The Magic of Skillet Baking

Baking in a cast iron skillet might sound old-fashioned, but let me tell you my friend, it’s the secret to achieving that perfect, golden crust while keeping the inside of the cake tender and moist (and it makes cake baking simple).

Skillets have been kitchen staples for centuries, and for good reason; they distribute heat evenly, ensuring your cake bakes up just right every time. The heavy-duty nature of cast iron means it holds heat well, creating that perfectly caramelized crust on the outside while keeping the cake soft and fluffy on the inside.

Ingredient Notes

• Fresh strawberries are the best choice for this cake. They soften as they bake while still holding their shape. They bring a bright, natural sweetness and keep the crumb from getting overly wet or heavy.
• The Greek yogurt adds moisture and richness without making the cake heavy. It also gives the crumb a soft, tender texture and a slight tang that balances the sweetness really nicely.
• A sprinkle of turbinado sugar gives the top a light crunch and a subtle caramel-like sweetness as it bakes.

Step-By-Step Instructions

1. Preheat your oven to 350°F (175°C) and spray a 10-inch cast iron skillet with nonstick cooking spray.
2. In a large bowl, cream the butter and sugar together with an electric mixer on medium speed for about 2 minutes, until the mixture is light and fluffy.
3. Add the eggs and vanilla extract, beating until just combined.
4. In a separate bowl, whisk together the flour, baking powder, and sea salt.
5. Add the flour mixture to the wet ingredients.
6. Just before everything comes together, fold in the Greek yogurt (or sour cream). Stir just until smooth and the flour is fully incorporated, be careful not to overmix.
7. Gently fold in the quartered strawberries, making sure they’re evenly distributed throughout the batter.
8. Pour the batter into your prepared skillet and spread it out evenly. If you want a little extra flair, gently press a few strawberries into the top of the cake (I skipped this today).
9. Sprinkle the turbinado sugar over the top of the cake. This will give it a wonderful, crunchy texture once baked.
10. Bake for about 32 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake; you want the cake to be moist, not dry and crumbly.
11. Let the cake cool completely on a wire rack before slicing into 8 pieces. Serve it on its own, or better yet, with a generous scoop of vanilla ice cream.

Recipe Tips & Notes

• Use a well-greased skillet. Cast iron holds heat really well, which gives you those golden edges, but it also means sticking can happen if you skip this step. 
• Don’t overmix once the flour goes in. Stir just until combined to keep the cake soft and tender.
• Fold the strawberries in gently so they don’t break down and bleed too much into the batter. 
• Sprinkle the sugar on top. It creates that lightly crisp, almost crackly finish on the surface. 
• Skillet size matters. A 10″ skillet is perfect for this cake.
• Let the cake cool slightly before slicing. It will set up as it cools and cut much cleaner.

Storage & Reheating

If you have any leftovers (which is rare around here), store the cake in an airtight container at room temperature for 3-4 days. You can also freeze it for up to three months. Just let it cool completely, then wrap it tightly in plastic wrap and foil before popping it in the freezer. Let it thaw at room temperature before eating.