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Skillet Strawberry Shortcake

Skillet Strawberry Shortcake

Cost $12, save $8

Source: Recommended by CookPal

  • 30 Min
  • 12 Servings
  • $12

INGREDIENTS

  • 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

  • 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

STEPS

1

Preheat the oven to 400°F (200°C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.

2

Whisk flour, sugar, baking powder, and salt for shortcake in a large mixing bowl. Combine buttermilk, egg yolk, and vanilla extract in a measuring cup.

3

Cut the butter into the dry ingredients using fingertips to create a crumbly mixture. Create a well in the center and mix in the buttermilk mixture to form a shaggy dough.

4

Transfer the dough to the prepared skillet, smooth evenly, and press sliced strawberries gently into the surface.

5

Bake for 25–30 minutes until golden brown. Cool for 10 minutes.

6

Prepare the topping: combine quartered strawberries, sugar, and lemon zest to macerate.

7

Prepare whipped cream: beat heavy cream, sugar, and vanilla extract with an electric whisk until soft peaks form.

8

Spoon macerated strawberries and juices over the shortcake. Serve with whipped cream.

NUTRIENTS

Per 1 serving

🔥

363

Calories

  • 5
    Protein
  • 43
    Carbs
  • 20
    Fats

💡 Cold butter is crucial for the shortcake’s texture; do not let it soften.Chill the whipped cream bowl and whisk for better consistency.Allow the shortcake to cool for easier slicing and serving.You can adjust the sweetness of the whipped cream and strawberries based on preference.Store leftovers covered in the refrigerator for up to 2 days.