Irresistible Strawberry Chocolate Shell Cake You Can Make at Home
A rich chocolate shell cake layered with fresh strawberries, offering a glossy, crisp shell and moist texture. Ideal for celebrations, this cake is made with pantry staples and adapts to gluten-free, vegan, or allergen-friendly diets.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 12 slices 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
2 cups gluten-free flour (if preparing gluten-free)
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 tbsp baking powder
1 tsp baking soda (optional if using self-rising flour)
1 tsp salt
1 cup buttermilk (or 1/2 cup yogurt + 1 tsp vinegar for substitute)
1/2 cup vegetable oil (or melted coconut oil for tropical notes)
2 large eggs (or 2 flaxseed eggs for vegan option)
2 tsp vanilla extract (or almond extract for variation)
1 cup boiling water
2 cups fresh strawberries
1 tbsp lemon juice
8 oz dark chocolate
2 tbsp coconut oil (or vegetable oil for less tropical flavor)
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
Whisk flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Add boiling water to the wet ingredient mixture and stir to combine.
Gradually mix the wet ingredients into the dry ingredients until just combined.
Pour batter evenly into the prepared pans and bake for 25–30 minutes, until a toothpick comes out with a few moist crumbs.
Cool layers completely.
Core and halve strawberries, then toss with lemon juice.
Stack cooled cake layers with a thick layer of strawberries in between.
Melt dark chocolate and coconut oil over low heat until smooth, then drizzle the shell evenly over the cake and sides.
Chill for 15–20 minutes to set the shell before serving.
Notes
Fresh strawberries can be swapped with raspberries or blueberries.
Use non-stick baking spray mixed with cocoa powder for a non-stick alternative.
The cake can be refrigerated for up to 5 days without compromising texture.
For vegan version, use flaxseed eggs and ensure chocolate is dairy-free.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg