Strawberries and Cream Skillet Cake

Strawberries and Cream Skillet Cake

  • Cook Time

    40 min

  • servings



What You'll Need

3 1/3 cups all-purpose flour, sifted

4 tsp baking powder

1 tsp salt

1 cup unsalted butter, at room temperature

2 cups granulated white sugar

4 eggs

1 tbsp vanilla extract

1 cup milk

2 lb strawberries, hulled and chopped, divided

1 cup 35% heavy cream

1/4 cup icing sugar

1 sprig mint, for garnishing

What To Do
  • PREHEAT Bella Copper Ceramic Skillet to 275˚F. Line bottom of skillet with square of parchment paper.


  • Meanwhile, in bowl, whisk together flour, baking powder and salt; set aside. In separate bowl and using electric mixer, beat butter and sugar on medium speed until light and fluffy. Beat in eggs, one at a time, incorporating each one fully before adding the next addition. Beat in vanilla.


  • With mixer on low, alternately add flour mixture in 3 parts and milk in 2 parts, starting and ending with flour mixture, and scraping down bowl as needed. Fold in 2 cups chopped strawberries.


  • Scrape batter into prepared skillet, smoothing top. Bake for 30 to 40 minutes or until tester inserted into center comes out clean. (If top is still moist, bake for 5 minutes longer, uncovered). Let stand for 5 minutes. Invert onto rack; let cool completely. Transfer to serving plate.


  • Just before serving, whip cream and icing sugar until stiff peaks form. Spread over cake; top with remaining strawberries. Garnish with mint sprig.


Tip: If desired, garnish cake with sweetened strawberries, by tossing chopped strawberries with 2 tbsp strawberry jam or 2 tbsp icing sugar.


Nutrition Facts

Per 1/8 of recipe

Calories 790

Fat 37g

Saturated Fat 22g

Cholesterol 195mg

Sodium 530mg

Carbohydrate 106g

Fibre 4g

Sugars 61g

Protein 11g