They will feel both their hearts and their stomachs warm from homemade delight with a savory flair. This meal will be appreciated on chilly winter nights with its warm and tender chicken and crunchy, flaky crust.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups sliced fresh strawberries
- 2 tablespoons white sugar
- 1 tablespoon lemon juice
- ½ cup unsalted butter
- 2 cups all-purpose flour
- ½ cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- 1 ½ teaspoons vanilla extract
Instructions
- Combine strawberries, 2 tablespoons sugar, and lemon juice in a medium bowl. Toss to combine and allow to sit for about 10 minutes.
- Place butter into a 10-inch cast iron skillet. Place skillet into the oven and heat to 350 degrees F (175 degrees). Allow the butter to melt as the oven preheats.
- Meanwhile, whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined.
- Carefully remove the skillet from the oven; swirl to spread butter evenly. Pour remaining melted butter into the flour mixture. Set the skillet aside to cool slightly. Add buttermilk and vanilla to the flour and butter mixture. Stir just until no dry clumps of flour remain. Pour batter back into the skillet, and spread into an even layer. Spoon strawberries and their juices over the top.
- Place skillet back into the oven, and bake until center of the cake is just barely set, 32 to 37 minutes. Cool for 5 minutes before serving. Serve warm.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 320 mg |
| Sugars | 19 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This cake was delicious! I had fun making and eating it with my daughter.
Just as tasty as it looks. The directions are a little drawn out but definitely worth it
I had a hunch this would be good, and I was right! I used fresh, fragrant strawberries from the farmers market. YUM. Thanks for the recipe, Kim! I think I’ll try it with blueberries next.