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Fresh Strawberry Cake With White Chocolate Chips

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“In ‘Cake Keeper Cakes’ by Lauren Chattman”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Grease an 8-inch square baking pan and dust it with flour, knocking out an extra.
  3. Combine the eggs, egg yolk, sour cream, lemon zest, and vanilla in a large glass measuring cup and lightly beat.
  4. Combine 1 ¼ cups flour, the baking powder, baking soda, and salt in a medium mixing bowl.
  5. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
  6. With the mixer on med-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
  7. Turn the mixer on low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition.
  8. After the last addition, mix for 30 seconds on medium speed.
  9. Combine the strawberries and remaining ¼ cup of flour in a medium bowl and toss to coat.
  10. Fold the flour-covered berries along with the chocolate chips into the batter with a rubber spatula.
  11. Scrape the batter into the prepared pan and smooth the top with a spatula.
  12. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 45-50 minutes.
  13. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
  14. Cut into 9 squares and serve.
  15. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

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