There’s just something magical about a bubbly, golden Strawberry Shortcake Skillet fresh out of the oven. The moment you pull it to the table, with its sweet strawberries tumbling through tender biscuit clouds and a drift of real whipped cream, you’ll know why this dessert is a true showstopper. Everything comes together in just one pan, making it a family favorite for potlucks, after-dinner treats, or even a sweet breakfast splurge. And because it’s so gosh-darn easy, even first-time bakers can bring this classic, crowd-pleasing dish to life in under an hour.
Ingredients You’ll Need
The beautiful thing about this Strawberry Shortcake Skillet is how it transforms a handful of kitchen staples into something delightfully memorable. Each ingredient has a special part to play, whether it’s for a tender crumb, juicy fruit filling, or the luscious whipped cream on top. Here’s what you’ll need and why:
- All-purpose flour: The foundation of a perfectly fluffy, tender shortcake base and topping.
- Granulated sugar: Adds essential sweetness to both the biscuit dough and the strawberries.
- Baking powder: Gives your shortcake lift, resulting in a light, airy texture.
- Salt: Just enough to balance out the sweet and bring out all the flavors.
- Cold unsalted butter (cubed): Creates those irresistible flaky layers throughout your skillet shortcake.
- Whole milk: Provides moisture, making the dough pliable without weighing it down.
- Vanilla extract: Infuses both the dough and whipped cream with a warm, aromatic note.
- Fresh strawberries (hulled and sliced): These are the star! Sweet, juicy berries that bake into their own syrupy sauce.
- Granulated sugar (for strawberries): Helps the berries release their juices and sweeten the filling just right.
- Cornstarch: Thickens the strawberry mixture so it’s perfectly saucy, not runny.
- Lemon juice: Adds bright, tangy flavor that makes the strawberries pop.
- Heavy whipping cream: The base for luxuriously soft whipped cream to crown each portion.
- Powdered sugar: Sweetens the whipped cream without adding any grittiness.
- Vanilla extract (for whipped cream): A dash enhances the flavor of your homemade whipped cream.
How to Make Strawberry Shortcake Skillet
Step 1: Prep the Strawberries
Kick things off by tossing the hulled and sliced strawberries with a bit of sugar, cornstarch, and a splash of lemon juice. Let this beautiful mixture sit for a while as you prep the rest; it’ll start to macerate, releasing all those gorgeous berry juices and thickening up just enough for a luscious, jammy filling. This step ensures your Strawberry Shortcake Skillet will bake up with ruby, syrupy pockets of fruit in every bite.
Step 2: Make the Shortcake Dough
Whisk together your dry ingredients — flour, sugar, baking powder, and salt. Then rub in cold, cubed butter either with your fingertips or a pastry cutter until you see pea-sized bits and a crumbly texture. Pour in milk and vanilla extract, stirring gently just until the dough comes together (don’t overmix!). This keeps your shortcake tender, never tough.
Step 3: Layer and Assemble in the Skillet
Lightly butter your oven-safe 10-inch skillet for easy release and added flavor. Pat half of your dough into the bottom for a sturdy, soft base. Then spoon the strawberries (and all their glorious syrup) over the dough. Drop dollops of the remaining dough on top, letting those red berries peek through here and there. This rustic look is what makes a Strawberry Shortcake Skillet so inviting.
Step 4: Bake to Golden Perfection
Pop the skillet into your preheated oven and bake until the top is a deep, beautiful golden color and the strawberry mixture is bubbling at the edges, about 25 to 30 minutes. The aroma will fill your kitchen with pure summer happiness. If you’d like, a sprinkle of coarse sugar right before baking adds sparkling crunch.
Step 5: Whip the Cream
While your shortcake skillet bakes, whip up the heavy cream with powdered sugar and a hint of vanilla extract. Beat until soft peaks form; the whipped cream should hold its shape but still have a luscious, pillowy quality. You can keep it chilled until you’re ready to serve.
Step 6: Cool Slightly and Serve
Once out of the oven, let your Strawberry Shortcake Skillet cool for a few minutes so the filling sets slightly but is still warm. Top individual servings with a generous spoonful (or two!) of that fresh whipped cream and dig in while it’s just the right amount of gooey and crisp.
How to Serve Strawberry Shortcake Skillet
Garnishes
A Strawberry Shortcake Skillet is downright irresistible as is, but a few thoughtful garnishes can take your serving game to the next level. Add extra fresh strawberry slices for color, a sprinkle of powdered sugar, or even a sprig of mint to brighten up the plate. For a festive touch, a light zesting of lemon over the whipped cream adds a subtle zing that echoes the filling.
Side Dishes
For a summertime celebration, pair your Strawberry Shortcake Skillet with an icy glass of lemonade, a scoop of vanilla bean ice cream, or chilled coffee for contrast. If you’re serving a brunch crowd, a bowl of mixed berries or a fresh fruit salad on the side makes everything feel even more abundant and colorful.
Creative Ways to Present
Don’t be shy about making this skillet dessert the centerpiece! Turn it out onto a pretty cake stand, or serve straight from the skillet for that homey, come-as-you-are vibe. For dinner parties, pre-slice and plate portions with a dollop of whipped cream or even a drizzle of strawberry syrup. Or, let guests scoop their own rustic servings and customize toppings at the table.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Strawberry Shortcake Skillet leftovers (good luck with that!), simply cover the skillet with foil or transfer pieces to an airtight container. Store in the refrigerator for up to two days. The biscuit topping may soften a bit, but the flavors will only become richer as the strawberries meld into the cake.
Freezing
While best enjoyed fresh, your Strawberry Shortcake Skillet can be frozen for up to a month. To do this, cool it completely, wrap tightly in plastic and foil, and freeze. Thaw overnight in the fridge before reheating for best results. Keep in mind that the biscuit may change texture slightly after freezing, but the flavors will still shine.
Reheating
To reheat, warm slices in the oven at 350°F until gently heated through, about 10 minutes. A quick microwave zap works in a pinch for individual portions, but baking helps revive the texture of the shortcake topping. Top with fresh whipped cream after heating for that just-baked magic.
FAQs
Can I use frozen strawberries for this recipe?
Absolutely! If using frozen strawberries, don’t thaw them completely; just toss with sugar, lemon, and cornstarch directly from frozen. The filling may be a touch more juicy, but your Strawberry Shortcake Skillet will still be delicious.
What if I don’t have a 10-inch skillet?
No skillet? No problem! A 9×9 inch baking dish or even a deep pie dish will work. The key is not to spread the dough too thin, so adjust your bake time as needed (just watch for that golden brown top and bubbly berries).
Can this be made dairy-free?
Definitely. Swap out the butter for your favorite plant-based butter substitute, use non-dairy milk for the dough, and top with coconut whipped cream or another dairy-free option. Your Strawberry Shortcake Skillet will still impress!
Is it possible to prepare Strawberry Shortcake Skillet in advance?
Yes, you can make the strawberry filling and biscuit dough separately a few hours ahead, keeping each in the fridge. When ready to bake, layer and pop in the oven. Freshly baked is always best for this recipe’s signature texture.
What other fruits can I try in this skillet dessert?
This recipe is super versatile! Raspberries, blueberries, blackberries, or a stone fruit mix (try peaches and plums) work wonderfully. Adjust sugar to taste depending on your fruit’s sweetness, and try different combos each season.
Final Thoughts
There’s no better way to let summer berries shine than with a homemade Strawberry Shortcake Skillet. It’s the kind of recipe that turns even an ordinary evening into something special and share-worthy. Invite your friends, pass around the whipped cream, and see smiles light up the room. You’re just one skillet away from your new favorite dessert!
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Strawberry Shortcake Skillet Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the irresistible sweetness of this Strawberry Shortcake Skillet, a delightful dessert perfect for any occasion.
Ingredients
For the Shortcake Dough:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the strawberries: In a medium bowl, toss sliced strawberries with 1/4 cup sugar, cornstarch, and lemon juice; set aside to macerate.
- Make the shortcake dough: In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Cut in the cold butter until mixture resembles coarse crumbs. Stir in milk and vanilla extract until just combined.
- Assemble the skillet: Lightly butter a 10-inch oven-safe skillet. Spread half of the dough into the skillet. Spoon the strawberry mixture over the dough. Drop spoonfuls of the remaining dough on top.
- Bake: Bake for 25-30 minutes until golden brown.
- Make the whipped cream: Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Serve: Let the skillet cool slightly, then serve warm with whipped cream.
Notes
- For extra flavor, add a splash of almond extract to the dough or sprinkle coarse sugar on top before baking.
- Best enjoyed the same day it’s baked.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice with whipped cream
- Calories: 340
- Sugar: 18g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
