Not sure what to do with all those strawberries when they're in season? THIS right here.
STRAWBERRY SKILLET POUND CAKE
Makes 1 10-inch cake
1 pound fresh strawberries
¾ cup unsalted butter, softened (I use salted butter)
1½ cups plus 3 tablespoons granulated sugar, divided
3 large eggs
¾ teaspoon vanilla extract
2 cups all-purpose flour
1¾ teaspoons baking powder
¾ teaspoon kosher salt
¾ cup sour cream
Instructions:
Preheat oven to 350°F. Butter and flour a 10-inch cast-iron skillet or 10-inch round cake pan.
Chop half of strawberries; cut remaining strawberries in half lengthwise.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1½ cups sugar at high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to low; add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Fold in chopped strawberries. Spoon batter into prepared skillet or pan, spreading evenly. Arrange strawberry halves on top, slightly pressing into batter. Sprinkle with 2 tablespoons sugar.
Bake until a wooden pick inserted in center comes out clean, about 50 minutes in skillet or about 1 hour and 20 minutes in pan, covering with foil after 35 minutes of baking to prevent excess browning. Sprinkle with remaining 1 tablespoon sugar. Let cool completely in skillet or pan on a wire rack.
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