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!
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 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.
1 and 1/2 cups all-purpose flour
1 and 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
Heat oven to 350°F. Line the bottom of a 9×3-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.
You can find complete recipes of this Strawberry chocolate chip cake in juliasalbum.com