If you’re looking for a dessert that truly captures the spirit of summer, then Skillet Strawberry Shortcake is sure to win your heart! This homestyle dish takes the nostalgic flavors of classic strawberry shortcake and gives them a rustic, crowd-pleasing twist by baking the tender shortcake in a cast iron skillet. The result? Fluffy, buttery biscuit layers topped with juicy macerated strawberries and clouds of pillowy whipped cream. It’s a simple, stunning treat that always feels like a celebration, whether you’re serving guests at a backyard picnic or spoiling your family on a lazy weekend afternoon.
Ingredients You’ll Need
There’s nothing intricate about the ingredients in this recipe, and that’s exactly why it’s so good—each component is straightforward but essential in building the flavors and textures of the perfect Skillet Strawberry Shortcake. Make sure to use fresh, quality ingredients for the sweetest, most vibrant results your taste buds will thank you for!
- All-purpose flour: Forms the backbone of the shortcake, giving it structure while still keeping things tender.
- Granulated sugar: Adds sweetness to both the biscuit and the strawberry filling without overpowering.
- Baking powder: Gives the shortcake its characteristic lift and lightness.
- Salt: Enhances all the flavors and keeps the sweetness in check.
- Cold unsalted butter (cubed): Essential for flaky, melt-in-your-mouth texture in the biscuit layer—don’t let it get too warm!
- Heavy cream: Richness for the shortcake and ultimate fluffiness for the whipped topping.
- Large egg: Binds everything together and provides extra tender crumb.
- Vanilla extract: Brings warmth and aromatic sweetness to every bite.
- Fresh strawberries (hulled and sliced): The juicy, vibrant heart of this dessert—go for ripe, in-season berries if you can.
- Sugar (for filling): Helps release those lovely strawberry juices for a luscious, syrupy filling.
- Lemon juice: Balances the sweetness and brightens the strawberries completely.
- Powdered sugar (for topping): Gently sweetens the whipped cream for that dreamy, cloudlike finish.
How to Make Skillet Strawberry Shortcake
Step 1: Prep Your Skillet
Start things off right by preheating your oven to 400°F and lightly greasing a 10-inch cast iron skillet. The skillet isn’t just for looks—it ensures your shortcake bakes up with perfectly crisp edges and a soft, tender crumb. A little nonstick spray or a swipe of butter will do the trick and make cutting wedges a breeze.
Step 2: Make the Biscuit Shortcake
In a large mixing bowl, whisk together your flour, granulated sugar, baking powder, and salt. Now comes the fun part: cutting in the cold butter! Use a pastry cutter or your fingertips to quickly work the butter into the dry ingredients, stopping when you have pea-sized bits throughout. This ensures your shortcake is gloriously flaky. Whisk together the heavy cream, egg, and vanilla extract in a separate bowl, then pour it into the dry mix. Stir just until the dough comes together—be gentle and resist overmixing so your shortcake stays tender and light.
Step 3: Shape and Bake
Transfer the dough to your prepared skillet and gently press it into an even layer, smoothing the surface but not packing it too tightly. Pop the skillet into the oven and bake for about 20–24 minutes, until the top is beautifully golden brown and a toothpick inserted into the center comes out clean. Let the shortcake cool just a bit in the skillet—it should still be warm when you serve it.
Step 4: Prepare the Strawberry Filling
While your shortcake bakes, toss the sliced strawberries with sugar and lemon juice in a medium bowl. Give them at least 20 minutes to macerate. This simple step coaxes out the berries’ natural juices, creating a sweet, tangy syrup that soaks deliciously into the shortcake.
Step 5: Whip the Cream
Just before serving, use an electric mixer to beat together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fluffy, homemade whipped cream is the finishing touch that makes every bite of your Skillet Strawberry Shortcake feel like a celebration.
Step 6: Assemble and Serve
Slice your warm shortcake into generous wedges, then top each piece with a spoonful of juicy macerated strawberries and a billowy dollop of whipped cream. Serve right out of the skillet for rustic charm and maximum fun!
How to Serve Skillet Strawberry Shortcake
Garnishes
For a picture-perfect finish, sprinkle your shortcake with a touch of powdered sugar, fresh mint leaves, or even a drizzle of aged balsamic for a grown-up flair. A few extra strawberry slices fanned on top also add vibrant color and freshness.
Side Dishes
This dessert is undeniably the star of any spread, but for a barbecue or summer gathering, pair Skillet Strawberry Shortcake with a scoop of creamy vanilla ice cream or a glass of sparkling lemonade. If you want something extra, a fruit salad or grilled peaches make a playful match.
Creative Ways to Present
Don’t be afraid to get whimsical! Try serving individual wedges in mason jars layered with whipped cream and strawberries for a picnic-ready treat. You can also add a sprinkle of toasted almonds or swap in other seasonal berries for a beautiful twist on the classic Skillet Strawberry Shortcake.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare!), store any remaining shortcake covered tightly at room temperature for up to a day, or in the fridge for up to three. Keep the strawberries and whipped cream separate and assemble just before serving to prevent sogginess.
Freezing
You can freeze the baked shortcake itself: let it cool completely, wrap it tightly in plastic and foil, and store in the freezer for up to two months. The strawberries and whipped cream, however, are best enjoyed fresh and don’t freeze well.
Reheating
To revive the texture, gently reheat the shortcake in a 300°F oven for about 10 minutes or until warmed through. Avoid microwaving, as that can make it tough. Once warm, top with your berries and cream for that just-baked flavor.
FAQs
Can I use frozen strawberries for Skillet Strawberry Shortcake?
Fresh, ripe strawberries will always give you the best flavor and texture, but you can use frozen berries in a pinch. Thaw them first and drain any excess liquid before macerating with sugar and lemon juice.
What if I don’t have a cast iron skillet?
No worries! You can use any oven-safe 9 or 10-inch round cake pan or even an 8×8-inch square baking dish. Just keep an eye on the bake time, as the sides may brown a bit differently if not using cast iron.
Can I make this shortcake gluten-free?
Absolutely! Simply swap in your favorite gluten-free all-purpose flour blend. Make sure it’s one that can be substituted cup-for-cup, and check that your baking powder is gluten-free as well.
Can I prepare parts of Skillet Strawberry Shortcake in advance?
Yes! You can bake the shortcake up to a day ahead and let it cool completely. Slice your strawberries and whip your cream just before serving for the freshest taste and texture.
Why do I need to macerate the strawberries?
Macerating draws out the berries’ juices and softens them, creating a sweet, syrupy sauce that seeps gloriously into the shortcake. This step takes your Skillet Strawberry Shortcake from good to irresistible!
Final Thoughts
There’s something unbeatably joyful about pulling a warm Skillet Strawberry Shortcake straight from the oven and serving up generous wedges to friends and family. It’s the kind of dessert that brings smiles to the table and memories to the moment—simple, fresh, and completely irresistible. Don’t wait for a special occasion—give this recipe a try and savor every fruity, creamy bite!
Print
Skillet Strawberry Shortcake Recipe
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 44 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the deliciousness of a Skillet Strawberry Shortcake, a perfect dessert for any occasion. This recipe combines sweet strawberries with a buttery, tender shortcake baked to perfection in a cast iron skillet.
Ingredients
For the Shortcake:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter (cubed)
- 3/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling:
- 3 cups fresh strawberries (hulled and sliced)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 400°F and lightly grease a 10-inch cast iron skillet.
- Prepare the Shortcake: In a large bowl, mix flour, sugar, baking powder, and salt. Cut in the cold butter, then add the cream, egg, and vanilla. Press dough into skillet and bake until golden brown.
- Prepare the Filling: Combine strawberries, sugar, and lemon juice to macerate.
- Whip the Cream: Beat cream, powdered sugar, and vanilla until soft peaks form.
- Serve: Slice shortcake, top with macerated strawberries and whipped cream.
Notes
- Best enjoyed fresh.
- For added flavor, brush the top with cream and sprinkle with coarse sugar before baking.
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