Get the Recipe: Skillet Strawberry Buttermilk Cake
This easy and delicious strawberry buttermilk cake is the perfect Summer dessert. Baked up in a cast-iron skillet, it is a perfect Summer dessert. You can also change it up with other fruits as they come into season!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt, 1/4 tsp less if using salted butter
- 6 Tablespoons unsalted butter, at room temperature
- 1 cup white granulated sugar
- 1 large egg, at room temperature
- 1/2 cup buttermilk, *see Note 1 below for buttermilk substitute
- 1 teaspoon vanilla extract
- 1 lb fresh strawberries, hulled and halved *see Note 2 below
- Confectioners'/icing sugar, for dusting
Instructions
- Preheat oven to 350F (regular bake setting/non-convection/not fan-assisted). Position a rack in the middle of the oven. Grease a 9-inch deep dish pie pan, 9-inch round baking pan or a 10-inch top-diameter cast iron skillet. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed for 3-5 minutes until light and fluffy. Add the egg, buttermilk and vanilla and mix until well blended, about 1 minute. With the mixer running on low speed, gradually add the flour mixture, mixing just until combined. Do not over-mix.
- Remove the bowl from mixer and use a spatula to scrape the sides and bottom of the bowl well, mixing in any stray flour. Spoon the batter into the prepared pan and smooth the top. Arrange the strawberries randomly in a single layer on top, with the cut side of the strawberry down.
- Bake the cake for 10 minutes, then reduce the oven temperature to 325 F. and continue baking for 50-60 minutes, or until a tester inserted in the middle comes out clean.
- Allow the cake to cool slightly, then serve warm, with a dusting of confectioners/icing sugar and a scoop of vanilla ice cream, if you like.
Notes
Note 1: Make your own buttermilk by stirring together 1/2 cup milk and 1 1/2 teaspoons of lemon juice or white vinegar. Let stand for 10 minutes before using.
Note 2: Fresh strawberries are recommended, for the best results. In a pinch, frozen whole strawberries will work. Use from frozen and allow an extra few minutes of baking time.
Be sure to read the notes above this recipe card for more tips on making this recipe.
Serving: 1 serving, Calories: 296 kcal, Carbohydrates: 48 g, Protein: 4 g, Fat: 10 g, Saturated Fat: 5 g, Cholesterol: 45 mg, Sodium: 172 mg, Potassium: 234 mg, Fiber: 1 g, Sugar: 28 g, Vitamin A: 325 IU, Vitamin C: 33.3 mg, Calcium: 76 mg, Iron: 1.5 mg
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