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Delish Skillet Strawberry Shortcake

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
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 8
Calories: 120kcal

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

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.