A simple pound cake style batter with fresh strawberries mixed in and topped with more strawberries. A dusting of sugar helps give this cake a thin crispy top for a nice texture. Pair with a scoop of vanilla ice cream.
Ingredients You’ll Need
- 1 ½ cups chopped strawberries; stems removed
- 12 Tbsp salted butter softened *see note
- 1 ⅓ cups granulated sugar
- 3 large eggs room temperature
- 2 tsp vanilla extract
- ½ cup buttermilk room temperature
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 8-9 strawberries chopped in half; stems removed
- 2 Tbsp sugar
How to Make Strawberry Skillet Cake
1. Preheat the oven to 350° F and spray a 10-inch cast iron skillet with cooking spray. (see note)
2. In the bowl of a stand mixer fitted with a paddle attachment cream the butter and 1 ⅓ cups sugar together for 3 minutes. Do not under mix or you won’t get as nice of a rise on your cake when it’s baked.
3. Add the eggs and vanilla and mix again until well combined.
4. In a mixing bowl whisk together the flour, baking powder, and salt. Add half the dry ingredients and mix until not quite combined. Pour in the buttermilk and mix until almost combined followed by the remaining dry ingredients. Mix until just combined. Toss in the cut up strawberries and gently fold in. Pour the batter into the prepared skillet and even out with a spoon.
5. Arrange the halved strawberries on top in a pretty way. Sprinkle 2 tablespoons of sugar over top of the whole pan.
6. Bake, uncovered, for 35 minutes. Cover with foil and bake for an additional 15-20 minutes until a toothpick inserted comes out clean. Remove from the oven and let cool completely before cutting and serving.
7. Sprinkle with an extra teaspoon of sugar on top after cooled, for garnish, if desired.
Notes
- I prefer using a baking spray with flour in it over a plain cooking spray. It seems to help baked goods stick less. You can also butter and flour the skillet instead.
- If you don’t cover part way through baking your cake will become too brown on top. If you bake this in a cake pan it will take about 15-20 minutes extra to bake.
- Store leftovers in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days.
Strawberry Skillet Cake
Ingredients
- 1 ½ cups chopped strawberries; stems removed
- 12 Tbsp salted butter softened *see note
- 1 ⅓ cups granulated sugar
- 3 large eggs room temperature
- 2 tsp vanilla extract
- ½ cup buttermilk room temperature
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
Topping
- 8-9 strawberries chopped in half stems removed
- 2 Tbsp sugar
Instructions
- Preheat the oven to 350° F and spray a 10-inch cast iron skillet with cooking spray. (see note)
- In the bowl of a stand mixer fitted with a paddle attachment cream the butter and 1 ⅓ cups sugar together for 3 minutes. Do not under mix or you won’t get as nice of a rise on your cake when it’s baked.
- Add the eggs and vanilla and mix again until well combined.
- In a mixing bowl whisk together the flour, baking powder, and salt. Add half the dry ingredients and mix until not quite combined. Pour in the buttermilk and mix until almost combined followed by the remaining dry ingredients. Mix until just combined. Toss in the cut up strawberries and gently fold in. Pour the batter into the prepared skillet and even out with a spoon.
- Arrange the halved strawberries on top in a pretty way. Sprinkle 2 tablespoons of sugar over top of the whole pan.
- Bake, uncovered, for 35 minutes. Cover with foil and bake for an additional 15-20 minutes until a toothpick inserted comes out clean. Remove from the oven and let cool completely before cutting and serving.
- Sprinkle with an extra teaspoon of sugar on top after cooled, for garnish, if desired.
Notes
- If you use unsalted butter add an additional ½ teaspoon salt to the recipe.
- Using room temperature ingredients helps give this cake a better rise.
- You can use a 10-inch cake pan instead but make sure it is a tall pan with at least 3 inch sides or your cake will overflow.
- I prefer using a baking spray with flour in it over a plain cooking spray. It seems to help baked goods stick less. You can also butter and flour the skillet instead.
- If you don’t cover part way through baking your cake will become too brown on top. If you bake this in a cake pan it will take about 15-20 minutes extra to bake.
- Some of the strawberries on top may fall into the cake as it cooks. If this happens and you want them on top at the end you can press a few extra on top when you cover the cake with foil, partly through baking.
- Store leftovers in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days.
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