Need a light and airy dessert? This could be it! It’s got chocolate, so that’s good. It’s got strawberries, so that’s good. It doesn’t use any complicated or strange ingredients, so that’s great! This is another dessert that you can make a day or two before an event. It’s a fun dessert to bring to someone because it’s a little bit different while still appealing to a lot of people. It’s just an all around great recipe!
Chocolate Strawberry Cake
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 sour cream
- 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. Grease liberally the bottom of a 9 inch springform pan. (I LOVE Pam with Flour for baked goods like this.)
- Combine butter, sour cream, and sugar and 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, baking powder and salt 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.
- Place more chocolate chips in spaces in between.
- Bake cake for about 1 hour until the top is golden brown. When the cake is done baking, let it cool for about 40 minutes, release the cake from the springform pan.
- Refrigerate between servings to keep the strawberries fresh.
Notes
Jayme is a wife to 1 and a mother to three little boys. She coupons, but isn’t super extreme about it. She price matches and loves it! While she likes to cook, she’s in the stage of life where simple is usually better! She never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.