Skillet Strawberry Shortcake Dessert (Print View)
Strawberry shortcake baked in a skillet with macerated berries and homemade whipped cream.
# What You'll Need:
→ Shortcake
01 -
3 cups all-purpose flour
02 -
1/2 cup granulated sugar
03 -
1 tablespoon baking powder
04 -
1 teaspoon salt
05 -
1 cup cold buttermilk
06 -
1 large egg yolk
07 -
1 teaspoon vanilla extract
08 -
12 tablespoons cold unsalted butter, cubed
09 -
1/2 cup fresh strawberries, sliced
→ Strawberry Topping
10 -
4 cups ripe strawberries, hulled and quartered
11 -
2 tablespoons granulated sugar
12 -
Zest of 1 medium lemon
→ Whipped Cream
13 -
1 cup heavy whipping cream
14 -
1 tablespoon granulated sugar, or more to taste
15 -
1/4 teaspoon vanilla extract
# Directions:
01 -
Preheat oven to 400°F (200°C). Lightly grease a 10-inch cast iron skillet and line the base with a round of parchment paper.
02 -
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.
03 -
In a glass measuring cup, whisk together cold buttermilk, egg yolk, and vanilla extract until well combined. Set aside.
04 -
Scatter cubed cold unsalted butter over the flour mixture. Using fingertips, rub butter into dry ingredients until mixture resembles coarse crumbs.
05 -
Make a well in the center of the flour mixture. Pour in the buttermilk mixture. Use a rubber spatula to gently fold and mix until a moist, shaggy dough forms.
06 -
Transfer dough into prepared skillet and smooth evenly. Gently press sliced strawberries into the surface.
07 -
Bake shortcake in preheated oven for 25 to 30 minutes, until golden brown and set. Allow to cool in skillet for 10 minutes.
08 -
In a medium bowl, stir together quartered strawberries, granulated sugar, and lemon zest. Let stand to macerate while shortcake bakes.
09 -
In a chilled mixing bowl, combine heavy whipping cream, granulated sugar, and vanilla extract. With an electric mixer and whisk attachment, beat on medium speed until soft peaks form.
10 -
Spoon macerated strawberries and juices over warm shortcake. Serve each portion with a generous dollop of freshly whipped cream.
# Notes:
01 -
For best results, ensure butter and buttermilk are thoroughly chilled before mixing the dough.