Roasted Strawberry Skillet Cake

Fresh picked summer strawberries are the star of this farm-style summer dessert. It is light and full of flavor, and not too sweet.

Yield: 8 servings

Ingredients

Roasted Strawberries

• 1 lb fresh strawberries, hulled and halved
• 1 tbsp sugar

Cake

• 6 tbsp soften butter
• 1 cup sugar
• 1 tbsp lemon zest
• 2 The Farmer’s Cow large eggs
• 1 tsp vanilla
• ½ tsp almond extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup The Farmer’s Cow milk
• 1 tbsp turbinado or sparkling sugar

Instructions

• Preheat oven to 350 degrees.
• Place strawberries in a large bowl and gently toss with sugar to coat. Lay them cut-side down on a parchment-lined rimmed baking sheet and bake for 35-40 minutes until just tender. The juices will run and thicken, but remove from the oven for the juices begin to burn. Set aside to cool while you prepare the batter.
• Grease a 10-inch skillet or 9-inch cake pan or pie plate.
• In a large bowl, cream butter, sugar and zest until light and fluffy, about 5 minutes. Add eggs, one at time, beating well after each addition. Beat in extracts.
• In another bowl, whisk flour, baking powder and salt. Add dry ingredients to creamed mixture alternately with milk, beating well each addition to the batter.
• Pour batter into prepared pan and top with half of the roasted strawberries. Sprinkle with sparkling sugar and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
• Let cool for five minutes and run a knife around the edge of the pan to loosen the cake. Scatter the remaining strawberries on top and let it cool completely before serving.

Date Posted: June 13, 2023

• Milk
• Eggs