Strawberry Skillet Cake

I am back from Italy and have been spoiled for life with the food of the Veneto region.

Veal (who am I?); risotto everyday....and focaccia, twice a day with wines from the region to match.

Cooking school was wonderful with 2 classes per day. I have never eaten such delicious food in my life. I did a cooking tour with STIRRED TRAVEL, a bespoke travel company that specializes in cooking holidays. I highly recommend this trip for a solo traveler, or a trip with girlfriends.

I hope you watched my daily photo journal with videos via instagram.

I arrived home Sunday to my roses in full bloom and strawberry season (and of course to Mr. Snacks!).

I post so many cakes, I can't keep track anymore. I always post a strawberry cake, and this year I chose this one.

I almost stuck to the recipe from The Bake Feed (Bake from Scratch magazine), however, I had to add orange zest to the batter. It's a must.
Lemon zest for blueberry desserts; Orange zest for strawberry cakes.

It's so easy to put together, you will want to make this for your weeknight cake (if weeknight cakes are your thing).

And really, how can a sour cream & butter cake be bad?

My new favorite thing is baking cakes in a cast iron skillet. It's so rustic and simple, and you can serve the cake right out of the pan.

I love my Field cast iron skillet (pricey, but worth it). I use it only for cakes, cause I don't like mixing meats w/ sweets....the cast iron retains the odors of onions and sausage, and I am a freak about that.

Here's how:

Strawberry Skillet Cake: (adapted from Bake from Scratch)

1/2 cup unsalted butter, softened (one stick or 8 tbsp)
1 cup sugar
zest of an orange
2 large eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 tsp salt
1 1/4 teaspoons baking powder
1/2 cup sour cream
1/2 pound fresh strawberries, halved
turbinado sugar for the top

Preheat oven to 350°. Butter a 9-inch cast-iron skillet.

In a large bowl, beat butter and 1 cup sugar with zest, with a mixer at medium speed until fluffy, 5 to 7 minutes (of course I do this by hand).

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.

Fold in strawberries (I prefer to just dot the top with the halved berries, but you do your thing).
Spread batter in prepared skillet. Sprinkle the top with a tbsp of turbinado sugar (you can also use granulated sugar).

Bake 35 minutes.

I ate this 15 minutes after baking, still warm, and I loved it.

A new favorite cake.

SO GOOD!!!!!


Valerie Suhanosky said…
anxiously awaiting all the recipes from your italian trip.....a few years ago we did a bike and cooking tour of was by far the best time of our lives..fabulous food. Sadley nothing ever tasted the same back home when we cooked it!
Stacey Snacks said…
I made the focaccia yesterday from my trip....and the linguine alle vongole (clams) on Sunday night.....I will try and post the recipes on the blog in the future.

Glad you followed along!
Unknown said…
Oooh, my daughter and her husband just got here from Seoul, where they have no oven. He's never baked! This looks like something he could try, especially since I have everything they need!

Lea davenport said…
Made this with rhubarb. Reminded me of your famous cranberry cake....goodbye Mrs. smith. Use cottage cheese, because I had it. Next time I will cut the rhu larger. Was very nice!
Stacey Snacks said…
Oh! I am going to try it with cottage cheese! I love cottage cheese in my sticky buns.......great idea.
Mary said…
Well, I made this cake and added a few more strawberries. 4 adults devoured it. My goodness try it! Only regret is I didn't have a piece to go with my morning coffee :(. Thanks for posting Stacey. I have loved your sight for years. Keep it up!
Stacey Snacks said…
Thank you Mary!
Glad you tried the cake! I think I will make it for Father's day on Sunday.

xo Stacey
Unknown said…
Looks so good. Have you ever tried it with cherries. Just wondered. They are so many cherries out this time of year. Making this weekend for sure.
Stacey Snacks said…
Unknown. I probably have made it with cherries! Blueberries cherries or strawberries would work. I think cherries are my favorite and a cake. Thanks for the idea!