I am beyond thrilled to share today’s recipe with you. Yes, it’s delicious. Yes, it’s quick and filled with fresh summer produce. And yes, this is a treat that you can eat for dessert or breakfast and absolutely no one will judge you. You have my permission to make and consume the entirety of this simple and fabulous strawberry almond skillet cake, completely free of guilt or regret. You’re welcome.
I’m sharing today’s recipe in collaboration with a whole bunch of lovely bloggers who are participating in the Virtual Midsummer Potluck for Peace. Saghar of Lab Noon coordinated this round-up of recipes in an effort to cultivate support and unity within the blogging community. At a time in history when there’s so much garbage out there- unrest, hatred, and downright ugliness- it’s things like togetherness, sharing, and kindness that serve as beacons of hope.
Isn’t that one of the beautiful things about food?
It brings people together. Inviting someone to your table to share a meal is an investment. It’s a symbol of welcoming and belonging. It indicates value because your time and energy spent in the kitchen and around the table has worth. And in a world with millions of different types of people, all coming from different cultures with their own stories, I believe that the sharing of food, the breaking of bread, is also an invitation to understanding. It’s an open door, a welcome mat, for that person to enter your world, taste it, and experience the flavors and sounds and feelings it has to offer. Food is so experiential, and when we share bits of ourselves across a table with a meal and the conversation that follows, we learn more about the people we’re with and the stuff that makes up the fabric of their being.
Strawberry Almond Skillet Cake
This strawberry almond skillet cake is a taste of my home. It’s a sweet, vanilla scented, slightly tangy sour cream cake with juicy strawberries and crunchy bits of sliced almonds. A simple cake with no frills, all baked up in a Southern-style cast iron skillet.
This is the kind of cake we’d share if you came over to visit on a summer afternoon. We’d sit on a blanket in the backyard and nibble on squares of cake served on paper napkins. We’d eat this cake on a Saturday morning with our second cup of coffee, something like a second breakfast or a prelude to lunch. It’s the kind of cake we’d trim bits off of late in the evening to enjoy with spoonfuls of vanilla ice cream straight from the carton. This strawberry almond skillet cake is the fuss-free kind of cake that you can serve all the time, and if you’re anything like me, it’s the kind of cake that just tastes like home.
Making the Cake
The preparation of this strawberry almond skillet cake is rather simple. First, butter and sugar gets creamed together until fluffy. Then we add an egg and vanilla. Next, the dry ingredients get folded in, alternating with creamy dollops of sour cream. The finished batter spreads into a buttered cast iron skillet. Finally, the strawberries rest on top of the batter finishing the cake with a sprinkling of sugar and sliced almonds. While it bakes, the cake will fluff and rise, turning a golden brown while the strawberries soften and render their juices.
After the cake is completed and cooled, the thick slices are ready for serving. I prefer to enjoy this cake slightly warmed with a spoonful of whipped cream, but certainly you can skip that part. So long as your berries are ripe and sweet, this cake needs no added touch- just a fork and a friend to share it with.
I hope you’ll give this cake a try sometime this summer. It’s highly adaptable so you can feel free to substitute in peaches, raspberries, or even segmented oranges. You decide! Have a terrific week, friends!
If you like this strawberry almond skillet cake, be sure to check out:
Concord Grape Upside Down Cake
Strawberry Almond Skillet Cake
This strawberry almond skillet cake is a simple sour cream cake sweetened with fresh strawberries, and sprinkled with sliced almonds.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 8
For the cake
- 1/4 cup (55 gm) unsalted butter, at room temperature
- ¾ cup (150 gm) plus 2 teaspoons sugar
- 3/4 teaspoon vanilla
- ½ teaspoon almond extract
- 1 large egg, at room temperature
- 1–1/4 cups (150 gm) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120 gm) full fat sour cream
- 2 cups (230 gm/ 8 ounces) strawberries, tops removed and sliced lengthwise into ¼” pieces
- ¼ cup (20 gm) sliced almonds
For the whipped cream
- 1 cup (240 mL) heavy whipping cream
- 2 tablespoons sugar
To prepare the cake
- Preheat the oven to 375 degrees. Grease a 10” cast iron skillet and set aside.
- In the bowl of a stand mixer or in a large mixing bowl, cream together the butter and ¾ cup sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla, almond extract, and egg and beat to combine. Scrape the sides of the bowl. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add half of the flour mixture to the butter and stir to almost combine. Add half of the sour cream and stir to almost combine. Repeat this process once more until all of the flour mixture and sour cream has been combined. Scrape the sides of the bowl and fold in any unincorporated bits.
- Spread the batter out in the greased skillet. Arrange the sliced strawberries all over the top of the batter, pressing them down gently into the batter. Sprinkle the top of the batter with the sliced almonds and the remaining 2 teaspoons of sugar. Bake in the preheated oven for about 35 minutes, or until the top is golden.
To prepare the whipped cream
- Beat the heavy whipping cream on low until the cream is frothy. Add the sugar and increase the speed to high. Beat until medium peaks have formed. Serve warm slices of cake with a bit of whipped cream spooned on top. Store the whipped cream in the fridge until ready to use.
- Serving Size: 8
- Calories: 388
- Sugar: 29
- Sodium: 221
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 46
- Protein: 5
- Cholesterol: 87
Recipe Adapted From: Trisha Yearwood