Description
This Strawberry Shortcake Skillet is a delicious and easy dessert made in one pan. The moist, buttery biscuit cake is topped with fresh strawberries and whipped cream, making it a perfect treat for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup powdered sugar
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Pour in the milk and vanilla extract, stirring until just combined.
- Transfer the batter to a greased 10-inch skillet and spread it evenly.
- Bake for 20-25 minutes or until golden brown.
- While the cake bakes, prepare the strawberries by mixing them with powdered sugar in a bowl. Let them sit for about 10 minutes to release their juices.
- In a medium bowl, whip the heavy cream until soft peaks form.
- Once the cake is done, let it cool for a few minutes, then top it with the strawberries and whipped cream. Serve warm.
Notes
- Feel free to substitute the strawberries with other berries like blueberries or raspberries.
- You can make the whipped cream ahead of time and store it in the refrigerator until ready to use.
- For added flavor, consider adding a splash of lemon juice to the strawberries.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20
- Sodium: 200
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 60
Keywords: Strawberry Shortcake Skillet, easy strawberry shortcake, skillet dessert, one pan dessert, summer dessert recipe, fresh strawberries, whipped cream topping