Triple Chocolate Strawberry Shortcake

the Chocolats Favoris way

A chocolate cake with delicious strawberries!


Makes 12 servings. 


For the chocolate whipped cream

  • 170 g Dark Chocolate Drops
  • 2 cups (500 ml) heavy whipping cream (35% m.f.)
  • 2 tbsp. (30 ml) powdered sugar


For the chocolate cake

  • 1 ½ cups (375 ml) cake and pastry flour
  • ½ cup (125 ml) cocoa powder
  • 2 tsp. (10 ml) baking powder
  • ¼ tsp. (1 ml) salt
  • 8 large eggs, yolks and whites separated
  • 1 cup (250 ml) granulated sugar
  • ½ cup (125 ml) milk
  • ½ cup (125 ml) vegetable oil
  • 1 tsp. (5 ml) vanilla extract
  • 80 g Dark Chocolate Drops, finely chopped

To serve

  • 4 cups (1 L) hulled and sliced fresh strawberries

Use these drops to add some real character to your dessert toppings, cakes and other baking delights!

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For the chocolate whipped cream

  • Put the Dark Chocolate Drops in a large measuring cup. In the microwave or in a small saucepan over medium-high heat, bring the heavy cream to a boil, then pour over the Dark Chocolate Drops. Let rest without stirring for 5 minutes. Add the powdered sugar and whisk until the chocolate cream is smooth. Cover with plastic wrap and let cool to room temperature and refrigerate until the chocolate cream is very cold (at least 3 hours or up to 48 hours).


For the chocolate cake

  • Preheat the oven to 350°F (175°C). Set a funnel cake pan on a baking sheet (DO NOT grease or flour the pan). 
  • In a bowl, sift the flour, cocoa powder, baking powder, and salt, then whisk to combine.
  • In a second large bowl, beat the egg yolks with half the sugar (½ cup/125 ml) until the mixture is pale yellow and light. Add the milk, oil, and vanilla and beat to incorporate.
  • Add half of the dry ingredients and whisk to combine. Add the remaining dry ingredients and mix gently just until the dry ingredients are incorporated (do not overmix). Sprinkle the chopped chocolate over the mixture and set aside.
  • In a clean, cold bowl, beat the egg whites until foamy. Add the remaining sugar (½ cup/125 ml) and beat until firm peaks form.
  • Add about a third of the meringue to the chocolate mixture. Whisk to thoroughly incorporate. Add the remaining meringue to the chocolate mixture, then gently fold with a spatula until the meringue is fully incorporated (the color of the final batter should be uniform). 
  • Transfer the cake batter to the prepared cake pan. Use a spatula to evenly distribute the batter around the chimney and smooth out the top. Bake for 45 to 50 minutes, or until the cake is puffed up and a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and set the pan upside down over a rack until the cake is completely cool (this will prevent the cake from sinking down). If the center tube is higher than the sides of the pan, invert the pan and set the chimney over a bottle or a jar and leave to cool completely.

To assemble the cake

  • Transfer the cool chocolate cream to a cool mixing bowl. Beat until stiff peaks form. Refrigerate the whipped cream for 30 minutes.
  • To unmold the cake, run a sharp knife around the inside of the pan, and lift the center part with the cake sitting on it. Run the knife around the center part of the cake and along the bottom to loosen it, then lift the cake out of the pan and set over a cutting board. Using a serrated knife, slice the cake into 3 even layers.
  • Set the bottom layer on a cake stand or a serving plate. Generously slather with chocolate whipped cream, then top with sliced strawberries. Repeat twice to fully assemble the cake.
  • Serve right away or refrigerate until service, up to 3 hours. Return the cake to room temperature at least 30 minutes before serving.