A beautifully decorated Strawberry Chocolate Layer Cake with layers of rich chocolate cake, homemade strawberry jam, and fresh strawberries, topped with smooth strawberry cream cheese frosting on a white cake stand

Strawberry Chocolate Layer Cake

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This Strawberry Chocolate Layer Cake is a luxurious dessert that combines the best of both worlds—decadent chocolate cake and sweet, fresh strawberries. The layers are filled with homemade strawberry jam and topped with a smooth strawberry cream cheese frosting, making it the perfect indulgence for any occasion.

Why You’ll Love This Recipe:

  • Packed with nutrients – Keeps you energized and satisfied.
  • Convenient for meal planning – Ideal for making ahead and enjoying throughout the week.
  • Simple and quick – Just mix and bake for a delicious treat.
  • Great for busy days – An easy-to-make cake that doesn’t require much effort.

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup homemade strawberry jam
  • 1 cup fresh strawberries, sliced
  • 1 package cream cheese (8 oz), softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Directions:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. Combine dry ingredients: In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Beat butter and sugar: In a large bowl, beat the softened butter and granulated sugar until smooth and airy.
  4. Add wet ingredients: Mix in the egg, vanilla extract, and milk until fully incorporated.
  5. Combine with dry ingredients: Gradually add the dry mixture to the wet ingredients and stir until well combined.
  6. Bake: Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Prepare frosting: Beat the softened cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and creamy.
  9. Assemble the cake: Once the cakes have cooled, spread a layer of strawberry jam on one of the cake layers. Add fresh strawberry slices on top. Place the second cake layer on top, then spread the strawberry cream cheese frosting over the top.
  10. Serve and enjoy: Slice and serve your delicious Strawberry Chocolate Layer Cake.

Servings and Timing

  • Servings: 8 servings
  • Prep Time: 20 minutes
  • Cooking Time: 25-30 minutes
  • Total Time: 50-60 minutes
  • Calories: 320 kcal per serving

Variations:

  • Vegan Option: Replace butter and cream cheese with vegan alternatives.
  • Gluten-Free: Use a gluten-free flour blend instead of regular flour.
  • Lemon Twist: Add lemon zest to the frosting for a refreshing citrus flavor.
  • Nutty Delight: Top with chopped almonds or hazelnuts for added crunch.

Storage/Reheating:

  • Storage: Store the cake in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Let the cake come to room temperature before serving, or microwave a slice for about 10-15 seconds.

FAQs:

  1. Can I use store-bought strawberry jam?
    Yes, store-bought jam can be used, but homemade jam will add a fresher flavor.
  2. Can I make this cake ahead of time?
    Yes, you can prepare the cake layers and frosting in advance and assemble it on the day you plan to serve it.
  3. Can I freeze this cake?
    Yes, you can freeze the cake layers for up to 3 months. Wrap them tightly in plastic wrap and store them in a freezer-safe bag.
  4. How can I make the frosting fluffier?
    To make the frosting fluffier, beat it for an additional 2-3 minutes to incorporate more air.
  5. Can I add other fruits to the cake?
    Yes, feel free to add raspberries, blueberries, or blackberries to the layers for extra fruitiness.
  6. Can I use frozen strawberries?
    Fresh strawberries are recommended, but frozen strawberries can work as well if they are thawed and drained first.
  7. How do I prevent the cake from sticking to the pan?
    Be sure to properly grease and flour your cake pans before adding the batter to avoid sticking.
  8. Can I use this frosting for cupcakes?
    Yes, this frosting works perfectly for cupcakes as well!
  9. Can I adjust the sweetness of the frosting?
    Feel free to add more or less powdered sugar to taste, depending on your sweetness preference.
  10. How long will the frosting last?
    The frosting can be stored in the fridge for up to 2-3 days. Just re-whip it before using.

Conclusion:

The Strawberry Chocolate Layer Cake is the ultimate indulgence for any dessert lover. The combination of rich chocolate cake, fresh strawberries, and creamy frosting creates a memorable treat that will impress your guests. Enjoy it for any special occasion or as a delightful dessert any time of the year.

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Strawberry Chocolate Layer Cake Introduction: This Strawberry Chocolate Layer Cake is a luxurious dessert that combines the best of both worlds—decadent chocolate cake and sweet, fresh strawberries. The layers are filled with homemade strawberry jam and topped with a smooth strawberry cream cheese frosting, making it the perfect indulgence for any occasion. Why You'll Love This Recipe: High in protein and fiber – Keeps you full longer. Naturally sweetened – Uses honey or maple syrup instead of refined sugar. Quick and easy – Just mix and bake! Perfect for meal prep – A great option for busy mornings. Ingredients: 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup granulated sugar 1/2 cup butter, softened 1/2 cup milk 1 large egg 1 teaspoon vanilla extract 1 cup homemade strawberry jam 1 cup fresh strawberries, sliced 1 package cream cheese (8 oz), softened 1/2 cup powdered sugar 1/2 teaspoon vanilla extract 2 tablespoons heavy cream Directions: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Combine dry ingredients: In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add wet ingredients: Beat in the egg, vanilla extract, and milk until well combined. Mix in dry ingredients: Gradually add the dry ingredients to the wet mixture and mix until just combined. Bake: Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Prepare frosting: Beat together the softened cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and creamy. Assemble the cake: Once the cakes are completely cooled, spread a layer of strawberry jam on one cake layer. Place fresh strawberry slices on top. Add the second layer of cake and cover the top with the strawberry cream cheese frosting. Serve and enjoy: Slice and serve your delicious Strawberry Chocolate Layer Cake. Servings and Timing: Servings: 8 servings Prep Time: 20 minutes Cooking Time: 25-30 minutes Total Time: 50-60 minutes Calories: 320 kcal per serving Variations: Vegan Option: Replace butter and cream cheese with vegan alternatives. Gluten-Free: Use a gluten-free flour blend in place of regular flour. Lemon Twist: Add lemon zest to the frosting for a refreshing citrus flavor. Nutty Delight: Top with chopped almonds or hazelnuts for added crunch. Storage/Reheating: Storage: Store the cake in an airtight container in the refrigerator for up to 4 days. Reheating: Let the cake come to room temperature before serving, or microwave a slice for about 10-15 seconds. FAQs: Can I use store-bought strawberry jam? Yes, store-bought jam can be used, but homemade jam will add a fresher flavor. Can I make this cake ahead of time? Yes, you can prepare the cake layers and frosting in advance and assemble it on the day you plan to serve it. Can I freeze this cake? Yes, you can freeze the cake layers for up to 3 months. Be sure to wrap them tightly in plastic wrap before freezing. How can I make the frosting fluffier? To make the frosting fluffier, beat it for an additional 2-3 minutes to incorporate more air. Can I add other fruits to the cake? Yes, feel free to add raspberries, blueberries, or blackberries to the layers for extra fruitiness. Can I use frozen strawberries? Fresh strawberries are recommended, but frozen strawberries can work as well if they are thawed and drained first. How do I ensure the cake doesn’t stick to the pan? Make sure to grease and flour the cake pans thoroughly before pouring in the batter. Can I use this frosting for cupcakes? Yes, this frosting works perfectly for cupcakes as well! Can I adjust the sweetness of the frosting? Feel free to add more or less powdered sugar to taste, depending on your sweetness preference. How long will the frosting last? The frosting can be stored in the fridge for up to 2-3 days. Just re-whip it before using. Conclusion: The Strawberry Chocolate Layer Cake is the ultimate indulgence for any dessert lover. The combination of rich chocolate cake, fresh strawberries, and creamy frosting creates a memorable treat that will impress your guests. Enjoy it for any special occasion or as a delightful dessert any time of the year.

Strawberry Chocolate Layer Cake

  • Author: Nora
  • Total Time: 50-60 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

This Strawberry Chocolate Layer Cake features layers of rich, fudgy chocolate cake, homemade strawberry jam, fresh strawberries, and a creamy strawberry cream cheese frosting. It’s a delightful treat perfect for special occasions or a sweet indulgence at any time.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup homemade strawberry jam
  • 1 cup fresh strawberries, sliced
  • 1 package cream cheese (8 oz), softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  • Combine dry ingredients: In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  • Beat butter and sugar: In a large bowl, beat the softened butter and granulated sugar until smooth and airy.
  • Add wet ingredients: Mix in the egg, vanilla extract, and milk until fully incorporated.
  • Combine with dry ingredients: Gradually add the dry mixture to the wet ingredients and stir until well combined.
  • Bake: Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  • Prepare frosting: Beat the softened cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and creamy.
  • Assemble the cake: Once the cakes have cooled, spread a layer of strawberry jam on one of the cake layers. Add fresh strawberry slices on top. Place the second cake layer on top, then spread the strawberry cream cheese frosting over the top.
  • Serve and enjoy: Slice and serve your delicious Strawberry Chocolate Layer Cake.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • You can freeze the cake layers for up to 3 months by wrapping them tightly in plastic wrap.
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 30g
  • Sodium: 100mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 25mg

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