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

Strawberry Skillet Cake

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  • 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

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.

Find it online: https://www.forkknifeswoon.com/strawberry-skillet-cake/