Skillet Strawberry Shortcake
Description
This impressive strawberry shortcake made in a pan features one giant biscuit-style shortcake, topped with sweetened strawberries and fluffy cream.
Ingredients
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3 cups all-purpose flour
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1/2 cup white sugar
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1 tablespoon baking powder
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1 teaspoon salt
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1 cup cold buttermilk
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1 large egg yolk
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1 teaspoon vanilla extract
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12 tablespoons cold unsalted butter, cubed
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1/2 cup sliced strawberries
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4 cups ripe strawberries, hulled and quartered
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2 tablespoons white sugar
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1 medium lemon, zested
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1 cup heavy whipping cream
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1 tablespoon white sugar, or more to taste
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1/4 teaspoon vanilla extract
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.
2
Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.
3
Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.
4
Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.
5
Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.
6
To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.
7
To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
8
Spoon the strawberries and juices over the shortcake. Serve with whipped cream.