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Roasted Strawberry Skillet Cake

  • Yield: 1 10-inch cake


Roasted Strawberries

  • 16 ounces strawberries, hulled and halved
  • 1 Tbsp coconut oil, melted
  • 2 Tbsp honey
  • pinch of salt


  • 3/4 cup sugar
  • 1 vanilla bean, seeds scraped
  • 1 Tbsp Meyer lemon zest
  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg, at room temperature
  • 1/2 cup low-fat buttermilk, at room temperature
  • 1/4 cup plain fat-free yogurt, at room temperature
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 Tbsp sugar


  1. Preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Combine strawberries, coconut oil, honey, and salt in a small bowl; toss to coast. Arrange strawberries in a single layer on baking sheet and roast for 25 minutes; place roasted berries and juices in a small bowl while still warm.
  2. Reduce oven temperature to 325°F and grease a seasoned 10-inch cast iron skillet (or cake pan). Place sugar, vanilla bean seeds, and lemon zest in a food processor; pulse 30 seconds. Whisk together sugar, flour, baking powder, baking soda, and salt in a medium bowl; make a well in the center of the mixture. Whisk together egg, buttermilk, yogurt, coconut oil, and vanilla in a small bowl; add to flour mixture and stir just until combined.
  3. Pour batter into prepared pan and smooth top with an offset spatula. Top batter with roasted strawberries and juices; sprinkle with sugar. Bake for 30 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven to cool completely in skillet on a wire rack. Use a thin spatula to loosen cake from skillet before slicing.


  • Serving Size: 10 servings
  • Calories: 220
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