Strawberry and chocolate chip cake is the unofficial champion of “just one more slice.” It’s soft, rich with juicy strawberries, and dotted with little pockets of melted chocolate.
This is the sort of recipe that works for almost everything, including an afternoon snack, dessert, or something to bring when visiting friends. The batter comes together with flour, eggs, sugar, buttermilk, and oil.
What Is Strawberry Chocolate Chip Cake?
Fruit and chocolate have been a long-running culinary duo for centuries, though strawberries and chocolate became especially popular during the 20th century. Strawberries bring brightness and moisture, while chocolate adds richness. Together, they create a cake that feels balanced rather than overly sweet.
Pro Tips for the Best Strawberry Chocolate Chip Cake
- Soft or overly ripe strawberries release too much liquid and can make the top soggy. Choose bright, firm berries for the best texture and flavor.
- After washing them, dry them well before slicing. Extra moisture can affect how the cake bakes and may create wet spots.
- Once the dry ingredients go in, mix just until combined. This is because overmixing makes the cake dense.
- Toss the chocolate chips lightly in flour. A quick dusting of flour helps prevent them from sinking straight to the bottom like dramatic little stones.
Frequently Asked Questions
Can I Use Frozen Strawberries Instead of Fresh?
Yes, but fresh strawberries are the better option for this recipe. Frozen strawberries release more water as they thaw, which can make the cake too moist in some areas and uneven during baking. If frozen is all you have, thaw them first and drain off excess liquid.
Can I Replace Buttermilk?
If buttermilk is missing from your fridge, you can make a quick substitute using milk and lemon juice or vinegar. Add 1 tablespoon of lemon juice to regular milk, let it sit for 10 minutes, and it gives the cake the same soft texture and slight tang.
Can I Use Dark Chocolate Instead of Chocolate Chips?
Chopped dark chocolate creates little melted pockets throughout the cake and gives a slightly richer flavor. Milk chocolate also works if you prefer a sweeter result.
Can I Add Nuts?
Yes, you can add chopped almonds, walnuts, or hazelnuts. They add crunch and a slightly toasted flavor that pairs well with the fruit and chocolate.
How to Store Leftovers
If you plan to eat it within a day, it can stay covered at room temperature. For longer storage, refrigeration is better because of the fresh strawberries. You can also freeze it for up to 2 months, and thaw it at room temperature before eating.
Ingredients
How to Make Strawberry Chocolate Chip Cake
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Preheat your oven to 190°C (375°F). Grease a 22x22cm baking pan with butter, then dust it lightly with flour. In a bowl, beat the eggs with the sugar and vanilla extract until the mixture becomes pale and fluffy. Then pour in the vegetable oil and buttermilk, and whisk.
Preheat your oven to 190°C (375°F). Grease a 22x22cm baking pan with butter, then dust it lightly with flour. In a bowl, beat the eggs with the sugar and vanilla extract until the mixture becomes pale and fluffy. Then pour in the vegetable oil and buttermilk, and whisk.
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In a separate bowl, combine the flour, baking soda, and salt.
In a separate bowl, combine the flour, baking soda, and salt.
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Add the dry ingredients to the wet mixture, mix, and fold in the chocolate chips.
Add the dry ingredients to the wet mixture, mix, and fold in the chocolate chips.
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Pour the batter into the prepared baking pan and arrange the sliced strawberries across the top.
Pour the batter into the prepared baking pan and arrange the sliced strawberries across the top.
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Bake for about 40 minutes at 190°C (375°F). Slice into squares, dust with powdered sugar.
Bake for about 40 minutes at 190°C (375°F). Slice into squares, dust with powdered sugar.
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Serve with a scoop of ice cream if desired.
Serve with a scoop of ice cream if desired.
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