Skillet Strawberry Shortcake Easy

This skillet strawberry shortcake is the solution for bakers who crave simplicity and classic summer flavor. Forget the mess of individual biscuits and instead enjoy one golden pan-baked shortcake sliced into hearty wedges. It is rustic, beautiful, and easy enough for a sunny weekend breakfast or dessert.

In my home, this is the go-to treat the moment juicy strawberries hit the markets. When I brought the first slice to the table for my family, the whole kitchen filled with the scent of fresh berries and warm cake. Now it is our signal that summer has truly arrived.

Ingredients

• All-purpose flour: gives the shortcake its classic tender crumb. For best results use a fresh bag that is not compacted
• White sugar: sweetens both the cake and the berries. Pick a fine granulated sugar for easy mixing
• Baking powder: is essential for lift. Make sure yours is fresh and not expired for the highest rise
• Salt: balances sweetness and sharpens flavor. I opt for fine sea salt if available
• Cold buttermilk: adds tang and richness. Whole buttermilk makes the dough especially tender
• Large egg yolk: adds richness. Choose eggs with golden yolks for best color
• Vanilla extract: brings warmth and aroma. A real vanilla extract gives the most flavor
• Cold unsalted butter: creates flaky layers. Cut it in while it is very cold for the best texture
• Sliced strawberries: add bursts of fruit in every bite. Use firm ripe berries
• Ripe strawberries for the topping: build juicy flavor. The sweeter the berries the better
• Lemon zest: brightens the strawberry topping. Fresh organic lemons work best
• Heavy whipping cream: makes luscious whipped cream. Chill it well before whipping for best volume

Step-by-Step Instructions

Prepare the Skillet:

Grease a 10 inch cast iron skillet and line with parchment to prevent sticking

Mix Dry and Wet Ingredients:

Combine flour sugar baking powder and salt in a large bowl to ensure even distribution In a separate cup whisk together buttermilk egg yolk and vanilla until smooth

Cut In Butter:

Add cold butter cubes to flour mixture and gently rub between your fingers until the mix resembles coarse crumbs This step is key for tender texture

Combine Dough :

Create a well in the center of the flour mix Pour in buttermilk mixture Gently fold with a rubber spatula until a sticky dough forms Try not to overmix

Shape and Top the Cake:

Spoon dough into prepared skillet and smooth evenly Press sliced strawberries into the surface for colorful bursts

Bake the Shortcake:

Place skillet in heated oven and bake until golden and firm about 25 to 30 minutes Cool in pan for 10 minutes so it sets

Macerate Strawberries:

Mix quartered strawberries with sugar and lemon zest Stir and let sit so the berries become juicy and flavorful

Whip the Cream:

In a cold bowl beat cream sugar and vanilla until soft peaks form This makes a cloudlike topping

Serve:

Slice the warm shortcake serve with macerated berries and add generous dollops of whipped cream

Save

My favorite ingredient is lemon zest in the strawberry topping It takes the fruit from sweet to sparkling When my daughter first tasted this shortcake with the lemony strawberries she licked the plate and asked for seconds Every summer is marked by this moment at our table

Storage Tips

Leftover shortcake can be wrapped tightly and stored at room temperature for up to thirty six hours Refrigerate any leftover whipped cream and strawberries in separate containers Shortcake is best enjoyed within a day or two for peak freshness

Ingredient Substitutions

If you are out of buttermilk swap in a mixture of whole milk and a tablespoon of lemon juice or vinegar Vegan butter works in place of dairy butter for a plant based treat Blueberries or peaches can stand in for strawberries if you want to mix things up

Serving Suggestions

Pile the shortcake with berries and cream just before serving so the cake stays crisp For brunch serve it in generous wedges with a splash of extra cream It also works beautifully as a backyard dessert after grilling

Cultural Context

Strawberry shortcake dates back to early American cuisine and has long been a sign of late spring and early summer The original versions were often baked as large cakes cut in wedges to highlight the season’s best fruit This skillet version nods to tradition but skips the hassle of individual biscuits

Recipe FAQs

→ Can I use frozen strawberries?

For best texture, use fresh berries, but thawed strawberries can work in a pinch. Macerate well to remove excess moisture.

→ What type of pan works best?

A 10-inch cast iron skillet provides even heat and a golden crust, but any oven-safe round pan will do.

→ How do I know the cake is done?

Check for a golden top and insert a toothpick in the center; it should come out clean when done baking.

→ Can I prepare components ahead of time?

Yes, bake the cake and whip the cream a few hours ahead. Assemble just before serving for best freshness.

→ Can I substitute buttermilk?

If buttermilk isn’t available, mix milk with a little lemon juice or vinegar as a quick alternative.