If you still haven’t figured out what to serve as a dessert for a 4th of July celebration today (or this weekend), I’ve got you covered!
Ripe, sweet strawberries are the star in this simple yet stunning skillet cake. Clocking in at about an hour, it’s quick enough to bake up first thing in the morning for serving later the same day. Topping it with additional fresh fruit and whipped cream or ice cream makes it even more celebratory and extra special. This also works well as a breakfast cake any day!
Strawberry Skillet Cake
Strawberry Skillet Cake (adapted from bakefromscratch.com) Total Time Required: 1 hour, Prep Time: 20 minutes, Makes: 9-inch cake, Serves: 10
Ingredients:
- 1 pound fresh strawberries
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, softened
- 1-1/4 cups granulated sugar, divided
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup sour cream
- fresh berries, whipped cream, and ice cream for serving
Directions:
Preheat the oven to 350°F. Spray a 9-inch cast-iron skillet with baking spray or line the skillet with parchment paper, leaving some overhang to remove the cake from the pan. Wash and halve the strawberries. Put them in a medium bowl and drizzle the lemon juice over top of them.
Sprinkle the lemon juice over the halved strawberries.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar at medium speed until fluffy, about 3 to 4 minutes, stopping to scrape down the sides of the bowl.
Cream the butter and sugar together.
Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
Add the eggs to the batter.
In a medium bowl, whisk together the flour, baking powder, and salt. Reduce the mixer speed to low. Gradually add the flour mixture to the butter mixture alternating with the sour cream. Begin and end with the flour mixture, beating just until combined after each addition.
Add the flour mixture to the batter . . .
. . . alternating it with the sour cream.
Pour off the juice and fold the strawberries into the batter.
Fold the strawberries into the batter.
Spread the batter into the prepared skillet.
Transfer the batter to the skillet.
Sprinkle the remaining 1/4 cup sugar over top of the Batter.
Sprinkle the remaining sugar over the batter.
Bake until a wooden pick inserted in the center of the comes out clean, 35 to 40 minutes.
Ready for the oven!
Let the cake cool completely in the skillet on a wire rack. Slice into wedges and serve with additional berries, whipped cream, or ice cream, if desired. Store covered in an airtight container.
This is a Summer classic!
Strawberries make great Summer desserts! ~Linda
Strawberry Skillet Cake (adapted from bakefromscratch.com) Total Time Required: 1 hour, Prep Time: 20 minutes, Makes: 9-inch cake, Serves: 10
Ingredients:
- 1 pound fresh strawberries
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, softened
- 1-1/4 cups granulated sugar, divided
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup sour cream
Directions:
Preheat the oven to 350°F. Spray a 9-inch cast-iron skillet with baking spray or line the skillet with parchment paper, leaving some overhang to remove the cake from the pan. Wash and halve the strawberries. Put them in a medium bowl and drizzle the lemon juice over top of them.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar at medium speed until fluffy, about 3 to 4 minutes, stopping to scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
In a medium bowl, whisk together the flour, baking powder, and salt. Reduce the mixer speed to low. Gradually add the flour mixture to the butter mixture alternating with the sour cream. Begin and end with the flour mixture, beating just until combined after each addition. Pour off the juice and fold the strawberries into the batter. Spread the batter into the prepared skillet. Sprinkle the remaining 1/4 cup sugar over top of the Batter.
Bake until a wooden pick inserted in the center of the comes out clean, 35 to 40 minutes. Let the cake cool completely in the skillet on a wire rack. Slice into wedges and serve with additional berries, whipped cream, or ice cream, if desired. Store covered in an airtight container.