Strawberry Skillet Cake


Strawberry gelatin makes this cake extra moist and flavorful.

Strawberry Skillet Cake
Makes 8 servings
  • Cake:
  • ¾ cup unsalted butter, softened
  • 1⅓ cups sugar
  • ¼ cup strawberry gelatin
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¾ cup whole buttermilk
  • ½ cup finely chopped strawberries
  • Frosting:
  • ¾ cup whole fresh strawberries, hulled
  • 6 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups confectioners’ sugar
  • Garnish: fresh strawberries
  1. Preheat oven to 325°. Spray a 10-inch cast-iron skillet with cooking spray.
  2. For cake: In a large bowl, beat butter, sugar, and gelatin with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in strawberries. Spread batter in prepared skillet.
  4. Bake until a wooden pick inserted in center comes out clean, about 50 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool completely.
  5. For frosting: In the container of a blender, process strawberries until smooth. In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth. Beat in confectioners’ sugar. Gradually stir in 5 tablespoons strawberry puree, beating until combined. (Mixture will be thin.) Refrigerate until thickened but not completely chilled, about 30 minutes.
  6. With a mixer on medium speed, beat frosting until fluffy, about 1 minute. Spread on top of cake. Garnish with strawberries, if desired.



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