Fresh strawberries are one of the sweetest harbingers of spring and summer. And strawberry shortcakes are most assuredly one of the best ways to celebrate the arrival of warmer, sunnier days. Of course, the petite, layered berry-biscuit stacks aren't exactly fuss-free. This impressive skillet strawberry shortcake recipe eliminates much of the hassle and mess of traditional strawberry shortcakes. Instead of flouring the counter and rolling and cutting out individual biscuits, you'll bake one giant skillet biscuit cake that's topped with macerated strawberries and whipped cream.


Recipe Summary

40 mins
25 mins
1 hr 5 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Strawberry Topping:
Whipped Cream:


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.

  • Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.

  • Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.

  • Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.

  • Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.

  • To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.

  • To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.

  • Spoon the strawberries and juices over the shortcake. Serve with whipped cream.

Nutrition Facts

363 calories; protein 5.1g; carbohydrates 42.5g; fat 19.9g; cholesterol 75.6mg; sodium 310.4mg. Full Nutrition


Rating: 4 stars
This gets a 5 for concept and final look and crumb but only a 3 for the actual recipe. Let me say at the beginning I had to make 2 adjustments. More on this later. Prepping the dry and wet bowls was very easy. I left my parchment paper a little oversized so it came up the sides. No risk of sticking. I liked that I didn’t have to pre heat pan. I did everything as described but my dough was anything but loose and scrubby. It was so thick I couldn’t get all the flour mixed in. 1st change: I had to add about a quarter cup more milk which worked. Put it in pan and topped with berries as written. 2nd change: I put the large crystallized sanding sugar on most of my sweet baked goods if the top will show. Makes everything look special and gives a pleasant sweet crunch. Just something my crew likes. Read More
Rating: 5 stars
I sprayed skillet before I started. With Pam butter flavor Nothing else. Changed or added to. Thank you JUST in time for strawberry season Read More
Rating: 5 stars
Be prepared to add up to 6 Tbsps additional buttermilk to get a shaggy dough. And the quartered strawberries that get macerated, belong under toppings. Other than that, it's delicious! Read More