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Easy strawberry cake recipe made with cream cheese and fresh berries. Baked in a cast iron skillet, the crispy edges and moist, tender center make it truly special.
This one layer strawberry cake is made from scratch with basic pantry staples, along with just two extras: cream cheese and fresh strawberries. It’s a simple recipe that comes together quickly, and the end result is beautiful. The top turns slightly golden and crisp in the oven, while the inside stays soft, moist, and full of flavor. It’s one of those effortless desserts that looks as good as it tastes…perfect for spring or summer gatherings, or anytime you want something sweet without much fuss.
Why This Recipe Works
Like most desserts baked in a cast iron skillet, this strawberry cake is especially delicious when served warm, right out of the oven. It’s the kind of dessert that looks beautiful enough for a special occasion, but it’s also quick and easy enough to make on a busy weeknight. The fresh strawberries add the perfect burst of flavor, and truly take center stage in every bite.
How To Make
- Preheat oven to 350 degrees F.
- Wash and slice strawberries. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a standing mixer using the paddle attachment, beat the room temperature butter, sugar and cream cheese for 3 minutes.
- Add large eggs one at a time while still mixing.
- Add the teaspoon vanilla extract.
- Add flour mixture to butter/sugar mixture in two increments. Use medium speed, make sure to mix well, and scrape the bowl.
- Sprinkle 1 tablespoon flour on strawberries and lightly stir to coat.
- With mixer on low speed, stir strawberries into the batter.
- Put batter into 10 inch cast iron skillet. Refresh the skillet with a light coating of canola or olive oil before adding batter.
- Spread cake batter to the edges of skillet with a spatula.
- Sprinkle generously with sanding sugar.
- Bake for 45 minutes. Cake is done when a toothpick or sharp knife is inserted in the middle and comes out clean.
- Remove from oven and let cool on a wire rack for 15 minutes. Serve warm with ice cream or Cool Whip/whipping cream.
Tips for Success
- If you don’t have a cast iron skillet, you can make this batter into cookies, or use a 9-inch square pan. Baking time may need to be adjusted. I highly recommend a cast iron skillet because I can’t guarantee the incredible texture without it.
- My skillet is the 10.25 inch from Lodge. It’s very inexpensive and comes already seasoned.
- Serve it with ice cream or Cool Whip/whipping cream for an amazing dessert or snack.
- This is one of those recipes that you can adjust to suit your own taste. If you don’t like strawberries, any fruit will work. I think fresh blueberries, peaches or rhubarb would be especially tasty. Any combination of fruits would also be delicious.
- Let the cake cool in the skillet for about 10 minutes before serving. This gives the texture time to set, and makes it easier to slice and serve.
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Strawberry Cream Cheese Skillet Cake Dessert
Ingredients
- 1/2 cup butter (1 stick softened)
- 1 1/2 cups granulated sugar
- 8 oz. Philadelphia Whipped Cream Cheese Spread (1 small container)
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt (cut in half if you use salted butter)
- 2 cups finely sliced fresh strawberries
- 1 tablespoon all purpose flour
- white sanding sugar
Instructions
- Preheat oven to 350 degrees F.
- Wash and slice strawberries. Measure out 2 cups. Set aside.
- In a mixing bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer with the paddle attached, or a large bowl with a hand mixer, beat the butter, sugar, and cream cheese for 3 minutes.
- Add eggs one at a time while still mixing.
- Add vanilla.
- Add flour mixture to butter/sugar mixture in two increments. Make sure to mix well and scrape the bowl.
- Sprinkle 1 tablespoon flour on strawberries and lightly stir to coat.
- With mixer on lowest speed, stir strawberries into the batter.
- Put batter into 10 inch cast iron skillet. Refresh the skillet with a light coating of canola or olive oil before adding batter.
- Spread batter to the edges of skillet with a spatula.
- Sprinkle generously with sanding sugar.
- Bake for 45 minutes.
- Remove from oven and let cool for 15 minutes. Serve warm with ice cream or Cool Whip/whipping cream.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
This Strawberry Cream Cheese Skillet Cake sounds delicious. I have printed it and eager to make. I do have a question about the flour if it is plain or self rising. I was assuming plain because it takes baking powder. I have really enjoyed getting your emails with all your ideas and prints.
Hi Mary…it’s regular all purpose flour. Enjoy!
I’ve got the Strawberry Cream Cheese Skillet Cake in the oven! I have a great recipe for an Almond Skillet Cake that’s made in a foil-lined iron skillet so I was excited to try your strawberry one. Thanks!
On the strawberries is it 2 cups whole then sliced or do I slice them then measure out 2 cups? Want to make sure as the quantity will be a lot different
Measure the strawberries after they are sliced. Enjoy!
I made this tonight to take to a dinner party. I added some blueberries and toasted almonds! It was fabulous and was a huge hit with everyone.
Great recipe! I will definitely made this again. Easy and elegant.
Could you add toasted almonds or pistachios to the batter before baking?
We made this a couple of weeks ago — my whole family loved it! Thanks for sharing such a great recipe!
Made this for casual friday night get-together with friends and was instant hit. Strawberries are in season and this was super easy and served in the pan like that; it just screamed “taste of home”. Thanks for a treasured recipe.
This recipe reminds me of strawberry shortcake, served with whipped cream. I know I will have a hard time resisting the temptation to overindulge….but I am going to make it anyway. I will try freezing individual servings to help with portion control.
Ann, tried the strawberry cake yesterday. Thumbs up from us, even without a cast iron pan. We had ours with vanilla ice cream and I cut the sugar a little to compensate for sanding sugar on top as I am diabetic. Thanks for another great taste treat.
Ann this looks so yummy & easy.
I am wondering if sanding sugar is what we call Icing sugar here in England. Is it powdery ?
Sanding sugar is sometimes referred to as icing sugar but it’s not powdery. It’s shiny granules. If you can’t find it or don’t have any on hand, regular sugar will work perfectly. Enjoy!
Ann, First I want to say I love your Blog as well as some of the others….I am just taking this cake out of the oven as well….It has my house scented with an Heavenly Smell….don’t know if I can wait for the 15 minute cooling time….haha I use cast iron skillets everyday….The dutch oven is my main skillet for cooking my meats….no other skillet that I have found can tenderize or make a gravy like these. Thank You so much for sharing this recipe….oh I almost forgot… I didn’t have quite enough strawberries….so I added blueberries too.
Mine is in the oven and smelling and looking good! Can’t wait for this dessert to top off Sunday dinner!
Well, this was just delicious warm out of the oven, but also re-warmed with coffee the next morning! Lovely flavor,pretty, shiny, slightly crunchy top from the sugar. Hubby and I both loved it. Will also try peach, with almond flavoring and blueberry with lemon zest. Thank you for a lovely recipe to use my cast iron skillet. A sure winner!
Thanks for letting me know you tried it! Love the idea of blueberries and lemon zest.
Thanks for the recipe, it looks so yummy will be trying this.
I’m definitely going to try this one! Looks easy and delicious. Thanks for sharing.
Looks delicious! What is “sanding sugar”?
Thank you!
It looks delicious!!
Ann… This looks so yummy!! This is my next recipe to make. I just made your apple walnut bread… My husband loves it! Love all your recipes!!
Sounds yummy, can’t wait to try this. Thanks Ann.
Looks like heaven to me. Can’t wait to make it. I will try it out in my dutch oven, since I don’t have a cast iron skillet. By the way Ann, I love your blog. It feels honest and homey, and always you.
Love your recipes! Simple homemade and yummy. Always love cast iron cooking!
Hi Ann
I don’t have a cast iron skillet, but I do have a dutch oven.
Do you think I could use that.
Looks so good.
Thanks so much
Rose
Will definitely try this. I’m all about Easy nowadays. Thanks, Ann!
Thanks, this looks amazing and very adaptable to many fruits. I can’t wait to try it. I am always looking for new recipes where I can use my antique cast iron skillet I inherited from my Mom.
This looks soooo nummy. I don’t own a Lodge pan because I was told when I purchased my smooth top range that Lodge pans were not compatible. Do you know anyone who has used a smooth top range and cooked with a Lodge pan? Maybe one of your followers will have input on this. I hate to purchase just for baking something occasionally. My son loves to cook in their Lodge pans and after receiving one for a wedding gift went out and purchased a few more.
I always use cast iron on my flat cooktop, just don’t slide it across or flop it down hard.
Thank you. I take very good care of my appliances. I thought the same thing about not slidding across the top. I dont do that now with any of my pans. Guess what Im buying this weekend????. Appreciate your feedback.
Just in time for this recipe! Just bought a huge container of beautiful strawberrys! Can’t wait to try it! Pinned!
Looks so yummy! Strawberries are one of my favorites. I just love my cast iron skillets. I use them everyday.
You have a blessed day Ann!!
Cindy
Sounds delish, Ann! I’m thinking it might even be good for breakfast with a cup of coffee or tea. Fruit, dairy, grain….why not?!?! ???? I enjoy your blog!
Looks so yummy. Will be trying it this Sunday for dessert.
Yum,can’t wait to try.What size skillet?
Hi Margie…I use the 10.25 inch from Lodge. A link to take a look is in the post. Thanks!
Ann this sounds so yummy!!! I have been meaning to get a cast iron skillet this is the perfect recipe to get one!!! Hoping the thrift store near work has one. I will be there at lunch time today!!!
My hubby doesn’t like strawberries (silly man!) but the peaches will be in very soon at the orchard. Can’t wait to try this!!
What a beautiful dessert! It makes my mouth water just to look at the pictures. Thanks for sharing a lovely recipe. I love your blog…..one of my very favorites!
Sounds yummy. Strawberry season is coming (June). I plan to make this. Adding blueberries will make it a festive 4th of July dessert.
Nancy
What size cast iron skillet do you recommend? I’ve been wanting to get one and this makes me want to even more!
Hi Jill…I have the 10.25 inch from Lodge. There’s an Amazon link in the post. It’s the only skillet I have so far but I’d love to add some other sizes. My next purchase is going to be the mini 6 inch skillets. I love them!
Just in time….My daughter is going strawberry picking today!
Thanks Ann…. looks yummy!!