Skillet Strawberry Shortcake Easy (Print)
Tender skillet cake topped with strawberries and fresh whipped cream makes a fuss-free dessert for any occasion.
# What You'll Need:
→ Shortcake
01 -
3 cups all-purpose flour
02 -
½ cup white sugar
03 -
1 tablespoon baking powder
04 -
1 teaspoon salt
05 -
1 cup cold buttermilk
06 -
1 large egg yolk
07 -
1 teaspoon vanilla extract
08 -
12 tablespoons cold unsalted butter, cubed
09 -
½ cup sliced strawberries
→ Strawberry Topping
10 -
4 cups ripe strawberries, hulled and quartered
11 -
2 tablespoons white sugar
12 -
Zest of 1 medium lemon
→ Whipped Cream
13 -
1 cup heavy whipping cream
14 -
1 tablespoon white sugar
15 -
¼ teaspoon vanilla extract
# How to Make It:
01 -
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.
02 -
Whisk together the flour, sugar, baking powder, and salt for the shortcake in a large mixing bowl.
03 -
Whisk the buttermilk, egg yolk, and vanilla in a glass measuring cup until evenly combined. Set aside.
04 -
Scatter the cubed butter over the flour mixture. Use a rubbing motion with your fingertips to cut the butter into the flour and distribute it evenly.
05 -
Create a well in the center of the flour mixture and pour the buttermilk mixture into it. Use a rubber spatula to combine, forming a moist, shaggy dough.
06 -
Transfer the dough into the prepared skillet. Smooth the surface and press the sliced strawberries gently into the dough.
07 -
Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Let the shortcake cool for 10 minutes.
08 -
Combine the quartered strawberries, sugar, and lemon zest in a medium mixing bowl. Stir to macerate.
09 -
Combine the whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer with a whisk attachment, beat at medium speed until soft peaks form.
10 -
Spoon the macerated strawberries with their juices over the shortcake and serve with whipped cream.
# Additional Notes:
01 -
This recipe is a simplified version of traditional strawberry shortcake, made with one skillet biscuit-like cake for hassle-free preparation and cleanup.