Strawberry Skillet Cake

Strawberry Skillet Cake


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Sweetness in a skillet. This moist and soft strawberry cake is just simply perfection.

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Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 2 cups flour
  • 1 ¼ cups + 3 tablespoons sugar
  • ¾ cup + 1/3 cup butter, softened
  • 1 egg
  • 2/3 cup evaporated milk
  • ¼ cup corn syrup
  • 1 teaspoon vanilla
  • powdered sugar
  • 1lb fresh strawberries, sliced
  • 2 cups heavy whipping cream

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Preheat the oven to 350F. In a bowl, whisk together 1 cup flour and 3 tablespoons sugar. Cut in the 1/3 cup butter until the dough resembles crumbles. Press the mix into the bottom or an iron skillet. Cream together the remaining butter and sugar until fluffy. Mix in the egg. Taking turns between the evaporated milk and flour, fold the ingredients in and mix well. Add the corn syrup and vanilla and then pour into the skillet over the crust. Sprinkle with powdered sugar and bake for 25-30 minutes. Do not overcook, some jiggle to the cake is fine. Let cook for 2 hours. Beat the heavy cream until it stiffens and then top the cake with strawberries and whipped cream.

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