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Skillet Strawberry Shortcake Recipe

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★★★★★

4.5 from 127 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/skillet-strawberry-shortcake-recipe/