Strawberry Skillet Cake
This rustic strawberry skillet cake is a simple, crowd-pleasing dessert that feels right at home after a long night around the grill. Fresh berries, a tender crumb, and a golden edge from the cast-iron pan make it the perfect sweet finish to any Big Blue Grillin’ cookout.
Ingredients
- 5 Tbsp salted butter, at room temp., plus addt'l for the skillet
- 3/4 cup plus 2 tsp sugar
- 1 1/4 cup flour, plus addt'l for the skillet
- 1 1/2 tsp vanilla extract
- 1 egg
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 2 cups strawberries, sliced
Cooking Instructions
Preheat the grill to 375°F.
Butter a 10-inch cast-iron skillet and dust it lightly with flour.
In a large bowl, beat the butter and 3/4 cup sugar with an electric mixer on medium speed until light and fluffy.
Beat in the vanilla and egg until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
With the mixer running on low, add about one-third of the flour mixture to the butter-sugar mixture, then add about half of the buttermilk. Repeat with another third of the flour, the remaining buttermilk, and finish with the last third of the flour, mixing just until combined.
Pour the batter into the prepared skillet and smooth the top.
Arrange the strawberries on top of the batter.
Sprinkle 2 teaspoons of sugar evenly over the top.
Bake for about 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.