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Strawberry Chocolate Shell Cake

A dreamy cake combining rich chocolate, fresh strawberries, and creamy whipped topping.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 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
Strawberry Topping Ingredients
  • 2 cups fresh strawberries, sliced
  • 0.25 cups granulated sugar (for macerating strawberries)
Whipped Cream Ingredients
  • 1 cup heavy whipping cream
  • 0.5 cups powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)
Topping
  • 1 cup chocolate shell topping (store-bought or homemade)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
  4. Stir in boiling water (the batter will be thin) and pour evenly into the prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in pans for 10 minutes, then remove them to cool completely on wire racks.
Strawberry Preparation
  1. While the cakes cool, combine sliced strawberries with ¼ cup sugar in a bowl and let sit to macerate for about 30 minutes.
Whipping Cream
  1. In a mixing bowl, whip cream with powdered sugar and vanilla extract until soft peaks form.
Assembly
  1. Once cakes are completely cool, place one layer on a serving plate. Spread a layer of macerated strawberries on top, followed by whipped cream.
  2. Add the second cake layer and top it with more whipped cream and chocolate shell topping.
  3. Decorate with remaining strawberries. Chill in the refrigerator before serving.

Notes

This cake lasts about 3-4 days in the fridge. For longer-lasting goodness, you can freeze it wrapped tightly in plastic wrap. Let it thaw in the fridge before serving for the best texture.