Description
A delicious Strawberry Chocolate Shell Cake topped with fresh strawberries and a rich chocolate shell, perfect for any occasion.
Ingredients
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup milk
- 2 cups fresh strawberries, sliced
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1 tbsp coconut oil or neutral oil
- Powdered sugar, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8- or 9-inch cake pan and line the bottom with parchment paper.
- Whisk together flour, baking powder, and salt.
- Beat softened butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
- Alternately add the flour mixture and milk, mixing just until combined. Avoid overmixing.
- Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Arrange the sliced strawberries over the cooled cake. For a creamier cake, spread a thin layer of whipped cream underneath the strawberries.
- Melt the chocolate with the coconut oil until smooth. Allow it to cool slightly, then drizzle or pour it over the strawberries.
- Before the chocolate completely sets, sprinkle some chopped chocolate pieces over the top for extra texture.
- Refrigerate until the chocolate shell is firm. Dust with powdered sugar if desired.
Notes
- Ensure the butter is softened for easier mixing.
- Use fresh strawberries for the best flavor.
- Chill the cake for a firmer chocolate shell.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg