Strawberry Buttermilk Skillet Cake

Quick and easy buttermilk cake studded with fresh strawberries. Everyone will love this cake and beg for a second slice.

Preparation 20 mins
Cook Time 55 mins
Total Time 1:15
Serves 8     adjust servings


  • 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


  1. Preheat oven to 325F and spray a cast iron skillet with nonstick baking spray with flour.
  2. Beat the butter and sugar on medium speed until fluffy. Add egg and beat for 1 minute to incorporate. Add extracts.
  3. 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.
  4. 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.
  5. Bake for 45 – 55 minutes and test with a toothpick for doneness.
  6. Cool completely for several hours before serving. Dust with powdered sugar.


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