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Strawberry Shortcake Skillet

Processed with VSCO with al3 preset

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

Yield: 6 servings

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Processed with VSCO with al3 preset

This Strawberry Shortcake Skillet combines honeyed strawberries, flaky shortcakes, and lightly whipped cream for all of the flavors of a classic strawberry shortcake in one pan! Easy, fuss-free, and delicious.

Credit: Tiffany @parsnipsandpastries

Ingredients

  • STRAWBERRIES
  • 2 pounds strawberries, hulled and quartered
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. Clabber Girl ® Corn Starch
  • ½ C. sugar
  • ¼ .C. honey
  • SHORTCAKE TOPPING
  • 1 ½ C. all-purpose flour
  • 2 Tbsp. Clabber Girl® Baking Powder
  • ¼ tsp. salt
  • 2 Tbsp. sugar
  • 4 Tbsp. cold butter, cubed
  • ½ C. heavy cream
  • WHIPPED CREAM
  • 1 C. cold heavy cream
  • 2 Tbsp. sugar or honey
  • ½ tsp. Spice Islands® Pure Vanilla Extract

Directions

  1. Preheat the oven to 375°F and grease a 10” skillet with butter or Baker’s Joy® No Stick Spray.
  2. Toss the strawberries, lemon juice, corn starch, sugar, and honey in a bowl until combined. Transfer to the skillet.
  3. To make the topping, combine the flour, baking powder, salt, and sugar in a bowl. Using a pastry cutter or fork, cut the butter into the flour until pea-sized pieces remain. Pour in the heavy cream and mix until just combined.
  4. Spoon mounds of the mixture, flatten slightly, and evenly top the strawberries with the shortcake dough. Sprinkle with sugar.
  5. Transfer to the oven and bake until the topping is golden brown and the mixture is bubbling and thickened, about 30-35 minutes. Let cool for at least 10 minutes.
  6. To make whipped cream, beat 1 cup of very cold heavy cream, 2 tablespoons of sugar or honey, and ½ teaspoon of vanilla until medium peaks form.
  7. Serve the whipped cream over warm shortcake. Enjoy!

Strawberry Shortcake Skillet

Processed with VSCO with al3 preset

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

Yield: 6 servings

Ingredients

  • STRAWBERRIES
  • 2 pounds strawberries, hulled and quartered
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. Clabber Girl ® Corn Starch
  • ½ C. sugar
  • ¼ .C. honey
  • SHORTCAKE TOPPING
  • 1 ½ C. all-purpose flour
  • 2 Tbsp. Clabber Girl® Baking Powder
  • ¼ tsp. salt
  • 2 Tbsp. sugar
  • 4 Tbsp. cold butter, cubed
  • ½ C. heavy cream
  • WHIPPED CREAM
  • 1 C. cold heavy cream
  • 2 Tbsp. sugar or honey
  • ½ tsp. Spice Islands® Pure Vanilla Extract

Directions

  1. Preheat the oven to 375°F and grease a 10” skillet with butter or Baker’s Joy® No Stick Spray.
  2. Toss the strawberries, lemon juice, corn starch, sugar, and honey in a bowl until combined. Transfer to the skillet.
  3. To make the topping, combine the flour, baking powder, salt, and sugar in a bowl. Using a pastry cutter or fork, cut the butter into the flour until pea-sized pieces remain. Pour in the heavy cream and mix until just combined.
  4. Spoon mounds of the mixture, flatten slightly, and evenly top the strawberries with the shortcake dough. Sprinkle with sugar.
  5. Transfer to the oven and bake until the topping is golden brown and the mixture is bubbling and thickened, about 30-35 minutes. Let cool for at least 10 minutes.
  6. To make whipped cream, beat 1 cup of very cold heavy cream, 2 tablespoons of sugar or honey, and ½ teaspoon of vanilla until medium peaks form.
  7. Serve the whipped cream over warm shortcake. Enjoy!

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