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.
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.
Barbara's Notes + Tips
To make sure that the center is cooked, a toothpick should come out clean and the top should be golden brown.
You'll need fresh strawberries, frozen will add too much liquid.
This is best served at room temperature or just slightly warm.