Strawberry Chocolate Chip Cake

 

E has discovered her love for baking!

I like baking, too, but I don’t really do it a lot because my husband doesn’t like sweet treats, so you know who has to eat all of it when I do bake 😉

E doesn’t have a problem with any of that and having watched a few kids’ baking shows on Youtube, she decided she wanted to make a “chocolate chip cake”.

Given all the math and life skills involved in baking, she didn’t have a terribly hard time convincing me to have a go – and admittedly, the idea of eating the cake together was pretty appealing, too!

We checked Pinterest, and E settled on making a Strawberry Chocolate Chip Cake based on this pin from Julia’s Album.

It’s a pretty simple recipe, and E was able to do most of it herself with some pointers and support from me!

 

(E was 4 years and 6 months old.)

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Ingredients for Strawberry Chocolate Chip Cake:

• 1.5 cups all-purpose flour.
• 1.5 teaspoons baking powder.
• 1 pinch of salt.
• 3 tablespoons unsalted butter, softened.
• 2 tablespoons regular plain yogurt or 3 tablespoons Greek yogurt or 3 more tablespoons unsalted butter.
• 1 cup granulated sugar.
• 1 large egg.
• 1/2 cup of milk. {Unsweetened almond milk worked great.}
• 1 teaspoon Vanilla extract.
• 1/2 cup of chocolate chips.
• 1/2 pound of strawberries.

 

1. Preheat oven to 350°F (175°C) and grease a 9 or 10-inch springform pan.

2. Mix flour, baking powder and salt in a bowl.

 

 

 

3. Combine butter, yogurt and sugar in a separate bowl and mix with an electric mixer until pale and fluffy. Mix in egg, milk and vanilla.

4. Gradually mix in the flour mixture from the other bowl until just combined.

 

 

5. Add most of the chocolate chips and gently fold them into the batter. Reserve the rest of the chocolate chips.

6. Pour batter into the baking pan.

7. Hull and half strawberries and arrange them on top of the batter.

 

 

8. Place the rest of the chocolate chips in between the strawberries.

 

 

9. Bake the cake for about 50-60 minutes until it’s golden brown and a tester comes out clean.

 

 

10. Let cool most of the way in the pan, then transfer to a cake plate.

 

 

This cake is supposed to keep for a week in the fridge, but we kept it on the counter at room temperature, and it was gone within 36 hours 😉 After that, we baked the same cake again for Daddy’s co-workers who all loved it, too!

 

Do your kids like to bake? What’s your favorite recipe? Leave a comment below!

 

 

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