Strawberry Chocolate Chip Cake

A recipe for a single-layer vanilla cake with chocolate chips and fresh strawberries.

A few things to note about this recipe:

• I think this cake is VERY best served warm. You can serve it at room temp or chilled, and I tried it all the ways. Warm with melty chocolate chips trumps all!
• This cake freezes really well. You can freeze it for up to a month. Just let it thaw to room temp before serving. And of course– I’d recommend heating up your piece in the microwave before eating it :)
• I added a dusting of powdered sugar to the top, but I kept thinking how yummy a glaze would have been instead. So if you’re feeling bold, give that a try!

What’s my favorite thing about this recipe?

I loved the melty chocolate chips in every bite of cake! (I photographed the cake chilled, but I definitely heated it back up to eat!).

Strawberry Chocolate Chip Cake

Yield: 8 slices

A recipe for a single-layer vanilla cake with chocolate chips and fresh strawberries.

Print Recipe

Ingredients:

• 3 tbsp butter, softened to room temp
• 3 tbsp Greek yogurt
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 tsp vanilla extract
• 1-1/2 cups all purpose flour
• 1-1/2 tsp baking powder
• pinch of salt
• 1/3 cup chocolate chips, plus additional for the top of the cake
• approximately 1 pound strawberries, capped and halved
• Optional: powdered sugar or a glaze for topping. Whipped cream would be good too!

Directions:

1. Preheat the oven to 350ºF. Prepare a 9-inch round baking tin by lining with parchment paper or foil and greasing with non-stick cooking spray.
2. Whisk together the butter, Greek yogurt, and sugar. Add the egg and whisk until creamy.
3. Add the milk, vanilla, all purpose flour, baking powder, and salt. Mix just until a batter forms.
4. Fold in the chocolate chips.
5. Pour batter into prepared baking tin. Press the halved strawberries into the top of the cake batter. Sprinkle more chocolate chips on the top.
6. Bake for 55 minutes.
7. Allow to cool for about 10 minutes before serving fresh. Top with powdered sugar or a glaze if desired.

About the author

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

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