Skillet Strawberry Shortcake


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.

Prep Time:
40 mins
Cook Time:
25 mins
Total Time:
1 hr 5 mins
12 servings



  • 3 cups all-purpose flour

  • ½ cup white sugar

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1 cup cold buttermilk

  • 1 large egg yolk

  • 1 teaspoon vanilla extract

  • 12 tablespoons cold unsalted butter, cubed

  • ½ cup sliced strawberries

Strawberry Topping:

  • 4 cups ripe strawberries, hulled and quartered

  • 2 tablespoons white sugar

  • 1 medium lemon, zested

Whipped Cream:

  • 1 cup heavy whipping cream

  • 1 tablespoon white sugar, or more to taste

  • ¼ teaspoon vanilla extract


  1. 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.

  2. 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.

  3. 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.

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

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

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

  7. 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.

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

Nutrition Facts (per serving)

363 Calories
20g Fat
43g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 363
% Daily Value *
Total Fat 20g 26%
Saturated Fat 12g 61%
Cholesterol 76mg 25%
Sodium 310mg 13%
Total Carbohydrate 43g 15%
Dietary Fiber 2g 9%
Total Sugars 15g
Protein 5g
Vitamin C 41mg 204%
Calcium 108mg 8%
Iron 2mg 11%
Potassium 186mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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