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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.
Could this recipe be made in a 9x13? I want to make this to take to a potluck. And a 9x13 would be easier to carry.
this sounds wonderful. Instead of cake Im going to do it in my jumbo muffin tins.
Julia, I don't have my mixer here and opted to just try this with a box cake mix.. while it was tasty, the strawberries sunk to the bottom and it was quite mushy down there.. was the reason the different consistency of your scratch batter?
Question about the butter. Is the 3 tablespoons to grease the pan or for the batter? I did not see in the instructions to add to the batter. Thank you !
Don't scare me 🙂 - butter is in the directions, line 3 below :
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.
And no, you don't need 3 tablespoons of butter to grease the pan 🙂 - just grease it lightly.
Made this last night and it's delicious! So simple to make. I'm going to try to make it with other types of berries.
Thank you, Jen! It is a pretty simple recipe. Other berries will work too even though I am not sure about chocolate chips. 🙂
I made this tonight and it is dense and heavy. More like a bread. Everything says light and fluffy but not mine. Was it only one egg? Even the batter was thick and dense. Any ideas? Will be good for breakfast I suppose.
Do you think sour cream would work in place of the Greek Yogurt?
Hi Teresa, yes, sour cream will work here instead of Greek yogurt.
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.
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!
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?
Raspberries would be perfect for this cake! Not too moist at all - strawberries have much more moisture in them than raspberries!
Shawn, I often preface my comments about strawberries, too. I just don't like them and I was thinking it would probably be delicious with raspberries. Great minds...
Beautiful! Strawberries and chocolate are an amazing pair!
They surely are! 🙂
Any idea of the nutritional facts? I have to watch the grams of sugar per serving. It looks delicious
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/
What a pretty and delicious looking cake!
Thank you!
I made this cake and it was a huge hit with the family! It was delicious and beautiful!
MaryAnn, thank you! Happy to hear that your family enjoyed this cake!