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Strawberry Skillet Shortcake

The Strawberry Skillet Shortcake is a delightful dessert featuring a tender, buttery cake baked in a cast iron skillet. Topped with a homemade strawberry sauce made from fresh strawberries, sugar, and lemon zest, this treat is both rustic and elegant. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. Perfect for casual gatherings or family dinners, this shortcake celebrates the simple pleasures of home baking.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 6 People
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat the oven to 350°F. Using 1 tbsp of butter, grease a 10-inch cast iron skillet.
  2. In a medium bowl, toss together the strawberries, sugar, and lemon zest. Set it aside.
  3. In a large bowl, stir together the flour, sugar, baking powder, and salt.
  4. 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.
  5. Add the dough to the greased skillet and spread it out evenly.
  6. Bake for 25-30 minutes, or until the top is golden brown.
  7. Let the cake rest for 10 minutes, then serve with strawberry sauce and optional toppings of vanilla ice cream or whipped cream.