Sourdough Strawberry Cake

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This sourdough strawberry cake is soft, tender, and full of fresh strawberry flavor. It can be baked in a skillet or in a standard cake pan.

Prep Time20

Cook Time38

Total Time58

Course: Dessert

Cuisine: American

Servings: slices

Calories: 295kcal

Author: Joy Kincaid

Equipment

10-inch cast iron skillet or enameled cast iron skillet or a cake pan
Mixing bowls
Measuring cups
Whisk
Instant-read thermometer optional

Ingredients

Cake Batter

¾ cup granulated sugar 170g
2 large eggs room temperature
¼ cup unsalted butter 60g, melted and slightly cooled
¼ cup avocado oil 60g, or another neutral oil
½ cup sour cream 120g, room temperature
½ cup sourdough discard 100g, recent is best
1½ teaspoons vanilla extract
¼ teaspoon almond extract
Zest of 1 lemon
1¾ cups all-purpose flour 210g
1½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt

Topping

1 to 1½ cups fresh strawberries halved
1-2 tablespoons turbinado sugar or granulated sugar
1-2 tablespoons honey optional, for brushing

For Serving (all optional)

Whipped cream
Extra fresh strawberries

Instructions

Preheat the oven to 350°F. Lightly grease a 10-inch cast iron or enameled skillet with butter and dust lightly with flour, tapping out any excess. If using a metal cake pan or pie pan, grease and flour the pan the same way.
In a large bowl, whisk together the sugar and eggs for about 1 minute, until slightly pale and thickened.
Add the melted butter and oil and whisk until smooth. Add the sour cream, sourdough discard, vanilla extract, almond extract, and lemon zest. Whisk until fully combined and smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and gently mix with a spatula until just combined. Do not overmix. The batter should be thick and smooth.
Pour the batter into the prepared skillet or pan and spread evenly.
If desired, toss the strawberries with 1–2 teaspoons of sugar. Arrange them evenly over the top of the batter, cut side down, gently pressing them in slightly so they adhere but remain visible.
Sprinkle the top lightly with turbinado sugar or granulated sugar.
Bake for 33–38 minutes, checking early, until the center is set and no longer glossy.
For a skillet, the cake is done when the center reaches 195–198°F. The skillet will retain heat and continue baking the cake slightly after it is removed from the oven.
For a cake or pie pan, bake slightly longer if needed and aim for 200–203°F, as these pans do not retain heat the same way.
If you do not have a thermometer, insert a toothpick into the center. The cake is done when it comes out with a few moist crumbs and no wet batter.
Allow the cake to cool in the pan for 15–20 minutes before slicing.
If using, warm the honey slightly and lightly brush over the strawberries for a soft, glossy finish.
Serve slightly warm or at room temperature with whipped cream and extra strawberries.

Notes

Baking in a Skillet vs Cake or Pie Pan: This recipe is designed for a 10-inch cast iron or enameled skillet, which retains heat and continues baking the cake slightly after it is removed from the oven.

A 9-inch round cake pan or 9x9-inch square pan will give the most similar results and bake time.

An 8-inch round pan can also be used, but the batter will be thicker and may require additional bake time. Begin checking early and bake until the center reaches the proper temperature.

If using a metal cake pan or pie pan, the cake may need a slightly longer bake time. Bake closer to 200–203°F for doneness, as these pans cool more quickly and do not retain heat the same way as a skillet.

Avoid glass pans, as they tend to bake unevenly and can overbrown the edges.

Servings: 8–10 slices

Notes and Tips:

For the best texture, it is better to slightly underbake than overbake. Skillets retain heat, so the cake will continue baking after it is removed from the oven. Pulling the cake closer to 195°F helps keep it soft and tender.
Use recent sourdough discard for best results. If your discard is very thick, reduce the flour slightly or add 1 to 2 tablespoons of milk to keep the batter balanced.
Do not overmix the batter, as this can lead to a dense texture.
Using closer to 1½ cups of strawberries will create a more moist and flavorful cake. Arrange strawberries evenly to avoid excess moisture in one area.

FAQs

Can I use active sourdough starter instead of discard? Yes, but if it is very thick, the cake may be slightly less tender. Adjust by reducing the flour slightly or adding a splash of milk.
Can I use frozen strawberries? Fresh strawberries are recommended for best texture. Frozen strawberries can release excess moisture and affect the crumb.
Do I have to use sugar on top? No, but it adds a light crisp texture and enhances the overall finish of the cake.
Why did my cake turn out dry? This is usually due to overbaking. Be sure to pull the cake around 195–198°F when using a skillet, as it will continue baking after removal.

Nutrition