Seasons and Suppers · by Jennifer Maloney★ 5.0 (2)
Skillet Strawberry Buttermilk Cake
NUTRITION · PER SERVING70M COOK
CAL 14%·PRO 10%
CARBS 45G63% OF CAL
3G FIBER14G OTHER27G TOTAL SUGAR
FAT 10G31% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, tender strawberry buttermilk cake baked in a cast-iron skillet with fresh berries. Easily adaptable to seasonal fruits, a perfect summer dessert.
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View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt (1/4 tsp less if using salted butter)
- 6 Tablespoons unsalted butter (at room temperature)
- 1 cup white granulated sugar
- 1 large egg (at room temperature)
- 1/2 cup buttermilk (*see Note 1 below for buttermilk substitute)
- 1 teaspoon vanilla extract
- 1 lb fresh strawberries (hulled and halved *see Note 2 below)
- Confectioners'/icing sugar (for dusting)
At a glance
PER SERVING · TIME 70M
CAL 14%·PRO 10%
CARBS 45G63% OF CAL
3G FIBER14G OTHER27G TOTAL SUGAR
FAT 10G31% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 169mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 210mg
- Calcium
- 41mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 169MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.