Skillet Cake for Strawberry Shortcake


This skillet cake for strawberry shortcake is moist, tender white cake made in a skillet and covered in almond glaze~a perfect foundation for fresh strawberries and whipped cream.

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I made this skillet cake specifically to top with fresh strawberries, and it turned out to be really, really yummy. It is so much better than store bought pound cake or angel food cake and is quick and easy since it starts with a cake mix.

IMG_8079This works well for last minute strawberry shortcake when you have just enough time to cut the berries (but not enough time to macerate them in sugar). The almond glaze is the perfect amount of sweetness for freshly cut berries with no added sugar.

We cut our cake into pieces, topped with diced fresh berries, and added cool whip. The next day, we made more shortcake with what was left over. So tasty.

This is the cake recipe from my Best White Cake with Buttercream Frosting. I make the cake per the directions, substitute almond glaze for frosting, and bake in a cast iron skillet, There is enough batter to make a loaf cake to serve on the side or freeze for later, as you only use 1/2 the batter for the skillet cake.

I’d love to hear from you if you try this, so feel free to leave comments. Thanks so much for stopping by. Be blessed, and stay savvy!!!

Skillet Cake for Strawberry Shortcake

Skillet Cake for Strawberry Shortcake

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • For cake:
  • 1 box white cake mix (I use Duncan Hines)
  • 1 (3 oz) jello instant cheesecake flavored pudding mix (may also use vanilla)
  • 1/2 cup sugar
  • 3/4 cup oil
  • 3/4 cup water
  • 4 eggs (at room temp)
  • 8-oz sour cream (may use reduced fat but not fat free)
  • 1 teaspoon almond extract
  • For glaze:
  • 2 cups powdered sugar
  • 4 TB water + 1 TB almond extract


  1. For cake:
  2. Preheat oven to 350 degrees.
  3. Spray a 12" cast iron skillet with cooking spray.
  4. Mix cake mix, pudding, and sugar in a medium mixing bowl.
  5. Add oil and water, mixing with a hand mixer until combined.
  6. Add eggs one at a time, blending for about 2 minutes.
  7. Add sour cream; blend well until all ingredients are fully incorporated.
  8. Pour 3/4 of batter into skillet.
  9. Bake until just golden on top, roughly 30 minutes.
  10. For glaze:
  11. Mix sugar with water & extract.
  12. Add more water if needed to thin (or sugar to thicken).
  13. Spread on top of cake while slightly warm.
  14. Add sprinkles if desired.
Nutrition Information
Serving Size 1
Amount Per Serving Calories 3347Total Fat 196gSaturated Fat 41gCholesterol 88mgSodium 1313mgCarbohydrates 385gSugar 344gProtein 7g

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