Okay, listen up! If you think making a show-stopping dessert has to be complicated or take hours, you are SO wrong. Especially when it comes to Skillet Strawberry Shortcake. Seriously, this recipe is my go-to when I want something comforting, sweet, and ridiculously easy. It’s got all the classic flavors you love – that sweet, juicy strawberry goodness piled high on a tender, buttery shortcake – but the magic happens right in your cast iron skillet. No fancy layers, no fussing with individual servings (unless you want to!).
I remember the first time I whipped this up. It was a spontaneous Tuesday evening, I had a pint of perfect strawberries that were just BEGGING to be used, and zero energy for anything complicated. I stumbled upon the idea of a skillet version, and honestly, my dessert life changed forever. My kitchen filled with the most incredible smell as it baked – warm berries, sweet butter, pure comfort. Pulling that golden-brown beauty out of the oven felt like a major accomplishment, even though it took practically no effort. Trust me, once you try this Skillet Strawberry Shortcake, you’ll be hooked just like I am!
Why You’ll Love This Skillet Strawberry Shortcake
So, why is this Skillet Strawberry Shortcake my absolute favorite easy dessert? Oh, let me count the ways! First off, it’s SPEEDY. Seriously, we’re talking less than an hour from pulling ingredients out to digging into a warm, bubbly piece of heaven. It’s the ultimate instant gratification dessert.
- It’s ridiculously easy. We’re talking one skillet, minimal fuss. If you can stir things in a bowl and pour, you can make this!
- The flavor is unreal. Those sweet, syrupy strawberries baked right into the tender, buttery shortcake? Pure magic.
- That skillet crust! Baking it in cast iron gives the bottom a slightly crisp, golden edge that is just divine.
- Perfectly portioned (mostly!). It’s easy to serve right from the skillet, and everyone gets a generous piece of that delicious Skillet Strawberry Shortcake goodness.
It’s just everything you want in a dessert without any of the stress. Trust me, you’re going to adore this!
Ingredients for Skillet Strawberry Shortcake
Okay, let’s talk about what magic goes into this Skillet Strawberry Shortcake. The beauty here is that we’re using super simple, everyday stuff you probably already have kicking around. No weird, hard-to-find ingredients, promise!
First, you’ll need a lovely pint of fresh strawberries. Make sure they’re hulled (that’s just taking the green tops off!) and sliced up. We’ll need some granulated sugar – one amount for the berries and another for the shortcake itself. For the dry stuff, grab your all-purpose flour, baking powder (make sure it’s not ancient!), and just a little salt to make everything pop.
Now, for the richness! You’ll definitely want cold unsalted butter, cut into little cubes. Keeping it cold is key for that perfect shortcake texture, trust me on this! Then, you’ll need milk, one large egg, and a splash of vanilla extract for that warm, comforting flavor. And of course, you absolutely CANNOT forget the whipped cream for serving. It’s the crown jewel!
Equipment for Skillet Strawberry Shortcake
Alright, let’s talk tools! The list for this Skillet Strawberry Shortcake is super short and sweet, just like the dessert itself! The absolute MVP here is your 10-inch cast iron skillet. It’s what gives this cake that amazing, slightly crispy bottom crust that I love so much. If you don’t have a cast iron one, don’t panic! Any oven-safe pan of roughly the same size will work, but seriously, the cast iron is worth it if you have one. You’ll also need a couple of mixing bowls, a whisk, and something to cut the butter in, like a pastry blender or just your trusty fingers!
How to Prepare Your Skillet Strawberry Shortcake
Okay, time to get our hands a little messy and create this glorious Skillet Strawberry Shortcake! Follow along, it’s super straightforward, I promise. We’re going to walk through it step-by-step, just like I do in my kitchen.
Preparing the Strawberries for Skillet Strawberry Shortcake
First things first, let’s get those beautiful strawberries ready. Grab your hulled and sliced berries and pop them into a medium bowl. Sprinkle that first dose of granulated sugar (the 1/4 cup!) right over them. Give them a gentle stir to make sure they’re all coated. Now, here’s a little trick: let them sit for 10-15 minutes. This resting time is crucial because it lets the sugar work its magic and pull out all those lovely, sweet juices from the strawberries. You’ll see a nice little pool of syrup forming at the bottom of the bowl, and that’s exactly what we want for our Skillet Strawberry Shortcake!
Making the Shortcake Batter
While your strawberries are doing their thing, let’s tackle the shortcake batter. Get out a large bowl and whisk together your flour, the rest of the granulated sugar (the 1/3 cup!), baking powder, and salt. Give it a good whisk so everything’s nicely combined. Next comes the butter! Remember those cold cubes? Add them in now. Use a pastry blender or just your fingers to cut the butter into the dry ingredients. You’re looking for a texture that looks like coarse crumbs, maybe a bit like wet sand. Little bits of butter are totally fine, even desirable – they create steam as the cake bakes, which makes it tender!
In a separate small bowl, whisk together your milk, egg, and vanilla extract. Now, pour this wet mixture into your dry ingredients. Grab a spoon or spatula and stir until everything is just combined. And I mean *just* combined! A few streaks of flour are okay. Overmixing is the enemy of tender shortcake, it makes it tough. So, stop stirring as soon as you don’t see any dry flour spots anymore. Easy peasy!
Baking Your Skillet Strawberry Shortcake
Now for the fun part – baking! Make sure your oven is preheated to 400 degrees F (200 degrees C). Lightly grease your 10-inch cast iron skillet. Don’t forget this step, you want that gorgeous cake to slide right out (or at least be easy to spoon out!). Pour your shortcake batter into the greased skillet and spread it out evenly. Then, spoon those lovely, syrupy strawberries right over the batter. Don’t drain the juices, pour those in too! They’ll seep down and add incredible flavor and moisture as the Skillet Strawberry Shortcake bakes.
Pop the skillet into your preheated oven. It’ll need about 25-30 minutes to bake. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center (try to avoid hitting a strawberry!) comes out clean. Let it cool in the skillet for a few minutes before serving. It’s best warm, piled high with whipped cream. You’re going to love this!
Tips for Perfect Skillet Strawberry Shortcake
Okay, so making this Skillet Strawberry Shortcake is already pretty simple, but I’ve got a few little tricks up my sleeve to make sure yours turns out absolutely perfect every single time. These are the things I always keep in mind when I’m whipping up this easy dessert!
First off, that cold butter is key! Don’t be tempted to use softened butter. Those little cold bits melt in the oven and create steam, which gives you that lovely, tender texture in the shortcake. Also, please, please don’t overmix the batter. Seriously, stir until just combined. Overmixing develops gluten and makes the cake tough, and we want a tender, crumbly shortcake to soak up all those strawberry juices!
Speaking of strawberries, letting them sit with the sugar is crucial! That’s where all that amazing, syrupy goodness comes from. Don’t skip that step. And when you put them on the batter, make sure to pour all those juices in too! That’s extra flavor and moisture baked right in. Finally, trust your nose and the toothpick test. The kitchen will smell incredible when it’s done, and the toothpick should come out clean from the cake part (avoiding the berries!). Follow these little tips, and you’ll have the most amazing Skillet Strawberry Shortcake!
Skillet Strawberry Shortcake Variations
Okay, while the classic Skillet Strawberry Shortcake with strawberries is pure perfection, this recipe is also super forgiving and easy to play around with! It’s a great base for all sorts of delicious variations. My absolute favorite way to mix it up is by swapping out the berries. You could use blueberries, raspberries, or even a mix of different summer berries! Peaches are fantastic in this too when they’re in season – just slice them thin and sugar them up like the strawberries.
Another simple tweak for extra cozy flavor is adding a pinch of spice to the dry ingredients. A little cinnamon or nutmeg works beautifully with the fruit and gives the shortcake an extra layer of warmth. Don’t be afraid to experiment a little! This easy dessert is happy to adapt to whatever delicious fruit you have on hand.
Addressing Common Questions About Skillet Strawberry Shortcake
Alright, I get asked a few things about this Skillet Strawberry Shortcake recipe pretty often, so let’s clear them up! These are usually quick little questions that pop up when you’re making an easy dessert like this, especially if it’s your first time trying a skillet cake.
First one: “Can I use frozen strawberries?” You *can*, but fresh are definitely best for this Skillet Strawberry Shortcake. Frozen berries can release a lot more water, which might make the cake a little soggy. If you do use them, thaw them first and drain off any excess liquid before sugaring them.
Another common one: “What if I don’t have a 10-inch skillet?” No worries! You can use an oven-safe pan of a similar size. A 9-inch round cake pan would work too, though the baking time might be slightly different. Just keep an eye on it and use the toothpick test!
People also ask if they can make the strawberry part ahead of time. You can sugar the strawberries a few hours in advance and keep them in the fridge, but I wouldn’t do it much longer than that. You want them fresh and juicy when they hit the batter for the best strawberry dessert!
Finally, “How should I store leftovers?” If there are any leftovers (a big IF!), cover the skillet tightly with plastic wrap or transfer the Skillet Strawberry Shortcake to an airtight container and keep it at room temperature for a day or two, or in the fridge for longer. It’s definitely best warm though!
Estimated Nutritional Information
Okay, I know some of you like to keep an eye on what you’re eating, even when it’s a delicious treat like Skillet Strawberry Shortcake! Based on the ingredients in this recipe, a single serving (and let’s be honest, it’s hard to stop at just one!) is estimated to have around 350 calories. You’re looking at about 15g of fat, 5g of protein, and roughly 45g of carbohydrates.
Now, listen – this is just an estimate! The actual nutritional values can totally vary depending on the specific brands of flour, butter, sugar, and even the size and sweetness of your strawberries. So, think of this as a general guide, not a hard and fast rule. The most important thing is enjoying this amazing Skillet Strawberry Shortcake!
Share Your Skillet Strawberry Shortcake Experience
Okay, so you’ve made this amazing Skillet Strawberry Shortcake, right? You’ve smelled that incredible aroma filling your kitchen, watched it bubble and turn golden in the skillet, and hopefully, you’ve already devoured a warm piece with a dollop (or two!) of whipped cream. Now, I want to hear all about it!
Seriously, sharing is the best part! Did you love how easy it was? Were the strawberries perfectly jammy? Did you try one of the variations? Please, please leave a comment below and tell me how it went! I absolutely love hearing from you guys and seeing your creations. And hey, if you snapped a photo of your beautiful Skillet Strawberry Shortcake before it disappeared, share it on social media and tag me! Seeing your baking successes totally makes my day. Don’t be shy, let’s celebrate this deliciousness together!
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Skillet Strawberry Shortcake: 350 calorie amazing treat
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Enjoy a quick and easy strawberry shortcake baked in a skillet.
Ingredients
- 1 pint fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 3/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- Whipped cream for serving
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, combine strawberries and 1/4 cup sugar. Let sit for 10-15 minutes to release juices.
- In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, and salt.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together milk, egg, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into a greased 10-inch cast iron skillet.
- Spoon the sugared strawberries over the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly. Serve warm with whipped cream.
Notes
- You can use other berries or fruits in place of strawberries.
- For extra flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.
- If you don’t have a cast iron skillet, you can use an oven-safe pan of similar size.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Skillet Strawberry Shortcake, Strawberry Shortcake, Skillet Dessert, Easy Dessert, Quick Dessert, Strawberry Dessert, Baked Dessert