This cake was intended for breakfast, but my family eats it as dessert because it’s so delicious. I used a cast iron skillet to bake mine, but you could also use a springform pan.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 10-inch cake |
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- 1 ½ teaspoons vanilla extract
- 3 large eggs, at room temperature
- ½ cup buttermilk, at room temperature
- 1 (16 ounce) package strawberries, diced
- 2 tablespoons sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.
- Combine flour, baking powder, and salt in a bowl. Set aside.
- Cream butter and 1 cup sugar with an electric mixer together in another bowl until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add vanilla. Add dry ingredients and buttermilk alternately. Fold in strawberries. Transfer batter into the prepared skillet and smooth out the top. Sprinkle with 2 tablespoons sugar.
- Bake in the preheated oven until golden brown and a toothpick inserted in center comes out clean, 60 to 75 minutes.
Reviews
So good and the ripe strawberries really come through! We only had a 12″ cast iron, which worked fine but with a shorter cook time at about 50 minutes.
Works well with blueberries, turned out flatter than I thought it would, maybe would try it in a 9″ springform next time.