Individual Strawberry Shortcake Skillet Recipe
Tender sweet vanilla cake topped with fresh strawberries & homemade whipped cream. This individual strawberry shortcake skillet is the perfect summer treat!
Servings: 1
Calories: 756kcal
Ingredients
- 1/4 cup cake flour
- 2 Tbsp natural cane or granulated sugar
- 1 egg white
- 2 Tbsp butter melted
- 1 1/2 Tbsp milk (any percent will do)
- 1/4 tsp baking powder heaping
- pinch of salt
- 1 tsp vanilla extract
- pinch of lemon zest
- 1 Tbsp powdered sugar for dusting
Sliced strawberries
- 6 large strawberries
- 3/4 tsp natural cane or granulated sugar
whipped cream
- 1/4 cup heavy cream
- 1/2 tsp natural cane or granulated sugar
Instructions
- Preheat oven to 350 degrees.
- In a small mixing bowl, add the egg white, sugar, vanilla and lemon zest, whisk until combined. Add in the melted butter and stir until mixed. Add the cake flour, baking powder and salt to a medium sieve, place over the bowl and tap over the bowl. Once all of the dry ingredients have been "sifted" into the bowl, stir until smooth. Stir in the milk. Pour the batter into a mini skillet (SEE "NOTES" BELOW) and bake for 10-12 minutes or until set.
- While cake is cooling, slice strawberries and toss in sugar. Prepare the whipped cream by whipping the cream and sugar until soft or stiff peaks form.
- To assemble, dust cooled cake with powdered sugar, add strawberries and top with whipped cream.
Notes
-You can use a 5" or 6" ramekin, skillet or pyrex bowl (as long as it's oven-safe).
Nutrition
Calories: 756kcal | Carbohydrates: 76g | Protein: 10g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 286mg | Potassium: 517mg | Fiber: 4g | Sugar: 47g | Vitamin A: 1631IU | Vitamin C: 96mg | Calcium: 148mg | Iron: 1mg