How to Make Skillet Strawberry Shortcake - A Step-by-Step Guide

Nothing says summertime quite like a fresh, juicy strawberry shortcake. And when it comes to making this classic dessert, there's no better way to do it than in a skillet. The combination of sweet, ripe strawberries and tender, flaky biscuits all cooked together in a skillet creates a dessert that's perfect for sharing with family and friends on a warm summer evening.

Skillet strawberry shortcake is a one-pan dessert that makes for a stunning presentation. The sweet, syrupy strawberri...

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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
  • 2 tablespoons white sugar
  • 1 medium lemon, zested
  • 1 cup heavy whipping cream
  • 1 tablespoon white sugar, or more to taste
  • ¼ teaspoon vanilla extract

Information

  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Total Time: 1 hr 5 mins
  • Servings: 12
  • Yield: 12 servings

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.
  • Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.
  • Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.
  • Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.
  • Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.
  • To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.
  • To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
  • Spoon the strawberries and juices over the shortcake. Serve with whipped cream.
  • Nutrition

    363 cal.

    • Total Fat: 20g
    • Saturated Fat: 12g
    • Cholesterol: 76mg
    • Sodium: 310mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 2g
    • Total Sugars: 15g
    • Protein: 5g
    • Vitamin C: 41mg
    • Calcium: 108mg
    • Iron: 2mg
    • Potassium: 186mg