A beautiful day deserves a beautiful dessert.
This is Raspberry Skillet Cake‘s half sister.
Butter and sugar are creamed and strawberries are diced.
Dry ingredients are added and we have ourselves a cake batter.
Diced strawberries are folded in.
The batter is spread into the prepared cast-iron skillet and baked for 35-40 minutes.
Strawberry Skillet Cake
- 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup strawberry puree
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup diced fresh strawberries
Preheat oven to 350 degrees F. Grease a 10″ cast iron skillet.
Cream butter and sugar with a handheld mixer until pale yellow and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla and strawberry puree. Mix until well incorporated.
Add flour, baking powder and salt to the creamed mixture and mix until well combined.
Fold in strawberries and spread into prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let cool on a wire rack and serve with vanilla ice cream.