This simple White Chocolate Strawberry Cake is made with fresh strawberries without artificial flavors or coloring! It's a perfect cake to make year-round for your family and friends. Serve it for breakfast, brunch, or dessert. It's also a great treat for Valentine's Day!
Preheat oven to 375°F. If your oven has a convection setting, use a convection bake setting. Line the bottom of the 9x3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.
In a medium bowl, mix flour and baking powder.
In a large bowl, combine 1 cup white sugar, melted butter, and egg, and beat on medium-high speed (using an electric mixer) for about 2 minutes until light and fluffy.
Reduce speed to medium, then mix in Greek yogurt and vanilla just until combined.
With the mixer on low speed, add the flour mixture gradually, just until combined. Do not over-mix.
Fold half of the chocolate chips into the cake batter.
Pour the cake batter into the parchment paper-lined springform pan. Spread halved strawberries (cut sides down) densely over the top of the cake. Sprinkle half of the remaining white chocolate chips over the cake (saving the remaining chocolate chips for later).
Place the pan with the cake batter on the middle rack (this is especially important for non-convection ovens). Bake for about 40 or 50 minutes or until the tester (or toothpick) inserted in the center of the cake (away from the strawberries) comes out clean.
Note: In the last 15 minutes of baking, carefully remove the cake from the oven and sprinkle the remaining white 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 about 15 more minutes, until the toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven. Let it cool in a springform pan on a wire rack. After the 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 (or a large wide spatula) under the cake, between the parchment paper and the bottom of the pan, and transfer the cake with the parchment paper attached to its bottom onto a cake plate.
When serving, dust with powdered sugar, if desired.
Notes
Baking tips
If you have a convection setting in your oven, use that for baking this cake.
If you don't have a convection setting, bake the cake on the middle rack or on a rack right above the middle one.
Ensure the oven is fully preheated to 375 F before placing the cake in the oven.
What if the cake is still not completely cooked in the center after 50 minutes of baking?
If after 50 minutes of baking, the center seems not completely done (but it should not be wet), and if it's almost set but still wobbly (but not wet), turn off the oven, and let the cake sit in the oven (with the oven turned off) to continue baking in the residual heat, without burning the edges and the bottom of the cake.
If after 50 minutes of baking, the center is more on the wet side, reduce the temperature to 325 F and continue baking for 10 or 20 more minutes, checking frequently. Cover the top of the cake with foil to prevent it from browning.
Note: Strawberry cakes tend to be very moist because of fresh strawberries, so baking them properly and evenly can be tricky sometimes. I hope my tips help prevent these issues.
What baking pans can you use?
I used a 9x3-inch round springform baking pan in this recipe. I like to line the bottom of the springform pan with parchment paper, which ensures an even cleaner release.
9x13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes or until the toothpick comes out clean.
Use a 12-cup muffin pan. To turn this cake into muffins or cupcakes, fill the muffin pan ⅔ of the way and bake for about 20 or 30 minutes until a toothpick comes out clean when inserted in the middle of the muffin.
10-inch or 12-inch round high-sided cast-iron skillet. You can bake this cake in a cast-iron skillet, which creates crispy, golden-brown edges with a soft and moist center.
Other notes
Make it gluten-free. This cake has been tested with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. You can also use King Arthur gluten-free measure-for-measure flour.
Greek yogurt can be replaced with plain Kefir, regular yogurt, or sour cream. I highly recommend using plain Kefir or Greek yogurt - they are light and provide a nice tang.
Don't have vanilla extract? You can use an almond extract instead.