Skillet Strawberry Shortcake

Ingredients
12
Original recipe yields 12 servings
Shortcake:

3 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup cold buttermilk
1 large egg yolk
1 teaspoon vanilla extract
12 tablespoons cold unsalted butter, cubed
½ cup sliced strawberries

Strawberry Topping:

4 cups ripe strawberries, hulled and quartered
2 tablespoons white sugar
1 medium lemon, zested

Whipped Cream:

1 cup heavy whipping cream
1 tablespoon white sugar, or more to taste
¼ teaspoon vanilla extract

Directions
Instructions Checklist

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.
Step 2

Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.
Step 3

Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.
Step 4

Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.
Step 5

Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.
Step 6

To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.
Step 7

To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
Step 8

Spoon the strawberries and juices over the shortcake. Serve with whipped cream.

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