Strawberry chocolate chip cake made with Greek yogurt, light and fluffy! Baked in a 9x3-inch round springform pan. Perfect Spring and Summer dessert recipe!
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!
This is a great recipe to use if you bought lots of strawberries on sale, like I did last week:
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 strawberry chocolate chip 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.
This strawberry chocolate chip 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:
⅓ 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):
This strawberry chocolate chip cake is pretty, colorful, and, with all those strawberries, it just screams Summer!
It's even better if you sprinkle some powdered sugar on top!
Strawberry chocolate chip cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- 3 tablespoons unsalted butter softened
- 3 tablespoons Greek yogurt
- 1 cup sugar
- 1 large egg
- ½ cup milk
- 1 teaspoon pure vanilla extract
- ⅓ cup chocolate chips , plus more for sprinkling the top of cake
- 1 pound strawberries , hulled and halved
Instructions
- 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.
- Sift flour, baking powder, and salt together into a medium bowl.
- 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.
- Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in milk, vanilla.
- Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix.
- 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.
- 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!
- 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
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Could you make this gluten free?
Yes! I've made this with cake Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. You can also use King Arthur gluten-free measure-for-measure flour. Do not sift these flours - you do want a bit more density with a gluten-free cake that has strawberries in it!
Can you used jarred strawberries? Thanks
Donni, I've never seen jarred strawberries (just strawberry jam). Are they whole strawberries similar to canned peaches? If so, yes, they should work just fine in this recipe. Just drain them really well from any liquid.
If we don't have an electric mixer can we still do this? I really want to make this.
Amy, you don't need an electric mixer for this! I've been making similar recipes lately just using a metal whisk.
Mix the liquid ingredients with the whisk until they are of even consistency and get lighter in color.
Will it work without an electric mixer? I really want to make this.
I don’t have a spring form pan. Suggestions?
Debra, here is what you can use instead of 9x3 springform pan:
10-inch round high-sided cast-iron skillet. You can bake this cake in a cast-iron skillet, which creates crispy, golden-brown edges with a soft and moist center.
Use a 12-cup muffin pan. To turn this cake into muffins or cupcakes, fill the muffin pan 2/3 of the way and bake for about 20 or 30 minutes until a toothpick comes out clean when inserted in the middle of the muffin. You will probably have a couple of muffin cups empty, but that's OK.
10-inch regular round cake pan. I think those are usually only about 2 inches tall, so you can't use 9-inch, but 10-inch should work.
Do you use plain Greek yogurt or can you use vanilla?
Karen, I used plain Greek yogurt, but vanilla flavor would work well in this cake, too!
I have some Ranier cherries I froze during the summer. Wonder if they'll work?
Cherries would be delicious here! ❤️
Looks delish! Will try it out.
You'll love it!
I only have a n 8" Springform pan. Will I have to change the baking time?
Carol, the baking time should be the same. Enjoy!
I don’t like desserts really sweet, so I cut the sugar to a little less than half a cup. This dish was outstanding. My husband is in love with it,light and full of flavor. Beautiful presentation. Thank you for this over easy recipe
Freda, I am so glad you enjoyed this cake! Thank you so much for taking the time to share this positive and thoughtful feedback! ❤️
This has become a family favourite. Easy to make.
Margaret, I am so happy to hear that! 🙂
Has become a family favourite. Definitely a keeper.
Margaret, your comment made my day - thank you! 🙂