Ten years ago today, I put on a white dress and walked down the aisle towards my best friend. Join me for a slice of Easy Strawberry Cake and let’s celebrate!

easy strawberry cake baked in a white skillet

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Our wedding cake was strawberry, so every year on our anniversary, I like to make a strawberry dessert to celebrate (cheers to Strawberry Pie!).

This classic fresh Strawberry Cake is my move when I want something extra special (it’s truly divine and 1,000% worth the effort).

When I want a fab dessert fast (ahem, anytime I am hosting or craving cake in general), I make this easy strawberry cake recipe.

We’re currently on the trip of a lifetime in the Maldives and Dubai to celebrate 10 years of marriage (and 17+ years of friendship). You can follow along on Instagram.

While we’re out, I wanted to reintroduce you to a cake that I originally shared our two-year wedding anniversary(!!!). (Scroll down for a throwback wedding pic.)

  • The batter takes 10 minutes to stir together.
  • You don’t need a stand mixer.
  • The batter is made in ONE BOWL.

And the taste? Better than ever!

  • This easy strawberry cake is the softest, most moist cake I’ve ever baked.
  • It’s buttery and creamy, with a lightly crispy exterior.
  • Roasted strawberries are a simple but powerful extra step that makes this cake stand out among others.
A slice of strawberry vanilla cake on a plate with roasted strawberries

5 Star Review

“OK, this cake: AMAZING. I have to tell you, the strawberries were out of this world.”

— Rebecca —

How to Make EASY Strawberry Cake from Scratch

You can easily find a moist strawberry cake recipe from box, usually with Jell-O added to make the cake moist.

NOT NECESSARY.

Make this divine (and far better-tasting) easy strawberry cake without gelatine instead.

  • This homemade strawberry cake is 100% from scratch, so you can feel good about the ingredients.
  • It tastes super moist, thanks to a star secret ingredient: almond flour.

Almond flour gives the cake an unmistakable rich, buttery texture and taste.

This cake has more density to it than a strawberry sponge cake, and that’s a good thing.

It’s a little bit crunchy at the top and edges and golden and plush within.


The Ingredients

  • All-Purpose Flour. Half of the flour duo in this skillet cake.
  • Almond Flour. Desserts baked with almond flour are uniquely rich and absolutely divine (just ask this Almond Flour Cake). You can find more ways to use it in any of these almond flour recipes.

Dietary Note

While almond flour is a staple of gluten free baking, this cake is not 100% gluten free. Gluten free bakers: feel free to use this recipe as a starting point and swap your favorite 1:1 flour for the all-purpose (or try one of my gluten free dessert recipes). 

  • Almond Extract. Ups the complexity factor.
  • Vanilla. Enhances the overall flavor of the cake and pairs wonderfully with the strawberries and almond.
  • Sliced Almonds. For a little crunch.
  • Butter. Makes the cake tender and gives it an old-fashioned strawberry cake flavor.
  • Eggs. Adds richness and contributes to the cake’s structure.
  • Sugar + Lemon Zest. Combining these two ingredients creates a delightful lemon sugar that elevates and brightens this cake.
  • Strawberries. Not just any old strawberries, ROASTED strawberries. While this almond skillet cake would be delish without them, I love the intense strawberry flavor these give the cake.

Roasted Strawberries

If you’ve never roasted strawberries before, let me be the first to tell you that they are ahhhhh-mazinggg! They are the secret to the best strawberry cake recipe ever.

  • The oven concentrates the strawberries’ flavor and turns this cake into something you’ll remember long after it is finished.
  • In a hurry? You can skip roasting and make this a simple strawberry cake with sliced strawberries instead (see FAQs for more).
  • Honey. Helps the strawberries caramelize in the oven.

The Directions

Sliced fruit on a baking sheet
  1. Roast the strawberries at 375 degrees F for 20 to 25 minutes.
Lemon zest and sugar in a bowl
  1. Blend the sugar and lemon zest together with your fingers.
Liquid being whisked in a white bowl
  1. Whisk in the wet ingredients, except for the butter.
Cake batter in a bowl
  1. Add the dry ingredients, then fold in the butter.
Strawberries and almonds on cake batter in a skillet
  1. Pour the batter into a buttered oven-safe skillet or baking pan. Top with sliced almonds and part of the roasted strawberries.
  2. Bake easy strawberry cake at 350 degrees F for 22 to 25 minutes. Let cool, add the remaining strawberries. Let cool completely or come to room temperature. DIG IN! Could sprinkle with a little powdered sugar for extra pazazz!

Equipment Note

If you don’t have an ovenproof skillet, fear not. This lovely, versatile almond cake will bake up beautifully in a standard cake pan or a pie dish.

If you use a cake or pie pan, place the pan on a sheet pan while baking to help insulate the bottom.

easy strawberry cake in a skillet

Leftover Ideas

Double the roasted strawberries, then use them in a variety of yummy ways:

a slice of easy strawberry cake

Storage Tips

  • To Store. Cover and refrigerate leftover cake for up to 3 days.
  • To Freeze. Wrap cake tightly with plastic wrap, then place in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. 

Meal Prep Tip

Up to 1 day in advance, roast the strawberries as directed. Refrigerate them in an airtight storage container until you’re ready to finish the recipe.

A skillet with easy strawberry cake

What to Serve with Easy Strawberry Cake

Recommended Tools to Make this Recipe

The Best Oven-Safe Skillet

I love making this recipe in an oven-safe skillet like this one. However, you can also make it in a cake pan or pie dish.

easy strawberry cake baked in a white skillet

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

To my husband: Thanks for filling my every day with joy, love, and happiness. The last 10 years with you have been the best of my life.

Now let’s eat some cake!

Frequently Asked Questions

Can I Use Fresh Strawberries instead of Roasted Strawberries?

Yes, for the ultimate easy strawberry cake, fold the sliced strawberries into the batter with the butter, scatter them over the cake just before baking, or wait to add them until just before serving.

Can I Swap the Strawberries for Another Fruit?

While I have only tried this recipe with strawberries, I think you could experiment with other fruits. Blueberries, raspberries, blackberries, or peaches would be scrumptious.

Could I Add a Glaze?

This cake is delicious on its own, but a glaze would make it extra special. Try the vanilla glaze from these Strawberry Oatmeal Bars or the lemon glaze from this Blueberry Biscuits recipe.

Can I Make This in Layers?

Not for this cake, but I do have a Strawberry Cake that can be made into cake layers. It’s better than any boxed cake mix and used a delicious cream cheese frosting with a fresh strawberry puree.

Easy Strawberry Cake Video

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easy strawberry cake baked in a white skillet

Easy Strawberry Cake

4.50 from 8 votes
A moist, buttery strawberry almond skillet cake made with almond flour and roasted strawberries. Needs only one bowl and 10 minutes to prep!

Prep: 10 mins
Cook: 45 mins
Total: 55 mins

Servings: 6 servings; 1 (8-inch) round cake

Ingredients
  

For the Roasted Strawberries:

  • 16 ounces strawberries, hulled and halved
  • 3 tablespoons honey
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt

For the Cake:

  • 1 cup granulated sugar
  • 1 tablespoon lemon zest 1 medium lemon
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3/4 cup all-purpose flour
  • 1/4 cup almond flour/meal
  • 1/2 teaspoon baking powder
  • 6 tablespoons unsalted butter melted and cooled
  • 1/4 cup sliced almonds

Instructions
 

  • Roast the strawberries: Place a rack in the center of the oven and preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or foil. (Be sure to use a rimmed baking sheet to catch any strawberry juices.) Place the strawberries in a medium bowl, then drizzle with the honey, olive oil, and salt. With a large spoon, gently stir until the strawberries are evenly coated. Arrange strawberries in a single layer on the prepared baking sheet. Roast for 20-25 minutes, watching carefully towards the end—the juices will thicken and darken, but should not scorch. Gently scrape the berries and juice into a small bowl while still warm. Set aside.
  • Prepare the cake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet, other heavy oven-proof skillet, an 8-inch cake round cake pan, or a 9-inch pie dish. (If using pie dish, check baking time a few minutes ahead.)
  • In a medium bowl, blend the granulated sugar the lemon zest together with your fingers, until the sugar is moist and scented.
  • Whisk in the eggs one at a time until well blended. Whisk in the salt, vanilla extract, and almond extract. Sprinkle the almond flour, all-purpose flour, and baking powder over the top of the wet ingredients.
  • Switch to a rubber spatula and fold to combine. Finally, fold in the melted butter.
  • Pour the batter into the prepared skillet or pan and smooth the top. Scatter the sliced almonds over the surface. Top with half of the roasted strawberries (the top should be fairly well covered, but not completely). If you're using a cake or pie pan, place the pan on a baking sheet.
  • Bake the cake for 22 to 25 minutes, or until it is golden and lightly crisp on the outside, but the inside is still moist. Remove the pan from the oven and let cool for 5 minutes, then run a knife around the sides of the cake to loosen it. Scatter the remaining strawberries over the top. Let cool completely before slicing.

Notes

  • TO STORE: Cover and refrigerate leftover cake for up to 3 days.
  • TO FREEZE: Wrap cake tightly with plastic wrap, then place in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. 

Nutrition

Serving: 1(of 6)Calories: 439kcalCarbohydrates: 62gProtein: 6gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 85mgPotassium: 232mgFiber: 3gSugar: 46gVitamin A: 439IUVitamin C: 46mgCalcium: 65mgIron: 2mg

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Just for fun: the two of us slicing into the original strawberry cake. Babies!

Strawberry Wedding Cake for Strawberry Almond Skillet Cake

More Delicious Strawberry Desserts

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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19 Comments

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    1. Yay Jasmine! I’m so excited that you enjoyed the cake. Thanks so much for letting me know–I love hearing from readers who try my recipes!

      1. :) I also will have to admit, I did make it for breakfast :) with a big cup of black coffee it was awesome! I used a cast iron pan and preheated in the oven with the butter in it to brown then didn’t cool the butter before pouring it in the rest of the mixture to mix really fast and then back in the oven and it really gave it a nice crusty caramely (spl?) texture to the 2-3 outer inches of the cake from the residue of the melted butter in the pan

  1. OK, this cake: AMAZING. I have to tell you, the strawberries were out of this world. I debated over roasting them, thinking that surely the cake would be just as good with them put in fresh. Then I thought, what the heck, I’ll try it. And was disappointed that I didn’t like the taste of them by themselves. But in the cake? Holy moly. Best thing ever. So much so that I’m about to roast some more to put into some breakfast muffins. Yum yum yum.5 stars

    1. Rebecca YESSSSS!!!!! I’m so so so excited that you liked this cake, and that you went for the roasted strawberries! Aren’t they magical when combined? Thanks so much for taking time to share your review here, and again, I’m so happy that you liked the recipe! Makes my day :-)

      1. So I made this cake a second time, for a church group. They raved about it, wanted the recipe, etc. Now I’m about to make it a third time, this time for family. Definitely a big-time winner!5 stars

        1. Rebecca, I’m so excited to hear that and know how many of you have enjoyed this cake. Thank you!!!

  2. My top tier from my wedding cake had a tragic fate…it was left out to thaw on the counter for our first anniversary. Subsequently, this was the day we found out our dog could reach the counter top. So, he enjoyed our cake without us. I did, however, make this cake tonight, and LOVED it! This time, the dog did not indulge. Lesson learned! Thanks, Erin!5 stars

    1. I cannot believe that story about your top tier! Your dog lucked out that night :-) I’m so happy that you enjoyed this recipe. Thanks so much for letting me know!

  3. I LOVE your recipes! Have you ever tried this recipe with coconut flour to replace all purpose flout? If so what would be the ratio to do this?
    Thank you kindly for sharing your gifts with us!5 stars

    1. Lynn, thank you!! This recipe actually won’t work with coconut flour; coconut flour is VERY dry, so you can’t swap it in unless the recipe was created for with coconut flour in mind. If you’d like to cook with coconut flour, I have a selection of coconut flour recipes here: https://www.wellplated.com/tag/coconut-flour/

  4. Me and my daughter made this during q and it turned out absolutely delicious!! The strawberries are delicious. We never roasted strawberries before and were not sure how they would turn out but was so easy ! Than you for creating this recipe.5 stars

  5. Hi quick question! I noticed instructions say 8” skillet but pan you linked to is just under 12”. What size do you usually use for this cake? Thanks!

    1. Hi Julie! Always follow what the instructions say, and in this case it would be the 8″ skillet. Hope you enjoy it!

  6. I made this last weekend for Easter and we all loved it! The roasted strawberries were so easy and soooo delicious. I’m making it again this weekend for my niece’s birthday dinner. The sliced almonds are mandatory! Great combination of flavors in this cake.5 stars

  7. Followed recipe exactly and got a dense. Soggy mess
    Didn’t cook evenly so.it was brown on the edges. Way too sweet
    Reading the positive reviews I wonder what I did wrong1 star

    1. Hi Amanda, I’m sorry you had trouble with the recipe. When you say it didn’t cook evenly, that makes me think there is an issue with the oven and the internal temperature. Do you have an oven thermometer?