Strawberry Chocolate Chip Cake

I made this chocolate chip strawberry cake today.

The next time I'll be more generous with the strawberries. Really cram them in there close together. In this one I didn't have a whole pound to use. I also over-baked mine by a bit, so next time I'll be checking it closer to 45 minutes. I also think I'll try doing 50/50 with brown sugar and white sugar. My milk and egg weren't room temperature, so it curdled a little when I added it to the butter and sugar, but the cake still turned out fine. The original recipe also calls for sifting the flour which I didn't do.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 3 tablespoons unsalted butter, softened
• 3 tablespoons Greek yogurt
• 1 cup sugar
• 1 large egg, room temp
• 1/2 cup milk, room temp
• 1 teaspoon pure vanilla extract
• 1/3 cup chocolate chips plus more for sprinkling the top of cake
• 1 pound strawberries, hulled and halved

Instructions

1. Heat oven to 350°F. Lightly grease a 9x3-inch springform pan or a 9-inch square pan with butter or cooking spray. 
2. Mix flour, baking powder, and salt together into a medium bowl.
3. 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.
4. Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in milk, vanilla.
5. Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix.
6. 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.
7. Bake cake for about 45 min to 1 hour until the top is golden brown and the tester comes out clean. 
8. 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.