Finally! A reason to use this song as a title!
Tuesday night, I decided, spur of the moment (ish) to finally make this recipe I found on Pinterest. It just looked sooo good in the pictures that I had to try it. Sadly, however, I had to leave out the chocolate chips because I gave up chocolate for Lent. But the Cal Poly strawberries are, in fact, too delicious for words, so it was okay.
I am eating my second square of it as I write this, and I can tell you, it was so worth the long prep, cook, and cool down time.
- Prep: 30 minutes
- Cook: 1 hour
- Cool down: 40 minutes
- Total: 2 hours, 10 minutes
These are the ingredients you need:
- 1 lb strawberries (I actually just bought a small box, about 3×6, and used all but a few of the strawberries in there)
- 1 egg
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/3 cup chocolate chips (like I said, I did not use these, but I definitely will when Lent is over)
- 1/8 tsp salt
- 1 cup sugar
- 1 tsp vanilla extract
- 3 tbsp butter, unsalted
- 3 tbsp Greek yogurt
- 1/2 cup of milk
Then you have 30 minutes of prep time (I probably went over that because I did not have a mixer. USE A MIXER. I am still not sure if I got all the butter chunks out, but hey, it takes okay. But still, USE A MIXER.)
These are the instructions taken directly from this website. My notes are in pink!
- Heat oven to 350°F. Line the bottom of a 9×3-inch springform pan with parchment paper. Grease the side of the springform pan or square pan with butter or cooking spray. I used a 9×9 baking pan, usually for brownies. It worked just as well, I think.
- 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. I repeat: use a mixer!!
- 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. Again, I did not do this step.
- 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! I just left it in the oven the whole time because our oven is not the best. It came out nicely, though. If you have a good oven (aka one that isn’t on a college campus) use these directions.
- 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. I just left it in the pan on the counter for 40 minutes and it turned out fine. It cut very well, actually.
It was so so so good. I totally have the baking bug since I came to college. When I was home, I always had my mom baking things, like, every weekend, so I never had to worry about my sweet tooth. Now, I have to fend for myself, but it is turning out okay. I do not bake every weekend, by any means, but I bake enough to keep my roomies, neighbors, and myself happy 🙂
I highly recommend y’all try this one out. And I cannot wait to try more recipes from Pinterest!
Today I have my last final, wish me luck! After that, it is #SPRINGBREAK for me! Let’s get ‘er done.
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