoop of vanilla bean ice cream or a drizzle of aged balsamic reduction and cracked black pepper for a surprising sweet-savory note.
How to store and freeze
In the fridge, the finished Strawberry Chocolate Cake will keep well for 3 to 4 days in an airtight cake carrier or covered loosely with plastic wrap to protect the frosting. If you need to freeze it, flash-freeze the unfrosted layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before filling and frosting.
Leftover slices can be wrapped individually and frozen for up to 2 months, then thawed in the fridge for a few hours. To revive slightly stale slices, warm gently in a low oven for 5 to 7 minutes or microwave for 10 to 15 seconds, watching the frosting.
Helpful cooking tips
Use room-temperature eggs, milk, and butter for a smoothly mixed batter and frosting, it helps everything emulsify and prevents lumps. When you pour in boiling water, do it slowly while stirring, and don’t worry that the batter looks thin, that’s what keeps the cake moist. Cool layers completely before applying the strawberry cream cheese frosting, chill briefly between crumb coat and final frosting if you want clean edges.
If you want neat layers, trim the domes off the cakes with a serrated knife or cake leveler before stacking. To prevent soggy layers, only spread a thin layer of jam, the fresh strawberry slices add moisture, so a light hand works best. If your fresh strawberries are very juicy, pat them dry before using.
Recipe variations
Swap the strawberry jam for raspberry jam and mix mashed raspberries into the frosting for a tangy riff on the Strawberry Chocolate Cake. For a lighter cake, replace half the oil with applesauce and reduce sugar by 1/4 cup, the cake stays tender and moist. Turn this into cupcakes by baking in liners for 18-20 minutes, then pipe the strawberry cream cheese frosting on top.
For a dairy-free option, use dairy-free cream cheese and butter alternatives, and check that your powdered sugar is processed without bone char depending on your preference. To add texture, fold toasted chopped pecans or chocolate chips into the batter for a crunchy surprise inside. Seasonal variation: in late summer, layer with macerated strawberries tossed with a splash of orange liqueur.
Tips to Make
Plan your timing so layers can cool while you tidy the kitchen and prepare the frosting, it makes assembly calmer and more enjoyable. Use a paddle attachment or hand mixer on medium speed for the frosting to avoid overbeating, which can make it too soft for piping. If your frosting is too thin from juicy strawberries, add a little more powdered sugar, a tablespoon at a time, until it holds shape.
If you are new to decorating, do a thin crumb coat first and chill the cake for 20 minutes, then apply the final coat for a smooth finish. When slicing, dip a sharp knife in hot water, wipe dry between cuts, and you’ll get cleaner slices. Keep a small offset spatula and a bench scraper handy, they’re tiny tools that make stacking and smoothing so much easier.
FAQs
Q: Can I make the cake a day ahead?
A: Yes, you can bake the layers a day ahead, wrap them tightly, and refrigerate. Assemble and frost the next day for the freshest finish.
Q: Can I use store-bought strawberry jam instead of homemade?
A: Absolutely, store-bought jam works fine. Choose a high-quality jam with good strawberry flavor to keep the cake bright.
Q: How do I prevent the frosting from being too runny?
A: Chill your cream cheese and butter and don’t over-puree the strawberries. If the frosting loosens, add powdered sugar a tablespoon at a time until it firms up.
Q: Is there a way to keep the strawberries from bleeding into the frosting?
A: Pat fresh strawberries dry before using and apply them just before serving. A light layer of jam between fruit and frosting can act as a barrier.
Q: Can I halve this recipe for a smaller cake?
A: Yes, it scales down nicely for two 8-inch pans or a single 9-inch layer if you adjust bake time and watch for doneness.
For More Recipe Inspiration
If you like the balance of light and rich in this Strawberry Chocolate Cake, try a delicate https://quickcakerecipes.com/cloud-cake-recipe/ for a softer, airy dessert. For a celebration-ready alternative, take a look at a fun and festive https://quickcakerecipes.com/smash-cake/ idea.
Conclusion
If you enjoy learning from another home baker’s take on a classic, this Strawberry Chocolate Cake Recipe on Two Peas and Their Pod has a lovely presentation and similar flavor profile that can spark ideas. For a slightly different method and styling inspiration, see the Chocolate Strawberry Cake – Give Recipe which offers useful variations and plating ideas.
Strawberry Chocolate Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla, then mix until smooth.
- Stir in boiling water until well combined.
- Pour batter evenly into prepared pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
- Beat cream cheese and butter together until creamy.
- Gradually add powdered sugar and vanilla, and mix until smooth.
- Mix in pureed strawberries.
- Once cakes are cool, place one layer on a serving plate, spread with strawberry jam, and top with sliced strawberries.
- Repeat with the second layer, then place the third layer on top.
- Frost the top and sides of the cake with strawberry cream cheese frosting.
- Decorate with more fresh strawberries if desired.
- Slice and serve slightly chilled or at room temperature.