Strawberry Chocolate Chip Cake

Prep Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: about 10 servings

Ingredients

  • 1 and 1/2 cups all-purpose flour or gluten free cake 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 punnet of strawberries, hulled and halved

Instructions

  1. Heat the oven to 180 C. Line the bottom of a 20 cm spring form pan with parchment paper. Grease the side of the spring form pan or square pan with butter or cook and 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 an 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 add the milk and vanilla.
  5. Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix.
  6. Fold the chocolate chips into the batter. Transfer the batter to a spring form pan. Arrange the strawberries on top of the cake, cut sides down and close together. Place chocolate chips in spaces in-between.
  7. Bake the cake for about 40 minutes to 1 hour until the top is golden brown and the tester comes out clean.
  8. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After the cake has cooled for about 15-20 minutes, release the cake from the spring form 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 spring form pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
  9. Enjoy with freshly whipped cream or custard!