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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

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.