Strawberry Chocolate Shell Cake (Print Version)
Vanilla sponge layered with sweet strawberry filling and cream, topped with a stunning glossy chocolate coating that cracks beautifully when sliced.
# 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
# Directions:
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, approximately 5 minutes.
04 - Gradually fold in flour mixture, then add milk, melted butter, and vanilla. Mix just until combined, being careful not to overmix.
05 - Divide batter evenly between pans. Bake for 25 to 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 before using.
07 - Beat heavy cream, powdered sugar, and vanilla in a chilled bowl until stiff peaks form. Refrigerate until ready to assemble.
08 - Place one cake layer on a serving plate. Spread with cooled strawberry filling, then a layer of whipped cream. Top with second cake layer. Cover entire cake with remaining whipped cream, creating smooth sides and top. 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. Alternatively, microwave in short bursts, stirring between each. Let cool to room temperature but still pourable.
10 - Remove cake from freezer. Pour chocolate mixture over the cold cake, letting it drip down the sides and fully cover the surface. The chocolate will set quickly to a glossy, crackling shell.
11 - Decorate with fresh halved strawberries and edible gold leaf or chocolate shavings if desired. Refrigerate for 30 minutes before slicing to allow chocolate to set completely.
# Insider Tips:
01 -
- The chocolate shell creates this incredible sensory experience where it cracks beautifully when you slice into it revealing the strawberry cream layers inside
- This cake balances richness from the dark chocolate with bright fresh strawberry filling so every bite feels perfectly indulgent without being overwhelming
02 -
- The cake absolutely must be frozen for that full hour before pouring the chocolate or the shell wont set properly and youll have a disappointing messy situation
- If your chocolate shell looks streaky or dull it means the chocolate was too cold when you poured it so gently reheat it slightly and try again
03 -
- Toast your cake layers in a 350°F oven for 5 minutes after they've cooled completely to create a sturdier surface that won't slide around when you're frosting
- Place your cake plate on a rotating cake stand or turntable if you have one to make applying the whipped cream and pouring the chocolate shell much easier and more even