It’s time to break out the skillet because today we are talking all things cake. Oh and I have NEWS.
Have you been on the hunt for a sweet brunch treat? One that can be whipped up in no time? Well I have the cake for you. This Lemon Strawberry Skillet Cake boasts a soft, tender crumb with a hint of lemony tang and a whole host of fresh strawberries. Sweet fruity goodness.
I know what you’re thinking. Where’s the chocolate? Well in a surprising twist, today, I’ve put away the Oreos, Nutella and marshmallows and instead created a sweet fruity treat. One that you could even eat for breakfast – if cake in the morning is your thing.
You can justify this cake for breakfast because it is not overly sweet but sweet enough to satisfy those cake cravings. And thanks to the skillet, the cake develops a super golden brown crust that contrasts beautifully with the soft, fluffy interior.
Because the flavours are so simple, I think this cake is the true essence of a good cake. Crumbly and buttery with a subtle hint of lemon and a burst of freshness from the ripe strawberries. My favourite way to enjoy a slice is with a dollop of creamy mascarpone cheese. Hello brunch!
Sooo there’s a shake up happening here at Sweetest Menu HQ (drum roll please), my husband and I are moving to Sydney!!! And we are beyond excited. We can’t wait to explore a new city, especially one that has ALL THE FOOD.
Ok, ok, I know there’s more to a city than food but I already have my food list started. I’m so excited for all the inspo! If you have any foodie recommendations, please send them my way.
In preparation for the big day, we are currently doing all the things – apartment hunting, packing, job hunting and basically counting down the days. OH and figuring out how to survive a 12-hour road trip with our cat, Henry, who hates being in the car. Let the good times roll!
Let's Bake
Lemon Strawberry Skillet Cake
This Lemon Strawberry Skillet Cake boasts a soft, tender crumb with a hint of lemony tang and a whole host of fresh strawberries. Sweet fruity goodness.
Ingredients
- 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
- 100 grams (1/2 cup) caster sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 140 grams (1 cup) plain flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 120 ml (1/2 cup) milk
- 2 tablespoons fresh lemon juice
- 250 grams (1 cup) fresh strawberries
- Mascarpone cheese, to serve
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Lightly grease the bottom and sides of an 8 inch skillet with a little butter.
- In a large mixing bowl, add your butter and sugar and beat with an electric mixer for a few minutes until it is pale and creamy. Add the vanilla and the egg and beat again, scrapping down the sides if needed.
- Sift in the plain flour, baking powder, baking soda and salt. Gently start to fold the dry mixture into the wet, and slowly add the milk and lemon juice. Once the batter is smooth and mixed together (try not to over mix), pour the mixture into the skillet. Chop your strawberries into thin slices, and place them carefully over the top of your cake. Bake in the oven for 35 minutes or until a skewer insert comes out clean. Enjoy!
Jan Rutledge says
I made this cake yesterday and it is absolutely delish ! Didn’t have an 8 inch skillet (mine are 10 ins) so used an 8 inch enamel pie dish on a baking tray which took a lot longer to cook. Could I increase the temperature of the oven to cook it in less time do you think? JJ UK
★★★★★
Jessica Holmes says
I’m so glad you enjoyed it Jan! Yes I think you could turn the oven up slightly to cook it a little faster as long as the top doesn’t brown too much. If it starts to brown too much, you could place a little aluminium foil loosely over the top.
Josh says
This was delicious!
★★★★★
Jessica Holmes says
So glad you enjoyed it!
Lynn @ Fresh April Flours says
What a beautiful cake! I love it! And also, so excited for you and hubby! I can’t wait to hear about all of your new adventures!
Amanda says
Congratulations on the move! That’s so exciting!
I love the fresh, homey flavors of this cake. It looks like something grandma would make! I love it. And the texture looks fabulous!
Leah says
YES to cake for breakfast! Always! This looks incredibly good, Jess. And CONGRATS (and good luck!) on the big move. There is something SO exciting about a new city to explore, and I’m totally with you on the food thing. Trying new restaurants and eating local "musts" has been my favorite part of our relocation so far. So much fun!!!
Jessica Holmes says
Thanks Leah! Right? Super exciting to be somewhere new with loads of new places to explore!
Kristy says
This looks amazing!
Where in Sydney are you moving to?! How exciting!
Jessica Holmes says
Thanks Kristy! We’re still apartment hunting at the moment but it’ll be somewhere city-centric! 🙂
Emma says
This cake looks delicious! Congratulations on your move, I hope it all goes smooth for you. I visited Sydney three years ago and loved it. The first night we were there we stopped at a Spanish inspired eatery called Encasa and the food was delicious!
Amy says
Here’s to the new adventure!!! You are going to discover so much awesome food in Sydney! I’ll have to come and visit you so you can show me around all the delicious spots!
This cake is exactly the sort of baked good I love! And what a perfect way to celebrate the sweet bounty of strawberries we are enjoying at the moment! This one is sure to make it’s way into my kitchen soon!
Jessica Holmes says
Thanks so much Amy! We are very excited! 🙂
Ashley says
I am absolutely a cake for breakfast kind of girl! LOVE lemon and berries together! Good luck with your move girl — and have fun exploring your new city!
Jessica Holmes says
Thanks so much Ashley! 🙂
Melissa says
Now that’s what I call breakfast! Good luck on your move! I hear Sydney is beautiful and I know you will have wonderful adventures awaiting you!
Jessica Holmes says
Thanks Melissa! We are so excited! 🙂