Skillet Strawberry Shortcake is a buttery skillet cake with added strawberries, baked to golden brown, and topped with sweetened strawberries and whipped cream.It is a delicious and unique twist on the classic Strawberry Shortcake recipe, which you will also want to make! Ingredients & Substitutions Flour: I used all-purpose flour in this cake for the structure and bulk of the cake.We have not tested it with other varieties of flour, so I can’t speak to their effectiveness.

Butter: Use cold unsalted butter for the cake.Adding cubes of cold butter helps the cake end up with a delicate and tender crumb.If using salted butter, you may want to lessen the amount of salt in the recipe.

Buttermilk: Buttermilk adds moisture to the cake with a touch of tanginess.If you don’t have any on hand, make your own! Strawberries: This is the perfect recipe to make when strawberries are in season! You will need 4 1/2 cups of strawberries.Slice 1/2 cup for the cake and use the others in the topping.

Frozen strawberries can also work, but let them thaw first.Whipped Cream: We can’t forget about the whipped cream in a strawberry shortcake dessert! Homemade or store-bought whipped cream would work.Can I Make Strawberry Shortcake Ahead Of Time? You can certainly get parts of this strawberry shortcake made in advance.

After baking the cake and letting it cool completely, wrap it in plastic wrap or aluminum foil.It will last up to 2 days at room temperature.

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