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Skillet Strawberry Shortcake Recipe

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★★★★★

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.

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

  1. 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.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt until well combined.
  3. Combine wet ingredients: In a separate glass measuring cup, whisk together the cold buttermilk, egg yolk, and vanilla extract until evenly blended. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://cookcrisis.com/skillet-strawberry-shortcake-recipe/