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!
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.
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.