This Chocolate Chip Cake with Strawberries is a perfect combination of light and fluffy sponge cake, rich chocolate, and fresh strawberries. The creamy filling made with quark and chocolate-covered marshmallow treats adds a delicious texture and flavor, while the strawberries provide a refreshing sweetness. This cake is easy to make and looks beautiful, making it perfect for both casual gatherings and special occasions. The best part? It’s quick to prepare, but tastes like you spent hours in the kitchen.
Why You’ll Love This Recipe:
You’ll love this recipe for its light and fluffy texture combined with the rich flavor of chocolate and the freshness of strawberries. The cake is simple yet indulgent, with a creamy filling that balances perfectly with the tender sponge cake. The chocolate adds a delightful crunch, and the strawberries give it a fruity, refreshing twist. Whether you’re making it for a celebration or just for a weekend treat, this cake is guaranteed to be a hit.
Perfect Occasion:
This chocolate chip cake with strawberries is perfect for spring and summer celebrations, birthday parties, or a family dessert. It’s ideal for when you want a light, fruity cake that still has a touch of indulgence. The fresh strawberries and creamy filling make it a great dessert for brunches, picnics, or an afternoon tea party.
Decoration Tips:
For an elegant touch, dust the top of the cake with cocoa powder or powdered sugar. Decorate with whole strawberries, leaving some with their green tops for a pop of color. If you want to add more texture, sprinkle some chocolate shavings or curls over the top. Serve with a dollop of whipped cream or a drizzle of melted chocolate for a truly decadent experience.
Ingredients:
For the Sponge Cake:
- 3 eggs
- 1 packet vanilla sugar
- 150g granulated sugar
- 50g cornstarch
- 70g all-purpose flour
- 30g cocoa powder
- 2 teaspoons baking powder
For the Filling:
- 1kg low-fat quark
- Juice of 1 lemon
- 100ml heavy cream
- 12 chocolate-covered marshmallow treats (remove the wafers)
- 1 packet vanilla sugar
- 2 tablespoons granulated sugar
- 6 teaspoons SanApart (or another cream stabilizer)
For the Strawberries:
- 500g fresh strawberries, washed, dried, and halved
- A few whole strawberries (with leaves) reserved for decoration
For Topping:
- Cocoa powder (for dusting)
Instructions:
- Prepare the Sponge Cake:
Preheat your oven to 175°C (350°F) with top and bottom heat. Line the bottom of a 26cm springform pan with parchment paper.In a large bowl, beat the eggs with the granulated sugar and vanilla sugar until light and creamy. Gradually fold in the cornstarch, flour, cocoa powder, and baking powder until the mixture is smooth. Pour the batter into the prepared springform pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely. - Prepare the Filling:
In a large mixing bowl, combine the quark, lemon juice, heavy cream, vanilla sugar, granulated sugar, and SanApart. Add the chocolate-covered marshmallow treats (without the wafers) and mix until smooth and creamy. - Assemble the Cake:
Once the sponge cake has cooled, slice it horizontally in half to create two layers. Place the bottom layer on a serving plate and surround it with a cake ring. Arrange the halved strawberries on the bottom layer of the cake. Spread 2/3 of the filling over the strawberries, ensuring an even layer. - Add the Top Layer:
Place the second layer of the cake on top of the filling and spread the remaining 1/3 of the filling evenly over the top. Dust the surface of the cake generously with cocoa powder. - Decorate the Cake:
Decorate the cake with whole strawberries for a beautiful presentation. - Chill and Serve:
Refrigerate the cake for at least 2 hours to allow the flavors to meld and the filling to set. Once chilled, remove the cake ring, slice, and serve.
Enjoy your Chocolate Chip Cake with Strawberries, a perfect balance of chocolate, cream, and fresh fruit!
