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Delish Skillet Strawberry Shortcake

Delish Skillet Strawberry Shortcake

Golden, tender skillet shortcake topped with juicy macerated strawberries and billows of vanilla whipped cream—an easy, crowd-pleasing dessert ready in about 40 minutes.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup all-purpose flour
  • 0.33 cup granulated sugar for the shortcake
  • 1 tbsp baking powder
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter cold, cut into 0.5-inch cubes
  • 0.75 cup heavy cream cold, for dough
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream for brushing
  • 1 tbsp turbinado sugar for topping
  • 1 tbsp neutral oil for greasing the skillet
  • 4 cup fresh strawberries hulled and sliced
  • 0.25 cup granulated sugar for macerating the strawberries
  • 1 tbsp lemon juice freshly squeezed
  • 1 cup heavy cream cold, for whipped cream
  • 0.25 cup confectioners' sugar
  • 1 tsp vanilla extract for whipped cream
  • 0.125 tsp kosher salt a pinch, for whipped cream

Instructions

Preparation Steps

  • In a medium bowl, toss the sliced strawberries with 0.25 cup granulated sugar and 1.0 tbsp lemon juice. Let stand at room temperature for 15 minutes to macerate, stirring once.
  • Preheat oven to 425°F. Grease a 10-inch cast-iron skillet with neutral oil and set aside.
  • In a large bowl, whisk together flour, 0.33 cup granulated sugar, baking powder, and 0.5 tsp kosher salt.
  • Cut in the cold cubed butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-size bits of butter remaining.
  • Drizzle in 0.75 cup heavy cream and 1.0 tsp vanilla. Stir just until a shaggy dough forms; do not overmix.
  • Transfer dough to the prepared skillet and gently press into an even 0.75-inch-thick layer. Brush the top with 2.0 tbsp heavy cream and sprinkle with turbinado sugar.
  • Bake until golden brown and the center springs back when lightly pressed, about 18 to 22 minutes. Cool in the skillet for 10 minutes.
  • Meanwhile, whip 1.0 cup heavy cream with confectioners' sugar, 1.0 tsp vanilla, and a pinch of salt to soft-medium peaks.
  • Cut the warm shortcake into wedges. Spoon macerated strawberries over each slice and finish with a dollop of whipped cream. Serve immediately.

Notes

Use a well-seasoned 10-inch cast-iron skillet for best browning. If you do not have cast iron, bake in a 9-inch cake pan lined with parchment. Swap in mixed berries when in season. Leftovers keep refrigerated for 1 day; rewarm shortcake in a low oven before serving and whip cream just before serving.