I think I’ve gotten to the point with these recipes where I know what will work and what won’t. Back when I first began to cook a few years ago, I was preparing all sorts of things. I was under the impression that if something was put out there, it would be easy to cook and it would taste great; all I’d have to do is put it together. Well, unfortunately that’s not the case. There are tons and tons of recipes in this world and knowing what’s going to offer a pleasant experience versus an unpleasant one is somewhat of an art.
I found this recipe about two weeks ago and after quickly browsing the ingredient list and instructions, I knew I wouldn’t have any problems with it. And after looking a bit more closely at things, I thought the final product would actually be really good. Fortunately, I was right because I put this cake together yesterday and I was blown away by how great it tasted. But not only did it taste good, the texture was incredible. It’s light and fluffy and it’s so moist. Oh yeah, it’s also sweet and the strawberries are wonderful. It’s such a perfect dessert.
Makes: 1 Cake
1 Stick Butter, Softened
1 1/4 Cup Sugar, Divided
2 Large Eggs
1/2 Teaspoon Vanilla Extract
1 1/3 Cups All-Purpose Flour
1 1/4 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Cup Sour Cream
1 Pound Fresh Strawberries, Halved
I’d like to thank Southern Cast Iron for this recipe. This one is just another in a long list of fantastic things that has come from this website.
Pre-Heat the Oven
Arrange your oven racks so one is in the center position. Then, pre-heat your oven to 350 degrees.
Combine Sugar & Butter
Add the softened butter and one cup of sugar to the bowl of a stand mixer. Using the paddle attachment, beat these ingredients on medium speed until they are fairly fluffy. This should take about five minutes. After that, add the vanilla and one egg at a time. Beat in between the eggs and continue beating for a minute or two afterward. Your result should look like the photo below.
Combine Dry Ingredients
Next, using a separate bowl, whisk together the flour, baking powder and salt.
Put Everything Together
Add half of the flour mixture to the stand mixer bowl that has the butter and sugar mixture in it. Mix these ingredients together on low speed just until they are combined. Then, add half of the sour cream and do the same thing. Repeat these steps until all the dry ingredients and sour cream are used up.
After that, gently fold the strawberries into the mix by hand. Using a rubber spatula is the way to go for this step.
Place Batter in Skillet & Bake
Butter a 9-inch cast iron skillet liberally. Then, pour the batter into the skillet and give it a few shakes to flatten out. After that, sprinkle the remaining 1/3 cup of sugar over the batter evenly.
Place the skillet into the oven for about 35-40 minutes. After a half hour, you’ll notice the top beginning to brown. Continue baking until the brown is to your liking. It should be golden and beautiful. I baked mine for the full 40 minutes and then put it under the broiler on the top rack on high for about 15 seconds. That’s all it needed to look just perfect.
Plate & Serve
When finished, remove the skillet from the oven and allow the cake to cool for about 15 minutes. Then, cut into pieces and serve. Enjoy!
The Final Strawberry Skillet Cake
I’d say this wasn’t all that difficult to bake. Go ahead and give this awesome dessert a try and when you’re finished with it, let me know how it came out in the comment section down below. Thanks for reading!