Strawberry Skillet Cake

Name: Strawberry Skillet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1 lb Strawberry (1 pound strawberries (halved)); 1 tbsp Lemon Juice (1 tablespoon lemon juice); 1 ⅓ cup Cake Flour (1⅓ cups cake/pastry flour); ¾ tsp Baking Powder (¾ teaspoon baking powder); ¼ tsp Bicarbonate of Soda (¼ teaspoon baking soda); 1 pinch Table Salt (1 pinch salt (add ¼ teaspoon salt if using unsalted butter)); ½ cup Unsalted Butter (½ cup butter (softened)); 1 cup Granulated Sugar (1 cup granulated sugar (divided)); 2 pieces Egg (2 large eggs (room temperature)); ½ tsp Vanilla (½ teaspoon vanilla); ½ cup Greek Yogurt (½ cup greek yogurt or sour cream (room temperature))

Strawberry Skillet Cake - Dessert (American)

50 minAmerican

Servings8

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Vegetarian
Pescatarian
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Steps

1Pre-heat oven to 350F/180C. Grease and flour or spray an 9 x 3 inch / 23 x 7½ cm deep skillet or a 10 inch skillet or 9 inch cake pan.
2In a medium bowl, toss the strawberry halves with the lemon juice, set aside.
3In a medium bowl whisk together the flour, baking powder, baking soda and salt.
4In the stand mixer or large bowl beat together the butter and ¾ cup sugar until fluffy, 3-4 minutes. Add the eggs one at a time, beating between each addition, beat in the vanilla, add the dry ingredients alternately with the yogurt (beginning and ending with the flour mixture), beat just to combine each time, do not over beat. Fold in the strawberries, transfer to the pan, sprinkle with the remaining ¼ cup sugar. Bake 30-40 minutes, let cool and serve at room temperature or slightly warm. Enjoy!