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Skillet Strawberry Shortcake

A warm, fluffy dessert featuring a simple yet delicious cake base topped with fresh strawberries and whipped cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Summer Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour Make sure it's unbleached for a tender cake.
  • 1/2 cup granulated sugar Adjust to taste; can substitute with cane sugar.
  • 1 tablespoon baking powder This is key for a lovely rise.
  • 1/2 teaspoon kosher salt Enhances all the flavors beautifully.
Wet Ingredients
  • 3/4 cup unsalted butter, cold, cubed Use high-quality butter for the flakiest texture.
  • 1 1/4 cups buttermilk Room-temperature buttermilk elevates richness.
  • 1 large egg, room temperature Essential for smooth batter.
  • 1 teaspoon vanilla extract Use pure extract for best flavor.
Strawberry Toppings
  • 1/2 cup fresh strawberries, sliced Mixed into the cake.
  • 4 cups fresh strawberries, quartered Used as a beautiful topping.
  • 2 tablespoons granulated sugar To sweeten the topping.
  • 1 medium lemon, zested Adds brightness.
Finishing Touches
  • 2 cups whipped cream Homemade is best, but store-bought can work.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Grab a 10-inch oven-safe skillet and spray it with cooking spray. Set aside.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt. With a pastry cutter or fork, cut in the cold butter until the mixture resembles pea-sized crumbs.
  3. In a small bowl, whisk together the buttermilk, egg, and vanilla extract. Pour this mixture into the flour.
  4. Transfer the dough to your prepared skillet. Spread it evenly, and then layer the sliced strawberries on top, gently pressing them into the surface.
Baking
  1. Bake for 25-30 minutes or until the top is lightly golden brown and a toothpick inserted in the center comes out clean.
  2. Remove from the oven and allow to cool for 10-15 minutes.
Topping Preparation
  1. In a large bowl, mix the quartered strawberries, sugar, and lemon zest. Refrigerate for at least 10 minutes.
Assembly
  1. Once the cake has cooled slightly, top it with the strawberry mixture and dollops of whipped cream.
  2. Serve immediately and enjoy!

Notes

For substitutions, Greek yogurt can be used instead of buttermilk. You can also easily swap fresh strawberries for other seasonal fruits.