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Skillet Strawberry Shortcake pinterest

Skillet Strawberry Shortcake

This one-pan wonder combines a tender, buttery biscuit dough baked against hot cast iron to create an irresistibly crisp exterior that perfectly complements fresh strawberries. The cast iron method saves time and creates an impressive presentation perfect for both weeknight treats and special gatherings.
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Course: Dessert
Cuisine: American
Keyword: Strawberry Shortcake, Cast Iron Dessert, Skillet Dessert, Summer Dessert
Prep Time: 20 minutes
Cook Time: 25 minutes
Resting Time: 15 minutes
Total Time: 1 hour
Servings: 8 portions
Calories: 320kcal

Equipment

  • 10-inch Cast Iron Skillet
  • Mixing bowls
  • Pastry cutter or two forks
  • Measuring Cups and Spoons
  • Oven Mitts

Ingredients

Shortcake Biscuit

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed substitute with cold coconut oil for dairy-free option
  • 3/4 cup cold buttermilk substitute with almond milk + 1 tbsp lemon juice
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar for topping

Strawberry Filling

  • 2 pounds fresh strawberries, hulled and sliced about 6 cups
  • 1/3 cup granulated sugar adjust based on strawberry sweetness
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest

For Serving

  • 2 cups freshly whipped cream or coconut whipped cream
  • fresh mint leaves optional
  • 2 tablespoons honey or maple syrup optional

Instructions

  • Gently toss sliced strawberries with sugar, cornstarch, lemon juice, and zest in a large bowl. Allow to macerate for at least 15 minutes while preparing the biscuit dough.
  • Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry cutter or two forks, cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  • In a separate small bowl, whisk together the buttermilk, egg, and vanilla extract. Pour this mixture over the flour mixture and stir just until combined (avoid overmixing).
  • Carefully remove the hot skillet from the oven using oven mitts. Add a tablespoon of butter and swirl to coat the bottom and sides. Pour the strawberry mixture into the hot skillet, then drop spoonfuls of the biscuit dough evenly over the top, leaving some gaps for the strawberry juices to bubble through. Sprinkle with turbinado sugar.
  • Bake for 22-25 minutes, or until the biscuit top is golden brown and a toothpick inserted into the center comes out clean. The internal temperature should reach 200°F for perfect doneness.
  • Allow to cool for 15 minutes before serving. Top with freshly whipped cream and optional mint leaves or honey drizzle.

Notes

For a lighter version: substitute half the all-purpose flour with whole wheat pastry flour, reduce sugar, and use Greek yogurt in place of half the whipped cream.
For dietary needs: use coconut oil instead of butter and coconut milk with lemon juice instead of buttermilk for dairy-free; use a 1:1 gluten-free flour blend with xanthan gum for gluten-free version.
Serve directly from the skillet for maximum visual impact and ideal temperature. The dessert is best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days.

Nutrition

Calories: 320kcal | Carbohydrates: 48g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 240mg | Fiber: 3g | Sugar: 26g
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