Strawberry Chocolate Shell Cake (Print View)
Vanilla sponge layers with fresh strawberry filling and whipped cream, topped with a crackling dark chocolate shell.
# What You Need:
→ 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 It:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat eggs and sugar with an electric mixer on high speed until pale and fluffy, about 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 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, about 7 minutes. Cool completely.
07 - Beat heavy cream, powdered sugar, and vanilla to stiff peaks. Chill 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. Chill in the freezer for 1 hour, until very firm.
09 - Melt chocolate and coconut oil together in a heatproof bowl set over simmering water, stirring until smooth. Let cool to room temperature but still pourable.
10 - Remove cake from freezer. Pour chocolate shell mixture over the cold cake, letting it drip down the sides and fully cover. The chocolate will set quickly to a glossy shell.
11 - Decorate with fresh strawberries and edible gold leaf or chocolate shavings, if desired. Chill 30 minutes before slicing.
# Expert Tips:
01 -
- The contrast between that snappy dark chocolate shell and pillowy vanilla sponge is absolutely addictive
- Fresh strawberry filling cuts through the richness, making each slice feel impossibly light
- Looks like you spent all day decorating but most of the magic happens in the freezer
02 -
- The cake must be very cold from the freezer before pouring chocolate or it will slide right off
- Room temperature eggs are non negotiable for achieving that fluffy sponge texture
- Let the chocolate cool slightly but pour it while still fluid or youll get uneven patches
03 -
- Freeze the assembled cake on a wire rack over a baking sheet to catch chocolate drips for easy cleanup
- Rotate the cake as you pour chocolate to ensure even coverage on all sides