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A strawberry skillet cake in a cast iron pan with an antique spatula.
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5 from 1 vote

Strawberry Skillet Cake

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 8 slices
Calories 342kcal
Author Kristine Underwood

Ingredients

  • 1/2 cup unsalted butter (room-temperature)
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/3 cups flour (all-purpose, spooned and leveled)
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup Greek yogurt (may substitute sour cream)
  • 1 pound strawberries (fresh, cut in quarters)
  • 1/4 cup turbinado sugar (for sprinkling over the top before baking, may substitute regular sugar)

Instructions

  • Preheat oven to 350 degrees and spay a 10-inch cast iron skillet with nonstick cooking spray.
  • In a large bowl, cream butter and sugar together with an electric mixer on medium speed for about 2 minutes, until light and fluffy.
  • Add eggs and vanilla extract and beat until just combined.
  • In a separate bowl, whisk together the flour, baking powder, and sea salt.
  • Add the flour mixture to the wet ingredients and just before it all comes together, add the Greek yogurt (or sour cream). Stir just until smooth and flour is mixed well, but don't overmix and add too much air.
  • Gently fold in the quartered strawberries.
  • Pour the cake batter into the skillet and spread evenly. If you want to, gently press a few strawberries into the top of the cake (I didn't do this). Then, evenly sprinkle turbinado sugar (or regular sugar) over the top of the cake.
  • Bake for 32 minutes, rotating the pan halfway through baking. Bake until a toothpick inserted in the center comes out clean. Do not overbake or it will be dry and crumbly. The cake will turn golden brown on top and puff up during baking. It will settle during cooling.
  • Cool completely on a wire rack before slicing. Then, slice into 8 pieces and serve by itself or top with a generous scoop of vanilla ice cream.
  • Store skillet cake in an airtight container for 3-4 days or freeze for up to 3 months.
Notes
  • Grease your skillet well to prevent sticking.
  • Don’t overmix the batter, stir just until combined.
  • Fold the strawberries in gently to keep the texture soft and minimize coloring the batter.
  • Sprinkle the sugar on top for a lightly crisp finish.
  • Let the cake cool slightly before slicing so it sets up.
Nutrition
Serving: 1 slice | Calories: 342kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 221mg | Potassium: 148mg | Fiber: 2g | Sugar: 35g | Vitamin A: 422IU | Vitamin C: 33mg | Calcium: 66mg | Iron: 1mg