Description
A delightful cake featuring layers of soft cake filled with fresh strawberries and whipped cream, all enveloped in a rich chocolate shell.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh strawberries, chopped
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon butter
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Cream butter and sugar: In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs and mix: Incorporate the eggs one at a time, then add milk and vanilla extract, mixing until smooth.
- Combine dry ingredients: Whisk together the flour, baking powder, and salt, then gradually add to the wet ingredients, mixing gently.
- Pour batter into pans: Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake: Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack.
- Prepare the filling: Whip the heavy cream until soft peaks form, then fold in the chopped strawberries.
- Assemble the cake: Place one cake layer on a platter, spread with strawberry filling, and top with the second layer.
- Make the chocolate shell: Melt the chocolate chips and butter together, then drizzle over the assembled cake.
- Set and serve: Allow the chocolate shell to set before slicing and serving.
Notes
This cake can be made a day in advance, and leftovers can be stored in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg