This Strawberry Buttermilk Skillet Cake recipe is simply amazing! It’s easy to make and it’s so delicious to serve to your friends and family – even on a weekday.
Strawberry Buttermilk Skillet Cake
Are you looking for a great cake to bring to a friend’s party, but you don’t want to slave away in the kitchen all day? Then I’ve got the BEST cake for you! This Strawberry Buttermilk Skillet Cake is so beautiful that you won’t want any frosting to cover up the strawberries, nor does it need anything else to sweeten this dessert.
This skillet cake is a breeze to make and if you don’t have buttermilk on hand, don’t worry, I’ve got some tips to make some ASAP!


Strawberry Buttermilk Skillet Cake
Quick and easy buttermilk cake studded with fresh strawberries. Everyone will love this cake and beg for a second slice.
Ingredients
- 6 Tbsp butter
- 1 C sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 1/2 C flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 C whole buttermilk
- 2 C strawberries, fresh, washed, hulled, and cut in half
- 1 Tbsp Turbinado sugar
- 1/4 C almond slices, walnuts or pecans
- Powdered sugar to dust
Instructions
- Preheat oven to 325F and spray a cast iron skillet with nonstick baking spray with flour.
- Beat the butter and sugar on medium speed until fluffy. Add egg and beat for 1 minute to incorporate. Add extracts.
- Sift together the flour, baking powder and salt then add ⅓ to the batter followed by half the buttermilk. Mix on low then add another ⅓ of the flour and remaining buttermilk. Mix on low and scrape the sides as necessary. Add the remaining flour and mix until just combined. Do not overbeat.
- Spread the batter into the prepared skillet and place the sliced strawberry sliced cut side down into the batter. Sprinkle on the coarse sugar and nuts.
- Bake for 45 – 55 minutes and test with a toothpick for doneness.
- Cool completely for several hours before serving. Dust with powdered sugar.
