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Skillet Strawberry Shortcake

A delightful twist on traditional strawberry shortcake, this skillet version features a golden-brown cake topped with fresh strawberries and whipped cream, perfect for summer gatherings and family reunions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Comfort Food, Dessert
Cuisine: American, Summer
Calories: 400
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour Always use high-quality all-purpose flour for the best texture.
  • 1/2 cup granulated sugar Feel free to adjust the sugar for your preferred sweetness.
  • 1 tablespoon baking powder Ensure your baking powder is fresh for optimal rise.
  • 1/2 teaspoon kosher salt Enhances the flavor of your cake.
Wet Ingredients
  • 3/4 cup unsalted butter, cold, cubed Cold butter is key to achieving a flaky texture.
  • 1 1/4 cups buttermilk Can substitute with milk and vinegar if out of buttermilk.
  • 1 large egg, room temperature Helps with even mixing; let it sit out before use.
  • 1 teaspoon vanilla extract Choose pure vanilla for the best flavor.
Strawberry Topping
  • 1/2 cup fresh strawberries, sliced For the batter; use ripe, sweet berries for full flavor.
  • 4 cups fresh strawberries, quartered These will create the delicious topping!
  • 2 tablespoons granulated sugar for topping Adjust to taste, depending on the sweetness of the strawberries.
  • 1 medium lemon, zested Adds a light zesty brightness to the dish.
  • 2 cups whipped cream Optional, but highly recommended for serving.

Method
 

Preparation
  1. Preheat your oven to 400°F. Spray a 10-inch oven-safe skillet with cooking spray.
  2. In a large bowl, combine 3 cups of flour, 1/2 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of kosher salt. Stir well to ensure even distribution.
  3. Add 3/4 cup cold, cubed unsalted butter into the flour mixture. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles pea-sized crumbs.
  4. In a small bowl, whisk together 1 1/4 cups of buttermilk, 1 large egg, and 1 teaspoon of vanilla extract. Pour this into the dry mixture and stir gently until just combined.
  5. Pour the batter into the prepared skillet. Place 1/2 cup sliced strawberries on top, gently pressing them into the batter.
Baking
  1. Place the skillet in your preheated oven and bake for 25-30 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the skillet for 10-15 minutes.
Finishing Touches
  1. While the cake cools, mix together the remaining 4 cups quartered strawberries, 2 tablespoons of sugar, and the zest of 1 medium lemon in a bowl. Let this sit for a few minutes.
  2. Once the cake has cooled, pile the strawberry mixture on top and generously add 2 cups of whipped cream. Serve immediately.

Notes

Store leftovers in an airtight container at room temperature for up to two days or in the fridge for up to a week. Can be frozen in an airtight container for up to three months.