This strawberry skillet cake is gentle, buttery, and stuffed with contemporary strawberries for a simple dessert for summer time. Baked in a skillet and completed with a sprinkle of sugar, it has a young crumb and a candy crackly high.
This strawberry skillet cake is the form of straightforward do-it-yourself dessert I like to make in the summertime. Creaming the butter and sugar provides it great raise and a gentle, fluffy crumb, whereas the contemporary strawberries bake into the batter and add juicy bursts of sweetness.
Baked in a skillet, it has that rustic look that feels particular with out being showy. For those who take pleasure in easy strawberry desserts, this do-it-yourself strawberry cake and strawberry crumb cake are each value a glance.
Why I Love This Skillet Cake
- Excellent for strawberry season: When contemporary strawberries are candy and juicy, this cake is likely one of the best methods to make use of them, with easy elements that permit the berries shine.
- Newbie pleasant: For those who’re not fairly able to sort out my contemporary strawberry pie, the steps are simple and forgiving, making it an awesome start line in the event you’re new to baking.
- Nice for any event: Informal sufficient for a weeknight however fairly sufficient to convey to a summer time gathering or brunch unfold.
Ingredient Notes
- Strawberries: You’ll want a full pound of contemporary strawberries. Halve or quarter them relying on measurement so that they distribute evenly all through the batter.
- Cake or pastry flour: Utilizing cake or pastry flour helps give the cake its gentle, tender crumb.
- Butter: Use softened butter so it lotions simply with the sugar. This step helps create a lightweight and fluffy cake.
- Sugar: Granulated sugar sweetens the batter and can be sprinkled excessive earlier than baking for that candy crackly end.
- Eggs: Room temperature eggs mix extra evenly into the batter and assist give the cake construction.
- Greek yogurt or bitter cream: This provides moisture and a slight tang, which retains the cake gentle and balances the sweetness of the strawberries.
- Vanilla: A bit of vanilla provides heat and rounds out the flavour.
Find out how to Make Strawberry Skillet Pound Cake
In a small bowl, toss the strawberries with lemon juice. This step may appear easy, however it actually helps convey out the flavour of the berries and retains them shiny within the cake.
In one other bowl, whisk collectively the flour, baking powder, baking soda, and salt so all the pieces is evenly mixed.
In a big bowl, beat the butter and sugar collectively till gentle and fluffy. Don’t rush this step, it’s what provides the cake its gentle texture and raise. Add the eggs one by one, mixing properly after every addition, then stir within the vanilla.
Alternate including the dry elements and yogurt, beginning and ending with the flour. Combine simply till mixed.
The second it comes collectively, cease. Overmixing is the enemy right here. Fold within the strawberries.
Switch to the skillet, clean the highest, and sprinkle over the remaining sugar. That sugar on high is non-negotiable. It bakes into a fragile crackly crust that makes the entire thing. Bake till golden and set, then let it cool simply sufficient to slice cleanly.
recipe suggestions
- No skillet? Use a pan as an alternative: A buttered 9-inch cake pan works properly right here too. A springform pan or one with a detachable backside makes serving even simpler.
- Don’t overmix the batter: Combine simply till mixed as soon as the flour is added so the cake stays gentle and tender.
- For sweeter berries, macerate first: As an possibility, toss the strawberries with the lemon juice and a few sugar and allow them to sit a couple of minutes earlier than folding into the batter.
- Use buttermilk if wanted: Swap in buttermilk for the bitter cream or yogurt for a barely lighter texture.
- Don’t overbake: Begin checking close to the top of baking time. A toothpick inserted within the middle ought to come out clear or with a number of moist crumbs.
This strawberry skillet cake is the form of easy, comforting dessert that feels simply as excellent for an off-the-cuff afternoon deal with because it does for sharing on the desk with family and friends. With its gentle, buttery crumb and pockets of juicy strawberries in each chew, it’s greatest loved barely heat—perhaps with a dusting of powdered sugar or a scoop of vanilla ice cream. Nevertheless you serve it, this straightforward cake is bound to turn out to be a go-to at any time when strawberries are in season and also you’re craving one thing candy, rustic, and irresistible.
- 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 utilizing unsalted butter)
- ½ cup butter (softened)
- 1 cup granulated sugar (divided)
- 2 giant eggs (room temperature)
- ½ teaspoon vanilla
- ½ cup greek yogurt or bitter cream (room temperature)
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Pre-heat oven to 350F/180C. Grease and flour or spray an 9 x 3 inch / 23 x 7½ cm deep skillet or a ten inch skillet or 9 inch cake pan.
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In a medium bowl, toss the strawberry halves with the lemon juice, put aside.
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In a medium bowl whisk collectively the flour, baking powder, baking soda and salt.
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Within the stand mixer or giant bowl beat collectively the butter and ¾ cup sugar till fluffy, 3-4 minutes. Add the eggs one by one, beating between every addition, beat within the vanilla, add the dry elements alternately with the yogurt (starting and ending with the flour combination), beat simply to mix every time, don’t over beat. Fold within the strawberries, switch to the pan, sprinkle with the remaining ¼ cup sugar. Bake 30-40 minutes, let cool and serve at room temperature or barely heat. Get pleasure from!
Freezing shouldn’t be really useful, because the strawberries can launch moisture and have an effect on the feel.
Energy: 318kcal | Carbohydrates: 45g | Protein: 6g | Fats: 13g | Saturated Fats: 8g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.5g | Ldl cholesterol: 78mg | Sodium: 154mg | Potassium: 187mg | Fiber: 2g | Sugar: 28g | Vitamin A: 430IU | Vitamin C: 34mg | Calcium: 53mg | Iron: 1mg | Phosphorus: 105mg
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