Strawberry Skillet Cake: Easy Upside-Down Strawberry Cake in a Skillet

Bursting with the vibrant flavors of fresh seasonal strawberries, this is a beautifully moist cake that is a real treat for your taste buds.
This recipe video shows you how to create a stunning strawberry topping that caramelizes perfectly, creating a heavenly syrup that complements the cake. Each slice reveals a beautiful mosaic of sweet strawberries on a golden, buttery base.
With the step-by-step instructions, even if you're new to baking, you'll be able to recreate this sweet treat with ease. Get ready to impress your friends and family! The recipe uses simple pantry staples and, of course, the star of the show - some fresh strawberries.
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Happy baking!
INGREDIENTS:
1 lb strawberries, thinly sliced into rounds
¼ cup (40g) brown sugar
2 tablespoons cornstarch
1 ¾ cup (210g) all purpose flour
2 teaspoons baking powder
Pinch of salt
¾ cup (150g) granulated sugar
2 large eggs, room temperature
½ cup sour cream
½ cup (113g) butter, melted
2 teaspoons almond extract
Vanilla ice cream, for serving
DIRECTIONS:
1. Preheat oven to 350°F (175°C). Grease a 12 inch oven-safe skillet. To line the skillet, cut parchment paper into a circle to fit it, then grease the paper.
2. STRAWBERRIES: In a large bowl, stir together strawberries, brown sugar, and cornstarch until fully coated. Add to the bottom of the skillet and spread in an even layer.
3. CAKE BATTER: In a small bowl, whisk together the flour, baking powder, and salt. Then in a larger bowl, mix together the sugar, eggs, soured cream, butter and almond extract. Next, add in the dry ingredients and combine with the wet ingredients.
4. Spread the cake batter over the strawberry mixture as evenly possible. If the batter is too sticky to handle, wet hands in a bowl of water to spread the batter over the strawberries.
5. Bake for approximately 30-40 minutes until the cake is golden and a toothpick comes out clean.
6. Allow the cake to cool in the skillet for approximately 15 minutes then carefully invert the cake onto a serving dish. Gently remove the parchment paper. The cake is best if it is kept refrigerated.
7. Sprinkle with powdered sugar, slice and serve with vanilla ice cream.
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[@Farhanainuk786]

Very yummy ❤️

[@safina8877]

Ooh yum!
I must admit I almost held my breath while watching as you inverted the baked cake on to your serving dish. But it turned out perfectly. (I've had the odd kitchen disaster, where an otherwise blameless bake let me down at the last minute, just as I turned it out on to a serving platter.) Kudos to your excellent baking skills.
I look forward to trying this.

[@SususCookbook]

Skillets are heavy so it is important it has cooled down enough to be handled comfortably, and you have plenty of elbow room! Let me know what you think once you've tried it😊