Skillet Strawberry Shortcake

Skillet Strawberry Shortcake
  • PREP TIME
    40 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    1 hrs 5 mins
  • SERVING
    12 People
  • VIEWS
    33

Embrace the warmth of sunny days with this Skillet Strawberry Shortcake, a delightful twist on the classic dessert. A buttery, biscuit-like cake baked in a skillet, topped with juicy macerated strawberries and clouds of whipped cream, makes it the perfect centerpiece for any gathering.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    43 g
  • Cholesterol
    76 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    12 g
  • Sodium
    310 mg
  • Sugar
    15 g
  • Fat
    20 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet and line the bottom with a round of parchment paper. (5 minutes)

Image Step 02
02 Step

Recipe View In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt for the shortcake. In a separate glass measuring cup, whisk together the buttermilk, egg yolk, and vanilla extract until evenly combined. Set aside. (5 minutes)

Image Step 03
03 Step

Recipe View Scatter the cubed butter over the flour mixture. Use your fingertips to rub the butter into the flour, distributing it evenly until the mixture resembles coarse crumbs. Create a well in the center of the flour mixture, then pour in the buttermilk mixture. Use a rubber spatula to gently mix the flour into the buttermilk until a moist, shaggy dough forms. (10 minutes)

Image Step 04
04 Step

Recipe View Transfer the dough to the prepared skillet. Smooth the surface to distribute the dough evenly, then gently press the sliced strawberries into the top. (5 minutes)

Image Step 05
05 Step

Recipe View Bake in the preheated oven until golden brown and fully baked, about 25 to 30 minutes. Let cool in the skillet for 10 minutes before serving. (35 minutes)

Image Step 06
06 Step

Recipe View While the shortcake bakes, prepare the topping. In a medium mixing bowl, combine the quartered strawberries, sugar, and lemon zest. Stir gently and allow to macerate, releasing their juices. (10 minutes)

Image Step 07
07 Step

Recipe View For the whipped cream, combine the heavy whipping cream, sugar, and vanilla extract in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form. Be careful not to over-whip. (5 minutes)

Image Step 08
08 Step

Recipe View To serve, spoon the macerated strawberries and their juices over the warm shortcake. Top with a generous dollop of freshly whipped cream. Enjoy! (5 minutes)

For an extra layer of flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients.
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk.
Feel free to experiment with other berries, such as blueberries, raspberries, or blackberries.
The shortcake is best served warm, but leftovers can be stored in an airtight container at room temperature for up to 2 days.

Joshua Wolff

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 11 Ratings)
Total Reviews: (4)
  • Chadd Davis

    My family devoured this in minutes! Will definitely be making it again.

  • Mitchel Goldner

    The lemon zest really brightens up the flavor of the strawberries. Such a delicious and simple dessert.

  • Fannie Donnelly

    I added a little almond extract to the whipped cream, and it was the perfect complement to the strawberries.

  • Irwin Walker

    This recipe is a game-changer! So much easier than making individual shortcakes, and it tastes amazing.

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