Skillet Strawberry Shortcake Recipe

Introduction

Skillet Strawberry Shortcake is a delightful twist on the classic dessert, featuring a tender, buttery shortcake studded with fresh strawberries and topped with luscious whipped cream. Perfect for summer gatherings or a sweet treat anytime, this recipe combines ease and elegance in one skillet.

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 (for topping)
• 1 cup heavy whipping cream
• 1 tablespoon white sugar, or more to taste (for whipped cream)
• ¼ teaspoon vanilla extract (for whipped cream)

Instructions

1. Step 1: 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.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate cup, whisk the buttermilk, egg yolk, and vanilla extract until combined.
3. Step 3: Scatter the cubed cold butter over the flour mixture. Use your fingertips to rub and cut the butter into the flour until the mixture resembles coarse crumbs.
4. Step 4: Make a well in the center of the flour mixture and pour in the buttermilk mixture. Use a rubber spatula to gently mix until a moist, shaggy dough forms.
5. Step 5: Transfer the dough to the prepared skillet and smooth it evenly. Gently press the sliced strawberries into the surface of the dough.
6. Step 6: Bake in the preheated oven for 25 to 30 minutes, or until the shortcake is golden brown and cooked through. Let it cool for 10 minutes.
7. Step 7: While the shortcake bakes, combine the quartered strawberries, sugar, and lemon zest in a bowl to macerate the topping.
8. Step 8: To make the whipped cream, beat the heavy cream, sugar, and vanilla extract in a chilled bowl with an electric mixer until soft peaks form.
9. Step 9: Serve the shortcake topped with the macerated strawberries and a generous dollop of whipped cream.

Tips & Variations

• Use cold butter and cold buttermilk to ensure the shortcake stays tender and flaky.
• For a citrus twist, add a teaspoon of lemon zest to the shortcake dough.
• Try substituting some strawberries with other fresh berries like blueberries or raspberries for a mixed berry shortcake.
• If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar and let it sit for 5 minutes before using.

Storage

Store leftover shortcake covered in the refrigerator for up to 2 days. Keep the whipped cream separate and re-whip if needed before serving. Reheat the shortcake briefly in a warm oven to refresh its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shortcake dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Bring it to room temperature briefly before baking for best results.

What can I use instead of a cast iron skillet?

A 9- or 10-inch oven-safe cake pan or pie dish works well as a substitute if you don’t have a cast iron skillet.

Skillet Strawberry Shortcake Recipe

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This Skillet Strawberry Shortcake recipe features a tender, buttery shortcake baked in a cast iron skillet, topped with macerated fresh strawberries and homemade whipped cream. Perfectly golden and flavorful, it’s a delightful dessert that combines the fresh sweetness of strawberries with a rich, fluffy cake and creamy topping.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 your oven to 400°F (200°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 all-purpose flour, white sugar, baking powder, and salt for the shortcake base.
3. Combine Wet Ingredients: In a separate glass measuring cup, whisk the cold buttermilk, egg yolk, and vanilla extract until fully combined; set aside.
4. Cut in Butter: Scatter the cubed cold unsalted butter over the flour mixture. Using your fingertips with a rubbing motion, cut the butter into the flour until small pea-sized pieces remain, distributing the butter evenly throughout.
5. Form Dough: Make a well in the center of the flour mixture. Pour the buttermilk mixture into the well. Using a rubber spatula, gently fold the mixture to form a moist, shaggy dough without overmixing.
6. Transfer and Add Strawberries: Transfer the dough into the prepared skillet. Smooth and evenly distribute the dough, then gently press the sliced strawberries into the surface of the dough.
7. Bake Shortcake: Place the skillet in the preheated oven and bake for 25 to 30 minutes, or until the shortcake is golden brown and cooked through. Remove from the oven and let cool for 10 minutes.
8. Prepare Strawberry Topping: In a medium bowl, combine the quartered strawberries, white sugar, and lemon zest. Stir gently and let macerate to release juices and deepen the flavor.
9. Make Whipped Cream: Chill a mixing bowl, then add the heavy whipping cream, sugar, and vanilla extract. Using an electric mixer with a whisk attachment, beat on medium speed until soft peaks form.
10. Assemble and Serve: Spoon the macerated strawberries and their juices over the warm shortcake. Serve each portion with a generous dollop of freshly whipped cream.

Notes

• Ensure the butter is cold for a flaky shortcake texture.
• Do not overmix the dough to keep the shortcake tender.
• Using a cast iron skillet helps achieve an even, golden crust.
• Adjust sugar in the whipped cream to taste depending on strawberry sweetness.
• Letting the strawberry topping macerate enhances its natural sweetness and flavor.

Keywords: Strawberry shortcake, skillet dessert, fresh strawberries, whipped cream, baked shortcake, summer dessert, easy strawberry shortcake