Strawberry Chocolate Shell Cake (Printable Version)
Tender vanilla cake layered with fresh strawberry filling and whipped cream, all covered in a glossy dark chocolate shell that crackles beautifully when sliced.
# Ingredient List:
→ Sponge Cake
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 4 large eggs, room temperature
05 - 1 cup granulated sugar
06 - ½ cup whole milk, room temperature
07 - ½ cup unsalted butter, melted and cooled
08 - 2 teaspoons pure vanilla extract
→ Strawberry Filling
09 - 2 cups fresh strawberries, hulled and diced
10 - 2 tablespoons granulated sugar
11 - 1 tablespoon lemon juice
12 - 2 teaspoons cornstarch
→ Whipped Cream
13 - 1 ¼ cups heavy cream, cold
14 - 3 tablespoons powdered sugar
15 - 1 teaspoon vanilla extract
→ Chocolate Shell
16 - 2 cups dark chocolate (60-70% cocoa), chopped
17 - 2 tablespoons coconut oil
→ Decoration
18 - Fresh strawberries, halved
19 - Edible gold leaf or chocolate shavings
# How to Make:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a bowl until well combined.
03 - Beat eggs and sugar with an electric mixer on high speed until pale and fluffy, approximately 5 minutes.
04 - Gradually fold in flour mixture, then add milk, melted butter, and vanilla. Mix just until combined.
05 - Divide batter evenly between pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
06 - Combine strawberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thickened and jammy, approximately 7 minutes. Cool completely.
07 - Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Refrigerate until ready to use.
08 - Place one cake layer on a serving plate. Spread with strawberry filling, then a layer of whipped cream. Top with second cake layer. Cover entire cake with remaining whipped cream. Freeze for 1 hour until very firm.
09 - Melt chocolate and coconut oil together in a heatproof bowl set over simmering water, stirring until smooth. Cool to room temperature but still pourable.
10 - Remove cake from freezer. Pour chocolate shell mixture over the cold cake, allowing it to drip down the sides and fully cover. The chocolate will set quickly to form a glossy shell.
11 - Decorate with fresh strawberries and edible gold leaf or chocolate shavings if desired. Refrigerate for 30 minutes before slicing.
# Expert Tips:
01 -
- The chocolate shell creates this incredibly satisfying crackle when you cut into it, like breaking into a chocolate bar
- People will absolutely think you bought it from an expensive bakery, but the secret is how deceptively simple it actually is
- That combination of tart strawberry filling, sweet cream, and bittersweet chocolate shell hits every single craving at once
02 -
- The cake absolutely must be frozen solid before pouring the chocolate shell, or the chocolate will slide right off instead of setting up
- Work quickly once you start pouring the chocolate since it begins setting the moment it hits the cold cake surface
- Room temperature chocolate will give you smooth, even coverage while cold chocolate creates streaks and uneven patches
03 -
- Put a piece of parchment under your cake stand before pouring the chocolate to catch all the drips and keep your serving platter pristine
- If you get air bubbles in your chocolate shell, gently torch the surface with a kitchen torch and watch them disappear instantly