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–+ servings

Strawberry Chocolate Cake

A delightful blend of rich chocolate cake and creamy strawberry frosting, perfect for celebrations or a sweet family dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Strawberry Jam
  • 500 g strawberries (fresh or frozen)
  • 50 g granulated sugar
  • 1 tablespoon water
For the Chocolate Cake
  • 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)
For the 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
  • 1 teaspoon vanilla extract
  • 200 g strawberries (finely diced)
For Decoration
  • 7 strawberries halved for decoration

Method
 

Strawberry Jam
  1. In a small pot, mix 500 g of strawberries, 50 g of sugar, and 1 tablespoon of water. Cook over medium heat until the strawberries soften. Mash slightly and simmer for 10 minutes. Remove from heat and let it cool.
Chocolate Cake
  1. Preheat 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 dry ingredients and milk. Mix well.
  5. Pour 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. Gradually add powdered sugar and mix until well blended.
  2. Add strawberry jam and vanilla extract, mixing until smooth. Stir in 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. Decorate with halved strawberries on top.
Serve
  1. Serve the cake at room temperature or with a scoop of vanilla ice cream.
Store
  1. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 30g

Notes

Use fresh strawberries for a vibrant flavor and texture. Make sure all your ingredients, especially eggs and milk, are at room temperature for better mixing. Allow the cake to cool completely before frosting to avoid melting the frosting.

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