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Strawberry chocolate chip cake

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!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 people
Calories 198 kcal

Ingredients

  • 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

Instructions

  1. 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.

  2. Sift flour, baking powder, and salt together into a medium bowl.
  3. 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.
  4. Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in milk, vanilla.
  5. Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix.
  6. 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.
  7. 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!
  8. 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.

Recipe Notes

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.

Nutrition Facts
Strawberry chocolate chip cake
Amount Per Serving
Calories 198 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 23mg8%
Sodium 40mg2%
Potassium 148mg4%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 22g24%
Protein 3g6%
Vitamin A 140IU3%
Vitamin C 22.2mg27%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.