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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.
2 questions: can frozen strawberries work?
Can you just use regular boxed cake mix and Cook it as directed?
Hi! I have used frozen strawberries. It works, but it won't look like the cake in the picture, because the strawberries create holes in the cake while baking and then they turn to a jam like consistency. That's what happened with my cake.
This looks very good indeed. I'm going to make one for my cousin's birthday. She loves Strawberry shortcake, but that's not birthday cake in my opinion, plus her mom already made her one. So I'm going to make 2 layers and frost with whipped cream...I think =)
After our weekly shopping my freezer wouldn't close anymore so I had to get rid of some frozen strawberries. Found your recipe and 3 hours later (I let it cool at room temperature) here I am enjoying this delicious cake.
I have used a 20x20 cm pan, kefir instead of yogurt, frozen strawberries, 1/2 c wholewheat flour and chopped chocolate due to lack of chocolate chips. It turned out YUMMY. Thanks a lot for the recipe.
Happy Eastern from Bucharest/Romania.
This cake sooooo yummy! Totally addicting. It is refreshing and perfect for spring. I love everything about this cake! I used half and half instead of milk and it made it so creamy and rich.
Is it just plain Greek yogurt that you used??
Baked this today and it's a huge hit in my household! I used mashed banana in lieu of yogurt! Thanks for sharing the recipe!
Im dying to make this but can i substitute the greek youghurt with something? Im afraid we dont get that here 🙁
i used plain yogurt.. it was still great!
I have to say my family and I enjoyed this so much I made it again after we devoured it! My springform pan went poot on me, so I had to use my 9" cake pan, and it worked okay. I got a little worried that the sides may brown too much, but it didn't. I also chopped up the strawberries and mixed it straight into the batter the second time. I personally liked the cake the way your recipes follows, because I could taste the wonderful vanilla pound cake like flavor (oh, and cold the texture is perfect!). My husband on the other hand liked the strawberries in the batter, because he could taste more of the fruit that way, but he also likes to warm his up and have the cho. chips melted! Anyways, just thought I 'd share my variation experience. Again, really great recipe! Thank you!
I made this last night and it turned out really well. I was a little disappointed as it tastes floury. Next time I make it I'm going to see if I can get away with not putting as much in.
Thanks for this one, it was not only simple, but delicious!!! I didn't bake mine quite long enough, but it was still delicious! Topped with a little whipped cream and I substituted almond for vanilla.
If I wana use honey instead of sugar how would i do that please let me know I loved your recipe .
Looks delicious! Can white whole wheat flour be used in place of all purpose, or will it affect the consistency?
made this cake for valentine's. loved it!!! so did my colleagues. making it again today 🙂 thank you!
CAKE IS COOLING LOOKS PERFECT CAN'T WAIT TO EAT. I MADE IT GLUTEN FREE BY USING PILLSBURY GLUTEN FREE FLOUR BLEND. LOOKING FORWARD TO MAKING MORE OF YOUR RECIPES.