This is my go-to whenever I want something sweet with my coffee but absolutely refuse to turn the oven on in the heat. One egg, a few pantry basics, and a few minutes later there’s a warm, tender, juicy strawberry cake on the table that disappears faster than it cools. The strawberries cook down into the bottom and turn into this gorgeous caramelized layer, and the whole thing comes together right in a skillet.
For the strawberries:
- 12 oz fresh strawberries
- 1½ tablespoons unsalted butter
- 1 tablespoon granulated sugar
For the batter:
- 1 egg
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil
- 1/3 cup plus 1 tablespoon whole milk
- 1¼ cups all-purpose flour
- 2 teaspoons baking powder
Wash the strawberries, pull off the tops, and cut them in half. Melt the butter in a skillet over medium-low heat, sprinkle in the tablespoon of sugar, and add the berries. Let them cook for a few minutes until they soften and release a little juice. This is what becomes the caramelized layer on top once you flip it.
While the berries cook, whisk the egg with the sugar and vanilla in a bowl. Add the milk and oil and whisk until smooth. Stir in the flour and baking powder and mix into a smooth, lump-free batter.
Pour the batter right over the strawberries in the skillet and spread it out evenly with a spoon. Cover with a lid and cook over low heat for about 10 to 15 minutes. Once the bottom is nicely golden, carefully flip the cake using a plate, slide it back into the pan, and cook for another 5 to 7 minutes to finish the other side.
Let it cool slightly before serving. It comes out incredibly tender and juicy, with a little tang from the strawberries and a caramelized crust that makes the whole thing taste special. Nobody ever guesses it wasn’t baked in the oven.
