Strawberry Chocolate Shell Cake
This Strawberry Chocolate Shell Cake is the kind of dessert that feels playful, nostalgic, and a little bit special all at once. Juicy strawberries, tender cake, and a crisp chocolate shell come together in a simple, crowd pleasing treat.
Equipment
- 1 9-inch round cake pan
- 1 Mixing Bowls
- 1 hand mixer or stand mixer
- 1 Parchment Paper
Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 0.5 cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp alcohol-free vanilla
- 0.5 cup milk or dairy-free alternative
- 2 cups fresh strawberries sliced
- 1 cup chocolate chips or chopped chocolate
- 1 Tbsp coconut oil or butter for melting the chocolate
- 0.5 cup whipped cream optional, for serving
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan well and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar until pale and fluffy. Add the eggs one at a time, then mix in the alcohol-free vanilla.
- Alternate adding the dry mixture and milk, stirring just until combined. Avoid overmixing so the cake stays soft and tender.
- Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, or until the center is set and a toothpick comes out clean. Let the cake cool completely.
- Arrange the sliced strawberries over the cooled cake.
- Melt the chocolate chips with coconut oil or butter until smooth. Let it cool slightly, then spoon or drizzle it over the strawberries and cake.
- Allow the chocolate to set before slicing. Serve chilled or at cool room temperature.
Notes
Store the cake covered in the refrigerator for up to 3 days. Let leftovers sit at room temperature for 10 to 15 minutes before serving. This cake is best enjoyed cold or cool, so reheating is not recommended.