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This Easy Strawberry Cake is my go-to recipe when I need a last minute dessert that’s sure to impress. It’s incredibly moist, full of juicy strawberries, and truly easy to make.

A skillet with easy strawberry cake

Why You’ll Love This Easy Strawberry Skillet Cake Recipe

  • Rustic But FABULOUS. This classic fresh Strawberry Cake is my move when I want something extra special. But when I don’t need a dessert that looks fancy, this easy strawberry cake is perfection. That rustic baked-in-a-skillet appearance yields an absolutely incredible cake.
  • Easy One-Bowl Recipe. Despite being made completely from scratch, the batter takes just 10 minutes to stir together in ONE BOWL, you don’t need a stand mixer, and you bake it up in a skillet. Does it get any better than that?
  • So Delish. It DOES get better because this easy strawberry cake recipe is the softest, most moist cake I’ve ever baked. It’s buttery and creamy, with a lightly crispy exterior, and the roasted strawberries are a simple 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 This Easy Strawberry Cake

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.
  • 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 rich.
  • Eggs. Also 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.
  • Honey. Helps the strawberries caramelize in the oven.

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). 

The Directions

Sliced fruit on a baking sheet
  1. Roast the Berries. Bake the strawberries at 375 degrees F for 20 to 25 minutes.
Lemon zest and sugar in a bowl
  1. Flavor the Sugar. Blend the sugar and lemon zest together with your fingers.
Liquid being whisked in a white bowl
  1. Mix the Wet Ingredients. Whisk in the wet ingredients, except for the butter.
Cake batter in a bowl
  1. Finish the Batter. Add the dry ingredients, then fold in the butter.
Strawberries and almonds on cake batter in a skillet
  1. Bake. Pour the batter into a buttered oven-safe skillet. Top with sliced almonds and part of the roasted strawberries. Bake the strawberry cake at 350 degrees F for 22 to 25 minutes. Add the remaining strawberries. Let cool completely or come to room temperature. ENJOY!
easy strawberry cake baked in a white skillet

Recipe Variations

  • Dust It With Sugar. You can add coarse Demerara sugar over the top before baking for a little crunch and sparkle, or dust the strawberry cake with powdered sugar after it cools. An easy finishing touch!
  • Try Other Fruit. While I have only made this recipe with strawberries, I think you could experiment with other fruits. Blueberries, raspberries, blackberries, or peaches would be scrumptious.
  • Glaze the Top 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.
easy strawberry cake in a skillet

Recipe Tips and Tricks

  • No Oven-Proof Skillet? Fear not! This lovely, versatile strawberry 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.
  • Get a Head Start. 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.
  • Use Fresh Berries. For the ultimate easy strawberry cake, you can skip roasting the strawberries. Simply fold the sliced berries into the batter with the butter, scatter them over the cake just before baking, or wait to add them until just before serving.
a slice of easy strawberry cake

Easy Strawberry Cake Video

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YouTube video

Easy Strawberry Cake

4.58 From 19 reviews . Help us out! Review HERE.Help out & review HERE

Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes

Servings: 6 servings; 1 (8-inch) round cake
This easy strawberry cake is so moist and buttery, and it's made in a single bowl, baked in a skillet, and requires only 10 minutes of prep!

Ingredients
  

For the Roasted Strawberries:

For the Cake:


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.

Video

YouTube video

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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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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    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

  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

  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?

  8. This was beautiful! The cake turned out great, even though I used a 9in. pan instead of an 8in. pan (it cooked just the same and gave me extra surface area for the strawberries lol). Baking the strawberries was a wonderful idea, although I had to bake them longer and strain some of the extra liquid from them so they’d thicken a bit more. Will definitely make this again!!5 stars

  9. Such a great and easy recipe! I just made it with freshly picked strawberries last weekend. It was a hit! I like the balance of the sweetness from the batter + strawberries and the slight sourness from strawberries.5 stars

  10. I made this Strawberry Cake for a small get-together, and it was perfect for the occasion. The cake was moist, flavorful, and had a beautiful strawberry taste that was both refreshing and satisfying.5 stars

  11. I made this yesterday & poured it into my heart-shaped pan. Not too sweet and reminds me of ‘strawberry shortcake’. I served it with a big dollop of whipped cream & garnished with a big fresh strawberry. Everyone loved it!5 stars

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