The Strawberry Festival in Plant City, 30 minutes or so outside of Tampa, is in full effect. Sadly, we missed it last weekend due to the rain, but I hope to get to try their world famous strawberry shortcake this Saturday!
While it rained, I channeled all my festival vibes and threw together this lovely chocolate chip cake topped with sliced strawberries. Chocolate is such an obvious pair with strawberries, plus I love the texture chocolate chips add to cakes!
The prep work here is minimal, but the cake does cook for a good hour. Like with any cake where fruit is the star, it is best enjoyed fresh and will keep for three days tightly covered.
1 and 3/4 cups flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter
3 tablespoons greek yogurt
1 and 1/4 cup sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla
1/2 cup chocolate chips, plus more for the top of the cake
1 pound of strawberries, hulled and sliced
Preheat the oven for 350.
Sift the first three ingredients together in a medium bowl then set aside. Cream butter, yogurt, and sugar in a stand mixer. Incorporate the egg fully, then mix in the milk and vanilla. Add flour mixture in three parts. Fold in the chocolate chips while trying to avoid over mixing.
Pour batter into a greased pan (I used a 9 inch round ceramic tart pan). Top the cake with sliced strawberries, then add chocolate chips into open spaces.
Bake for 1 hour or until the middle has started to turn golden. Let cake cool and enjoy with a cold glass of milk.