1 lb. strawberries, thinly sliced into rounds
1/4 c. brown sugar
2 tbsp. cornstarch
1 3/4 c. all-purpose flour
2 tsp. baking powder
pinch of salt
3/4 c. granulated sugar
2 large eggs
1/2 c. sour cream
1/2 c. (1 stick) unsalted butter, melted
1 tsp. pure vanilla extract
Vanilla ice cream, for serving
Step 1
Preheat oven to 350°. Grease a 12" oven-safe skillet, add a parchment circle, then grease again.
Step 2
In a large bowl, stir together strawberries, brown sugar, and cornstarch until fully coated and juicy. Add to skillet and spread in an even layer.
Step 3
Make cake batter: In small bowl, whisk together the flour, baking powder, and salt. In a large bowl, mix together the sugar, eggs, sour cream, butter, and vanilla. Add in the dry ingredients and stir until just combined.
Step 4
Pour the cake batter over the strawberry mixture and spread as evenly as possible with a rubber spatula. If you need to, use wet hands to spread batter over berries.
Step 5
Bake until the cake is golden and a toothpick comes out clean, about 35 minutes.
Step 6
Let the cake cool in the skillet, about 15 minutes, then invert onto a serving platter or large plate and gently remove parchment paper. Let cool completely or refrigerate before slicing. Serve with vanilla ice cream.