This Roasted Strawberry Olive Oil Skillet Cake features moist cake with balsamic roasted strawberries baked in a cast iron skillet to give it a delicious crust on the exterior. This cake is simple enough to prepare during the week and makes the perfect spring dessert!
I love cakes of all kinds but I'm partial to olive oil cakes because they are so moist and delicious. The balsamic roasted strawberries are a real treat in this cake and add the perfect touch of brightness and a bit of tartness.
How To Make Roasted Strawberry Olive Oil Skillet Cake
Preheat your oven to 400 degrees Fahrenheit. Lightly spray a baking sheet with cooking spray and set aside.
In a medium bowl, toss sliced strawberries with balsamic vinegar, extra virgin olive oil, honey and salt until all strawberries are coated. Transfer strawberries to your prepared baking sheet, spreading them out in an even layer, and bake for 20 minutes.
While strawberries are roasting, prepare your cake batter. Lightly coat a 10-inch cast iron skillet in olive oil and set aside.
In a large bowl, sift together flour, sugar, and baking powder. Add salt and cinnamon and whisk to combine.
In a separate medium bowl, beat together buttermilk, olive oil, eggs and vanilla with a wire whisk until fully combined. Add wet ingredients to the dry ingredients and mix with a rubber spatula until just combined.
Once strawberries are done, lower the oven temperature to 350 degrees.
Pour cake batter into prepared cast iron skillet. Top batter with roasted strawberries and some of the roasting liquid, being sure to spread strawberries out over the top of the cake batter. Bake cake at 350 degrees for 45-55 minutes, until a toothpick inserted into the center comes out clean aside from a few moist crumbs.
Allow cake to cool completely in the skillet on top of a wire rack. Top cake with fresh sliced strawberries and powdered sugar if desired and enjoy!
Storing Roasted Strawberry Skillet Cake
This cake can be stored in an airtight container at room temperature for up to three days. You can also store this cake in the fridge for up to five days.
You can also freeze leftovers of this roasted strawberry skillet cake by wrapping slices tightly in plastic wrap, then aluminum foil. Cake will keep frozen for up to a month! Simply thaw cake in the microwave when ready to enjoy.
Do I Have To Use a Cast Iron Skillet for This Cake?
I have not tested this cake recipe in any other type of pan or skillet but you certainly may bake it in a different pan if you like. Just remember that the wider the pan/skillet, the more surface area there is and the faster the cake will bake. For example, if you use a 12-inch skillet, you would need to shorten the baking time about 10-15 minutes.
Furthermore, if you use a cake pan, which is much thinner than cast iron, you will also need to shorten the baking time. I recommend checking the cake at 35 minutes if using another type of pan or skillet and adding additional cooking time as needed.
Other Fruits That Can Be Used in This Olive Oil Skillet Cake Recipe
Any other type of berry, such as blueberries, raspberries, or blackberries would work beautifully in this cake recipe. Stone fruits such as plums, peaches, cherries or apricots would also be delicious in this skillet cake.
You Will Also Love These Strawberry Recipes!
Strawberry Buttermilk Biscuits
Dark Chocolate Chunk Strawberry Waffles
No-Bake Chocolate Strawberry Cheesecake
Recommended Tools for This Recipe
Roasted Strawberry Olive Oil Skillet Cake
Ingredients
For Roasted Strawberries
- 1 pound strawberries rinsed, hulled and sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil extra virgin
- 2 tablespoons honey
- pinch salt
For Cake
- 2 ½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ¾ cups buttermilk
- ¼ cup olive oil extra virgin
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly spray a baking sheet with cooking spray and set aside.
- In a medium bowl, toss sliced strawberries with balsamic vinegar, extra virgin olive oil, honey and salt until all strawberries are coated. Transfer strawberries to your prepared baking sheet, spreading them out in an even layer, and bake for 20 minutes.
- While strawberries are roasting, prepare your cake batter. Lightly coat a 10-inch cast iron skillet in olive oil and set aside.
- In a large bowl, sift together flour, sugar, and baking powder. Add salt and cinnamon and whisk to combine.
- In a separate medium bowl, beat together buttermilk, olive oil, eggs and vanilla with a wire whisk until fully combined. Add wet ingredients to the dry ingredients and mix with a rubber spatula until just combined.
- Once strawberries are done, lower the oven temperature to 350 degrees.
- Pour cake batter into prepared cast iron skillet. Top batter with roasted strawberries and some of the roasting liquid, being sure to spread strawberries out over the top of the cake batter. Bake cake at 350 degrees for 45-55 minutes, until a toothpick inserted into the center comes out clean aside from a few moist crumbs.
- Allow cake to cool completely in the skillet on top of a wire rack. Top cake with fresh sliced strawberries and powdered sugar if desired and enjoy!
Nutrition
Be sure and let me know how your creations turn out in the comments section below and don't forget to leave a star rating if you've tried this recipe!
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