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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.
Do frozen strawberries work?
I've baked with frozen berries before, successfully, without thawing them (like in this recipe: https://juliasalbum.com/2012/10/triple-berry-blueberry-raspberry-blackberry-bundt-cake-recipe-kefir-buttermilk-lemon-glaze/)
So, I think frozen (not thawed) strawberries should work!
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
Claire, what a compliment! Thank you! So glad your family liked the cake! Pies are a hard competition to beat! 🙂
I like this recipe so much..I"ll bake it soon..I have a query. Can I use simple yogurt instead of greek? It is not available here...thank you
Although I am not Julia, I made the recipe with regular yogurt and it still tasted delicious so go ahead!
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!
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. 🙂
Can this cake be made a day in advance? If so, how have you successfully stored it?
Thanks!
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!
Can I use a 9 inch round baking pan or a 9x13?
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.
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!
You're right - it will barely work in a 9 inch square pan. I did not realize how much more batter a 9x3 springform can hold, compared to 9 inch square pan. Removed it from instructions! 🙂 Thanks for pointing it out to me!
Looks great! Do you think no-fat milk would be okay to use?
Of course!
Hi
Do you have metric measurements? x
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!
You could just use 3 tablespoons of butter in place of 3 tablespoons of Greek Yogurt. Or, use regular yogurt, or buttermilk.
Holy smokes, you're killing me lately with these amazing desserts and photos!
Look really yummy! ♡_♡
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!
That is a beautiful cake! The addition of chocolate chips is such a wonderful idea.
Chocolate and strawberries? I'm in! Love this cake -- looks wonderful, and the ingredients are impossible to resist. Lovely dish -- thanks.
Oh my goodness - looks just heavenly, Julia! A moist cake batter, with some chocolate chips, is such a perfect way to complement seasonal strawberries!