Ingredients
Method
- Prepare the strawberry puree: Combine 500g strawberries, 50g granulated sugar, and 1 tbsp water in a saucepan. Simmer until softened, then mash or blend. Cook until thickened into a jam-like consistency. Let cool completely and reserve 70g for frosting.
- Preheat oven to 175°C (350°F). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, oil, 100g granulated sugar, brown sugar, eggs, and milk. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare the frosting: In a stand mixer, beat softened cream cheese and butter until smooth. Gradually add powdered sugar and beat until light and fluffy. Mix in the reserved 70g strawberry jam and vanilla extract until well combined.
- Assemble the cake: Place one cake layer on a serving plate. Spread a layer of frosting, then sprinkle with half of the diced strawberries. Top with the second cake layer, spread with remaining frosting, and arrange the rest of the diced strawberries and halved strawberries for decoration.
Notes
For best results, ensure all dairy ingredients for the cake and frosting are at room temperature to prevent curdling and ensure a smooth consistency.