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.
I made this cake and it is sooo good.
Will be making it a lot
So glad to hear that! 🙂
This cake is delicious. I’ve made it a bunch of times, comes out great every time. It’s my family’s favorite cake. Tastes great cold or a little warm. If I don’t have Greek yogurt I use sour cream.
I am so glad you liked this cake! 🙂 Thank you for stopping by and letting me know! 🙂 And, yes, sour cream works great in place of Greek yogurt.
I have tried this cake with a million different fruits and chocolate, blackberry and white chocolate, blueberry and milk chocolate, cherry and dark chocolate, rhubarb and white chocolate..it turns out wonderful EVERY time. its my husbands favorite cake.
Could I double this, stack the layers and frost with buttercream? My son wants this for his birthday!
I tried this recipe and it was awesome! Any thoughts on this cake with raspberries instead? Or have u tried it?
Hi 🙂 I made this cake last night and I don’t think it came out right. It didn’t rise much or I don’t think it did at all and after baking its bit doughy and hard. Not rock hard but very heavy. Definitely nothing like on your picture 🙂 I want to try it today again. I’m getting new baking powder too. And maybe use bit more? Would you know what I’ve might of done wrong? Maybe I baked it too high heat…
It still tasted nice but not right…
Thank you 🙂
Signe
Hi,
I made this cake tonight and i don’t think i made it right. My cake is bit doughy and kinda hard… hard to explain but definitely not like the picture. Could you guess what i could’ve done wrong? I baked it about 50min. It tastes nice but the base of the cake doesn’t seem right.
Thank you
I have tons of fresh plums on hand. Would these work well?
The recipe will work great with fresh plums! Might want to omit chocolate chips though, unless you like chocolate chips with plums! Otherwise, it would be great!
Would raw sugar work okay in this recipe? Or do I need caster/superfine sugar?
Eli, I used regular, white granulated sugar. NO need to use superfine sugar.
if I don’t have yogurt can I just use butter or sour cream??
Yes, you can use sour cream.