Skillet Strawberry Shortcake Recipe
The easiest way to enjoy strawberry shortcake? This Skillet Strawberry Shortcake! A quick, delicious dessert with a soft, buttery cake and fresh homemade strawberry sauce—it’s sweet and irresistible.
Servings: 12 slices
Calories: 227kcal
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup water
- 1 cup cake flour
- 1 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 teaspoon salt
- 1 large egg lightly beaten
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1/4 tsp almond extract
For the Strawberry Sauce
- 2 lbs strawberries sliced, about 4 cups
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 tablespoon lemon juice fresh
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly spray a large cast iron skillet with cooking spray and set it aside.
- In a medium saucepan over medium heat, bring the butter and water to a boil. Meanwhile, in a large mixing bowl, whisk together the flour mixture (cake flour, sugar, baking soda, and salt). Whisk in the wet ingredients—egg, sour cream, vanilla extract, and almond extract. Remove the hot butter mixture from the heat and slowly pour it into the dry ingredients, mixing until combined. The batter will be very thin. Pour it into the prepared skillet.
- Place the skillet in the oven and bake for 17-20 minutes, or until the top springs back when touched. Remove it from the oven.
- While the cake is baking, prepare the homemade strawberry sauce. In a medium saucepan, combine strawberries, sugar, water, and lemon juice. Bring the mixture to a boil, then reduce the heat and simmer until the sauce thickens, about 10 minutes. Remove it from the heat and stir in the vanilla extract.
- To assemble, pour the warm sauce over the shortcake. Serve with a few scoop of vanilla ice cream or dollops of whipped cream. Enjoy warm.
Notes
-You can easily customize the sauce—just swap out the strawberries for blueberries, raspberries, blackberries, or a mix of berries!
To STORE leftover Strawberry Skillet Cake, cover it tightly and keep it at room temperature for up to 2 days or refrigerate it in an airtight container for up to 5 days.
For FREEZING, wrap the shortcake in plastic wrap, place it in an airtight container or freezer-safe bag, and store it for up to 1 month. Keep the strawberry sauce separate in an airtight container in the refrigerator for up to 3 days.
To REHEAT, warm individual slices in the microwave for 20-30 seconds or in a preheated 350°F (175°C) oven for 10-15 minutes. For the best texture, add the strawberry sauce just before serving to prevent the shortcake from becoming soggy.
Nutrition
Serving: 12serving | Calories: 227kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 153mg | Potassium: 144mg | Fiber: 2g | Sugar: 25g | Vitamin A: 298IU | Vitamin C: 45mg | Calcium: 24mg | Iron: 0.5mg
