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
Scale
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
