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    Strawberry chocolate chip cake

    By Julia | Updated: Mar 26, 2024 | Published: Jun 09, 2014 | 181 Comments

    857.6K shares
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    This post may contain affiliate links. For more information, please see our affiliate policy.

    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!

    collage of 3 photos (fresh strawberries and chocolate chips on top of cake batter, baked strawberry chocolate chip cake in a springform pan), a slice of cake on a white plate

     

    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!

    a slice of Strawberry chocolate chip cake on a white plate

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

    sliced strawberries on a plate

    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.

    sprinkling confectioner's sugar over strawberry chocolate chip cake

    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:

    strawberries and chocolate chips on top of cake batter in a springform baking pan

    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):

    strawberry chocolate chip cake in a springform baking pan

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

    strawberry chocolate chip cake on a large wooden cutting board

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

    4.84 from 60 votes

    Strawberry chocolate chip cake

    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!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 people
    Calories per serving 198 kcal

    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
    Prevent your screen from going dark

    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

    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.

    Nutrition

    Nutrition Information
    Strawberry chocolate chip cake
    Amount per Serving
    Calories
    198
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    2
    g
    13
    %
    Cholesterol
     
    23
    mg
    8
    %
    Sodium
     
    40
    mg
    2
    %
    Potassium
     
    148
    mg
    4
    %
    Carbohydrates
     
    35
    g
    12
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    22
    g
    24
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    140
    IU
    3
    %
    Vitamin C
     
    22.2
    mg
    27
    %
    Calcium
     
    54
    mg
    5
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

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    1. Lauren

      January 05, 2025 at 6:14 pm

      Amazing cake, have made several times and always a crowd pleaser. I once did it with strawberries, frozen rhubarb (defrosted and drained) and the chocolate chips and it was also amazing.

      Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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