Chocolate Chip Strawberry Cake

You know those “calm before the storm” times? We’re leaving next week for a two week Easter holiday through France-Normandy and the Loire Valley, then a few days in London. It’s more than likely the last big trip we’ll take while we’re living in England before moving back to the US this summer. It’s also one of those trips that’s logistically challenging-taxis and trains and car rentals and directions! With all that traveling around coming up I wanted to lay low and relax at home this past weekend. The weather has been absolutely gorgeous so while my children played outside I opened all the windows and occupied myself baking this amazing Strawberry Chocolate Chip Cake.

I adapted this cake from this Blueberry Cake recipe I shared last year.  It’s quite a sweet cake with the chocolate chips,so if you’re not a chocoholic like me you could get away with just the strawberries. The cake itself is light and delicate in texture and the baked strawberries are a perfectly sweet compliment. I made mine with a 9″ springform pan but you could easily use an 8″ baking dish instead, just extend the baking time if needed by an extra 10 minutes or so. (Printable recipe at the bottom of the blog post.)

Ingredients:

• 6 tablespoons butter, softened
• 1 cup sugar
• 1 large egg
• 1 teaspoon molasses
• 1/2 cup milk
• 1 1/2 cup flour
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1 pint strawberries, quartered
• 1 cup plus 2 tablespoons chocolate chips
• 1 tablespoon powdered sugar, if desired

Instructions:

Preheat oven to 350 degrees. Spray a 9″ springform pan generously with baking spray (I use this one). In a mixer combine butter and sugar and beat on medium speed 3 minutes or until light and fluffy. Add egg, molasses, and milk and continue to mix until combined. (Helpful hint: Spray your measuring spoon with nonstick spray before measuring and pouring molasses.)

In a medium bowl combine flour, baking powder and salt. Add flour mixture to mixer a little at a time while mixing on low. Set 1/4 cup chopped strawberries aside and fold remaining strawberries and 1 cup of the chocolate chips gently into the batter. Pour batter in the prepared baking dish. Top batter with remaining strawberries and chocolate chips, tapping lightly to set into batter.

Bake for 10 minutes. Reduce heat to 325 and continue to bake an additional 45 minutes or until cake is golden brown and toothpick inserted in the middle comes out clean. Cool 20 minutes on a wire rack, serve warm or cool. Dust with powdered sugar before serving if desired.

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