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Warm summer afternoons always make me think of this skillet strawberry shortcake It is a rustic treat that fills your kitchen with the smell of buttery cake and sweet juicy berries and brings everyone around the table for generous spoonfuls My family loves that this version bakes in one skillet and is perfect for sharing with friends after a barbecue or as a nostalgic dessert to celebrate strawberry season
The first time I made this was for my daughter’s birthday picnic in the backyard We ate the whole thing while the sun was setting and it is now the summer dessert everyone requests
Ingredients
- All purpose flour: brings structure and a light crumb use a fresh bag for the fluffiest shortcake
- White sugar: sweetens both the shortcake and strawberries choose fine granulated for easy mixing
- Baking powder: leavens the cake so it rises tall check your can date for maximum lift
- Salt: sharpens flavors and keeps the sweetness in balance use fine sea salt for no sharp bites
- Cold buttermilk: adds tang and tenderness pick whole milk buttermilk if you can for richness
- Large egg yolk: binds and enriches the dough for a luxurious bite save the white for breakfast omelets
- Vanilla extract: brings lovely warmth and aroma try to use pure extract not imitation
- Cold unsalted butter: gives those signature pockets of flakiness look for European style for best flavor
- Sliced strawberries: bake into the dough for bursts of color and fruitiness go for ripe in season berries
- Ripe strawberries for topping: get the juiciest reddest ones you can find local or farmers market berries shine
- Lemon zest: wakes up the strawberry topping with a bright note scrub your lemon before zesting
- Heavy whipping cream: is the foundation of billowy whipped cream choose ultra pasteurized for best whip
- Whipped cream sugar: gently sweetens the cream just enough to play with the berries
- Vanilla in cream: gives the topping its extra special fragrance use your best bottle
Instructions
- Prepare the Skillet:
- Grease a ten inch cast iron skillet lightly then line the bottom with a parchment circle This helps the cake release cleanly and gives a golden crust
- Mix the Dry Ingredients:
- In a large bowl whisk the flour sugar baking powder and salt together thoroughly Blending well makes sure the cake bakes up even and fluffy
- Whisk Wet Ingredients:
- In a glass measuring cup whisk buttermilk egg yolk and vanilla until fully combined It should look creamy not streaky This step keeps your shortcake rich but not dense
- Cut in the Butter:
- Scatter cold cubed butter over the flour mixture Use your fingertips to quickly work it in pinching and rubbing until the butter is about the size of peas This makes the crumb tender Layered bits of butter are what separate an amazing shortcake from a tough one so do not rush
- Form the Dough:
- Make a well in the middle of your flour mixture Pour in the buttermilk blend Use a rubber spatula to gently fold until just combined Do not overmix as this keeps the texture rustic and moist
- Transfer and Top:
- Scrape your dough into the prepared skillet Use damp fingers or an offset spatula to smooth it edge to edge Press sliced berries across the top slightly pressing them into the dough Their juices will seep into the shortcake as it bakes
- Bake the Shortcake:
- Slide the skillet into your preheated four hundred degree oven Bake for twenty five to thirty minutes It should be deeply golden with an irresistible smell Cool for ten minutes before slicing so it holds its shape
- Prepare the Strawberry Topping:
- While the cake bakes stir quartered strawberries with sugar and lemon zest in a bowl Let them macerate so they release natural juices and the flavors meld Together this makes a vibrant topping that soaks into the warm cake
- Whip the Cream:
- Chill your mixing bowl and whisk Attach the whisk to an electric mixer and beat cold cream sugar and vanilla at medium speed Whip just until soft peaks form so it stays light and cloudlike Start with less sugar and add to taste
- Serve:
- Spoon the juicy strawberries and syrup over each slice of warm shortcake Top with a cloud of fresh whipped cream and serve straight from the skillet
Lemon zest is my secret touch in the strawberry topping It brightens every bite and reminds me of the lemon trees at my grandmother’s house She would often slip a hint of lemon into her berry desserts and that fragrance lingers in my memory every summer
Storage Tips
If you have leftovers wrap the skillet or slices tightly in foil and store at room temperature for one day For longer storage keep covered in the fridge The whipped cream is best whipped fresh but if storing cover tightly and use within a day Shortcake is delicious cold or gently rewarmed in a low oven
Ingredient Substitutions
No buttermilk No problem Use equal parts plain yogurt thinned with a splash of milk for almost the same tang Out of fresh strawberries Frozen can work in a pinch just thaw and drain well before using Try orange zest instead of lemon for a new citrus twist
Serving Suggestions
Serve with extra berries on the side for color and flavor This shortcake loves a scoop of vanilla ice cream on very warm evenings For a brunch spread try with peaches raspberries or even roasted rhubarb when strawberries are not at their best
Cultural and Historical Context
Shortcake is a classic American dessert with roots in English baking tradition but truly became an iconic treat during spring and summer when strawberries are at their peak Old cookbooks call for simple biscuit dough but the skillet method adds a crowd pleasing presentation and ease
Seasonal Adaptations
Swap in peaches plums or blackberries during late summer months Use whipped coconut cream if you want a dairy free option Add chopped fresh mint to the berry topping for a cool touch
Success Stories
Readers and friends have told me that this skillet version convinces non bakers to make homemade shortcake Some have shared it at family reunions and one friend even made it for a wedding shower with edible flowers sprinkled on top Every time someone sends me a photo of their skillet shortcake it makes me smile
Freezer Meal Conversion
Bake the shortcake layer and let it cool completely Wrap well and freeze for up to two months Thaw uncovered at room temperature Reheat lightly in the oven to crisp up the edges Macerate berries fresh and whip cream just before serving
Enjoy this nostalgic skillet dessert with family It is best served warm and makes every summer gathering extra memorable
Recipe Q&A
- → Can I use frozen strawberries instead of fresh?
Yes, thaw and drain frozen strawberries before using. Fresh berries provide the best texture and flavor.
- → What size skillet should I use?
A 10-inch cast iron skillet works best for even baking and easy serving.
- → How do I prevent the shortcake from sticking?
Lightly grease the skillet and line it with parchment paper for easy removal and cleanup.
- → Can I make the whipped cream in advance?
Yes, prepare whipped cream up to a few hours ahead, storing it covered and chilled until needed.
- → How should leftovers be stored?
Store leftover shortcake, strawberries, and whipped cream separately in airtight containers in the refrigerator.