This cake requires roasting the strawberries before making the cake. This means the recipe is perfect for berries that are not so perfect. You know the ones. They are on sale and maybe aren’t the juicest or sweetest, but they were darn cheap. The roasted strawberries are placed on the bottom of the pan with cocoa powder and sugar. The cake is then flipped over, so the ooey gooey strawberry deliciousness is on top when served. I think it is best when served warm and the chocolate chips are still soft, but it is also tasty when found hidden in a lunchbox. Even Newt wanted a taste 🙂
ROASTED STRAWBERRY & SUMMER SQUASH SNACK CAKE
Yield: one 8×8 pan
2 cups fresh strawberries or about 1 lb
Preheat oven to 375°F. Wash, hull, and quarter strawberries. Toss with sugar. Roast for 30 minutes on a silpat lined cookie sheet until berries are soft and juicy.
1 cup all purpose flour
1 cup finely grated yellow summer squash (or zucchini)
1/3 cup + 1 T sugar, divided
3 T + 1 T cocoa powder, divided
1/4 t salt
1 t vanilla
1/4 cup whey or milk
1/4 cup oil
1/3 cup dark chocolate chips
Preheat oven to 350°F. Mix together 2 T sugar and 1 T cocoa powder in a small bowl. Butter the bottom and sides of an 8×8 pan. Place cocoa sugar mixture in pan and shake around until all sides are coated. Spread the remaining cocoa sugar mixture evenly across the bottom of the pan. Place roasted strawberries in an even layer along the bottom of the pan and set aside.
In a large mixing bowl, combine flour, baking soda, salt, 3 T cocoa powder, and 1/3 cup sugar. Add in vanilla, oil, egg, and whey. Mix until well combined. Stir in chocolate chips and squash. Gently spoon mixture into the pan on top of the strawberries. Bake for 35-40 minutes or until toothpick inserted into center comes out clean. Let cake cool for 10 -15 minutes and then flip over onto serving dish. The berries and chocolate mixture will now be on top. Slice and serve while still warm. Refrigerate leftovers.