Skillet Strawberry Shortcake Recipe

If you love the classic Strawberry Shortcake but are looking for a fun, rustic twist, you have to try this Skillet Strawberry Shortcake. It’s essentially a golden, buttery cake baked right in a skillet with juicy strawberries baked right into the batter, then finished off with fresh, sweetened strawberries and fluffy whipped cream. The result is a warm, comforting dessert that feels homemade but looks impressive—perfect for sharing with friends or family on any occasion. This Skillet Strawberry Shortcake balances the tender crumb of the cake with the bright burst of fresh berries, making it an irresistible treat you will want to make again and again.

Ingredients You’ll Need

This recipe sticks to simple, staple ingredients that you might already have in your pantry and fridge. Each item plays an important role in creating the perfect texture and flavor of the Skillet Strawberry Shortcake—from the cold, cubed butter that gives the cake flakiness to the fresh strawberries that add bursts of juicy sweetness.

• 3 cups all-purpose flour: The foundation for the cake’s tender crumb and light texture.
• ½ cup granulated sugar: Provides subtle sweetness to balance the tart berries.
• 1 tablespoon baking powder: Helps the cake rise beautifully in the skillet.
• ½ teaspoon kosher salt: Enhances flavors and balances sweetness.
• ¾ cup cold unsalted butter, cubed: Ensures a flaky, buttery cake with richness in every bite.
• 1 ¼ cups buttermilk: Adds moisture and a slight tang to the batter.
• 1 large egg: Helps bind ingredients and add structure.
• 1 teaspoon vanilla extract: Brings warmth and depth to the cake’s flavor.
• ½ cup fresh strawberries, sliced: Folded on top of the batter for added fresh strawberry flavor in every slice.
• 4 cups fresh strawberries, quartered: The star of the sweet topping that crowns the cake.
• 2 tablespoons granulated sugar (for topping): Sweetens the strawberries and draws out their natural juices.
• 1 medium lemon, zested: Adds a bright, fresh citrus note to the strawberry topping.
• 2 cups whipped cream: The fluffy, creamy finish that makes the shortcake extra indulgent.

How to Make Skillet Strawberry Shortcake

Step 1: Prepare Your Oven and Skillet

Start by preheating your oven to 400 degrees Fahrenheit. This high temperature helps the cake bake evenly and develop a golden crust. Lightly grease a 10-inch oven-safe skillet with cooking spray to keep the cake from sticking and ensure easy removal later on.

Step 2: Combine Dry Ingredients and Cut in Butter

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Then add the cold, cubed butter. Using a pastry cutter or your fingers, cut the butter into the dry mixture until the pieces resemble small peas. This step is crucial since it creates light, flaky layers throughout the cake once baked.

Step 3: Mix Wet Ingredients and Combine with Dry

In a small bowl, whisk together the buttermilk, egg, and vanilla extract until smooth. Pour this mixture into the flour and butter bowl. Stir gently until just combined. Be careful not to overmix here; the batter should come together but remain a bit lumpy, which keeps the cake tender.

Step 4: Transfer Batter and Add Strawberries

Pour the batter into your prepared skillet, smoothing the top gently with a spatula. Evenly scatter the sliced strawberries over the batter. These will bake into the cake’s surface, adding lovely bursts of freshness and color.

Step 5: Bake Until Golden Brown

Place the skillet in the oven and bake for 25 to 30 minutes. You are looking for a light golden-brown color and a firm cake that springs back when touched gently. Once baked, remove the skillet and allow the shortcake to cool for 10 to 15 minutes before adding the toppings.

Step 6: Prepare the Strawberry Topping

While your cake bakes and cools, combine the quartered strawberries, sugar, and lemon zest in a large bowl. Toss gently, then refrigerate until ready to assemble. The sugar draws out natural berry juices, transforming this topping into a sweet, tangy syrup that perfectly complements the cake.

Step 7: Assemble and Serve

Once slightly cooled, spoon the chilled strawberry topping generously over the baked cake, then crown your Skillet Strawberry Shortcake with a thick layer of freshly whipped cream. Serve immediately and dig in while the flavors are at their peak.

How to Serve Skillet Strawberry Shortcake

Garnishes

Beyond the classic whipped cream and strawberry topping, you can add delicate mint leaves, a dusting of powdered sugar, or even a drizzle of melted white chocolate. These garnishes not only boost visual appeal but also add layers of flavor that harmonize beautifully with the shortcake.

Side Dishes

This Skillet Strawberry Shortcake shines as a dessert on its own, but if you want to pair it with something, consider serving alongside a light green salad with citrus vinaigrette or a scoop of vanilla ice cream. These refreshing accents help balance the richness of the cake and complement the berries.

Creative Ways to Present

Make your dessert the star by serving the shortcake directly from the skillet at the table, giving it a cozy, homemade charm. Alternatively, slice and plate individual servings with swirls of whipped cream artistically piped around each portion. Adding edible flowers or festive sprinkles can create a beautiful presentation for special occasions.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be tricky because it’s so good), cover the skillet or transfer the cake into an airtight container. Store in the refrigerator for up to 3 days to keep the whipped cream fresh and the berries flavorful.

Freezing

While the assembled Skillet Strawberry Shortcake is best enjoyed fresh, you can freeze the baked cake (without toppings) wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator, then add fresh toppings just before serving for best results.

Reheating

Warm individual slices of the shortcake gently in the microwave for about 20-30 seconds or reheat the whole cake in the oven at 300 degrees Fahrenheit for 10-15 minutes. Add fresh whipped cream and strawberry topping after reheating to revive that fresh-from-the-oven experience.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are ideal for both the batter and toppings because of their bright flavor and texture. However, if frozen are your only option, thaw and drain them thoroughly before use to avoid excess moisture that could affect the cake’s texture.

Can I make this recipe dairy-free?

You can substitute the buttermilk with a dairy-free milk mixed with a tablespoon of lemon juice or vinegar. Use a dairy-free butter alternative and coconut or soy-based whipped cream to keep it dairy-free while maintaining delicious taste.

What’s the best whipped cream to use?

Freshly whipped heavy cream sweetened lightly with sugar and a splash of vanilla is the best choice. It’s light, airy, and complements the flavors without overpowering the shortcake.

Can I use a different fruit with this recipe?

Absolutely! This recipe is flexible. Blueberries, peaches, or raspberries would work beautifully either baked into the cake or as a topping, offering delightful variations on the classic Skillet Strawberry Shortcake.

Do I need a special skillet for this?

A 10-inch oven-safe skillet is best to ensure even baking and easy serving. Cast iron or heavy stainless steel skillets work perfectly, as they distribute heat well and give the cake a lovely crust.

Final Thoughts

There’s something truly special about the warm, buttery goodness of this Skillet Strawberry Shortcake paired with fresh berries and whipped cream. It’s a dessert that feels both cozy and elegant at the same time, perfect for any gathering or simply treating yourself. I can’t wait for you to try this recipe and experience the joy of baking and sharing such a delightful treat with people you love!