Studded with ripe fruit and a lightly crisp, sugar-topped crust, this simple yet stunning dessert will become a springtime staple in no time.
Makes 1 (10-inch) cake
- 1 pound fresh strawberries, hulled
- ¾ cup unsalted butter, softened
- 1½ cups plus 2 tablespoons sugar, divided
- 3 large eggs, room temperature
- 2 teaspoons lightly packed lemon zest
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1¾ teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup sour cream, room temperature
- Preheat oven to 350°.
- Halve 8 medium strawberries lengthwise; reserve. Chop remaining strawberries; reserve.
- In a large bowl, beat butter and 1½ cups sugar 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. Beat in zest and vanilla.
- 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. Stir in chopped strawberries.
- Spray a 10-inch cast-iron skillet with baking spray with flour. Spread batter into prepared skillet.
- Bake for 30 minutes. Carefully remove from oven. Add halved strawberries on top of batter. Sprinkle with 1 tablespoon sugar.
- Bake until a wooden pick inserted in center comes out clean, about 1 hour more. Sprinkle remaining 1 tablespoon sugar onto hot cake. Let cool for at least 1 hour on a wire rack before serving.