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
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Easy Strawberry Cake
Ingredients
- 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)
Instructions
- 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!
Christopher Golding says
This was so easy to make. Delicious!
Carol says
Confused about calorie count. What does kcal mean? Is this per slice?
Amy @Belly Full says
Hi Carol – The “calorie” we refer to in food is actually kilocalorie. One (1) kilocalorie is the same as one (1) Calorie… this cake serves 8 people, each serving is 350 kcals/calories.
April says
Absolutely delicious, marvelously delicious. Just enough sugar, Im in heaven, yum!
N says
Loved it. I used a pie pan and it worked great. Rave reviews from everyone! Thank you
Abbie says
Would you put this in the fridge after serving if trying to reserve it. Or can it sit out covered?
Amy @Belly Full says
Hi Abbie – this cake can sit out on the countertop, covered, for the day. After that, it should definitely go in the refrigerator and will keep up to 4 days.
Linda Craig says
Delicious! A more moist than traditional strawberry short cake!! I definitely will be making this cake over again!!
chris says
I used a glass 9×9 baking dish ,,,no problems …Awesome recipe
Alicia Storms says
Hi,
I tried making this cake at home yesterday and it was mom’s birthday and it turned out to be really delicious..
She was so happy to have this….
Thank you so much for such a yummy recipe. gonna save this and will share with others. keep sharing ?
Ellen says
Just made this delicious cake! I only had a 10″ cast iron, but it worked great, just decreased the cooking time a little. Used half fresh strawberries and half blueberries. It was So good and so easy, I will definitely be making this again!!
Julie says
You will probably roll your eyes at this question — sorry — but I have a 10″ and 12″ cast iron only. Do you think the cake would bake to the proper texture if I used the 10″? I love everything about this cake and want to use a skillet….just don’t have room for a third! Thanks.
Amy @Belly Full says
Hi Julie! Not rolling my eyes at all. I think the 10″ will be fine, BUT check it with a tester sooner…maybe at 30 minutes? Because there’s more surface area for the cake to cook, it will probably be done sooner and you don’t want it to dry out/burn. Let me know how it works out!
Margie says
I did it tonight. It came out great!
Elizabeth Adajar says
Can I use frozen strawberry?
ELIZABETH ADAJAR says
I can I use frozen strawberry?
Sharon says
I’d think so! They might not be as “chewable” because as we know …. frozen fruits when thawed (& this is even baked!) are mushier. But the flavor should still be there. I’m sure using FRESH would be BEST!!!
Joyce says
Do you have to use kosher salt?
Amy @Belly Full says
Regular salt is fine.
Mom says
Buying strawberries tomorrow so I can make this!