Strawberry White Chocolate Chip Cake Recipe

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Strawberry White Chocolate Chip Cake

Tiffany Whittaker


Obtained from Monica (lick the bowl good)

pinch tips: How to Cream Butter & Sugar




25 Min


50 Min


1 large
1 large
egg yolk
1/2 c
sour cream
1/2 tsp
grated lemon zest
2 tsp
pure vanilla extract
1 1/2 c
1 1/2 tsp
baking powder
3/4 tsp
baking powder
1/4 tsp
6 Tbsp
unsalted butter, softened
1 c
8 oz
strawberries, stemmed and sliced
1 c
white chocolate chips or chunks

Directions Step-By-Step

Preheat oven to 350 degrees F. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra. Set aside.
Combine the egg, egg yolk, sour cream, lemon zest and vanilla in a large glass measuring cup and lightly beat. Combine 1 1/4 cups. flour, baking powder, baking soda, and salt in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
With the mixture on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixture once or twice to scrape down the bowl. Turn the mixture on low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.
Combine the strawberries and remaining 1/4 cup of flour in a medium bowl and toss to coat. Fold the flour covered berries along with the chocolate chips into the batter with a rubber spatula.
Scrape the batter into the prepared pan and smooth the top with a spatula. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. (I let mine cool in the pan). Cut into 9 squares and serve.

About this Recipe

Course/Dish: Cakes, Chocolate
Hashtags: #white, #chip, #Stawberry