Introduction

Skillet strawberry shortcake is a warm, comforting dessert that combines tender, buttery shortcake with fresh, juicy strawberries and fluffy whipped cream. Perfect for showcasing ripe strawberries, this recipe is simple yet impressive for any occasion.

A round black skillet holds a dessert with three visible layers. The bottom layer is a golden-brown baked cake or crust, uneven and rustic in texture. On top of this is a bright red layer made of chopped fresh strawberries, some sliced and others halved, spread evenly across the cake. At the center of the strawberries is a thick and fluffy white whipped cream mound, swirled neatly. The skillet rests on a white marbled surface, next to a white cloth with large gray polka dots. photo taken with an iphone --ar 4:5 --v 7

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 (for topping)
1 medium lemon, zested
1 cup heavy whipping cream
1 tablespoon white sugar (for whipped cream), or more to taste
¼ teaspoon vanilla extract (for whipped cream)

Instructions

Step 1: 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.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt for the shortcake.
Step 3: In a separate glass measuring cup, whisk together the cold buttermilk, egg yolk, and vanilla extract until combined. Set aside.
Step 4: Scatter the cubed cold butter over the flour mixture. Use your fingertips to rub and cut the butter into the flour until the mixture is crumbly.
Step 5: Create a well in the center of the flour mixture and pour the buttermilk mixture into it. Use a rubber spatula to gently mix until a moist, shaggy dough forms.
Step 6: Transfer the dough to the prepared skillet and smooth it out evenly. Press the sliced strawberries gently into the surface of the dough.
Step 7: Bake in the preheated oven for 25 to 30 minutes, or until the shortcake is golden brown and cooked through. Allow to cool for 10 minutes.
Step 8: Meanwhile, prepare the strawberry topping by stirring together the quartered strawberries, sugar, and lemon zest in a medium bowl. Let it macerate.
Step 9: To make the whipped cream, combine the heavy cream, sugar, and vanilla extract in a chilled bowl. Beat with an electric mixer on medium speed until soft peaks form.
Step 10: Spoon the macerated strawberries and their juices over the warm shortcake. Serve with a generous dollop of whipped cream.

Tips & Variations

Use cold butter and cold buttermilk to ensure a tender, flaky shortcake texture.
For extra flavor, add a pinch of cinnamon or lemon zest to the shortcake dough.
Substitute fresh berries with frozen ones if out of season, but macerate them longer to release juices.
Try topping with a drizzle of honey or balsamic glaze for a gourmet twist.

Storage

Store leftover shortcake and strawberries separately in airtight containers in the refrigerator for up to 2 days. Reheat the shortcake gently in a low oven to warm before serving. Whipped cream is best made fresh but can be refrigerated for a few hours if needed.

How to Serve

A wooden plate holds a single serving of a three-layer dessert: the bottom layer is a light, crumbly yellow cake with some visible strawberry pieces baked inside; the middle layer is made up of bright red, fresh strawberry slices arranged over the cake; the top layer is a dollop of whipped cream, white and fluffy, sitting beside more fresh strawberry slices piled on top. The background shows blurred bowls and whole strawberries sitting on a wooden surface replaced with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shortcake dough ahead of time?

Yes, you can prepare the dough and keep it refrigerated for up to 24 hours before baking. Bring it to room temperature slightly before baking for best results.

What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Skillet Strawberry Shortcake Recipe

Print Recipe

★★★★★

5 from 142 reviews

This Skillet Strawberry Shortcake is a delightful twist on the classic dessert, featuring a tender, buttery shortcake baked right in a cast iron skillet. Topped with macerated fresh strawberries and homemade whipped cream, it’s perfect for showcasing ripe, juicy strawberries in a simple yet decadent treat.

Author: Marco
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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

Preheat and prepare skillet: Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet and line the bottom with a round piece of parchment paper to prevent sticking.
Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt until well combined.
Combine wet ingredients: In a separate glass measuring cup, whisk together the cold buttermilk, egg yolk, and vanilla extract until evenly blended. Set aside.
Cut butter into dry mixture: Scatter the cubed cold unsalted butter pieces over the flour mixture. Using your fingertips and a rubbing motion, cut the butter into the flour mixture until it resembles coarse crumbs.
Form the dough: Create a well in the center of the flour and butter mixture. Pour the buttermilk mixture into the well. Fold the flour into the wet ingredients gently with a rubber spatula until a moist, shaggy dough forms.
Assemble in skillet: Transfer the dough into the prepared cast iron skillet. Smooth the dough evenly across the skillet surface. Gently press the sliced strawberries into the surface of the dough.
Bake shortcake: Place the skillet into the preheated oven and bake for 25 to 30 minutes, or until the shortcake is golden brown and cooked through. Remove from oven and cool for 10 minutes.
Prepare strawberry topping: In a medium mixing bowl, combine the quartered strawberries, white sugar, and lemon zest. Stir well to macerate the strawberries and release their juices.
Make whipped cream: In a chilled mixing bowl, combine the heavy whipping cream, sugar, and vanilla extract. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
Serve: Spoon the macerated strawberry topping over the warm shortcake and add dollops of freshly whipped cream on top. Serve immediately and enjoy.

Notes

Use cold butter and buttermilk to ensure a tender, flaky shortcake texture.
Let the shortcake cool slightly before adding the strawberry topping and whipped cream to prevent melting.
For extra flavor, you can add a splash of strawberry or almond extract to the dough or whipped cream.
If cast iron skillet is unavailable, use an oven-safe round baking dish approximately 10 inches in diameter.

Keywords: strawberry shortcake, skillet dessert, baked shortcake, fresh strawberries, whipped cream, summer dessert, easy strawberry shortcake