STRAWBERRY CHOCOLATE CHIP CAKE
Strawberry chocolate chip cake made with Greek yogurt, light and fluffy! Baked in a 9x3-inch round springform pan. Perfect Spring and Summer dessert recipe!
Provided by Julia
Categories Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line the bottom of a 9x3-inch springform pan with parchment paper. Grease the side of the springform pan or square pan with butter or cooking spray.
- Sift flour, baking powder, and salt together into a medium bowl.
- In a separate large bowl, combine butter, Greek yogurt, and 1 cup sugar and, using electric mixer, 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 mixture, gradually, 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, cut sides down and close together. Place chocolate chips in spaces in between.
- Bake cake for about 1 hour until the top is golden brown and the tester comes out clean. In the last 5-10 minutes of baking, you can take the cake out of the oven and sprinkle some more chocolate chips on top, pressing them lightly into the top of the cake (the top of the cake will already be baked and a bit crusty) - it will make for a nice presentation. Return to the oven for 5-10 more minutes, to allow chocolate to melt a bit and look even nicer!
- When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
Nutrition Facts : Calories 198 kcal, Carbohydrate 35 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 23 mg, Sodium 40 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
STRAWBERRY CHOCOLATE CHIP COOKIES
Strawberry Chocolate Chip Cookies- These homemade Strawberry Chocolate Chip cookies are loaded with fresh strawberries and milk chocolate chips.
Provided by Alyssa Rivers
Number Of Ingredients 11
Steps:
- Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
- In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
- Add eggs one at a time, mixing between each egg.
- Add flour mixture and mix until just combined. DO NOT OVERMIX!
- Using a spatula, stir in fresh strawberries and chocolate chips until combined.
- Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
- Bake for 10 minutes, rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges.
- Immediately after taking cookies out of the oven, place additional chocolate chips on top of cookies and let cool for 5 minutes on baking sheet before moving them to a wire rack.
Nutrition Facts : Calories 213 kcal, Carbohydrate 30 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 153 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
STRAWBERRY CHOCOLATE CHIP CAKE WITH STRAWBERRY ICING
Have you ever made a recipe that you just weren't sure about? Even while I was baking this, I didn't know if it would be good or not. I had the idea to change up the recipe for Tuxedo Bars and I had a strawberry cake mix in the pantry. Chocolate and strawberries go together, right? I asked about the cake on Facebook, just to see if others thought it sounded good. I also wanted to know what kind of icing to put on it. I couldn't decide between chocolate, vanilla or strawberry. After reading all the opinions or friends, I decided to go with strawberry icing. The result was marvelous! The fresh strawberry frosting really set off the cake and the mini chocolate chips gave it just enough chocolate flavor. This make a 15x10-inch sheet cake, so it's great for a crowd. But I think it would also freeze well, if you have more than you can eat.
Provided by ElizabethKnicely
Categories Dessert
Time 35m
Yield 1 10x15-inch sheet cake or about 30 cupcakes, 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients for the cake, except the chocolate chips, with an electric mixer until well combined.
- Fold in the chocolate chips.
- Pour into a greased 10x15-inch baking pan or 30-48 cupcake tins lined with cupcake papers.
- Bake at 350°F for about 25 minutes for a sheet cake or 18-22 minutes for cupcake, or until toothpick comes out clean.
- Cool completely.
- Beat the butter for the frosting with electric mixer.
- Add powdered sugar and beat.
- Add strawberries and vanilla.
- If needed to make the icing spreadable, add a bit of milk a teaspoon at a time.
- Spread icing on cake or pipe icing onto cupcakes.
- Store in the refrigerator.
Nutrition Facts : Calories 178, Fat 8.2, SaturatedFat 4.9, Cholesterol 28.2, Sodium 50.3, Carbohydrate 26.8, Fiber 0.7, Sugar 24.4, Protein 1.6
WHITE CHOCOLATE CHIP STRAWBERRY CAKE
Delicious, rich, amazing. Strawberry cake with white chocolate chips and cheesecake instant pudding added in before baking. I make this all the time and people swear it comes from an upscale bakery.
Provided by Tiffany N Giles
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans with cooking spray.
- Combine strawberry cake mix, white chocolate chips, sour cream, vegetable oil, eggs, water, and pudding mix in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Divide batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set pans on a wire rack and cool for 15 minutes.
Nutrition Facts : Calories 385 calories, Carbohydrate 40 g, Cholesterol 40.2 mg, Fat 23.8 g, Fiber 0.1 g, Protein 3.8 g, SaturatedFat 9 g, Sodium 254.4 mg, Sugar 28.3 g
CHOCOLATE CHIP STRAWBERRY SHORTCAKES
Nothing goes better with juicy strawberries than whipped cream and chocolate. This tasty combination is decadent and fun, so it's ideal for kids and adults alike! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a small bowl, combine strawberries and sugar; cover and refrigerate until serving., In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms. Gently stir in chocolate chips., Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake 18-20 minutes or until golden brown. Remove to wire racks to cool., Cut biscuits in half horizontally. Spoon fruit onto bottom halves. Top with whipped cream if desired; replace biscuit tops. Serve immediately.
Nutrition Facts : Calories 443 calories, Fat 28g fat (17g saturated fat), Cholesterol 75mg cholesterol, Sodium 402mg sodium, Carbohydrate 47g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein.
STRAWBERRY CHOCOLATE CHIP CAKE MIX COOKIES RECIPE
Steps:
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the cake mix and baking powder. Set aside.
- In a smaller bowl, whisk together the eggs, oil and vanilla by hand.
- Add the egg mixture to the cake mixture and stir to form a firm dough. Stir vigorously until all of the pockets of dry cake mix are gone.
- Gently fold in the chocolate chips.
- Place rounded balls of dough (about 2 tablespoons each) onto prepared baking sheet. You can use a small ice cream scooper to do this. Place a few more chocolate chips on top of the cookie dough balls for looks, if desired.
- Bake for 10 minutes - do not let the cookies get brown. You want to maintain the pink colour.
- Allow to cool on baking sheet for 3 minutes; the cookies will be very soft at first. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week.
Nutrition Facts : ServingSize 18 cookies, Calories 217 kcal, Carbohydrate 24 g, Protein 3 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 19 mg, Sodium 230 mg, Fiber 2 g, Sugar 14 g
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