Skillet Strawberry Shortcake is a buttery skillet cake with added strawberries, baked to golden brown, and topped with sweetened strawberries and whipped cream. It is a delicious and unique twist on the classic Strawberry Shortcake recipe, which you will also want to make!

Skillet Strawberry Shortcake with some removed on a wooden table from overhead.

Ingredients & Substitutions

Flour: I used all-purpose flour in this cake for the structure and bulk of the cake. We have not tested it with other varieties of flour, so I can’t speak to their effectiveness.

Butter: Use cold unsalted butter for the cake. Adding cubes of cold butter helps the cake end up with a delicate and tender crumb. If using salted butter, you may want to lessen the amount of salt in the recipe.

Buttermilk: Buttermilk adds moisture to the cake with a touch of tanginess. If you don’t have any on hand, make your own!

Strawberries: This is the perfect recipe to make when strawberries are in season! You will need 4 1/2 cups of strawberries. Slice 1/2 cup for the cake and use the others in the topping. Frozen strawberries can also work, but let them thaw first.

Whipped Cream: We can’t forget about the whipped cream in a strawberry shortcake dessert! Homemade or store-bought whipped cream would work.

Skillet Strawberry Shortcake on a wooden table from overhead.

Can I Make Strawberry Shortcake Ahead Of Time?

You can certainly get parts of this strawberry shortcake made in advance. After baking the cake and letting it cool completely, wrap it in plastic wrap or aluminum foil. It will last up to 2 days at room temperature. You can also get the strawberries washed, hulled, and quartered. Then, mix them with the sugar and lemon zest. Store the topping in an airtight container in the refrigerator for up to 24 hours. You could also get the whipped cream made if making it homemade.

Close up of the inside of Skillet Strawberry Shortcake showing tender texture.

Can I Make This Without A Skillet?

Yes, you can make a strawberry shortcake without the skillet. However, the skillet does bake more evenly and gives the cake a nice crust. If you don’t have an oven-safe skillet, you could use a 9×13-inch baking dish. Adjust the baking time as needed.

Plate of Skillet Strawberry Shortcake on a wooden table.

How To Store Skillet Strawberry Shortcake

Strawberry shortcake is best enjoyed fresh, immediately after assembly. However, you could store it, covered, in the refrigerator for a day or two.

Skillet Strawberry Shortcake on a wooden table from overhead.

Skillet Strawberry Shortcake

Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Skillet Strawberry Shortcake is a buttery skillet cake with added strawberries, baked to golden brown, and topped with sweetened strawberries and whipped cream. It is a delicious and unique twist on the classic Strawberry Shortcake recipe, which you will also want to make!



  • 3 cups (375 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup (1 ½ sticks / 170 g) unsalted butter, cold, cubed
  • 1 ¼ cups buttermilk
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (72 g) fresh strawberries, sliced

Strawberry Topping

  • 4 cups (576 g) fresh strawberries, washed, hulled, quartered
  • 2 tablespoons granulated sugar
  • 1 medium lemon, zested (about 1 teaspoon)

Whipped Topping


  • Preheat oven to 400°F. Spray a 10-inch oven-safe skillet with cooking spray. Set aside.
  • In a large bowl, combine flour, sugar, baking powder, and salt. Add cold butter to the dry ingredients. Using a pastry cutter or your fingers, cut the cubed butter into the flour mixture until the butter pieces are pea-sized or smaller.
  • In a small bowl, whisk together buttermilk, egg, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. It will have a dough-like consistency.
  • Transfer to the prepared skillet. Evenly place sliced strawberries on top of the dough.
  • Bake for 25-30 minutes, or until the shortcake is lightly browned. Allow the cake to cool for about 10-15 minutes before assembly.
  • While the cake is baking, prepare the strawberry topping. In a large bowl, combine strawberries, sugar, and lemon zest. Place in refrigerator.
  • Once the cake has cooled slightly, add strawberry topping and whipped cream.
  • Serve immediately.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe:


Amazing! I loved this so much! The combination of sweet and fresh strawberries and whipped cream over the skillet shortcake created the perfect balance of flavors. I would highly recommend this dessert to anyone who loves strawberry shortcake and is looking to try something new!


This was delicious! I loved the slightly dense crumb of the cake. And, fresh strawberries and whipped cream are always a winner for me!


Super cute presentation! The shortcake is a biscuit style, which is my favorite for strawberry shortcake!


A buttery, moist cake with fresh strawberries and whipped cream is too good to turn down! I love the pile of strawberries, can't get enough of it!


I love strawberry shortcake and this absolutely lived up to my expectations! The cake is moist and perfectly complemented by the strawberries and whipped cream!


My family loves strawberry shortcake, but I don't like making all the individual portions. This is the perfect way to make it for a crowd. The biscuit was tender, the strawberries perfectly sweet, and the whipped cream perfect for topping.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.