Prep Time
15 Mins
Cook Time
35 Mins
Chill Time
4 Hours
Bake Time
45 Mins
Serves 12

This perfectly light summer cake comes out beautifully, either way you flip it.

How to Make It

Step 1

In a 10-inch cast-iron skillet, melt 2 Tbsp. butter over medium heat. Add berries, sugar, pomegranate juice, 1/2 tsp. vanilla and 1/4 tsp. salt. Bring to a simmer and cook, stirring occasionally, until liquid is reduced and coats the back of a spoon, about 35 minutes. Remove from heat and let cool. Refrigerate in skillet until chilled, 4 hours to overnight.

Step 2

Preheat oven to 350°F. In a medium bowl, whisk together flour, baking powder and 1 tsp. salt. In a large bowl, using an electric mixer on medium speed, beat 15 Tbsp. butter with brown sugar and 2 tsp. vanilla until fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each; beat in sour cream. Stir in dry ingredients until just combined.

Step 3

Spread batter evenly over chilled strawberry mixture. Bake until a toothpick inserted into center comes out clean, about 45 minutes.

Step 4

Transfer skillet to a wire rack and let cool for 10 minutes. Run a knife around edge of skillet to loosen cake. Invert skillet onto a plate, unmold cake and let it cool completely.

Ratings & Reviews

Not worth the time and effort

July 16, 2017
I am a quite competent baker, but this recipe is a disaster from start to finish. Had everything needed except...pomegranate jice. Really? Why? A trip to the store , then 15 minutes prep, 35 minutes on the stove and 45 minutes in the oven does not produce the bright, fresh looking strawberry topped cake pictured. Batter had odd, thick consistency. This recipe was an incredible pain, and produced a so-so tasting, hideously ugly product. Smelled great while baking though! Like strawberry jam. Definitely not worth the time and effort.

April 30, 2018
I just used water. It was a non issue.

April 30, 2018
I also realized I didn’t have sour cream. So I used buttermilk. Much less thick and better, I think.

It’s ok, but won’t make again.

May 20, 2018
This was just so-so. First, I had to post a picture of how it turned out. If you cook this exactly as the directions state—30+ minutes on the stovetop & another 45 minutes in the oven, there is absolutely no way it will turn out as shown. I did use the promegranate juice, but only b/c I was able to purchase a small sample. For 2 TBL., it’s not worth it, unless you drink it. Someone asked about using cranberry juice & I think it would be okay, just need to add a tad bit more sugar. Quite honestly, I’d just forget it. The cake portion is good. I will be using a lot of whipped cream on top to disguise it. I won’t be making this again. I didn’t mind the time involved b/c I had time to do it. However, like the previous post, it really isn’t that great. I’ll stick to my homemade pound cake.


February 08, 2017
Can Cranberry juice be used? Why pomegranate juice?