The Strawberry Skillet Shortcake is a delightful and rustic dessert that brings together the classic flavors of sweet strawberries and tender, buttery cake. This recipe features a homemade strawberry sauce made from fresh strawberries tossed with a touch of sugar and lemon zest, enhancing their natural sweetness and adding a refreshing citrus note. The skillet cake itself is a simple yet delicious creation, made with all-purpose flour, sugar, baking powder, and a hint of salt to balance the flavors. The addition of buttermilk (or milk with lemon juice) and a large egg creates a rich and moist biscuit-like dough, while vanilla extract adds a fragrant depth.
Baked in a cast iron skillet, the cake develops a beautiful golden-brown crust, adding a slight crispiness that contrasts perfectly with the soft interior. After a brief rest, the cake is served warm, topped with the luscious strawberry sauce. For an extra touch of indulgence, add a scoop of vanilla ice cream or a dollop of whipped cream. This dessert is perfect for casual gatherings or family dinners, offering a comforting and nostalgic treat that celebrates the simplicity and elegance of home baking.
Strawberry Skillet Shortcake
Ingredients
Strawberry Sauce
- 1- pint strawberries stems removed and sliced
- 2 tbsp sugar
- Zest of ½ lemon
Skillet Cake
- 3 cups all-purpose flour
- ½ cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 13 tbsp unsalted butter
- 1 cup buttermilk or 1 cup milk with 1 tbsp lemon juice
- 1 large egg
- 1 tsp vanilla extract
Optional Toppings
- Vanilla ice cream
- Whipped cream
Instructions
- Preheat the oven to 350°F. Using 1 tbsp of butter, grease a 10-inch cast iron skillet.
- In a medium bowl, toss together the strawberries, sugar, and lemon zest. Set it aside.
- In a large bowl, stir together the flour, sugar, baking powder, and salt.
- Create a well in the center of the dry ingredients and add the buttermilk, egg, and vanilla extract. Fold together until you have a sticky biscuit dough.
- Add the dough to the greased skillet and spread it out evenly.
- Bake for 25-30 minutes, or until the top is golden brown.
- Let the cake rest for 10 minutes, then serve with strawberry sauce and optional toppings of vanilla ice cream or whipped cream.