This skillet cake will be a new staple in your kitchen thanks to the rich, fluffy frosting, irresistible drizzles of preserves, and fresh strawberries.
Strawberry Skillet Cake
Makes 1 (10-inch) cake
- 2 cups all-purpose flour
- 1⅓ cups granulated sugar
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsalted butter, cubed and softened
- ⅔ cup whole buttermilk, room temperature and divided
- 2 large eggs, room temperature and divided
- 1½ teaspoons vanilla extract
- 1½ cups chopped fresh strawberries
- ¾ cup unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- ¾ teaspoon almond or vanilla extract
- 3½ cups confectioners’ sugar
- Garnish: sliced fresh strawberries, melted strawberry preserves
- Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Add butter to flour mixture; beat with a mixer on low speed for 1 minute. Slowly increase speed to medium, beating until mixture resembles coarse crumbs, about 30 seconds.
- To flour mixture, add ⅓ cup buttermilk, 1 egg, and vanilla. Beat on low speed until fully combined, about 15 seconds. Add remaining ⅓ cup buttermilk and remaining egg. Beat on medium speed until fully combined and batter is smooth and fluffy, about 1 minute. Fold in strawberries. Spread batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, about 40 minutes. Let cool completely in pan on a wire rack. Wash and dry bowl.
- For frosting: In same bowl, beat butter, cream cheese, and extract with a mixer at medium speed until smooth, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar, beating until combined. Increase speed to medium, and beat until smooth and fluffy, about 2 minutes, stopping to scrape sides of bowl as needed. Spread onto cooled cake. Garnish with strawberries and preserves just before serving, if desired.