This Strawberry Skillet Cake is simple, yet so impressive and delicious. Quick enough to bake up any day, but lovely enough to serve for a Sunday brunch or small dinner party.
My kids’ taste buds have changed over the years. Of course. Things they used to like, now they don’t. And foods they used to hate, now they like. But one thing has remained consistent – my son’s love for strawberries. Watermelon is a very close second, but still..strawberries. Always strawberries.
They’re my favorite berry and I use them A LOT. This Easy Strawberry Cake was their latest home.
I found the recipe in some random cake magazine while waiting at the doctor’s office (this seems to happen often!) The corner of the page was turned down as if someone was interested, but then decided not to rip it out. Because how uncivilized? I didn’t have that problem – I tore the page right out. Their loss. LOL. And oh my goodness, so glad I did. This skillet cake is so easy and delicious!
What if I don’t own a cast iron skillet?
No worries! This Strawberry Cake can be made in a regular skillet or baking dish. BUT make sure it’s 9 inches around and 1 1/2 inches deep to ensure it bakes properly. It may be able to cook in other bakeware, but I have not tested it.
Why the parchment paper?
When I made this cake the first time, I was out of nonstick cooking spray, so I opted to lay down some parchment paper instead. (The other option was waiting until I went to the store for the spray. But me and waiting aren’t really friends.) I have made it since, the original way intended, and it’s awesome that way, too! If you do omit the parchment paper, though, you will need to coat your skillet with nonstick spray, otherwise you could have sticking and burning and all kinds of unappealing things happen.
Can I skip the sugar on top?
You can. But I really wouldn’t! This cake doesn’t have any frosting or icing, and while it’s still very delicious without the sprinkle of sugar, those two tablespoons really finish it off and take it to another level in flavor and texture.
I’ve made this cake recipe a few times now. Every time, it sits on the counter cooling, and by the end of the day we’ve all managed to snack on it until it’s gone. I’ve never actually served it on plates!
It’s so easy and delicious and another reason to own a cast iron skillet, if you don’t already. I love my set!
other strawberry recipes we cannot get enough of!
watch the video for Easy Strawberry Cake
Easy Strawberry Cake
- 1/2 cup unsalted butter , softened
- 1 cup + 2 tablespoons granulated sugar , divided
- 2 large eggs
- 1/2 teaspoon vanilla
- 1 1/3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1 pound strawberries , stems removed, halved (quartered if they’re huge)
- Preheat oven to 350 degrees F. Lay some parchment paper in the bottom of a 9-inch cast-iron skillet (or coat with nonstick cooking spray.)
- In a large bowl with an electric mixer, beat butter and 1 cup of the sugar together until combined and fluffy.
- Add in the eggs, one at a time, beating well after each addition. Add in the vanilla.
- Add in the flour, baking powder, and salt, beating just until combined, scraping down the sides of the bowl if necessary.
- Add in the sour cream and combine.
- Fold in the strawberries.
- Spread the batter into the prepared skillet; sprinkle evenly with the remaining 2 tablespoons sugar.
- Bake until a tester inserted in the center comes out clean, 35-40 minutes.
- Let cool, serve, and enjoy!