Skillet Strawberry Shortcake Recipe
If there’s a dessert that epitomizes the joy of summer, it’s Skillet Strawberry Shortcake. Imagine this: a tender, buttery biscuit baked golden and proud in a cast iron skillet, crowned with juicy strawberries that have surrendered their sweetness, all finished with billowy clouds of fresh whipped cream. This classic treat is about simple pleasures and generous flavors, and baking it in a skillet means a charming, rustic centerpiece for gathering around the table. Whether you’re hosting a backyard get-together or just want something special after dinner, Skillet Strawberry Shortcake transforms everyday ingredients into pure, old-fashioned magic.
Ingredients You’ll Need
This Skillet Strawberry Shortcake only requires a handful of everyday ingredients, but each one is essential. The butter makes the biscuit irresistibly tender, strawberries provide a burst of flavor and color, and the homemade whipped cream ties everything together. Every component has its own role in creating that perfect bite.
- All-purpose flour: Provides the sturdy but soft base for our biscuit shortcake—use a good-quality flour for best texture.
- Granulated sugar: Sweetens the dough just enough without overpowering; don’t skip it!
- Baking powder: The secret to a supremely fluffy, tall biscuit—make sure yours is fresh.
- Salt: Balances all the sweetness and rounds out the flavors beautifully.
- Cold unsalted butter (cubed): The key to tender, flaky texture; keep it cold until it meets the flour.
- Heavy cream: Adds richness to the dough and creates a dreamy whipped topping.
- Large egg: Adds structure and a touch of richness to the shortcake base.
- Vanilla extract: Perfumes both the biscuit and the whipped cream with a warm, inviting note.
- Fresh strawberries (hulled and sliced): The star of the show—choose ripe, fragrant berries for maximum flavor.
- Sugar (for strawberries): Helps coax out the natural juices from the berries, creating a luscious syrup.
- Lemon juice: Adds brightness and balances the sweet filling—just a dash goes a long way!
- Powdered sugar: Provides a light, sweet touch to the homemade whipped cream topping.
How to Make Skillet Strawberry Shortcake
Step 1: Prepare the Oven and Skillet
Start by preheating your oven to 400°F. Grab your trusty 10-inch cast iron skillet and lightly grease it—this ensures your biscuit comes out golden with crisp edges and doesn’t stick when you’re ready to serve.
Step 2: Make the Shortcake Dough
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Cut the cold, cubed butter into the flour mix using a pastry cutter or your fingertips. You want to work quickly so the butter stays cold—those buttery bits are what make the biscuit irresistibly flaky. You’ll know it’s right when the mixture resembles coarse crumbs.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this rich mixture into your dry ingredients and gently stir until everything is just combined. Be careful not to overmix; a tender shortcake depends on a gentle hand.
Step 4: Bake in the Skillet
Transfer the dough to your prepared skillet and press it gently to evenly fill the pan. Try to smooth out the top for even baking. Slide the skillet into your oven and bake for 20 to 24 minutes—your kitchen will smell incredible! The shortcake should be golden brown, and a toothpick inserted in the center will come out clean. Let it cool slightly so it’s easier to slice.
Step 5: Prepare the Strawberries
While your shortcake is baking, toss the sliced strawberries with sugar and a splash of lemon juice in a bowl. As they sit, the berries will release their juices, developing that classic shortcake syrup. Let them macerate for at least 20 minutes for best results.
Step 6: Make the Whipped Cream
In another chilled bowl, beat together the remaining heavy cream, powdered sugar, and a touch of vanilla until soft peaks form. Homemade whipped cream is far superior to anything from a can, and it absolutely elevates this dessert.
Step 7: Assemble and Serve
Slice the warm (but not hot) shortcake into generous wedges. Spoon a mound of syrupy strawberries over each slice, making sure to get plenty of their juice. Finish with a billowy dollop of whipped cream for the full Skillet Strawberry Shortcake experience.
How to Serve Skillet Strawberry Shortcake
Garnishes
A traditional Skillet Strawberry Shortcake needs little more than its whipped cream topping, but a few extra flourishes can make it special. Try a sprig of fresh mint, a sprinkle of lemon zest, or even a dusting of powdered sugar for a pretty finish. The contrast of colors and flavors makes every bite feel like a celebration.
Side Dishes
Since Skillet Strawberry Shortcake is the star, keep your side dishes simple and refreshing. A cool glass of lemonade or iced tea pairs beautifully. If you want a heartier dessert plate, serve with a scoop of vanilla bean ice cream or a small bowl of extra fresh berries.
Creative Ways to Present
For a wow factor, serve your Skillet Strawberry Shortcake directly in the skillet at the table—everyone can dig in for a casual, communal feel. Alternatively, cut into rounds with a biscuit cutter for individual servings, or layer split wedges in mason jars for portable, picnic-ready treats.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Skillet Strawberry Shortcake, store the components separately for best texture. Wrap any remaining shortcake tightly in plastic or foil and store at room temperature for a day, or in the refrigerator for up to two days. The strawberries and whipped cream should be kept chilled in airtight containers.
Freezing
The baked shortcake biscuit can be frozen if you’d like to prepare it ahead of time. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. It will keep well in the freezer for up to one month. Strawberries and cream aren’t freezer-friendly, so plan to prepare those fresh.
Reheating
To warm leftover shortcake, place slices in a 300°F oven for 5 to 10 minutes until heated through. This freshens up the texture and brings back just-baked flavor. Avoid microwaving, which can make the biscuit rubbery. Always add your strawberries and whipped cream just before serving.
FAQs
Can I use frozen strawberries instead of fresh?
You can use frozen strawberries in a pinch—just make sure to thaw and drain them well before macerating. The texture won’t be quite as firm, but the juicy flavor will still shine in your Skillet Strawberry Shortcake.
What if I don’t have a cast iron skillet?
No worries! A deep-dish pie pan or a heavy baking dish will work almost as well. You won’t get quite the same crisp edges, but the Skillet Strawberry Shortcake will still be absolutely delicious.
Can I make the biscuit dough ahead of time?
Absolutely. Prepare the dough up to a day ahead and chill it, covered. When ready to bake, simply press into the skillet and add an extra couple minutes to the baking time if it’s very cold from the fridge.
Is there a dairy-free option for this recipe?
You can substitute a plant-based butter and non-dairy cream alternative in both the biscuit and whipped topping if you have dietary restrictions. While flavor and texture may vary a bit, your Skillet Strawberry Shortcake will still hit the spot.
Why do you recommend macerating the strawberries?
Macerating the strawberries with sugar and lemon helps extract their juices and intensifies the flavor. This syrup soaks beautifully into the biscuit, making every bite of Skillet Strawberry Shortcake sweet, tangy, and juicy.
Final Thoughts
If you’re craving a nostalgic treat or simply want to celebrate the sweetness of strawberry season, Skillet Strawberry Shortcake is the answer. It’s unfussy but unforgettable, and guaranteed to draw smiles at your table. Give it a try and you’ll see how simple ingredients can create something truly spectacular—I promise it’ll become a family favorite!
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Skillet Strawberry Shortcake Recipe
- Total Time: 44 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in this delightful Skillet Strawberry Shortcake, a perfect summer dessert. A buttery, tender shortcake baked in a cast iron skillet, topped with fresh macerated strawberries and whipped cream.
Ingredients
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 grease a 10-inch cast iron skillet.
- Prepare the shortcake: Mix dry ingredients, cut in butter, combine wet ingredients, and mix. Press dough into skillet and bake until golden brown.
- Prepare the filling: Combine strawberries, sugar, and lemon juice and let sit.
- Make the topping: Whip cream, powdered sugar, and vanilla until soft peaks form.
- Serve: Slice shortcake, top with strawberries, and whipped cream.
Notes
- Best enjoyed fresh on the day it’s made.
- For extra flavor, brush the top with cream and sprinkle with coarse sugar before baking.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge with toppings
- Calories: 360
- Sugar: 18g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
