A Summer strawberry skillet cake with a soft and fluffy vanilla buttermilk base dimpled with jammy strawberries. This sweet, everyday cake easy to make with simple ingredients, no mixer required. Gluten-free friendly.

A strawberry buttermilk cake baked in a cast iron skillet on a white marble counter.

A Summer Strawberry Skillet Cake

This simple strawberry cake is Summer baking at its finest – quick, easy, and starring some of the best the season has to offer.

Vibrant fresh strawberries are tossed with sugar and a squeeze of fresh lemon juice that macerate while you make the cake batter. The cake base is a soft and tender-crumbed, vanilla buttermilk affair – no need to drag the mixer out, it comes together in a couple large bowls. 

Baking your cake in the same skillet you’ll melt the butter adds instant lift and gives the edges an ever-so crisp texture (in contrast to the jammy berries and fluffy, moist cake center). It’s an everyday, delicious cake that you’ll want to make all Summer long.

A flat of fresh strawberries from the farmers market.
A strawberry buttermilk cake baked in a cast iron skillet on a white marble counter.

Strawberry Skillet Cake Ingredients:

This strawberry cake comes together quickly with simple, baking pantry staples. Here’s what you’ll need to make it:

  • strawberries:
  • sugar:
  • flour:
  • baking powder and soda:
  • butter:
  • egg:
  • buttermilk:
  • lemon, vanilla, and salt:

Find all the exact ingredients and detailed instructions in the recipe card, below.

Fresh strawberries macerating in lemon juice and sugar.
A strawberry buttermilk cake baked in a cast iron skillet on a white marble counter.

How to Make a Berry Cake in a Skillet

This beginner-friendly strawberry cake requires just a few easy steps to whip up, with a delicious payoff. Here’s how to make it:

  1. Mix your strawberries with some sugar and lemon juice, then let them sit while you make the cake.
  2. Melt the butter a cast-iron skillet – this is the same pan you’ll bake the cake in.
  3. While the butter is melting, mix together the dry ingredients in one bowl, and the wet ingredients in another. Drizzle in the butter then fold the wet and dry mixtures together.
  4. Smooth the cake batter into the skillet, top with the berries, and bake until golden and fragrant.

Serve with powdered sugar, more fresh berries, or scoops of ice cream. Happy baking!!

A strawberry buttermilk cake baked in a cast iron skillet on a white marble counter.
Fresh lemon balm flowers in Summer.

Berry Skillet Cake FAQs

Do you have to bake the cake in a skillet?

Nope. You can also use a buttered 9-inch pan (a springform or removable bottom is nice) if you don’t have a cast-iron skillet.

Can you use a different size skillet?

An 8 or 10-inch cast-iron skillet would likely also work, though you may need to adjust the baking time.

How to make gluten-free:

Substitute an all-purpose gluten-free flour blend such as Bob’s Red Mill or King Arthur Flour (measuring by weight).

A strawberry buttermilk cake baked in a cast iron skillet on a white marble counter.

More Strawberry Desserts to Try Next:

If you make this strawberry skillet cake recipe, be sure to leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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A strawberry buttermilk cake baked in a cast iron skillet on a white marble counter.

Strawberry Skillet Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 Servings
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A Summer strawberry skillet cake with a soft and fluffy vanilla buttermilk base dimpled with jammy strawberries. This sweet everyday cake easy to make with simple ingredients, no mixer required. Gluten-free friendly.

Ingredients

  • 2 cups strawberries, halved or quartered
  • 1/2 cup (100g) + 1 Tbsp (12g) granulated sugar, divided
  • 1–2 tsp fresh lemon juice, to taste
  • 1–1/2 cups + 3 Tbsp (203g) all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 6 Tbsp unsalted butter, cut into tablespoons
  • 1 large egg
  • 1 tsp (7g) pure vanilla extract
  • 1/2 cup (120g) buttermilk, well-shaken

Instructions

  1. Preheat your oven to 400℉.
  2. Prep the strawberries: toss together the berries with 1 Tbsp (12g) sugar and the lemon juice in a medium bowl until combined. Set aside.
  3. Melt the butter in a 9-inch cast iron skillet over low heat. As it melts, gently swirl the pan so that the butter runs up and coats the sides of the skillet.
  4. Meanwhile, make the cake base: whisk together the remaining sugar, flour, baking powder, baking soda, and salt in a large mixing bowl until well-combined. Set aside.
  5. In another, smaller mixing bowl, whisk together the egg, vanilla, and buttermilk until well-combined.
  6. Once the butter is melted, slowly drizzle it into the buttermilk mixture, whisking to combine as you do so. Set aside the skillet until ready to bake.
  7. Pour the wet ingredients over the flour mixture, and use a spatula to gently fold together, being careful not to overmix.
  8. Spread the batter into the prepared skillet, smoothing out the top to create an even layer. It will be fairly thick. Top with the strawberries.
  9. Bake for 15-20 minutes at 400℉, until the cake is golden and has risen to about the height of the skillet.
  10. Turn the oven down to 350℉, and continue baking for another 12-15 minutes, until the cake is baked through, and a cake tester inserted into the center comes out mostly clean.
  11. Remove from the oven and let cool in the pan on a wire rack for 10-15 minutes, before slicing and serving. Serve warm as is, or with a dusting of powdered sugar. Enjoy!!

Equipment

Notes

  • I will often add a sprinkle (1 to 2 teaspoons) of Demerara sugar (or other coarse sanding sugar) to the top before baking for some added crunch and sparkle.