Blogger Kate Wood, of The Wood & Spoon, brings this family favorite to the table as soon as ripe, juicy berries can be found (or picked!). The delicious skillet dessert starts with a simple sour cream cake that gets sweetened with fresh strawberries and sprinkled with sliced almonds for an extra crunch. Be sure to check out more delicious skillet recipes and baking inspiration on her site.
- ¼ cup unsalted butter, room temperature
- ¾ cup plus 2 teaspoons sugar, divided
- ¾ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 large egg, room temperature
- 1¼ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup full-fat sour cream
- 2 cups fresh strawberries, tops removed and sliced lengthwise into ¼-inch pieces
- ¼ cup sliced almonds
- Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- Preheat oven to 375°. Grease a 10-inch cast-iron skillet.
- For cake: In a large bowl, beat butter and ¾ cup sugar with a mixer at medium speed until light and fluffy, about 2 minutes. Add vanilla, almond, and egg, and beat to combine. Scrape sides of bowl.
- In a medium bowl, combine flour, salt, baking powder, and baking soda. Add half of flour mixture to butter mixture, and stir to almost combine. Add half of sour cream, and stir to almost combine. Repeat procedure once more until all of flour mixture and sour cream have been combined. Scrape sides of bowl, and fold in any unincorporated bits.
- Spread batter into prepared skillet. Arrange sliced strawberries all over top of batter, pressing down gently. Sprinkle top of batter with sliced almonds and remaining 2 teaspoons sugar.
- Bake until top is golden, about 35 minutes.
- For whipped cream: In a large bowl, beat cream with a mixer at low speed until frothy. Add sugar, and increase mixer speed to high. Beat until medium peaks form. Refrigerate whipped cream until ready to serve. Serve warm slices of cake with a bit of whipped cream spooned on top.
Recipe courtesy of Kate Wood
If you love this recipe as much as we do, find Kate Wood’s recipe for her Cinnamon-Orange Twist Bread (our cover star) in our March/April 2018 issue of Southern Cast Iron.