why make this recipe
Strawberry Chocolate Shell Cake is a delightful dessert that combines rich chocolate cake with fresh strawberries and creamy whipped topping. This cake is a perfect choice for celebrations, gatherings, or just a sweet treat at home. The mix of chocolate and strawberries makes it both visually appealing and delicious. Whether you’re an experienced baker or just starting, this recipe is easy to follow and yields impressive results.
how to make Strawberry Chocolate Shell Cake
Ingredients :
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 cups fresh strawberries, sliced
- 2 tbsp sugar (for macerating strawberries)
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- Chocolate shavings or chocolate shell topping
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes.
- Stir in the boiling water until well combined (the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let the cakes cool.
- While the cakes are cooling, macerate the strawberries by mixing them with 2 tablespoons of sugar. Let sit for about 15 minutes.
- Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Once the cakes are completely cool, remove them from the pans.
- Place one layer on a serving plate and spread a layer of macerated strawberries and whipped cream on top.
- Place the second cake layer on top and repeat with more macerated strawberries and whipped cream.
- Finish with chocolate shavings or a chocolate shell topping.
- Serve and enjoy your delicious Strawberry Chocolate Shell Cake!
how to serve Strawberry Chocolate Shell Cake
Serve Strawberry Chocolate Shell Cake chilled or at room temperature. You can slice it and serve it on individual plates. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
how to store Strawberry Chocolate Shell Cake
To store the Strawberry Chocolate Shell Cake, cover it with plastic wrap or keep it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the cake for up to 1 month. Just make sure to wrap it properly to prevent freezer burn.
tips to make Strawberry Chocolate Shell Cake
- Make sure your ingredients are at room temperature for the best mixing results.
- Don’t overmix the batter; mix just until combined.
- Allow the cakes to cool completely before assembling to prevent the whipped cream from melting.
- For added flavor, you can add a splash of liqueur to the macerated strawberries.
variation
You can substitute other fruits like raspberries or blueberries for the strawberries if you prefer a different flavor. A layer of chocolate ganache in between the cake layers could also add a rich touch.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain any excess liquid before using them.
2. What can I do if I don’t have cocoa powder?
If you don’t have cocoa powder, you can substitute with carob powder, but the taste will be different.
3. How can I make this cake dairy-free?
To make the cake dairy-free, use almond or oat milk instead of whole milk, and substitute the heavy cream with coconut cream.
Strawberry Chocolate Shell Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes.
- Stir in the boiling water until well combined (the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let the cakes cool.
- While the cakes are cooling, macerate the strawberries by mixing them with 2 tablespoons of sugar. Let sit for about 15 minutes.
- Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Once the cakes are completely cool, remove them from the pans.
- Place one layer on a serving plate and spread a layer of macerated strawberries and whipped cream on top.
- Place the second cake layer on top and repeat with more macerated strawberries and whipped cream.
- Finish with chocolate shavings or a chocolate shell topping.
