Strawberry chocolate chip cake made with Greek yogurt, light and fluffy! Baked in a 9×3-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:
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):
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 made with Greek yogurt, light and fluffy! Baked in a 9x3-inch round springform pan. Perfect Spring and Summer dessert recipe!
- 1 1/2 cups all-purpose flour
- 1 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
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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.
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Sift flour, baking powder, and salt together into a medium bowl.
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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.
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Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in milk, vanilla.
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Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix.
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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.
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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!
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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.
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.
Hi, Julia! Made this for my husband and he loved it. I was thinking of making this for my co-workers in smaller pans (so that each can have their own small personal cake. In this Covid-19 era of social distancing, can’t make everyone a giant cake that they all share. What would be the change in the time in the oven? Would that be reduced too? Thanks!
Kay, I am so happy you tried this recipe and enjoyed it! Yes, if you bake this in smaller pans, definitely reduce the baking time. For example, if you bake this in a muffin pan, bake for about 30 minutes, or until a toothpick poked in the center of a muffin comes out clean.
Have made this many times. Always a hit with friends and family. My niece and nephew say it’s the best cake they ever had, especially with a dollop of whipped cream on top. I’m going try to make one today with fresh pineapple as no berries on hand. Hope it will be just as good.
This is one of our favorite recipes – I’ve probably been using it since you first posted in 2014, LOL! I have an excess of blackberries on hand so I’m using them with white chocolate chips, lime zest, and juice of 1/2 lime. It’s in the oven right now so I don’t know how it will turn out. Fingers crossed!
I used strawberry flavoured yoghurt since I couldn’t find Greek yoghurt during this covid 19 period. It works perfect.. This recipe is definitely here to stay!
Turned out fabulous- thank you for the recipe
So glad you liked the cake!
Amazing recipe! I’ve been making it for a couple of years now, both with strawberries and raspberries, fresh or frozen, depending on the time of the year. Simple ingredients but incredible flavor. Coffee’s perfect companion 🙂
So glad you’ve been making this recipe! Thank you for stopping by and letting me know! Comments like yours make my day!
I have been making this recipe for years, with both normal self raising flour and gluten free version too. Beautiful each time, and always a hit with every one.
I am so happy to hear that! Thank you so much for stopping by and leaving such a kind comment!
I don’t have a spring form pan. Would a tart pan with removable bottom work too?.
Usually tart pans are not as deep as a springform pan, so tart pan will not work in this recipe. You can use a regular 9 inch round baking pan.
So good! Would make it again. I used white Chocolate chips!
Great idea to use white chocolate chips!
Beautiful, delicious, and easy cake, it will be a go to recipe from now on. Thanks!
So happy to hear that! 🙂