Skillet Strawberry Shortcake Recipe

Get ready to fall in love with Skillet Strawberry Shortcake, a comforting, rustic take on the classic dessert that bakes up golden and tender in a cast iron skillet. Between the buttery, soft crumb of homemade shortcake, sweet syrupy strawberries, and fluffy clouds of vanilla whipped cream, each bite is pure sunshine. Whether you’re celebrating berry season or craving a crowd-pleaser, this recipe brings the wow-factor with minimal fuss. Gather your favorite skillet—let’s turn strawberries and cream into an unforgettable treat!

Ingredients You’ll Need

Skillet Strawberry Shortcake comes together with everyday ingredients, each one playing a key role in texture, flavor, and those oh-so-inviting colors. Let’s break down what you’ll need and why it matters—nothing fancy, just fresh and fabulous building blocks for something truly special.

• All-purpose flour: The sturdy base for our shortcake, giving it both structure and that satisfying crumb.
• White sugar: Adds essential sweetness to both the cake and the strawberries without overpowering their freshness.
• Baking powder: Key for a lofty, tender rise—don’t skimp on this!
• Salt: Just a touch balances and enhances all the flavors.
• Cold buttermilk: The secret to extra-soft, tangy shortcake; always use it cold for the best texture.
• Large egg yolk: Makes the shortcake richer and helps bind the dough.
• Vanilla extract: Adds warm depth to both the shortcake and whipped cream.
• Cold unsalted butter, cubed: Essential for that flaky, melt-in-your-mouth texture—be sure it’s well-chilled.
• Sliced strawberries: A double punch of berry goodness right in the shortcake itself.
• Ripe strawberries, hulled and quartered: Using the freshest berries makes for a juicy, summery topping.
• Fresh lemon zest: Brightens up the strawberries and amplifies their flavor.
• Heavy whipping cream: The base for homemade whipped cream—pillowy and irresistible.

How to Make Skillet Strawberry Shortcake

Step 1: Prep Your Skillet and Oven

Set the stage by preheating your oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet and press a round of parchment paper into the bottom—this makes sure nothing sticks and the shortcake pops out with ease.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, white sugar, baking powder, and salt. This step distributes the baking powder evenly and ensures your Skillet Strawberry Shortcake rises up uniformly fluffy and golden.

Step 3: Whisk the Wet Ingredients

In a glass measuring cup or small bowl, combine cold buttermilk, the egg yolk, and a splash of vanilla extract. Whisk until smooth. This mixture is your ticket to a rich, flavorful dough.

Step 4: Cut In the Butter

Scatter those cold butter cubes on top of your flour mixture. Using your fingertips, gently rub and pinch the butter into the flour until you see pea-sized bits—think biscuit or scone dough. These tiny pockets of butter will melt and create tender, flaky layers.

Step 5: Make the Dough

Make a well in the center of your flour-butter mixture and pour in the buttermilk blend. Using a rubber spatula, fold everything together until you have a moist, shaggy dough. Don’t overmix—rustic is the goal!

Step 6: Add to the Skillet and Bury with Strawberries

Scoop that fragrant, buttery dough into your prepared skillet, smoothing it lightly to the edges. Gently press sliced strawberries into the top—every bite should have a pop of berry! This step gives your Skillet Strawberry Shortcake its signature look.

Step 7: Bake to Golden Perfection

Bake in your preheated oven for 25 to 30 minutes, or until the shortcake is gorgeously golden and a toothpick comes out clean. Let it cool in the skillet for about 10 minutes to help it set and make slicing easier.

Step 8: Macerate the Strawberry Topping

While your shortcake cools, combine the quartered ripe strawberries, 2 tablespoons sugar, and all that punchy lemon zest in a bowl. Give them a stir and let them sit—the sugar pulls out the juices, creating an irresistible syrup.

Step 9: Whip the Cream

In a chilled bowl, beat heavy cream with sugar and vanilla extract until billowy, soft peaks form. Homemade whipped cream is non-negotiable here—it’s the dreamy finish to Skillet Strawberry Shortcake.

Step 10: Assemble and Serve

Spoon generous helpings of sweet, juicy strawberries (and all their juices!) over slices of your still-warm shortcake. Top with clouds of that vanilla whipped cream and serve immediately—this dessert was made for happy sighs!

How to Serve Skillet Strawberry Shortcake

Garnishes

For a fresh finish, try sprinkling extra lemon zest over the whipped cream, or scatter some finely chopped mint for a pop of color and brightness. A dusting of powdered sugar on the shortcake just before serving adds a subtle sweetness and a pretty presentation.

Side Dishes

Keep things simple—a chilled glass of dessert wine or even a pitcher of homemade lemonade pairs perfectly with Skillet Strawberry Shortcake. If you want a full afternoon treat, try it with coffee or iced tea; the buttery cake and tart berries balance any rich, bold beverage.

Creative Ways to Present

Slice and serve directly from the skillet for a rustic, communal feel, or cut the shortcake into wedges and layer each serving parfait-style in pretty glasses with strawberries and cream. For a twist, add a scoop of vanilla ice cream or even a drizzle of balsamic glaze for a modern take.

Make Ahead and Storage

Storing Leftovers

If by some miracle you have leftovers, store the shortcake at room temperature (wrapped well or in an airtight container) for up to one day, separate from the strawberries and cream. Everything stays freshest when stored separately.

Freezing

Shortcake is wonderfully freezer-friendly. Wrap individual wedges tightly in plastic wrap and store in a freezer-safe bag for up to two months. For best results, freeze without strawberries or cream, then thaw and assemble just before serving.

Reheating

Gently warm thawed or leftover shortcake wedges in a low oven (about 300 degrees F) for a few minutes until just heated through. Never microwave, as this may make the cake soggy. Serve with freshly macerated strawberries and a fresh whip of cream for revived perfection.

FAQs

Can I use frozen strawberries for Skillet Strawberry Shortcake?

While fresh strawberries truly shine here, you can use frozen ones in a pinch. Thaw them well and pat dry before macerating, though you may find the flavor and color less vibrant than with fresh berries.

Do I need a cast iron skillet for this recipe?

A cast iron skillet gives you the best crust and rustic charm, but if you don’t have one, use any heavy, oven-safe cake pan or an enameled skillet. Just make sure your pan is well-greased and lined with parchment for easy removal.

How do I know when the shortcake is baked through?

Look for a deep golden color across the top, and insert a toothpick or cake tester in the center—it should come out clean or with just a few crumbs when it’s done. The shortcake should also spring back lightly when pressed.

Can I add other fruit to the topping?

Absolutely! Raspberries, blueberries, or even blackberries mix wonderfully with the strawberries. Just keep the total amount around four cups and zest the lemon right on top for best flavor. Skillet Strawberry Shortcake is deliciously versatile.

Is there a dairy-free option for this recipe?

You can substitute plant-based buttermilk (just add a teaspoon of lemon juice to non-dairy milk), use vegan butter in the shortcake, and replace the whipped cream with a coconut or aquafaba-based version. Your Skillet Strawberry Shortcake will still be dreamy!

Final Thoughts

There’s something unmistakably joyful about baking a Skillet Strawberry Shortcake—between the sizzling skillet, the cloud of cream, and those lush berries, every detail is better when shared. Don’t wait for a special occasion; give this recipe a try and brighten up any evening with a little skillet magic!

Print