Go Back
Delicious Strawberry Chocolate Shell Cake with fresh strawberries and chocolate coating

Strawberry Chocolate Shell Cake

A delightful dessert combining rich chocolate layers with fresh strawberries and a luscious ganache, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.75 cups all-purpose flour
  • 1.5 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
  • 1 cup whole milk
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the strawberry filling
  • 2 cups fresh strawberries, hulled and sliced
  • 0.25 cups sugar (for macerating strawberries)
For the ganache
  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, chopped
  • 1 tablespoon unsalted butter

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Mix until fully combined.
  4. Gradually stir in the boiling water until the batter is smooth and homogeneous.
  5. Evenly pour the batter into the prepared cake pans.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Macerating Strawberries
  1. While the cakes cool, mix the sliced strawberries with ¼ cup of sugar to macerate for about 30 minutes.
Making Ganache
  1. In a saucepan, heat the heavy cream until it simmers. Remove from heat, add chopped chocolate and butter, stirring until smooth.
Assembly
  1. Once the cakes are cool, place one layer on a serving plate and spread the macerated strawberries on top.
  2. Place the other layer on top of the strawberries.
  3. Pour the ganache over the cake, allowing it to drip down the sides.
  4. Add additional strawberries for decoration if desired.
  5. Serve and enjoy your delicious masterpiece!

Notes

Store covered at room temperature for up to 3 days. Refrigerate for about a week, or freeze tightly wrapped for up to three months. For the best results, use room temperature ingredients and don’t skip the maceration process for the strawberries.