While planning out the recipes to post this week, I learned that today (Tuesday, May 17th), is World Baking Day. The intent of World Baking Day is to inspire people to bake for their loved ones, friends, and neighbors, and to encourage bakers to give their baked goods away as a token of gratitude and appreciation. I wholeheartedly agree with this mission. I love to bake and frequently share the results of my efforts with others in my life.

I discovered that is was World Baking Day from a Bake from Scratch newsletter I subscribe to via email. Being a periodical and e-newsletter focused on baking, a cake recipe was handily included in the e-newsletter. Having all the ingredients already on hand, I decided to hold off posting the salad I had planned to post today in favor of commemorating World Baking Day with the suggested baked good, a strawberry infused pound cake. A basic pound cake recipe bursts with strawberry flavor due to the addition of an entire pound of strawberries. Half are chopped and added to the batter with the remaining berries halved and placed on top of the cake, which is baked in a cast iron skillet. The outcome is moist and delicious! Did I mention delicious?!

(While researching World Baking Day, I discovered that today is also National Pinot Grigio Day. When I shared this tidbit with Eric, he renamed May 17th ‘Drunken Baking Day’. I’ll have to come up with a a special recipe to encompass those two next year!)

Strawberry Skillet Pound Cake

Strawberry Skillet Pound Cake (adapted from bakefromscratch.com) Total Time Required: 1-1/2 to 2 hours, Prep Time: 30 minutes, Bake Time: 50 minutes to 1 hour, 20 minutes, Makes: one (10-inch) cake, Serves: 10

Ingredients:

• 1 pound fresh strawberries
• 3/4 cup unsalted butter, softened
• 1-1/2 cups + 3 tablespoons sugar, divided
• 3 large eggs, room temperature
• 3/4 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1-3/4 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 3/4 cup sour cream

Directions:

Preheat the oven to 350°F. Butter and flour a 10-inch cast-iron skillet (or 10-inch round cake pan). Chop half of the strawberries and cut the remaining 1/2 half pound of strawberries in half lengthwise.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1-1/2 cups of sugar at high speed until fluffy, 3 to 4 minutes, stopping to scrape the sides of the bowl.

Cream the sugar and butter together.

Reduce the mixer speed to low and add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

Add the eggs and the vanilla to the mixer.

In a medium bowl, whisk together the flour, baking powder, and salt.

Combine the dry ingredients.

Gradually add the flour mixture to the butter mixture alternating it with the sour cream. Begin and end with the flour mixture, and beating just until combined after each addition.

Add the flour . . .

. . . and sour cream to the batter, alternating between the two.

Fold in the chopped strawberries.

Fold the chopped strawberries into the batter.

Spoon the batter into the prepared skillet or pan, and spread the batter evenly.

Spread the batter into the prepared pan.

Arrange the strawberry halves on top, slightly pressing each into the batter. Sprinkle the top of the cake with 2 of the remaining tablespoons of sugar.

Add the halved strawberries to the top and sprinkle some of the remaining sugar over it all.

Bake the cake until a wooden pick inserted in the center comes out clean, about 50-65  minutes in the skillet or about 1 hour and 20 minutes in the pan. Check the cake after 35 minutes and cover it with foil if need be to prevent excess browning. Sprinkle the remaining 1 tablespoon of sugar over top of the cake when it comes out of the oven.

Sprinkle the remaining tablespoon of sugar over the hot cake.

Allow to cool completely before cutting and serving.

Serve as is or with a scoop of ice cream!