Why You’ll Love This Recipe

Homemade Strawberry Shortcake Biscuits made in a cast iron skillet bring rustic charm and rich flavor to a classic dessert. With flaky, buttery biscuits, juicy strawberries, and a dollop of fresh whipped cream, this recipe is both comforting and impressive. The cast iron skillet ensures even baking and golden edges, making it perfect for serving straight from the oven to the table.

ingredients

Homemade Strawberry Shortcake Biscuits - In A Cast Iron Skillet

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarbaking powdersaltcold unsalted butterheavy creamfresh strawberrieslemon juicevanilla extractwhipping cream (for topping)additional sugar (for strawberries and whipped cream)

directions

Preheat your oven to 425°F (220°C) and lightly grease a cast iron skillet.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Gradually add the heavy cream, stirring until the dough just comes together.

Turn the dough out onto a floured surface and gently pat it into a rectangle.

Fold the dough over itself a few times, then pat it out again and cut into rounds.

Place the biscuit rounds into the prepared skillet, edges touching slightly.

Brush the tops with a bit of cream and sprinkle with sugar for a golden finish.

Bake for 15-18 minutes or until the biscuits are golden brown.

Meanwhile, slice the strawberries and toss with sugar and lemon juice; let sit to macerate.

Whip the cream with sugar and vanilla extract until soft peaks form.

Split the warm biscuits and layer with strawberries and whipped cream before serving.

Servings and timing

This recipe yields approximately 6-8 shortcakes.
Preparation time: 20 minutes
Baking time: 15-18 minutes
Total time: 35-40 minutes

Variations

Add a touch of cinnamon to the biscuit dough for extra warmth.
Use honey or maple syrup instead of sugar to macerate the strawberries.
Substitute peaches or blueberries for strawberries.
Add a dash of liqueur like Grand Marnier to the whipped cream for an adult twist.

storage/reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days.
Reheat in a warm oven for 5-7 minutes.
Keep macerated strawberries refrigerated and consume within 1-2 days.
Whipped cream is best fresh but can be stored in the fridge for up to 1 day.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them before macerating to avoid excess moisture.

What if I don’t have a cast iron skillet?

Use any oven-safe baking dish, but the results may vary slightly.

How do I get fluffy biscuits?

Keep the butter and cream cold, and avoid overworking the dough.

Can I make the biscuits ahead of time?

Yes, bake them earlier and warm before serving for best texture.

Can I use store-bought whipped cream?

Yes, though homemade has a fresher taste and better texture.

Why use a cast iron skillet?

It distributes heat evenly and gives the biscuits a crisp, golden bottom.

Is it okay to add more sugar to the dough?

Yes, if you prefer a sweeter biscuit, adjust to taste.

Can I make these gluten-free?

Yes, use a gluten-free flour blend suitable for baking.

What’s the best cream for whipping?

Heavy cream or whipping cream with at least 36% fat content.

Can I freeze the biscuit dough?

Yes, cut and freeze the rounds, then bake directly from frozen, adding a few extra minutes.

Conclusion

Homemade Strawberry Shortcake Biscuits in a cast iron skillet deliver comfort, elegance, and flavor in every bite. With minimal effort and maximum reward, they’re perfect for spring gatherings, summer desserts, or any time you crave a sweet, fruity treat.