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Skillet Strawberry Shortcake

A charmingly rustic dessert featuring golden-brown biscuits topped with juicy strawberries and fluffy whipped cream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Shortcake
  • 3 cups all-purpose flour Opt for a high-protein flour for better gluten structure.
  • 1/2 cup granulated sugar Substitute with coconut sugar for a caramel-like flavor.
  • 1 tablespoon baking powder Essential for leavening and creating fluffy biscuits.
  • 1/2 teaspoon kosher salt Enhances flavor; if you use table salt, halve the amount.
  • 3/4 cup unsalted butter, cold, cubed Chilling the butter ensures flakiness.
  • 1 1/4 cups buttermilk For moisture and tang; you can make a buttermilk substitute.
  • 1 large egg, room temperature Brings richness and a lovely structure.
  • 1 teaspoon vanilla extract For those warm, inviting notes.
For the Strawberry Topping
  • 1/2 cup fresh strawberries, sliced Perfect for topping the dough.
  • 4 cups fresh strawberries, washed, quartered These will be macerated and layered with whipped cream.
  • 2 tablespoons granulated sugar To sweeten the strawberry topping slightly.
  • 1 medium lemon, zested Brightens the flavors beautifully.
For Serving
  • 2 cups whipped cream Consider making your own with heavy whipping cream and a touch of sugar.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) to get the heat up while you prepare the ingredients.
  2. Generously spray a 10-inch oven-safe skillet with cooking spray or lightly grease it with butter.
  3. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir until evenly distributed.
  4. Add the cold, cubed butter into the flour mixture and cut it in until it resembles pebbly coarse crumbs.
  5. In a separate small bowl, whisk together the buttermilk, egg, and vanilla extract.
  6. Pour the wet mixture into the dry ingredients and gently stir until just combined.
  7. Spoon the dough into the prepared skillet and spread it evenly across the bottom.
  8. Evenly lay the sliced strawberries over the top of the dough.
Baking & Assembling
  1. Bake in the oven for 25-30 minutes or until lightly browned on top.
  2. Let the cake cool for about 10-15 minutes.
  3. Combine the quartered strawberries, sugar, and lemon zest in a large bowl and let it chill in the refrigerator.
  4. Once the skillet shortcake has cooled slightly, spoon the strawberry mixture on top and finish with whipped cream.
  5. Serve immediately and enjoy.

Notes

Best enjoyed fresh but can be stored in an airtight container for up to 3 days. Reheat briefly in the oven for a soft texture.