Skillet Strawberry Shortcake
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!
Servings: 12 people
Calories: 347kcal
Ingredients
Cake
- 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
- 2 cups whipped cream
Instructions
- 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.
Nutrition
Serving: 1portion | Calories: 347kcal