Strawberry Buttermilk Skillet Shortcake is a delightful twist on the classic dessert, featuring a tender and buttery shortcake baked to perfection in a skillet. This rustic treat is topped with juicy, sweet strawberries and a dollop of whipped cream, making it a perfect dessert for spring and summer gatherings. The tangy buttermilk in the shortcake balances the sweetness of the strawberries, while the skillet baking method creates a beautifully golden crust. Easy to make and utterly delicious, this Strawberry Buttermilk Skillet Shortcake will quickly become a favorite at your family table.
Ingredients:
For the Shortcake:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
For the Strawberries:
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Strawberries:
- In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir to coat the strawberries evenly and let them macerate while you prepare the shortcake.
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Shortcake:
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the buttermilk and vanilla extract. Gradually add the buttermilk mixture to the dry ingredients, stirring just until a dough forms.
- Bake the Shortcake:
- Transfer the dough to a 10-inch cast-iron skillet or ovenproof skillet, pressing it evenly into the bottom.
- Bake in the preheated oven for 20-25 minutes, or until the shortcake is golden brown and a toothpick inserted into the center comes out clean.
- Remove the skillet from the oven and let the shortcake cool slightly.
- Prepare the Whipped Cream:
- In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form.
- Assemble the Shortcake:
- Once the shortcake has cooled slightly, top it with the macerated strawberries and their juices.
- Serve slices of the skillet shortcake with a generous dollop of whipped cream.
Enjoy this Strawberry Buttermilk Skillet Shortcake as a delicious and visually appealing dessert that combines the tangy richness of buttermilk with the sweet freshness of strawberries, making it a perfect treat for any occasion.
