Super Bowl Sunday! In preparation for the game, we had a huge menu for appetizers and snacks for the game but we couldn’t forget about the dessert! This cake was so delicious and the combination of the strawberries and chocolate chips were wonderful and the cake itself was very soft and fluffy. Enjoy (and what a game!!)

Ingredients

  • 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

Instructions

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.

IMG_7593

Sift flour, baking powder, and salt together into a medium bowl.

IMG_7596

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. Fold in chocolate chips into the batter.

IMG_7597IMG_7598

Transfer batter to springform pan.

IMG_7599

Arrange strawberries on top of the cake, cut sides down and close together.

IMG_7600

Place chocolate chips in spaces in between.

IMG_7602

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!

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.

IMG_7607

IMG_7620IMG_7625

Notes

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.