This fuss-free strawberry shortcake made in a pan eliminates much of the hassle and mess of traditional strawberry shortcakes. Instead of flouring the counter and rolling and cutting out individual shortcakes, you'll bake one giant skillet biscuit-like cake that's topped with macerated strawberries and whipped cream. Perfect for celebrating the arrival of warmer, sunnier days.
Ingredients
- all-purpose flour: 3 cups
- white sugar: 0.5 cup
- baking powder: 1 Tbsp
- salt: 1 tsp
- buttermilk: 1 cup (cold)
- egg yolk: 1 piece
- vanilla extract: 1 tsp
- unsalted butter: 12 Tbsp (cubed, cold)
- strawberries: 0.5 cup (sliced)
- ripe strawberries, hulled and quartered: 4 cups
- white sugar: 2 Tbsp
- medium lemon, zested: 1 piece
- heavy whipping cream: 1 cup
- white sugar: 1 Tbsp (to taste)
- vanilla extract: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.
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Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.
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Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.
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Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.
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Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.
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To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.
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To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
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Spoon the strawberries and juices over the shortcake. Serve with whipped cream.
