This strawberry skillet cake is soft, buttery, and filled with fresh strawberries for an easy dessert for summer. Baked in a skillet and finished with a sprinkle of sugar, it has a tender crumb and a sweet crackly top.
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This strawberry skillet cake is the kind of easy homemade dessert I love to make in the summer. Creaming the butter and sugar gives it wonderful lift and a soft, fluffy crumb, while the fresh strawberries bake into the batter and add juicy bursts of sweetness.Â
Baked in a skillet, it has that rustic look that feels special without being showy. If you enjoy simple strawberry desserts, this homemade strawberry cake and strawberry crumb cake are both worth a look.
Why I Love This Skillet Cake
- Perfect for strawberry season: When fresh strawberries are sweet and juicy, this cake is one of the easiest ways to use them, with simple ingredients that let the berries shine.
- Beginner friendly: If you’re not quite ready to tackle my fresh strawberry pie, the steps are straightforward and forgiving, making it a great starting point if you’re new to baking.
- Great for any occasion: Casual enough for a weeknight but pretty enough to bring to a summer gathering or brunch spread.
Ingredient Notes
- Strawberries: You’ll need a full pound of fresh strawberries. Halve or quarter them depending on size so they distribute evenly throughout the batter.
- Cake or pastry flour: Using cake or pastry flour helps give the cake its soft, tender crumb.
- Butter: Use softened butter so it creams easily with the sugar. This step helps create a light and fluffy cake.
- Sugar: Granulated sugar sweetens the batter and is also sprinkled over the top before baking for that sweet crackly finish.
- Eggs: Room temperature eggs blend more evenly into the batter and help give the cake structure.
- Greek yogurt or sour cream: This adds moisture and a slight tang, which keeps the cake soft and balances the sweetness of the strawberries.
- Vanilla: A little vanilla adds warmth and rounds out the flavor.Â
How to Make Strawberry Skillet Pound Cake
In a small bowl, toss the strawberries with lemon juice. This step might seem simple, but it really helps bring out the flavor of the berries and keeps them bright in the cake.
In another bowl, whisk together the flour, baking powder, baking soda, and salt so everything is evenly combined.
In a large bowl, beat the butter and sugar together until light and fluffy. Don’t rush this step, it is what gives the cake its soft texture and lift. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
Alternate adding the dry ingredients and yogurt, starting and ending with the flour. Mix just until combined.
The moment it comes together, stop. Overmixing is the enemy here. Fold in the strawberries.
Transfer to the skillet, smooth the top, and sprinkle over the remaining sugar. That sugar on top is non-negotiable. It bakes into a delicate crackly crust that makes the whole thing. Bake until golden and set, then let it cool just enough to slice cleanly.
recipe tips
- No skillet? Use a pan instead:Â A buttered 9-inch cake pan works well here too. A springform pan or one with a removable bottom makes serving even easier.
- Do not overmix the batter:Â Mix just until combined once the flour is added so the cake stays soft and tender.
- For sweeter berries, macerate first:Â As an option, toss the strawberries with the lemon juice and some sugar and let them sit a few minutes before folding into the batter.
- Use buttermilk if needed:Â Swap in buttermilk for the sour cream or yogurt for a slightly lighter texture.
- Do not overbake:Â Start checking near the end of baking time. A toothpick inserted in the center should come out clean or with a few moist crumbs.
This strawberry skillet cake is the kind of simple, comforting dessert that feels just as perfect for a casual afternoon treat as it does for sharing at the table with friends and family. With its soft, buttery crumb and pockets of juicy strawberries in every bite, it’s best enjoyed slightly warm—maybe with a dusting of powdered sugar or a scoop of vanilla ice cream. However you serve it, this easy cake is sure to become a go-to whenever strawberries are in season and you’re craving something sweet, rustic, and irresistible.
- 1 pound strawberries (halved)
- 1 tablespoon lemon juice
- 1â…“ 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)
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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 10 inch skillet or 9 inch cake pan.
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In a medium bowl, toss the strawberry halves with the lemon juice, set aside.
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In a medium bowl whisk together the flour, baking powder, baking soda and salt.
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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!
Freezing is not recommended, as the strawberries can release moisture and affect the texture.
Calories: 318kcal | Carbohydrates: 45g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | 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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