Description
Indulge in the irresistible sweetness of this Strawberry Shortcake Skillet, a delightful dessert perfect for any occasion.
Ingredients
Scale
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
