Skillet Strawberry Shortcake Recipe

Introduction

Skillet strawberry shortcake is a delightful twist on a classic dessert, featuring tender, buttery shortcake baked right in a cast iron skillet. Topped with fresh, macerated strawberries and homemade whipped cream, this treat is perfect for any occasion.

Ingredients

• 3 cups all-purpose flour
• ½ cup white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup cold buttermilk
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 12 tablespoons cold unsalted butter, cubed
• ½ cup sliced strawberries
• 4 cups ripe strawberries, hulled and quartered (for topping)
• 2 tablespoons white sugar (for topping)
• 1 medium lemon, zested
• 1 cup heavy whipping cream
• 1 tablespoon white sugar (for whipped cream)
• ¼ teaspoon vanilla extract (for whipped cream)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Lightly grease a 10-inch cast iron skillet and line the bottom with a round of parchment paper.
2. Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt for the shortcake.
3. Step 3: In a glass measuring cup, combine the buttermilk, egg yolk, and vanilla extract; whisk until evenly mixed and set aside.
4. Step 4: Scatter the cold butter cubes over the flour mixture. Using your fingertips, rub and cut the butter into the flour until evenly distributed and crumbly.
5. Step 5: Make a well in the center of the flour mixture and pour in the buttermilk mixture. Stir gently with a rubber spatula until a moist, shaggy dough forms.
6. Step 6: Transfer the dough to the prepared skillet, smoothing it evenly. Gently press the sliced strawberries into the surface of the dough.
7. Step 7: Bake in the preheated oven for 25 to 30 minutes, or until the shortcake is golden brown and cooked through. Let cool for 10 minutes.
8. Step 8: While the shortcake cools, combine the quartered strawberries, sugar, and lemon zest in a medium bowl. Stir to macerate the fruit and release juices.
9. Step 9: To make the whipped cream, chill a mixing bowl. Add heavy cream, sugar, and vanilla extract, then beat with an electric mixer on medium speed until soft peaks form.
10. Step 10: Serve the shortcake by spooning the macerated strawberries and their juices over the top, accompanied by freshly whipped cream.

Tips & Variations

• Use cold butter and work quickly when cutting it into the flour to achieve a tender, flaky shortcake.
• For a richer flavor, try substituting the buttermilk with plain yogurt.
• If you don’t have a cast iron skillet, a regular oven-safe round pan will work fine.
• Add a splash of balsamic vinegar to the strawberry topping for a subtle depth of flavor.
• For extra texture, fold chopped nuts like almonds or pecans into the shortcake dough.

Storage

Store any leftover shortcake covered in the refrigerator for up to 2 days. Keep the strawberry topping and whipped cream separate until ready to serve to maintain freshness. Reheat the shortcake gently in a warm oven before adding toppings.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the topping?

Fresh strawberries are best for this recipe to maintain the right texture and flavor. If using frozen, thaw and drain them well to avoid excess liquid.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Skillet Strawberry Shortcake Recipe

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4.5 from 118 reviews

This Skillet Strawberry Shortcake is a delightful twist on the classic dessert, featuring a tender, buttery shortcake baked directly in a cast iron skillet and topped with fresh macerated strawberries and homemade whipped cream. Perfect for showcasing ripe strawberries, this rustic dessert combines fluffy shortcake, sweet-tart berries, and creamy whipped topping for a crowd-pleasing treat.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortcake:

• 3 cups all-purpose flour
• ½ cup white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup cold buttermilk
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 12 tablespoons cold unsalted butter, cubed
• ½ cup sliced strawberries

Strawberry Topping:

• 4 cups ripe strawberries, hulled and quartered
• 2 tablespoons white sugar
• 1 medium lemon, zested

Whipped Cream:

• 1 cup heavy whipping cream
• 1 tablespoon white sugar, or more to taste
• ¼ teaspoon vanilla extract

Instructions

1. Preheat and prepare skillet: 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 to prevent sticking.
2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt thoroughly to evenly distribute the leavening agents and salt.
3. Combine wet ingredients: In a separate glass measuring cup, whisk together the cold buttermilk, egg yolk, and vanilla extract until fully combined and set aside.
4. Cut in butter: Scatter the cold, cubed butter over the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs, ensuring the butter pieces are evenly distributed but still visible for flakiness.
5. Create dough: Make a well in the center of the flour mixture and pour in the buttermilk mixture. Use a rubber spatula to gently fold and mix until a moist shaggy dough forms, being careful not to overwork it.
6. Transfer dough and add strawberries: Transfer the dough to the prepared skillet, smoothing the surface evenly with the spatula. Gently press the sliced strawberries into the surface of the dough for bursts of fruit in the shortcake.
7. Bake shortcake: Place the skillet in the preheated oven and bake for 25 to 30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 10 minutes.
8. Macerate strawberries: In a medium bowl, combine the quartered strawberries with sugar and lemon zest. Stir gently and let sit to macerate, releasing juices and enhancing flavor.
9. Make whipped cream: Chill a mixing bowl and beaters in the fridge. In the chilled bowl, combine heavy cream, sugar, and vanilla extract. Using an electric mixer at medium speed, whip until soft peaks form, taking care not to overbeat.
10. Assemble and serve: Spoon the macerated strawberries and their juices generously over the warm shortcake, then top with freshly whipped cream. Serve immediately for the best texture and flavor.

Notes

• Use cold butter and cold buttermilk for tender, flaky shortcake.
• Do not overmix the dough to avoid a tough texture.
• Allow strawberries to macerate for at least 10 minutes to develop sweetness and juice.
• Serve the shortcake warm for optimal flavor contrast with the cool whipped cream.
• Leftovers can be stored covered in the refrigerator and gently reheated.

Keywords: Skillet Strawberry Shortcake, strawberry shortcake recipe, cast iron dessert, fresh strawberry dessert, homemade whipped cream dessert