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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.

strawberry cake recipe baked in cast iron skillet

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 dense, so 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.

ingredients for strawberry cake recipe

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.

strawberry cake recipe batter in bowl

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.
strawberry cake recipe batter in cast iron skillet collage

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 this strawberry cake 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.
strawberry cake recipe with sanding sugar

FAQ’s

Fresh berries are best, but frozen strawberries can definitely be used. Do not thaw them first, and make sure to include the step where the berries are sprinkled with 1 tablespoon flour before being added to the batter.

Tightly cover the baking dish, or transfer cake to an airtight container. Store at room temperature for a day or two. After that, store in refrigerator.

Individual pieces can be frozen after the cake has cooled completely. Wrap each piece in plastic wrap, and then place in a resealable freezer bag. Freeze for up to 2 months.

Yes. You can bake the cake a few hours ahead and serve it later the same day. If you need to make it further in advance, refrigerate it once cooled, and warm it slightly before serving for the best texture and flavor.

Yes. A few things to keep in mind. First, if you have strong hands, you should be fine. The last thing you want to do is drop your skillet on the range top. Also, make sure to always lift it. Never slide!

Sanding sugar is a shiny sugar that holds up well in heat. It adds a very pretty top to this cake, and makes it slightly crunchy.

strawberry cake recipe baked in cast iron skillet

Strawberry Cake Recipe with Cream Cheese

5 from 4 votes
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.
Prep Time 25 minutes
Cook Time 45 minutes
Servings 8 pieces
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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)
  • 1 1/2 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 1 1/2 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 2 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.

Notes

This cake can be easily cut into 10 slices. 
Nutrition Facts
Strawberry Cake Recipe with Cream Cheese
Serving Size
 
1 piece
Amount per Serving
Calories
480
% Daily Value*
Fat
 
23
g
35
%
Cholesterol
 
100
mg
33
%
Sodium
 
396
mg
17
%
Potassium
 
156
mg
4
%
Carbohydrates
 
72
g
24
%
Fiber
 
2
g
8
%
Sugar
 
40
g
44
%
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Ann Drake
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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!

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15 Comments

  1. 5 stars
    This is so good. Made it for 4th of July picnic. It is moist and not soggy.
    First cake I have made with berries that they didn’t sink to the bottom.
    Absolutely 5 star!! I used 2 cups of strawberries because I had a little extra. Delish!!!

  2. Carolyn Park says:

    The recipe for Strawberry Cake with Cream Cheese came together quickly & easily. It baked to a nice golden brown in my cast iron pan. It tastes delicious!! 😋 This recipe is a keeper.

  3. 5 stars
    This is delightful! It’s a beautiful cake to take for summer events. Travels great too I bet. Perfect for patio serving. I have one in the oven for just that! Number two this week. Rave reviews from the benefactors. Thank you!

  4. 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!

  5. 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

    1. Ann Drake says:

      Measure the strawberries after they are sliced. Enjoy!

  6. 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.

  7. We made this a couple of weeks ago — my whole family loved it! Thanks for sharing such a great recipe!

  8. Line Kerr says:

    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.

  9. Brenda Armstrong says:

    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.

  10. Ann Herford says:

    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.

  11. Susan Barr says:

    Mine is in the oven and smelling and looking good! Can’t wait for this dessert to top off Sunday dinner!

    1. Susan Barr says:

      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!

      1. Ann Drake says:

        Thanks for letting me know you tried it! Love the idea of blueberries and lemon zest.