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.

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.

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.

Delish Skillet Strawberry Shortcake

This easy cast-iron skillet strawberry shortcake bakes into one giant, tender biscuit topped with juicy macerated berries and fluffy vanilla whipped cream—perfect for weeknights or celebrations.

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Prep Time: 20 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 42 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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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

For best results keep the butter and buttermilk very cold. No buttermilk? Use whole milk with 1.0 tbsp lemon juice, rest for 5 minutes. You can swap turbinado sugar with granulated sugar. If using frozen strawberries, thaw and drain before macerating.