One of the sweetest signs of spring and summer are fresh strawberries. And without a doubt, one of the nicest ways to welcome warmer, sunnier days is with strawberry shortcakes. The tiny, stacked berry-biscuit stacks aren’t exactly hassle-free, of course. Traditional strawberry shortcakes don’t require as much mess or hassle thanks to this amazing skillet recipe. One huge skillet-style biscuit cake will be baked instead of flouring the counter, rolling out individual biscuits, and cutting them out. The cake will be topped with macerated strawberries and whipped cream.
| Prep Time: | 40 mins |
| Cook Time: | 25 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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
Instructions
- 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 Facts
| Calories | 363 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 12 g |
| Sodium | 310 mg |
| Sugars | 15 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This is the first time that I have been motivated to review a recipe Because of how good it is… This is wonderful and easy. I tend to like things less sweet so cut the sugar in half for the strawberries and did not add sugar to the cream but that’s just my preference!
Very good! I stuck to the recipe but will make a bit more strawberry syrup to drizzle over it the next time.
I really liked this recipe. I prefer the shortcake to be a bit sweeter, but adding more sugar and getting more juice on the strawberries might just do it for me. I thought the dough was great. I made half of the recipe in an 8 inch cast iron skillet, added the suggested extra (2 tablespoons, I used Kefir instead of buttermilk) and also sprinkled the top with coarse sugar before putting it in the oven. I think the dough texture was perfect…but I would not describe it as shaggy…but more like a biscuit dough. It is my new go-to Strawberry Shortcake. Thank you!
Delish!
Made this and had to keep the kids away from it to take to a birthday party. This is a solid shortcake that does not taste like the typical pound cake. It has more flavor and thickness that makes for a perfect breakfast meal over pancakes. I did add strawberry extract to the whip cream that brought more strawberry flavor.
Made as directions stated, turned out delicious! Whole family loved it. The actual dough isn’t sweet, more so buttery. The strawberries and whipped cream are what make it sweet so I kept toppings on the side for everyone to help themselves to adjust how sweet they wanted it. Definitely suggest keeping the lemon zest for the macerated strawberries, it cuts the sweetness of the macerated strawberries a bit and added a bit of tartness that was great, doesn’t make it taste like “lemon.”
Be prepared to add up to 6 Tbsps additional buttermilk to get a shaggy dough. And the quartered strawberries that get macerated, belong under toppings. Other than that, it’s delicious!
I sprayed skillet before I started. With Pam butter flavor Nothing else. Changed or added to. Thank you JUST in time for strawberry season
This gets a 5 for concept and final look and crumb but only a 3 for the actual recipe. Let me say at the beginning I had to make 2 adjustments. More on this later. Prepping the dry and wet bowls was very easy. I left my parchment paper a little oversized so it came up the sides. No risk of sticking. I liked that I didn’t have to pre heat pan. I did everything as described but my dough was anything but loose and scrubby. It was so thick I couldn’t get all the flour mixed in. 1st change: I had to add about a quarter cup more milk which worked. Put it in pan and topped with berries as written. 2nd change: I put the large crystallized sanding sugar on most of my sweet baked goods if the top will show. Makes everything look special and gives a pleasant sweet crunch. Just something my crew likes.