Strawberry Shortcake Skillet
A buttery golden biscuit cake baked in a cast iron skillet and topped with fresh macerated strawberries and whipped cream. This rustic one-pan dessert comes together with simple pantry ingredients.
A golden cast iron biscuit cake topped with juicy strawberries and fluffy whipped cream.
Nutrition per serving
Ingredients
biscuit
topping
Instructions
Macerate the Strawberries
Toss sliced strawberries with one tablespoon of granulated sugar in a bowl. Let them sit at room temperature for at least 15 minutes so they release their juices and become syrupy.
Make the Biscuit Dough
Whisk together flour, baking powder, remaining sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in milk until a shaggy dough just forms.
Bake in the Skillet
Preheat oven to 400 degrees Fahrenheit. Press biscuit dough evenly into a well-buttered 10-inch cast iron skillet. Bake for 22 to 25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Whip the Cream
While the skillet bakes, whip heavy cream with a hand mixer on medium-high speed until soft peaks form. Do not overwhip or the cream will become grainy and butter-like.
Assemble and Serve
Allow the baked skillet cake to cool for 5 minutes. Spoon macerated strawberries and all their collected juices over the top, then dollop generously with whipped cream. Serve directly from the skillet.
Substitutions
Common mistakes
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