Description
Light and flaky strawberry shortcake biscuits baked in a cast iron skillet, topped with fresh sweetened strawberries and whipped cream.
Ingredients
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- 2 cups all‑purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 2/3 cup buttermilk (plus extra for brushing)
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam or granulated sugar (for strawberries)
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream)
Instructions
- Preheat oven to 425°F (220°C). Place a 10‑inch cast iron skillet in the oven to heat.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
- Stir in buttermilk and vanilla until just combined; do not overmix.
- Turn dough onto a floured surface, pat into a circle about 1‑inch thick.
- Carefully remove hot skillet from oven and transfer dough to skillet.
- Brush top with extra buttermilk and sprinkle a bit of sugar, if desired.
- Bake 12–15 minutes, until golden brown and a toothpick comes out clean.
- Meanwhile, toss sliced strawberries with jam or sugar and let macerate for 10 minutes.
- Whip heavy cream with powdered sugar until soft peaks form.
- Slice warm biscuit in half, spoon strawberries and their juices on bottom half, top with whipped cream, and replace top biscuit.
- Serve immediately while warm.
Notes
- Keep butter and buttermilk cold for flakier biscuits.
- Don’t overwork the dough—handle lightly for tender layers.
- You can use Greek yogurt instead of buttermilk in a pinch.
- For extra flavor, brush top with melted butter instead of buttermilk.
Nutrition
- Serving Size: 1 shortcake with strawberries and cream
- Calories: 350
- Sugar: 15g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg