1/3cupchocolate chips plus more for sprinkling the top of cake
1poundstrawberries, 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.