This simple but stunning strawberry pound cake made in a cast-iron skillet is sure to become a favorite. Quick enough to make on a busy weeknight and so delicious you’ll want to share with your friends.
Strawberry Pound Cake
It’s strawberry season in the Carolinas which means we have about three, sometimes four, weeks to make strawberry pound cake and all our other favorite strawberry desserts. Strawberry season around here is temperamental depending on the rain and temperature which are not very predictable in March and April. If there’s too much rain, we get waterlogged strawberries.
They’re still delicious especially if you’re baking them in a cobbler or crisp. If you’re in short supply of strawberries, skillet strawberry pound cake is perfect as it only takes a pound of strawberries.
If you happen to be in the mood for dessert and need something quick and easy to make, this is your recipe. Depending on how quick you can cut strawberries, you can put this together in less than 20 minutes. Great for a weeknight dessert.
Some of the strawberries are chopped and folded into the pound cake batter while the rest are cut in half and placed on the top of the cake for a beautiful presentation. The result is a moist buttery cake with fresh strawberries in every bite.
Strawberry Pound Cake
Why is it called a POUND CAKE
Back in the day a pound cake actually had a pound of butter, eggs, sugar and flour. It’s much denser and more moist than a traditional cake. While this is not an actual pound cake, it does have more butter and eggs than a strawberry layer cake. This sour cream pound cake recipe comes from my mother-in-law. It’s pretty versatile and is the same one I use for rhubarb upside down cake.
How do you make a strawberry skillet pound cake
Step 1: Beat the butter and sugar then add sour cream and egg yolks.
Step 2: Add flour mixture.
Step 3: Beat egg whites until stiff and gently fold into the batter.
Step 4: Fold in chopped strawberries and pour into a cast-iron skillet or oven proof pan. Arrange cut strawberries on the top and bake.
What’s so nice about this strawberry recipe is that it comes together in just a few minutes which is great if you have extra strawberries that need to be eaten.
How should you store strawberries
Strawberries do not ripen off the vine, so to get really sweet strawberries they should be picked ready to eat. Once you bring them home, lay them out flat on a sheet pan so they don’t bruise each other and if one goes bad it won’t affect those under it. Leave the stems on and wash the strawberries right before you’re ready to eat them, this will keep them fresh.
If you can’t eat them the same day, then refrigerate. They have more flavor at room temperature but refrigerating them will extend their life by a couple of days, no one wants moldy strawberries. Don’t be like me and buy more than you can eat, but if you do, you can easily make jam.
Strawberry Pound Cake
Strawberry recipes to make this Spring
- Strawberry pancakes
- Strawberry biscuits
- Strawberry scones
- Strawberry spinach salad
- Strawberry parfait
- Strawberry cream cheese salad
- Strawberry pie
- Strawberry pastry
- Strawberry crisp
- Strawberry lemon cake
- Strawberry shortcake
- Strawberry icebox pie
- Strawberry cupcakes
- Strawberry muffins
- Strawberry crostini
If you make Strawberry Pound Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Strawberry Skillet Pound Cake
Ingredients
- 1 ½ cups sugar Plus 1 tablespoon
- ½ cup butter softened
- ½ cup sour cream
- 3 eggs separated
- 1 ½ cups flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon vanilla
- 1 pound Fresh Strawberries 3-4 cups
- 1 tablespoon Demerara sugar
Instructions
- Preheat oven to 350º. Rub about a tablespoon of butter in a 10 inch oven proof skillet, Sprinkle with flour and shake out the excess.
- Chop half of the strawberries and cut the remaining strawberries in half lengthwise.
- In the bowl of an electric mixer, combine butter and sugar, beat until combined. Add Sour cream and beat until smooth. Separate eggs. Add the egg yolks one at a time mixing after each. Add vanilla and mix.
- In a separate bowl, whisk together flour, salt and soda. Add to the batter and mix until well blended.
- Beat eggs whites until stiff peaks form and gently fold into batter. Fold in chopped strawberries and pour into the prepared skillet. Arrange cut strawberries on top, pressing slightly into the batter. Sprinkle with demerara sugar.
- Bake for 35 minutes, until a toothpick comes out clean and the top is slightly brown. Let cool completely on a wire rack.
Leave a Reply