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.

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 lovely, caramelized crust on the outside while keeping the cake soft and fluffy on the inside.

A Simple Yet Decadent Recipe

One of the things I like best about this strawberry skillet cake is its simplicity. The ingredients are straightforward—most of them are probably already in your kitchen—and the steps are super easy to follow.

The Short List of Ingredients:

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup Greek yogurt
• 1 pound strawberries
• 1/4 cup turbinado sugar

And, Here’s How to Make Strawberry Skillet Cake

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.

1. In a separate bowl, whisk together the flour, baking powder, and sea salt.
2. Add the flour mixture to the wet ingredients.

1. 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.
2. Gently fold in the quartered strawberries, making sure they’re evenly distributed throughout the batter.

1. 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).
2. Sprinkle the turbinado sugar over the top of the cake—this will give it a wonderful, crunchy texture once baked.

1. 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.
2. 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.

Tips for Success

• Greek Yogurt vs. Sour Cream: Both ingredients add moisture and a slight tang to the cake, which complements the sweetness of the strawberries. I usually opt for Greek yogurt because it’s a bit thicker and has a higher protein content, but sour cream works beautifully too, lending a richer flavor to the cake.
• Strawberries: Fresh strawberries are the star of this cake, so use the ripest, juiciest ones you can find.
• Turbinado Sugar: The sprinkle of turbinado sugar on top is a must. It creates a delicate, sugary crust that’s absolutely to die for. If you don’t have turbinado sugar, regular granulated sugar will do in a pinch, but you’ll miss out on that extra crunch.

A Dessert for Any Occasion

This is the kind of dessert that’s perfect for a casual weeknight treat, but it’s also elegant enough to serve at a dinner party or brunch. The vibrant red of the strawberries peeking through the golden crust makes it as visually appealing as it is delicious.

So next time you’re craving something sweet and simple, give this strawberry skillet cake a try. It’s a delightful way to celebrate the flavors of summer, and it just might become your new go-to dessert. Trust me, once you’ve had a bite of this cake, you’ll be dreaming of strawberries all year long.