MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry Skillet Pound Cake
 Categories: None
      Yield: 1 servings
 
    3/4 c  Plus 1 tb unsalted butter,
           -divided and softened
      2 c  Plus 2 tb flour, (I use
           -whole wheat pastry),
           -divided
      1 lb Fresh strawberries
  1 1/2 c  Plus 3 tb sugar, divided *
      3 lg Eggs
    3/4 ts Vanilla extract
  1 3/4 ts Baking powder
    3/4 ts Kosher salt **
    3/4 c  Sour cream
 
  Preheat oven to 350 F, brush inside of 10" cast iron skillet with 1
  tb of salted butter. Sprinkle with 2 tb of flour, shake out excess.
  
  Chop half of strawberries, cut remaining half into half, lengthwise.
  In a large bowl beat remaining 3/4 c butter and 1 1/2 c sugar on high
  until fluffy, scraping sides as needed. Reduce speed to medium, beat
  in eggs, one at a time and vanilla.
  
  In a medium bowl on the side combine flour, salt and baking powder.
  Gradually add to butter mixture, alternating with sour cream but
  beginning and ending with flour. By hand, fold in chopped
  strawberries, then pour into prepared skillet. Arrange strawberry
  halves on top, pressing in slightly. Sprinkle with 2 tb * sugar.
  
  Bake until a wooden pick inserted in center comes clean, about 50
  minutes. (Shield edges with foil to prevent excess browning. Sprinkle
  with remaining 1 tb * of sugar, cool on wire rack.
  
  * I use turbinado sugar for the sprinkle, only using about 1 1/2 tb
  total, sprinkling some on only before baking. The coarser sugar gives
  it a slight crunch.
  
  ** I use about 1/2 ts of sea salt.
  
  Good served warm with whipped cream or ice cream, or just by itself.
 
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