Strawberry Skillet Cake

Strawberry Skillet Cake

This simple and stunning skillet cake makes an easy weeknight dessert.

Strawberry Skillet Cake
Makes 1 (9-inch) cake
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  1. ½ cup unsalted butter, softened
  2. 1¼ cups sugar, divided
  3. 2 large eggs
  4. ½ teaspoon vanilla extract
  5. 1⅓ cups all-purpose flour
  6. 1¼ teaspoons baking powder
  7. ¼ teaspoon kosher salt
  8. ½ cup sour cream
  9. 1 pound fresh strawberries, halved
  1. Preheat oven to 350°. Spray a 9-inch cast-iron skillet with cooking spray.
  2. In a large bowl, beat butter and 1 cup sugar with a mixer at medium speed until fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Fold in strawberries. Spread batter in prepared skillet. Sprinkle with remaining ¼ cup sugar.
  4. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool completely on a wire rack.
Taste of the South


  1. Made this last night! Oh it is so delicious I need to add more strawberries next time. Was afraid I added to many already, but it could have used more.
    Looking foreward to making this again and again in my cast iron

  2. Lovely cake…..I always add the zest of an orange when making this cake….the sour cream makes it! I only add the berries to the top of the cake. 35 minutes in my Field cast iron skillet. Love it.

  3. The cake and streusel were wonderful! The cake part was light & delicious; the streusel a perfect blend of sweet, mild spice, and buttery-crunch. But the dessert definitely needed more fruit – easily double the amount of strawberries (or apples or . . . ). It’s already in the file!

    • Hi,

      Bake from Scratch is actually one of our sister magazines also published by Hoffman Media. We share recipes from time to time, and their readers love our skillet cake as much as we do. Thanks for being on the lookout!

  4. I love this recipe and frequently make it— but I often use blueberries instead of strawberries and much prefer them! Thank you for sharing this gem.

  5. Made this cake last night…….SO GOOD!

    My additions (if anyone cares!):

    I used frozen cherries because no berries in season yet……
    added lemon zest (always in my cakes)
    added more sour cream! (about 3/4 cup)
    1 c regular flour + 1/3 c almond flour
    sprinkled the top with turbinado sugar and sliced almonds before baking.

    Fabulous easy cake!

  6. Terrific recipe: Strawberry Skillet Cake. We loved it. Made it in my 9” cast iron pie plate, it was perfect. Following a couple suggestions from other reviewers, I was generous with strawberries and sour cream. I used vanilla sugar in the cake and turbinado in the raw sugar for the topping. It added a nice crunch to the cake, served warm with vanilla bean ice cream. I also think you could use other fresh fruit in the cake batter, will try it another time. Thank you for a great easy cake.


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