How to Make the Perfect Strawberry Shortcake Skillet
American · Easy · 45 min · 6 servings
A buttery golden biscuit cake baked in a cast iron skillet and topped with fresh macerated strawberries and whipped cream. This rustic one-pan dessert comes together with simple pantry ingredients.
Why this recipe works
This Strawberry Shortcake Skillet recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 0.5 teaspoon salt
- 0.5 cup cold unsalted butter cubed
- 0.75 cup whole milk
- 2 cups fresh strawberries hulled and sliced
- 1 cup heavy whipping cream
Step by step instructions
Step 1: Macerate the Strawberries
Toss sliced strawberries with one tablespoon of granulated sugar in a bowl. Let them sit at room temperature for at least 15 minutes so they release their juices and become syrupy.
Step 2: Make the Biscuit Dough
Whisk together flour, baking powder, remaining sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in milk until a shaggy dough just forms.
Step 3: Bake in the Skillet
Preheat oven to 400 degrees Fahrenheit. Press biscuit dough evenly into a well-buttered 10-inch cast iron skillet. Bake for 22 to 25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 4: Whip the Cream
While the skillet bakes, whip heavy cream with a hand mixer on medium-high speed until soft peaks form. Do not overwhip or the cream will become grainy and butter-like.
Step 5: Assemble and Serve
Allow the baked skillet cake to cool for 5 minutes. Spoon macerated strawberries and all their collected juices over the top, then dollop generously with whipped cream. Serve directly from the skillet.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh strawberries → fresh peaches or mixed berries
- whole milk → buttermilk for a tangier biscuit flavor
- heavy whipping cream → store-bought whipped topping for convenience
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using warm or melted butter instead of cold butter prevents the biscuit from developing its flaky tender texture
- Overmixing the dough after adding the milk develops gluten and results in a tough dense cake
- Skipping the macerating step means the strawberries will be less juicy and flavorful on top
Nutrition facts
Per serving: 390 calories, 6g protein, 47g carbs, 20g fat, 2g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →