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Delicious Strawberry Chocolate Cake with fresh strawberries and chocolate frosting

Strawberry Chocolate Cake

A delightful fusion of rich chocolate and fresh strawberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.75 cups all-purpose flour Can substitute with gluten-free flour.
  • 1.75 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs Room temperature recommended.
  • 1 cup whole milk Can substitute with almond milk.
  • 0.5 cups vegetable oil Can substitute with coconut oil.
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Make sure to add carefully.
For the Filling and Topping
  • 2 cups strawberries, hulled and sliced Fresh recommended.
  • 1 cup homemade strawberry jam Pre-made can be used for convenience.
For the Frosting
  • 8 oz cream cheese, softened Can substitute with mascarpone.
  • 0.5 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well-blended.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until combined.
  4. Carefully stir in the boiling water until the batter is smooth.
Baking
  1. Divide the batter evenly between the prepared cake pans.
  2. Bake for 30-35 minutes. Insert a toothpick in the center; if it comes out clean, your cakes are ready.
  3. Allow them to cool completely.
Frosting and Assembly
  1. While cooling, beat the softened cream cheese and butter together in a separate bowl until creamy.
  2. Gradually add the powdered sugar and vanilla, mixing until well-combined.
  3. Once the cakes have cooled, spread a generous layer of strawberry jam and sliced strawberries on the first cake layer.
  4. Top with the second cake layer, then coat the entire cake with the cream cheese frosting.
  5. Add extra strawberries on top for a beautiful presentation.

Notes

For an extra moist cake, avoid overmixing the batter. Store leftovers in an airtight container in the refrigerator for up to three days.