super easy strawberry skillet cake
Hello friends! We are in the thick of strawberry season where I’m from, and there are fields upon fields of these gorgeous berries. I went u-picking the other night with my mom and sister, and all agreed that few things smell better than a strawberry field at peak harvest! It was heaven.
Now strawberries are so delicious on their own, so I never feel the need to jazz them up too much when I use them in baking. Cue this strawberry skillet cake. It takes minutes to whip up, and is so simple, and yet so satisfying….and lets the strawberries shine.
Hope you’re able to enjoy some local berries in the coming weeks! I can’t wait to share more of inspirations as the summer begins.
strawberry skillet cake
recipe: Kelsey Siemens
yields: one 8 inch cake
1/3 cup (75 grams) softened butter
2/3 cup (132 grams) granulated sugar
1 teaspoon baking powder
1 egg + 1 egg yolk
1 cup (120 grams) all-purpose flour
pinch of salt
1/2 cup halved strawberries
Preheat oven to 350 degrees F. Grease an 8 inch skillet cake with butter, and set aside.
In a medium bowl, cream together softened butter and granulated sugar on high speed for 2-3 minutes until nice and fluffy. Add in the egg, egg yolk, and vanilla, and mix on medium high.
Add in flour and baking powder and mix until just incorporated. Be sure to use a spatula to scrape down the sides and bottom of the bowl to make sure no flour bits are hiding out!
The batter will be thick, so spoon into the skillet, and spread into an even layer.
Press strawberry halves into the batter, and pack in as many as you’d like.
Bake the cake for 30-35 minutes at 350 degrees, or until an inserted toothpick comes out cleanly.
Let cool for 5-10 minutes, and serve! Dust with powdered sugar if desired - but note that it will soak into the cake if you do this step too much ahead of time or by the next day.
This cake is great the next day too, and will keep for several days.
This cake could be made in a 9-inch skillet pan, but will cook a bit faster, and will be a bit thinner.
You can also make this in a regular 8-inch pan!
If your butter is coming from the fridge, I like to cube mine and then microwave it - this helps to avoid getting a melty center and hard edges.
This cake is pretty forgiving even if you overbake - it may get almost a shortbread like texture around the edges if you do! Add more strawberries and even a dollop of whipped cream or ice cream to jazz it up too.
Happy skillet cake making!