This Skillet Strawberry Shortcake is a fun twist on a classic dessert! It’s made with juicy strawberries and a fluffy biscuit base, all cooked in one pan. So easy to make!
Whip it up for a special treat or just because—sometimes dessert just makes everything better! I can’t resist adding a scoop of ice cream on top; it’s pure happiness! 🍓❤️
Key Ingredients & Substitutions
All-purpose flour: This is the base for the shortcake. If you’re looking for gluten-free options, you can try a 1:1 gluten-free flour blend. I personally enjoy using a cake flour blend for a softer texture!
Granulated sugar: This sweetens the cake and the strawberries. You can use coconut sugar or even honey for a more natural sweetener. However, keep in mind that honey may change the cake’s texture slightly.
Butter: Unsalted butter adds moisture and flavor. If you’re watching your cholesterol, melted coconut oil or applesauce can be good substitutes, although it may alter the taste a bit.
Strawberries: Fresh strawberries are a must for that juicy flavor! If strawberries aren’t in season, use frozen strawberries (just thaw and drain them well) or swap in other berries like blueberries or raspberries if you prefer.
Heavy whipping cream: This is for the whipped topping. You can use the lower-fat whipped topping alternatives, but I love the richness of heavy cream! If dairy-free, coconut cream works beautifully too.
How Do You Ensure the Cake Doesn’t Get Overmixed?
A common challenge in baking is overmixing the batter, which can lead to a dense cake. Here’s how to avoid that:
- Combine dry ingredients and wet ingredients separately until you see no large dry patches.
- Once mixed, stop mixing even if the batter looks a bit lumpy. This is okay! It’s better for the cake’s texture.
- Use a spatula to gently fold, rather than stirring vigorously.
How to Make Skillet Strawberry Shortcake?
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1/3 cup unsalted butter, melted
- 1 large egg
- ½ cup milk
- 1 tsp vanilla extract
For the Strawberries:
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp sugar (for strawberries)
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake. You’ll be serving a delicious dessert in under an hour—perfect for a sweet treat at any time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly. While the oven is heating, gather your ingredients and get ready to mix!
2. Mix the Dry Ingredients:
In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir these ingredients together until they are evenly distributed.
3. Mix the Wet Ingredients:
In a separate bowl, whisk together the melted butter, large egg, milk, and 1 teaspoon of vanilla extract until well combined. This mixture will add moisture and flavor to your cake.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay!
5. Prepare the Skillet:
Grease your skillet (a cast iron skillet works best) with either butter or cooking spray. Pour the cake batter into the skillet, spreading it out evenly so it cooks uniformly.
6. Bake the Cake:
Place the skillet in the preheated oven and bake for 25-30 minutes. To check if it’s done, insert a toothpick in the center; if it comes out clean, you’re ready to go!
7. Prepare the Strawberries:
While the cake bakes, take the hulled and sliced strawberries and mix them with 2 tablespoons of sugar in a bowl. Let them sit for a bit so they can macerate, which will enhance their sweetness and flavor.
8. Whip the Cream:
In another mixing bowl, whip the heavy cream along with the powdered sugar and 1 teaspoon of vanilla extract until soft peaks form. This will create a light and fluffy whipped cream to top your dessert.
9. Serve and Enjoy:
Once your cake is done, take it out of the oven and let it cool slightly. Cut slices of the warm cake and serve them topped with the sweet macerated strawberries and a generous dollop of whipped cream. Enjoy every bite of this delicious treat!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but keep in mind they may release more juice when thawed. To use them, allow the strawberries to thaw in the fridge, then drain any excess liquid before mixing them with sugar. This helps avoid a soggy shortcake!
What Can I Substitute for Heavy Whipping Cream?
If you don’t have heavy whipping cream, you can substitute it with coconut cream for a dairy-free option or use half-and-half for a lighter whipped topping. Just note that the texture might be a bit different and may not whip up as thick as heavy cream.
Can I Make the Batter Ahead of Time?
It’s best to bake the batter right after mixing to ensure the leavening agents work properly. However, you can prepare the dry ingredients ahead of time and store them in an airtight container. Just mix in the wet ingredients right before baking!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To keep the cake from getting soggy, consider storing the strawberries and whipped cream separately. Reheat the cake in the oven or microwave before serving for the best taste.
