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Skillet Strawberry Shortcake

Irresistible Skillet Strawberry Shortcake: Quick & Easy Delight

Experience bliss with this Skillet Strawberry Shortcake, a quick & easy dessert for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with a 1:1 gluten-free blend if necessary.
  • 1/2 cup White Sugar Swap with honey or maple syrup for a healthier option.
  • 2 tsp Baking Powder Helps the cake rise, ensuring a fluffy result.
  • 1/2 tsp Salt Enhances the overall flavor of the cake.
  • 1 cup Cold Buttermilk Use almond or coconut milk for a dairy-free version.
  • 1 large Egg Yolk Enriches the dough with flavor and color.
  • 1 tsp Vanilla Extract Infuses warmth and sweetness into the shortcake.
  • 1/2 cup Cold Unsalted Butter Substitute with dairy-free butter if needed.
For the Strawberries
  • 2 cups Sliced Strawberries Ensure to use ripe strawberries for maximum flavor.
  • 1 tbsp White Sugar (for Strawberries) Used to macerate the strawberries.
  • 1 tbsp Lemon Zest Brightens the flavor of the strawberries.
For the Whipped Cream
  • 1 cup Heavy Whipping Cream Substitute with coconut cream for a dairy-free option.
  • 1 tbsp White Sugar (for Whipped Cream) Sweetens the cream.
  • 1 tsp Vanilla Extract (for Whipped Cream) Adds extra flavor to the whipped topping.

Equipment

  • 10-inch cast iron skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 10-inch cast iron skillet with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, ½ cup of sugar, baking powder, and salt until combined.
  3. In a separate measuring cup, whisk together the cold buttermilk, egg yolk, and vanilla extract until smooth.
  4. Rub the cubed cold butter into the dry mixture until it resembles coarse crumbs.
  5. Make a well in the center of your dry ingredients and pour in the buttermilk mixture. Stir gently until just combined.
  6. Pour the dough into the prepared skillet and smooth it out evenly. Press the sliced strawberries gently into the top.
  7. Place the skillet in the preheated oven and bake for 25 to 30 minutes until golden brown.
  8. Combine the quartered strawberries with sugar and lemon zest in a bowl. Toss and let sit to macerate.
  9. Whip the heavy whipping cream with sugar and vanilla extract until soft peaks form.
  10. Slice the warm Skillet Strawberry Shortcake and serve it topped with the macerated strawberries and whipped cream.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 45mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 1mg

Notes

Use cold ingredients for better texture. Start checking the cake for doneness at 25 minutes. Adjust sugar based on strawberry ripeness.

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