| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 5 tablespoons salted butter, at room temperature, plus additional for the skillet
- 1 1/4 cups all-purpose flour, plus additional for the skillet
- 3/4 cup plus 2 teaspoons sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 2 cups strawberries, tops removed, sliced in half lengthwise
- 3/4 cup cold heavy whipping cream
- 1/4 cup strawberry jam
- 1/2 teaspoon vanilla extract
- Jerry’s Sugared Pecans, recipe follows, for serving
- 1/2 cup (1 stick) butter, melted
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 3 large egg whites
- 4 cups pecan halves
Instructions
- For the buttermilk strawberry skillet cake: Preheat the oven to 375 degrees F. Butter a 10-inch cast-iron skillet and dust with flour.
- Beat the butter and 3/4 cup of the sugar in a large bowl with an electric mixer on medium speed. Beat in the vanilla and egg. Whisk together the flour, baking powder, baking soda and salt in a medium bowl until combined. With the mixer running, add about a third of the flour mixture to the butter-sugar mixture, then add about half of the buttermilk. Continue adding the flour and buttermilk in this manner, ending with the flour, mixing just until the batter comes together.
- Pour the batter into the prepared skillet and smooth the top. Place the strawberries on top of the cake batter, pressing down gently. Sprinkle the remaining 2 teaspoons sugar over top. Bake until golden brown, 35 to 40 minutes. Let cool slightly.
- For the strawberry whipped cream: Place a mixing bowl and whisk attachment into the freezer 15 minutes prior to using.
- In the bowl of an electric mixer fitted with the cold whisk attachment, whip the cream until soft peaks form, 3 to 4 minutes. Add the jam and vanilla and continue whipping until stiff peaks form, about 2 minutes more. (If not using immediately, cover and refrigerate.)
- Serve the cake with the whipped cream and Jerry’s Sugared Pecans.
- Preheat the oven to 350 degrees F.
- Line a large baking sheet with sides with aluminum foil. Pour the melted butter onto the lined sheet.
- In a large bowl, mix the sugar, cinnamon and egg whites. Add the pecan halves and toss until they are fully coated.
- Spread the pecans onto the prepared baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1227 |
| Total Fat | 88 g |
| Saturated Fat | 27 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 9 g |
| Sugar | 74 g |
| Protein | 14 g |
| Cholesterol | 139 mg |
| Sodium | 353 mg |
Reviews
Very fluffy and not overly sweet when introducing the fruit into the mixture. I highly recommend this recipe to everyone!
I love this cake. It’s easy, and it tastes delicious! Today for the Fourth of July I’m adding blueberries to make it red white and blue. happy fourth y’all
This is hands down the best little cake!!! Great for breakfast or dessert! Will make this all the time!
Loved it! So yummy!
Very easy and very good cake. I did not make the Strawberry Whipped Cream or Jerry’s Sugared Pecans. Will try next time. The cake was very good with plain whipped cream
It was nice but not amazing. Too sweet for me.
I was so easy and it is amazingly yummy! not super sweet and the whipped cream just made it over the top! I will make this many times, and share it with family and friends
Really good, moist, and easy! I used blackberries instead of strawberries for the cake, and used blackberry jam with the whipped cream. Great warm from the skillet with a cup of coffee.
This is now one of my favorite desserts to make. Very easy to make. And always comes out better than the last time.
Wow I really liked this cake. This would be great to make when camping. The sugared pecans with this is a must! The cake itself has awesome flavor and this strawberry whipped cream is SO good! I would eat the cake by itself though! Lol…nice recipe that is easy and very good.