Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my favorite memories is the first time I made a strawberry lemon skillet cake. I was hosting a casual weekend brunch for my friends, and I wanted something that felt homemade, vibrant, and welcoming. The bright lemon flavor paired with juicy strawberries filled my kitchen with an aroma that instantly brought everyone to the table. That day, I realized that the magic of cooking isn’t just in the taste it’s in the laughter, the shared bites, and the joy that comes from simple, heartwarming desserts.
Since then, Strawberry Lemon Skillet Cake has become a staple in my home. I make it for family gatherings, birthdays, or even a quiet Sunday afternoon. This recipe is easy, quick, and requires just one skillet, making it perfect for anyone who wants to impress without stress. The combination of sweet, tangy, and slightly crumbly textures makes every bite unforgettable.
Why I Love Making This Recipe
I love this skillet cake because it’s a blend of nostalgia and creativity. It reminds me of warm afternoons baking with my grandmother, yet it feels modern enough to serve for a casual dinner party. Unlike layered cakes, this skillet version is rustic, charming, and endlessly versatile. I can use fresh strawberries in the summer or frozen berries in the winter, and it always turns out moist, flavorful, and golden on top.
Another reason I adore this cake is how it brings people together. There’s something magical about serving a cake straight from the skillet everyone gathers around, forks in hand, eager for the first taste. And the hint of lemon adds just the right brightness to balance the sweetness, creating a dessert that feels light, comforting, and perfectly homemade.
Ingredients & Little Kitchen Secrets
Here’s everything you’ll need for my Strawberry Lemon Skillet Cake, along with some little tips I’ve learned over the years:
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- Zest of 1 large lemon
- 1/4 cup (60ml) fresh lemon juice
- 1 1/2 cups (190g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120ml) whole milk
- 1 1/2 cups (225g) fresh strawberries, hulled and quartered
- Powdered sugar for dusting (optional)
Little kitchen secrets:
- Always bring your eggs and butter to room temperature they incorporate better and make the cake fluffier.
- Don’t overmix the batter once you add the flour; gently fold to keep it tender.
- Toss strawberries in a teaspoon of flour before adding them to the batter. This prevents them from sinking to the bottom while baking.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch oven-safe skillet with butter.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the flour mixture. Fold gently.
- Toss the strawberries in a teaspoon of flour, then fold them carefully into the batter.
- Pour the batter into the prepared skillet and smooth the top with a spatula.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool slightly in the skillet, then dust with powdered sugar before serving.
How I Serve It at Home
I love serving this cake warm, straight from the skillet, with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for brunch, afternoon tea, or a casual dessert after dinner. The fruity aroma fills the room, and everyone always asks for seconds.
Sometimes, I drizzle a little homemade strawberry syrup over the top for extra sweetness and color. Other times, I keep it simple and let the natural flavors of the strawberries and lemon shine. Either way, it’s always a crowd-pleaser.
Storage, Reheating & Make-Ahead Tips
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Reheat individual slices in the microwave for 15–20 seconds for that freshly-baked warmth.
- You can also prepare the batter ahead of time and refrigerate for a few hours. Bake it just before your guests arrive for maximum freshness.
100-Word Short Version
This Strawberry Lemon Skillet Cake is a cozy, one-pan dessert bursting with fresh strawberries and bright lemon flavor. Sweet, tangy, and tender, it’s perfect for brunch, dessert, or afternoon tea. Simply cream butter and sugar, mix in eggs, lemon zest, and juice, fold in flour and milk, then gently add strawberries. Bake in a greased skillet for 40–45 minutes until golden and fragrant. Serve warm with whipped cream or vanilla ice cream. Quick, easy, and irresistible, this cake brings family and friends together, filling your kitchen with joy, laughter, and the comforting aroma of homemade baking.
Recipe Card Section
⏱️ Time
- Prep: 15 mins
- Cook: 45 mins
- Total: 1 hour
📝 Notes
- Bring eggs and butter to room temperature for fluffier texture.
- Do not overmix after adding flour.
- Toss strawberries in flour to prevent sinking.
- Store at room temperature for 2 days, refrigerate for up to 4 days.
🍽️ Nutrition
Calories: 280 per slice 🍰
Sugar: 25g 🍬
Fat: 12g 🧈
Saturated Fat: 7g
Carbohydrates: 38g
Protein: 4g
Fiber: 2g
Cholesterol: 65mg
Sodium: 150mg
Strawberry Lemon Skillet Cake
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Strawberry Lemon Skillet Cake is a cozy, one-pan dessert bursting with fresh strawberries and bright lemon flavor. Sweet, tangy, and tender, it’s perfect for brunch, dessert, or afternoon tea.
Ingredients
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- Zest of 1 large lemon
- 1/4 cup (60ml) fresh lemon juice
- 1 1/2 cups (190g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120ml) whole milk
- 1 1/2 cups (225g) fresh strawberries, hulled and quartered
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch oven-safe skillet.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla, lemon zest, and lemon juice.
- Whisk together flour, baking powder, and salt; gradually fold into wet mixture, alternating with milk.
- Toss strawberries in flour, then fold into batter gently.
- Pour batter into skillet and smooth top.
- Bake 40–45 minutes until toothpick comes out clean.
- Cool slightly, then dust with powdered sugar and serve.
Notes
Bring eggs and butter to room temperature for fluffier texture. Do not overmix after adding flour. Toss strawberries in flour to prevent sinking. Store at room temperature for 2 days, refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Conclusion
Making this Strawberry Lemon Skillet Cake is more than just baking it’s about creating warmth, joy, and connection. Every time I make it, I’m reminded that food is love, and sharing it with family and friends makes life sweeter. From the bright lemon notes to the juicy strawberries, this cake embodies comfort, simplicity, and happiness in every bite. I hope it fills your home with the same joy it brings to mine!