Strawberry Skillet Cake
I tasted this cake at a restaurant and couldn’t resist: it was so soft and fragrant that it stayed on my mind for days. As soon as I got home I wanted to try to recreate it… and the surprise was incredible! It’s super easy, very quick and you don’t even need an oven.
We cook everything in a skillet and get a soft cake with a delicate flavor and a light, irresistible crust. One of those recipes that wins you over at the first bite.
It has quickly become my new go-to: perfect when I want something sweet without complicating my life.
And it doesn’t end here… in the next few days I’ll try many other variations, because this base is really super versatile!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 eggs
- 1 1/6 cups all-purpose flour
- 6 tbsp granulated sugar
- 1/4 cup milk
- 2 1/2 tbsp neutral oil (e.g., vegetable oil)
- Half packet (about 2 tsp) baking powder
- 1 1/3 cups strawberries
- to taste powdered sugar
- 3 teaspoons granulated sugar (for the pan)
- 1 tbsp butter (for the pan)
Tools
- Skillet 9.5-inch
- Electric mixer
- Bowl
Steps
Start by washing and cutting the strawberries into pieces, then set them aside.
In a bowl, break the eggs and add the sugar, then whip everything until light and frothy.
Pour in the milk and neutral oil and mix well.
Now add the sifted flour together with the baking powder, a little at a time, continuing to stir to avoid lumps.
Finally add the strawberries and gently fold them into the batter.
Take a nonstick 9.5-inch skillet, butter it, then sprinkle some granulated sugar over the bottom.
Pour the batter into the skillet and level it well.
Cover with a lid and cook over very low heat for about 20–25 minutes.
When the bottom is golden, flip the cake using a plate and cook the other side for another 5–10 minutes.
For convenience I use a flip skillet.
Our Strawberry Skillet Cake is ready.
Let it cool slightly and finish with a dusting of powdered sugar and some fresh strawberries.
Enjoy!
Storage and tips …
Store the cake at room temperature, covered, for 1–2 days.
If it’s warm, it’s better to refrigerate: in that case it keeps for 2–3 days in an airtight container.
Before serving, you can let it sit a few minutes at room temperature or gently warm it in a skillet to bring back its softness.
Always cook on very low heat to avoid burning the bottom while the inside stays raw. Use a skillet with a lid: it helps cook evenly.
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