Delish Skillet Strawberry Shortcake

If you’ve ever wanted to turn strawberry shortcake into a big, shareable, crispy-edged situation you can plop in the middle of the table and call “dinner’s grand finale,” this is your moment. This Delish Skillet Strawberry Shortcake is basically a giant, buttery biscuit with jammy strawberries lounging on top and a cloud of whipped cream pretending to be light. It’s low-effort, high-drama, and yes—the skillet is doing most of the work while you “taste test” strawberries like an unpaid intern.
Last time I made this, my husband decided to “help” by whipping cream with an immersion blender at Mach 10. We discovered cream can, in fact, travel. The dog got a hit, the backsplash got a coat, and the whisk attachment learned to fly. Meanwhile, I “accidentally” grabbed the too-small pan because I like my desserts like I like my jeans—snug with a little spillover. Did I wash fewer dishes to make up for it? Of course not. I used three bowls and a measuring cup just to keep things honest.
Why You’ll Love This Delish Skillet Strawberry Shortcake
– It’s dessert you slice like pizza, which is just efficient chaos.
– Crispy edges + tender middle = the personality combo I aspire to.
– Uses pantry basics; no one is hunting for unicorn extract.
– Forgiving batter—stir, plop, bake. If you can fold laundry, you can do this. If you can’t fold laundry, you can still do this.
– It looks impressive, but it’s basically a biscuit wearing lipstick.
Time-Saving Hacks
– Buy pre-sliced strawberries. Yes, you’re paying for someone else’s knife skills. Worth it.
– Microwave the butter to “almost melted,” then pretend it’s “softened” and move on with your life.
– Whip cream in a jar with a lid—shake like a maraca while you unload the dishwasher you said you wouldn’t wash.
– Mix the batter right in the skillet if it’s clean… or “clean-adjacent.”
– Line the skillet with parchment so you can yank the whole thing out like a magician’s tablecloth trick.
MORE OF OUR FAVORITE…
Serving Ideas
– A mountain of whipped cream. Then another “just to cover the patchy spots.”
– Vanilla ice cream if your day needed a reset button.
– A drizzle of balsamic glaze if you want to feel fancy without googling anything.
– Serve with coffee for brunch or wine if the kids drove you nuts.
– Keep it simple: warm slice, cold fork, peace restored.
What to Serve It With
– Crispy bacon and scrambled eggs for a brunch that screams “I planned this” (you didn’t).
– A green salad to balance the butter. Science.
– Sparkling lemonade, or a bubbly rosé if you’re avoiding chores.
– Extra macerated berries on the side to make everyone think you’re generous.
Tips & Mistakes
– Don’t overmix the batter. Lumps = tender. Smooth = sad.
– Toss strawberries with a little sugar and a pinch of salt; it wakes them up like gossip.
– Preheat the skillet so you get that sizzly, golden bottom.
– Use a 10-inch cast iron. If your pan is smaller, reduce the batter or embrace the biscuit volcano.
– Let it cool 10 minutes before slicing or it’ll crumble like my willpower in a bakery.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep berries and whipped cream separate if you want the biscuit to stay crisp.
– Rewarm slices in the oven at 325°F for 5 to 8 minutes, or in the toaster oven if you like living on the edge.
– Whipped cream re-whips with a whisk, or becomes mousse if you believe hard enough.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Lemon zest in the batter = bright, bakery vibes.
– Brown sugar instead of white for a caramel note that screams summer fairs and sticky fingers.
– Gluten-free 1:1 flour works shockingly well; add an extra tablespoon of cream if it’s dry.
– Dairy-free? Use coconut milk and coconut oil; then brag on social media about your “tropical shortcake.”
– Mix in chopped basil or mint with the berries if you’re the kind of person who owns a muddler.
– Chocolate chips in the biscuit if your inner child is running the show.
Frequently Asked Questions

Delish Skillet Strawberry Shortcake
Ingredients
Main Ingredients
- 2 cup all-purpose flour for biscuit base
- 0.25 cup granulated sugar for biscuit base
- 1 tbsp baking powder
- 0.5 tsp kosher salt
- 8 tbsp unsalted butter, cold and cubed keep very cold
- 0.75 cup buttermilk, cold add a splash if dough is dry
- 1 tsp vanilla extract for biscuit base
- 1.5 lb fresh strawberries, hulled and sliced for topping
- 0.33 cup granulated sugar for macerating strawberries
- 1 tbsp lemon juice fresh, for macerating strawberries
- 1 cup heavy cream, cold for whipped cream
- 2 tbsp powdered sugar for whipped cream
- 0.5 tsp vanilla extract for whipped cream
- 1 tbsp turbinado sugar optional, for crunchy top
- 1 tbsp unsalted butter for greasing the skillet
Instructions
Preparation Steps
- Combine sliced strawberries, 0.33 cup granulated sugar, and lemon juice in a bowl. Toss and let macerate at room temperature while you bake.
- Preheat oven to 425 F. Grease a 10-inch cast-iron skillet with 1 tbsp butter.
- In a large bowl whisk together flour, 0.25 cup granulated sugar, baking powder, and salt.
- Cut the cold cubed butter into the dry ingredients with a pastry cutter or your fingertips until pea-sized bits remain.
- Stir in the cold buttermilk and 1 tsp vanilla just until a shaggy dough forms. Do not overmix.
- Press the dough evenly into the prepared skillet. Sprinkle the top with turbinado sugar for crunch.
- Bake until golden and a tester comes out clean, about 20 to 22 minutes. Cool in the skillet for 10 minutes.
- While the shortcake bakes, whip the cold heavy cream, powdered sugar, and 0.5 tsp vanilla to soft peaks.
- Cut the warm shortcake into wedges. Spoon macerated strawberries and their juices over each piece, then top with whipped cream.
- Serve immediately. Refrigerate leftovers separately for best texture.
Notes
Featured Comments
“This crowd-pleaser recipe was so flavorful — the rich really stands out. Thanks!”
“New favorite here — turned out amazing. rich was spot on.”
“This sweet treat recipe was turned out amazing — the crowd-pleaser really stands out. Thanks!”
“New favorite here — family favorite. sweet treat was spot on.”
“This creamy recipe was turned out amazing — the crowd-pleaser really stands out. Thanks!”
“Made this last night and it was absolutely loved. Loved how the sweet treat came together.”
“This crowd-pleaser recipe was will make again — the creamy really stands out. Thanks!”
“This crowd-pleaser recipe was will make again — the sweet treat really stands out. Thanks!”
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”