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Strawberry Chocolate Shell Layer Cake

Close-up of a decadent slice of strawberry chocolate shell cake showing layers of sponge, cream, and strawberry filling.
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Make an elegant layer cake featuring fresh strawberries and a crisp, hard chocolate shell coating. This recipe provides clear steps for achieving a showstopper chocolate cake design.

Ingredients

Scale
  • 1 box (15.25 oz) white cake mix
  • Ingredients required for cake mix (eggs, oil, water)
  • 1 cup heavy cream
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened
  • 4 ounces bittersweet chocolate, chopped
  • 2 tablespoons coconut oil
  • 1/4 cup fresh strawberries, halved, for garnish

Instructions

  1. Prepare and bake the white cake layers according to the box directions. Let the layers cool completely on a wire rack.
  2. While the cake cools, prepare the strawberry filling. Whip the heavy cream until soft peaks form. Gently fold in the sliced strawberries and set aside.
  3. Prepare the chocolate shell coating. In a small saucepan over low heat, combine the chopped bittersweet chocolate and coconut oil. Stir constantly until the mixture is completely smooth and melted. Remove from heat. This is your homemade chocolate coating recipe.
  4. Prepare the buttercream. Beat the softened butter until creamy. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
  5. Assemble the cake. Place one cooled cake layer on a serving plate. Spread half of the strawberry filling evenly over the layer. Top with the second cake layer. Frost the entire cake (top and sides) with the buttercream frosting.
  6. Chill the frosted cake in the refrigerator for at least 30 minutes to firm up the frosting. This step is important to prevent the chocolate shell from cracking prematurely.
  7. Pour the melted chocolate mixture evenly over the top of the chilled cake, allowing it to drip down the sides for a drip cake with chocolate shell effect. Work quickly as the chocolate will set fast upon contact with the cold frosting.
  8. Return the cake to the refrigerator for 10 minutes to fully set the hard chocolate coating.
  9. Garnish the top center of the cake with the halved fresh strawberries before serving.

Notes

  • For the best hard chocolate coating, ensure your cake is very cold before pouring the melted chocolate mixture over it.
  • If the chocolate sets too quickly in the saucepan, gently reheat it briefly over very low heat, stirring constantly.
  • This cake works well as a no bake strawberry chocolate dessert if you use pre-made, cooled cake layers.

Nutrition

Find it online: https://juliameal.com/strawberry-chocolate-shell-cake-recipe/