Easy Strawberry Cake
This Easy Strawberry Cake is my go-to recipe when I need a last minute dessert that’s sure to impress. It’s incredibly moist, full of juicy strawberries, and truly easy to make.
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Why You’ll Love This Easy Strawberry Skillet Cake Recipe
- Rustic But FABULOUS. This classic fresh Strawberry Cake is my move when I want something extra special. But when I don’t need a dessert that looks fancy, this easy strawberry cake is perfection. That rustic baked-in-a-skillet appearance yields an absolutely incredible cake.
- Easy One-Bowl Recipe. Despite being made completely from scratch, the batter takes just 10 minutes to stir together in ONE BOWL, you don’t need a stand mixer, and you bake it up in a skillet. Does it get any better than that?
- So Delish. It DOES get better because this easy strawberry cake recipe is the softest, most moist cake I’ve ever baked. It’s buttery and creamy, with a lightly crispy exterior, and the roasted strawberries are a simple step that makes this cake stand out among others.
5 Star Review
“OK, this cake: AMAZING. I have to tell you, the strawberries were out of this world.”
— Rebecca —
How to Make This Easy Strawberry Cake
The Ingredients
- All-Purpose Flour. Half of the flour duo in this skillet cake.
- Almond Flour. Desserts baked with almond flour are uniquely rich and absolutely divine (just ask this Almond Flour Cake). You can find more ways to use it in any of these almond flour recipes.
- Almond Extract. Ups the complexity factor.
- Vanilla. Enhances the overall flavor of the cake and pairs wonderfully with the strawberries and almond.
- Sliced Almonds. For a little crunch.
- Butter. Makes the cake tender and rich.
- Eggs. Also adds richness and contributes to the cake’s structure.
- Sugar + Lemon Zest. Combining these two ingredients creates a delightful lemon sugar that elevates and brightens this cake.
- Strawberries. Not just any old strawberries, ROASTED strawberries. While this almond skillet cake would be delish without them, I love the intense strawberry flavor these give the cake.
- Honey. Helps the strawberries caramelize in the oven.
The Directions
- Roast the Berries. Bake the strawberries at 375 degrees F for 20 to 25 minutes.
- Flavor the Sugar. Blend the sugar and lemon zest together with your fingers.
- Mix the Wet Ingredients. Whisk in the wet ingredients, except for the butter.
- Finish the Batter. Add the dry ingredients, then fold in the butter.
- Bake. Pour the batter into a buttered oven-safe skillet. Top with sliced almonds and part of the roasted strawberries. Bake the strawberry cake at 350 degrees F for 22 to 25 minutes. Add the remaining strawberries. Let cool completely or come to room temperature. ENJOY!
Recipe Variations
- Dust It With Sugar. You can add coarse Demerara sugar over the top before baking for a little crunch and sparkle, or dust the strawberry cake with powdered sugar after it cools. An easy finishing touch!
- Try Other Fruit. While I have only made this recipe with strawberries, I think you could experiment with other fruits. Blueberries, raspberries, blackberries, or peaches would be scrumptious.
- Glaze the Top This cake is delicious on its own, but a glaze would make it extra special. Try the vanilla glaze from these Strawberry Oatmeal Bars or the lemon glaze from this Blueberry Biscuits recipe.
Recipe Tips and Tricks
- No Oven-Proof Skillet? Fear not! This lovely, versatile strawberry cake will bake up beautifully in a standard cake pan or a pie dish. If you use a cake or pie pan, place the pan on a sheet pan while baking to help insulate the bottom.
- Get a Head Start. Up to 1 day in advance, roast the strawberries as directed. Refrigerate them in an airtight storage container until you’re ready to finish the recipe.
- Use Fresh Berries. For the ultimate easy strawberry cake, you can skip roasting the strawberries. Simply fold the sliced berries into the batter with the butter, scatter them over the cake just before baking, or wait to add them until just before serving.
Easy Strawberry Cake Video
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Easy Strawberry Cake
This easy strawberry cake is so moist and buttery, and it's made in a single bowl, baked in a skillet, and requires only 10 minutes of prep!
Servings 6 servings; 1 (8-inch) round cake
Calories 439kcal
Ingredients
For the Roasted Strawberries:
- 16 ounces strawberries, hulled and halved
- 3 tablespoons honey
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt
For the Cake:
- 1 cup granulated sugar
- 1 tablespoon lemon zest 1 medium lemon
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- ¾ cup all-purpose flour
- ¼ cup almond flour/meal
- ½ teaspoon baking powder
- 6 tablespoons unsalted butter melted and cooled
- ¼ cup sliced almonds
Instructions
- Roast the strawberries: Place a rack in the center of the oven and preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or foil. (Be sure to use a rimmed baking sheet to catch any strawberry juices.) Place the strawberries in a medium bowl, then drizzle with the honey, olive oil, and salt. With a large spoon, gently stir until the strawberries are evenly coated. Arrange strawberries in a single layer on the prepared baking sheet. Roast for 20-25 minutes, watching carefully towards the end—the juices will thicken and darken, but should not scorch. Gently scrape the berries and juice into a small bowl while still warm. Set aside.
![Sliced fruit on a baking sheet]()
- Prepare the cake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet, other heavy oven-proof skillet, an 8-inch cake round cake pan, or a 9-inch pie dish. (If using pie dish, check baking time a few minutes ahead.)
- In a medium bowl, blend the granulated sugar the lemon zest together with your fingers, until the sugar is moist and scented.
![Lemon zest and sugar in a bowl]()
- Whisk in the eggs one at a time until well blended. Whisk in the salt, vanilla extract, and almond extract. Sprinkle the almond flour, all-purpose flour, and baking powder over the top of the wet ingredients.
![Liquid being whisked in a white bowl]()
- Switch to a rubber spatula and fold to combine. Finally, fold in the melted butter.
![Batter in a bowl]()
- Pour the batter into the prepared skillet or pan and smooth the top. Scatter the sliced almonds over the surface. Top with half of the roasted strawberries (the top should be fairly well covered, but not completely). If you're using a cake or pie pan, place the pan on a baking sheet.
![Strawberries and almonds on cake batter in a skillet]()
- Bake the cake for 22 to 25 minutes, or until it is golden and lightly crisp on the outside, but the inside is still moist. Remove the pan from the oven and let cool for 5 minutes, then run a knife around the sides of the cake to loosen it. Scatter the remaining strawberries over the top. Let cool completely before slicing.
Video
Notes
- TO STORE: Cover and refrigerate leftover cake for up to 3 days.
- TO FREEZE: Wrap cake tightly with plastic wrap, then place in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
Nutrition
Serving: 1(of 6) | Calories: 439kcal | Carbohydrates: 62g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Potassium: 232mg | Fiber: 3g | Sugar: 46g | Vitamin A: 439IU | Vitamin C: 46mg | Calcium: 65mg | Iron: 2mg
