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 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.
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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 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.
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Strawberry Cake Recipe with Cream Cheese
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
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!
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I have made this twice and could eat it every day, but it’s not heart healthy. My policy is to make something I can take somewhere or that I can share by sending pieces to friends, even with a jar of whipped cream! It is tasty without the whipped cream. Just sweet enough without being overwhelming.
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!!!