Skillet Strawberry Shortcake
Skillet strawberry shortcake filled with juicy, sweet strawberries and topped with flaky, golden brown biscuits.
Ingredients
Strawberry filling
- 2 lbs strawberries
- 1/4-1/3 cup granulated sugar
- 1 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp corn starch
Biscuits
- 1 1/2 cups all purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 8 tbsp unsalted butter, cold
- 1/2 cup + 2 tbsp buttermilk, cold
Biscuit topping
- 1 tbsp unsalted butter, melted
- 2 tbsp turbinado sugar
Instructions
Strawberry filling
- Remove tops and slice strawberries. In a large mixing bowl add the strawberries, granulated sugar, lemon zest, and lemon juice. Stir to combine. Set aside to allow the berries to macerate for 20-30 minutes.
- Preheat oven to 400°. While preheating oven start on the biscuits.
- After 20-30 minutes drain off the liquid from the strawberry mixture into a separate bowl. Add the corn starch and whisk to combine. Add this back to the strawberry mixture and stir to combine.
Biscuits
- In a mixing bowl combine all purpose flour, granulated sugar, baking powder and salt. Whisk to combine. Slice the cold butter and add to the flour mixture. Using a pastry cutter, two forks, or your fingers cut the butter into the flour mixture, being careful not to work it too much and melt the butter. The flour should be distributed and be in pea sized chunks.
- Pour in the cold buttermilk. Use a wooden spoon or spatula to combine. Dump onto a floured work surface and press the dough together a few times to incorporate. Using either a rolling pin or your hands press the dough into an even layer about 1/4 to 1/3 inch thick. Cut into circles using a biscuit cutter or cookie cutter. Once all have been cut, place onto a baking sheet and place uncovered in the the freezer for 10-15 minutes.
Assembly
- Once oven is preheated to 400° grease an 8 or 9 inch cast iron skillet. Dump in the strawberry mixture. Remove the biscuits from the freezer and place on top of the strawberries. Brush each biscuit with melted butter and sprinkle with turbinado sugar. Bake on the middle oven rack for 24-28 minutes. When it's finished the strawberry mixture will be thick and bubbling and the biscuits will be flaky and golden brown.
Notes
Skillet strawberry shortcake is best served warm, preferably with vanilla ice cream or whipped cream. It can also be eaten cold. Store in an airtight container in the refrigerator for 2-3 days.