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.
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.
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
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.
0 Out of 5 from
You can add this Strawberry Chocolate Chip Cake recipe to your own private DesktopCookbook.