Skillet Strawberry Shortcake
A delightful dessert layered with fresh strawberries and fluffy shortcake, perfect for any occasion.
Ingredients
For the Shortcake
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed Use chilled for best results.
- 1 cup heavy cream Use chilled for best results.
For the Strawberries
- 2 cups fresh strawberries, sliced The star of the dish.
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into the mixture until it resembles coarse crumbs.
- Stir in the heavy cream until just combined.
- Fold in half of the sliced strawberries.
- Spread the dough evenly in a greased skillet and bake for 25-30 minutes until golden brown.
- In a separate bowl, toss the remaining strawberries with powdered sugar and vanilla extract.
- Allow the shortcake to cool, then top with the strawberry mixture and serve.
Notes
For serving, slice the shortcake into wedges, add a spoonful of sweetened strawberries, and optionally top with whipped cream or vanilla ice cream. Store in an airtight container for up to three days, and freeze unbaked shortcake for up to two months.