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Strawberry chocolate chip cake

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I made this strawberry chocolate chip cake last week, and it quickly became my new favorite strawberry dessert: delicious, colorful, pretty-looking, and perfect for the Summer! This cake is a winner in a lot of ways: it’s extremely easy to prepare; the cake texture is light and fluffy; I use only 3 tablespoons of butter replacing the rest with Greek yogurt; the proportion of strawberries and chocolate chips in this cake is perfect, resulting in a great flavor!

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This is a great recipe to use if you bought lots of strawberries on sale, like I did last week:

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Because strawberries tend to make any dessert very moist, this cake is best kept refrigerated. It actually tastes pretty good when cold right out of refrigerator, but if you want softer and meltier chocolate, you can also microwave the refrigerated cake or let it sit out on the kitchen counter for a couple of hours before serving. This cake keeps very well refrigerated for 1 week and tastes just as fresh as if just baked! It also freezes really well! To freeze it, cool the cake completely. Tightly wrap the cake in plastic wrap, make sure it’s airtight. Freeze for up to 1 month.

I froze half of this cake for a couple of weeks to have some leftovers for my husband (I made the cake while he was away on a trip). I let the cake thaw out in the refrigerator, and then microwaved it to melt the chocolate chips. The hubby thought the cake was straight out of the oven, LOL! So, this cake can actually be made in advance, provided it’s kept refrigerated or frozen.

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The cake bakes perfectly in a 9 inch round springform pan. I like to line the bottom of the springform pan with a round piece of parchment paper before pouring the batter, which makes things really easy when it’s time to move the cake from the pan onto the cake plate. The strawberries stay perfectly towards the top or in the center of the cake because you arrange them on top before baking:

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1/3 cup of chocolate chips is folded into the cake batter.  Sprinkle extra chocolate chips on top too, before placing the cake in the oven, for a nice presentation. Sprinkle more extra chocolate chips on top during the last 5-10 minutes of baking for even nicer presentation (see the instructions below):

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This cake is pretty, colorful, and, with all those strawberries, it just screams Summer!

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It’s even better if you sprinkle some powdered sugar on top!

Strawberry chocolate chip cake

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: about 10 servings

Strawberry chocolate chip cake

Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons Greek yogurt
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/3 cup chocolate chips plus more for sprinkling the top of cake
  • 1 pound strawberries, hulled and halved

Instructions

  1. Heat oven to 350°F. Line the bottom of a 9x3-inch springform pan with parchment paper. Grease the side of the springform pan or square pan with butter or cooking spray.
  2. Sift flour, baking powder, and salt together into a medium bowl.
  3. In a separate large bowl, combine butter, Greek yogurt, and 1 cup sugar and, using electric mixer, beat on medium-high speed until light and fluffy - no more than 2 minutes.
  4. Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in milk, vanilla.
  5. Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix.
  6. Fold in chocolate chips into the batter. Transfer batter to springform pan. Arrange strawberries on top of the cake, cut sides down and close together. Place chocolate chips in spaces in between.
  7. Bake cake for about 1 hour until the top is golden brown and the tester comes out clean. In the last 5-10 minutes of baking, you can take the cake out of the oven and sprinkle some more chocolate chips on top, pressing them lightly into the top of the cake (the top of the cake will already be baked and a bit crusty) - it will make for a nice presentation. Return to the oven for 5-10 more minutes, to allow chocolate to melt a bit and look even nicer!
  8. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.

Notes

Adapted from: Martha Stewart

Storage tips: Because strawberries tend to make any desserts overly moist, this cake is best kept refrigerated. When refrigerated, it keeps very well for at least 1 week, and tastes just as fresh! It tastes pretty good cold, and you can also microwave it for 10 or so seconds to melt the chocolate chips.

Freezing tips: This cake freezes very well. Cool the cake completely. Tightly wrap the cake in plastic wrap, make sure it's airtight. Freeze for up to 1 month.

http://juliasalbum.com/2014/06/strawberry-chocolate-chip-cake/

{ 52 comments… add one }

  • Matt Robinson June 9, 2014, 1:27 am

    All of my favs together in one cake, love this Julia!!

  • Angie (@angiesrecipess) June 9, 2014, 4:00 am

    It looks stunning and could have become my favourite too.

  • Shashi @ RunninSrilankan(dot)com June 9, 2014, 9:38 am

    Deliciousness!!! What a wonderful combo of strawberry and chocolate – in cake form! YUM!

  • Gayle @ Pumpkin 'N Spice June 9, 2014, 11:16 am

    This looks amazing! All of my favorite ingredients, combined into one cake! Pinned!

  • ela@GrayApron June 9, 2014, 1:00 pm

    Something tells me I would dig into this one…is it the strawberries, the chocolate…? I can’t decide…

    ela h.

  • Matt @ Runner Savvy June 9, 2014, 8:03 pm

    Yuuuum!

  • Lindsey @ American Heritage Cooking June 9, 2014, 10:10 pm

    Such a good solution placing all the berries on top before you bake it! This looks delicious and almost guilt-free!

  • Denise Browning@From Brazil To You June 9, 2014, 11:26 pm

    What a great looking cake, Julia! This is a summer must-have… It looks fresh yet very comforting! I have to make this soon.

  • Cindy @ Pick Fresh Foods June 10, 2014, 12:07 pm

    Julia, this cake looks delicious and beautiful! I’m am all too guilty of over buying strawberries and am always looking for new recipes. Thanks!

  • Ami@NaiveCookCooks June 10, 2014, 1:10 pm

    This looks deliciously insane!!

  • Christin@SpicySouthernKitchen June 10, 2014, 2:28 pm

    This has to be one of the prettiest strawberry cakes I’ve seen. Love the addition of chocolate chips! Pinning :)

  • Pamela @ Brooklyn Farm Girl June 10, 2014, 2:36 pm

    This is such a genius way to use strawberries…. with chocolate chips! Happiness!

  • zerrin June 10, 2014, 3:11 pm

    Love such easy desserts! I’ve tried several recipes with strawberries, but haven’t had such a cake! Looks fantastic!

  • Nicole June 10, 2014, 3:52 pm

    This would make such a good presentation to bring over for a get-together or for a gift. So pretty. Love the idea.

  • Matt @ Runner Savvy June 10, 2014, 8:03 pm

    YUUM!

  • Monica June 11, 2014, 10:41 am

    Oh my goodness – looks just heavenly, Julia! A moist cake batter, with some chocolate chips, is such a perfect way to complement seasonal strawberries!

  • John@Kitchen Riffs June 11, 2014, 4:23 pm

    Chocolate and strawberries? I’m in! Love this cake — looks wonderful, and the ingredients are impossible to resist. Lovely dish — thanks.

  • Susan June 11, 2014, 4:51 pm

    That is a beautiful cake! The addition of chocolate chips is such a wonderful idea.

  • Karen @ The Food Charlatan June 12, 2014, 2:26 am

    Love the Greek yogurt in this! chocolate and strawberries, match made in heaven :) Good idea keeping the strawberries on top you can still see them once it’s baked. Love it!

  • Juliana June 13, 2014, 5:19 am

    Look really yummy! ♡_♡

  • Kevin | keviniscooking June 14, 2014, 4:49 pm

    Holy smokes, you’re killing me lately with these amazing desserts and photos!

  • Rachael June 19, 2014, 6:52 pm

    Just wondering if there is anything I could substitute for the greek yogurt? I have everything else on hand and would love to not run to the store!

    • Julia July 7, 2014, 2:52 pm

      You could just use 3 tablespoons of butter in place of 3 tablespoons of Greek Yogurt. Or, use regular yogurt, or buttermilk.

  • Clodagh June 20, 2014, 12:03 pm

    Hi

    Do you have metric measurements? x

  • Al June 21, 2014, 10:14 am

    Looks great! Do you think no-fat milk would be okay to use?

    • Julia July 7, 2014, 2:51 pm

      Of course!

  • Debra June 21, 2014, 9:28 pm

    This is a delicious recipe! However, in the 9″ square pan, there was only enough room for a little more than half of the strawberries and it was done in 30 minutes. I don’t know how those two elements of the recipe ended up so off for me, but it still turned out great tasting and made a lovely presentation!

    • Julia July 7, 2014, 2:54 pm

      You’re right – it will barely work in a 9 inch square pan. I did not realize how much more batter a 9×3 springform can hold, compared to 9 inch square pan. Removed it from instructions! :) Thanks for pointing it out to me!

  • Chelsey Leonardelli July 3, 2014, 12:59 pm

    Can I use a 9 inch round baking pan or a 9×13?

    • Julia July 7, 2014, 2:50 pm

      I don’t think the cake will work in a 9 inch round baking pan – it might overflow. However, it will work in 9 inch or 10 inch springform pan.

  • kaks July 23, 2014, 3:32 pm

    Can this cake be made a day in advance? If so, how have you successfully stored it?
    Thanks!

    • Julia July 24, 2014, 2:57 pm

      Yes, this can be made a day in advance. Because strawberries tend to make any dessert very moist, this cake is best kept refrigerated. It actually tastes pretty good when cold right out of refrigerator, and you can also microwave it or let it sit out on the kitchen counter for a couple of hours before serving. This cake kept very well refrigerated for 1 week. It also freezes really well!

  • Kat July 24, 2014, 5:47 pm

    I made this last night in a round 9 inch pan and it worked out perfectly! I live in Colorado at 5000ft, so I don’t know if it would rise any differently for those at lower elevations. I put a baking sheet underneath just in case it overflowed, but it worked out just fine for me. Super delicious! A perfect summer cake which I plan on making again in the future. Thanks for the recipe!

    • Julia July 30, 2014, 2:58 pm

      Hi Kat, glad to hear that the cake worked out great for you! I’ve made this cake at higher elevations as well, successfully! Great to know that you will be making it again! Remember, because strawberries make it so moist, unless you planning on eating the cake within 2 days, I would keep it refrigerated. :)

  • Claire July 28, 2014, 6:44 pm

    I made this cake a couple weeks ago. It is wonderful. Himself even requested that I make it again and he’s more of a pie guy. LOL

    • Julia July 30, 2014, 2:59 pm

      Claire, what a compliment! Thank you! So glad your family liked the cake! Pies are a hard competition to beat! :)

  • Denise July 29, 2014, 2:28 pm

    Do frozen strawberries work?

  • MaryAnn July 29, 2014, 9:07 pm

    I made this cake and it was a huge hit with the family! It was delicious and beautiful!

    • Julia July 30, 2014, 3:05 pm

      MaryAnn, thank you! Happy to hear that your family enjoyed this cake!

  • Cece Leskova August 5, 2014, 7:43 am

    What a pretty and delicious looking cake!

    • Julia August 5, 2014, 2:26 pm

      Thank you!

  • Liz August 17, 2014, 9:25 am

    Any idea of the nutritional facts? I have to watch the grams of sugar per serving. It looks delicious

    • Julia August 18, 2014, 2:46 pm

      Do not have a calorie count plugin installed on my site yet. But people say this site is pretty good: just paste the ingredients and it should give you the calorie count: http://caloriecount.about.com/

  • Matea August 21, 2014, 8:31 pm

    Beautiful! Strawberries and chocolate are an amazing pair!

    • Julia September 4, 2014, 2:34 pm

      They surely are! :)

  • Shawn August 30, 2014, 3:46 pm

    Odd, I know, but I’m one of those taste bud impaired persons who doesn’t like strawberries and chocolate together. Would raspberries be too moist or an easy substitute?

    • Julia September 4, 2014, 2:34 pm

      Raspberries would be perfect for this cake! Not too moist at all – strawberries have much more moisture in them than raspberries!

  • Christine September 3, 2014, 7:08 am

    This is the perfect cake for our afternoon tea at work for a teacher leaving on maternity leave.
    Quick question, even though the skewer came out clean, it still looks a bit ‘uncooked’. Is that just because it’s moist from the strawberries and yogurt? I popped it back in the oven for about 20 mins just to make sure.

    • Julia September 4, 2014, 2:33 pm

      If you insert the tester only into the dough part of the cake – it should come out pretty clean. However, if you stick it into chocolate chips or strawberries – it would come out wet and “dirty” – that’s normal. :) As long as you don’t have the small chunks of dough getting stuck to your tester – your cake is baked!

  • Teresa September 12, 2014, 10:21 am

    Do you think sour cream would work in place of the Greek Yogurt?

    • Julia September 12, 2014, 2:22 pm

      Hi Teresa, yes, sour cream will work here instead of Greek yogurt.

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