Skillet Strawberry Shortcake Recipe

Introduction

Skillet Strawberry Shortcake is a delightful twist on the classic dessert, combining a tender, biscuit-like base with warm, juicy strawberries cooked right in the pan. It’s an easy, comforting treat perfect for showcasing fresh strawberries any time of the year.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 3 cups fresh strawberries
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/4 cup water
• Whipped cream or vanilla ice cream (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a mixing bowl, combine the flour, 1/3 cup sugar, baking powder, and salt. Cut in the butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract until just combined. Transfer the dough to an oven-safe skillet and spread it evenly.
3. Step 3: In a saucepan, combine the strawberries, 1/2 cup sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries soften, about 5 to 7 minutes.
4. Step 4: Pour the warm strawberry filling over the shortcake dough in the skillet. Bake in the preheated oven for 25 to 30 minutes, or until the shortcake is golden brown and the filling is bubbly.
5. Step 5: Remove the skillet from the oven and let it cool slightly. Serve warm topped with whipped cream or a scoop of vanilla ice cream if desired.

Tips & Variations

• For extra flavor, add a teaspoon of almond extract to the strawberry filling.
• Use frozen strawberries if fresh are not available, just thaw and drain excess liquid before cooking.
• Try swapping vanilla ice cream with strawberry or lemon sorbet for a refreshing twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven to enjoy warm again, adding fresh whipped cream before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a few hours ahead and keep it refrigerated. Bring it to room temperature before spreading it in the skillet.

What if I don’t have a skillet?

You can bake the dessert in a 9-inch round baking dish. Just make sure it’s oven-safe and adjust baking time if needed.

Skillet Strawberry Shortcake Recipe

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★★★★★

4.6 from 109 reviews

This Skillet Strawberry Shortcake is a delightful dessert featuring a tender biscuit-like base baked in a skillet and topped with a luscious, homemade strawberry filling. Perfectly sweet and bursting with fresh strawberries, it is served warm and complemented by whipped cream or vanilla ice cream for an irresistible treat.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Shortcake Dough

• 1 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter
• 1/2 cup milk
• 1 teaspoon vanilla extract

Strawberry Filling

• 3 cups fresh strawberries
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/4 cup water

Topping (Optional)

• Whipped cream or vanilla ice cream

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready when the shortcake and filling are prepared.
2. Prepare Shortcake Dough: In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Cut in the unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract until just combined, being careful not to overmix. Transfer the dough to a skillet and spread it evenly to form the base.
3. Cook Strawberry Filling: In a saucepan over medium heat, combine the fresh strawberries, sugar, lemon juice, cornstarch, and water. Cook, stirring frequently, until the mixture thickens and the strawberries become soft and juicy, around 5-7 minutes.
4. Assemble and Bake: Pour the strawberry filling over the shortcake dough evenly in the skillet. Place the skillet in the preheated oven and bake for approximately 25-30 minutes, or until the shortcake is golden brown and the strawberry filling is bubbly.
5. Cool and Serve: Remove the skillet from the oven and allow it to cool slightly, about 10 minutes. Serve the warm skillet strawberry shortcake topped with whipped cream or a scoop of vanilla ice cream if desired, for an enhanced creamy flavor.

Notes

• Use fresh, ripe strawberries for the best flavor and natural sweetness.
• Be careful not to overmix the dough to keep the shortcake tender and flaky.
• Butter must be cold when incorporated to achieve a crumbly texture in the shortcake.
• You can substitute milk with buttermilk for a slightly tangier and richer dough.
• Letting the shortcake cool slightly makes it easier to slice and serve without breaking.
• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.

Keywords: strawberry shortcake, skillet dessert, fresh strawberries, easy shortcake recipe, baked strawberry dessert