Strawberry Skillet Cake

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5 from 1 vote

Easy strawberry skillet cake made with fresh berries and a soft, buttery crumb—perfect for a simple summer dessert.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 318kcal

Author: Rosemary Molloy

Ingredients

1 pound strawberries (halved)
1 tablespoon lemon juice
1⅓ cups cake/pastry flour
¾ teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt (add ¼ teaspoon salt if using unsalted butter)
½ cup butter (softened)
1 cup granulated sugar (divided)
2 large eggs (room temperature)
½ teaspoon vanilla
½ cup greek yogurt or sour cream (room temperature)

US Customary - Metric

Instructions

Pre-heat oven to 350F/180C. Grease and flour or spray an 9 x 3 inch / 23 x 7½ cm deep skillet or a 10 inch skillet or 9 inch cake pan.
In a medium bowl, toss the strawberry halves with the lemon juice, set aside.
In a medium bowl whisk together the flour, baking powder, baking soda and salt.
In the stand mixer or large bowl beat together the butter and ¾ cup sugar until fluffy, 3-4 minutes. Add the eggs one at a time, beating between each addition, beat in the vanilla, add the dry ingredients alternately with the yogurt (beginning and ending with the flour mixture), beat just to combine each time, do not over beat. Fold in the strawberries, transfer to the pan, sprinkle with the remaining ¼ cup sugar. Bake 30-40 minutes, let cool and serve at room temperature or slightly warm. Enjoy!

Notes

Storage: Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Bring to room temperature before serving.

Freezing is not recommended, as the strawberries can release moisture and affect the texture.

Nutrition