Cast Iron Skillet Strawberry Shortcake (Easy Homemade Recipe!)

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There’s something magical about strawberry shortcake it’s one of those desserts that instantly transports you back to summer picnics, family gatherings, and simpler times. This Cast Iron Skillet Strawberry Shortcake takes that classic dessert and gives it a rustic, homemade twist that’s both elegant and incredibly easy to make.

Using a cast iron frying pan creates a beautifully golden crust on the bottom and sides of the shortcake while keeping the center tender and fluffy. The result? A stunning presentation that looks like it came from a bakery but requires minimal effort. Whether you’re serving this at a summer barbecue or as a weeknight treat, this recipe will become your go-to strawberry shortcake.

Why You’ll Love This Cast Iron Strawberry Shortcake

This recipe combines the best of both worlds: the nostalgic flavor of traditional strawberry shortcake with the convenience of a one-pan dessert. Here’s why this recipe stands out:

• Simple ingredients: No fancy components required just pantry staples and fresh strawberries
• Beautiful presentation: The cast iron skillet creates an Instagram-worthy dessert that impresses guests
• Less mess: Baking the shortcake in one pan means fewer dishes to clean
• Perfect texture: The cast iron distributes heat evenly, creating that ideal golden crust
• Versatile serving: Cut into wedges for an elegant plated dessert or serve family-style

Essential Equipment for This Recipe

To make this delicious strawberry shortcake, you’ll need a few key kitchen tools. Having the right equipment makes all the difference in achieving that perfect texture and golden crust.

Equipment List

• Cast Iron Frying Pan – Essential for creating that beautiful golden crust
• Electric Mixer (Kitchen Aid) – Makes mixing dough and whipping cream effortless
• Mixing Bowls – For preparing strawberries and ingredients
• Measuring Cups and Spoons Set – Ensures accurate measurements
• Chef’s Knives – For slicing fresh strawberries
• Cutting Board – Safe surface for prep work

Ingredient Breakdown

This recipe is divided into three simple components: the macerated strawberries, the shortcake, and the whipped cream. Each element brings its own special touch to this classic dessert.

For the Strawberries

For the Shortcake

For the Whipped Cream

Step-by-Step Instructions

Follow these detailed instructions to create the perfect cast iron skillet strawberry shortcake. Each step builds upon the last to ensure your dessert turns out beautifully.

Preparing the Strawberries

1. Wash and hull your strawberries, then thinly slice them using your sharp chef’s knife on a clean cutting board
2. Transfer the sliced berries to a mixing bowl
3. Add the lemon juice and 3 tablespoons of sugar to the strawberries
4. Gently toss the berries until they’re evenly coated with the sugar-lemon mixture
5. Cover and refrigerate while you prepare the shortcake this allows the berries to macerate and release their natural juices

Making the Shortcake

1. Preheat your oven to 400°F and lightly grease your cast iron frying pan
2. Using your measuring cups, carefully measure all dry ingredients
3. Sift the flour, 2 tablespoons sugar, baking powder, baking soda, and salt into the bowl of your stand mixer
4. Add the 1 1/2 cups of whipping cream to the dry ingredients
5. Using the dough hook attachment, mix on low speed until the ingredients just come together don’t overmix
6. Turn the dough out onto your prepared cast iron pan and gently press it to fill the bottom evenly
7. Sprinkle the remaining 1 tablespoon of sugar over the top for a sweet, golden crust
8. Bake for 20 minutes or until the top is beautifully golden brown and a toothpick inserted in the center comes out clean
9. Remove from the oven and let cool slightly while you prepare the whipped cream

Whipping the Cream

1. Pour the cold whipping cream into your chilled stand mixer bowl (if you remembered to chill it if not, don’t worry, it’ll still work!)
2. Add the sugar, vanilla extract, and freshly grated lemon zest
3. Using the whisk attachment, beat on medium-high speed for about 2 minutes
4. Watch for soft peaks to form the cream should hold its shape when you lift the whisk
5. Stop mixing once you can turn a spoonful sideways without it sliding off
6. Transfer any unused whipped cream to a container and refrigerate

Assembly and Serving

1. Cut the warm shortcake into generous wedges or slices
2. Place each slice on a serving plate
3. Top with a generous spoonful of macerated strawberries and their sweet juices
4. Add a dollop of fresh whipped cream
5. Serve immediately and enjoy!

Pro Tips for Perfect Strawberry Shortcake

• Chill your tools: For the best whipped cream, chill your mixing bowl and whisk attachment in the freezer for 15 minutes before whipping
• Don’t overmix: When combining the shortcake dough, mix just until ingredients come together overmixing creates a tough texture
• Room temperature matters: Let the shortcake cool for 5-10 minutes before slicing for cleaner cuts
• Macerate ahead: Prepare the strawberries up to 2 hours in advance for even more syrupy sweetness
• Season your pan: If your cast iron is well-seasoned, you’ll get an even better crust and easier release
• Fresh is best: Use the freshest strawberries you can find for maximum flavor

Variations and Customizations

While this classic recipe is perfect as-is, here are some fun ways to customize your cast iron strawberry shortcake:

• Berry medley: Mix in raspberries, blackberries, or blueberries with the strawberries
• Chocolate drizzle: Add melted chocolate on top for an extra indulgent touch
• Citrus twist: Replace lemon zest with orange or lime zest in the whipped cream
• Almond flavor: Add 1/2 teaspoon almond extract to the shortcake dough
• Boozy berries: Add a splash of Grand Marnier or amaretto to the macerated strawberries

Storage and Make-Ahead Tips

This dessert is best served fresh, but you can prepare components ahead:

• Shortcake: Bake up to 1 day ahead, store covered at room temperature, and warm slightly before serving
• Strawberries: Macerate up to 2 hours before serving, keep refrigerated
• Whipped cream: Best made fresh, but can be refrigerated for up to 4 hours re-whip briefly if it separates
• Assembled dessert: Not recommended for storage assemble just before serving for best texture

Frequently Asked Questions

Can I use frozen strawberries?

While fresh strawberries work best for this recipe, you can use thawed frozen strawberries in a pinch. Be sure to drain excess liquid before macerating to prevent the dessert from becoming too watery.

What size cast iron skillet should I use?

A 10-inch or 12-inch cast iron skillet works perfectly for this recipe. The larger the pan, the thinner your shortcake will be, so adjust baking time accordingly.

Can I make this dairy-free?

Yes! Substitute the whipping cream in the shortcake with full-fat coconut cream, and use coconut whipped cream for topping. The flavor will be slightly different but still delicious.

Why is my shortcake dense?

Overmixing the dough is the most common culprit. Mix just until ingredients combine a few lumps are okay. Also ensure your baking powder is fresh for proper rise.

Can I add more sugar to the shortcake?

Absolutely! Traditional shortcakes are only lightly sweetened, but you can increase the sugar to 1/4 cup if you prefer a sweeter base.

How do I know when the whipped cream is ready?

The cream should hold soft peaks and have a silky, smooth texture. If you can turn a spoonful sideways without it sliding off, it’s perfect. Don’t overbeat or you’ll end up with butter!

Serving Suggestions

This cast iron strawberry shortcake is versatile enough for any occasion:

• Summer barbecues: Serve warm from the skillet for a rustic, family-style presentation
• Brunch gatherings: Cut into smaller wedges for a sweet breakfast treat
• Elegant dinners: Plate individually with extra berry sauce drizzled around
• Holiday celebrations: Add red and blue berries for patriotic flair

Conclusion

This Cast Iron Skillet Strawberry Shortcake is proof that simple ingredients can create something truly spectacular. The combination of buttery shortcake, sweet-tart strawberries, and billowy whipped cream is a timeless classic that never goes out of style. Using a cast iron skillet adds a rustic charm while creating that perfectly golden crust everyone loves.

Whether you’re feeding a crowd or treating yourself to a homemade dessert, this recipe delivers every time. The best part? It looks impressive but comes together in less than an hour with minimal cleanup. So grab your cast iron pan and fresh strawberries your new favorite summer dessert is waiting!

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Cast Iron Skillet Strawberry Shortcake (Easy Homemade Recipe!)

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This Cast Iron Skillet Strawberry Shortcake is a rustic, beautiful dessert featuring golden-crusted homemade shortcake topped with sweet macerated strawberries and fresh whipped cream. Perfect for summer gatherings or any time you crave a classic treat!

• Author: Marie
• Prep Time: 20
• Cook Time: 20
• Total Time: 40
• Yield: 8
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

FOR THE STRAWBERRIES:

2 lbs fresh strawberries, thinly sliced

3 tablespoons granulated sugar

1 tablespoon fresh lemon juice

FOR THE SHORTCAKE:

2 cups all-purpose flour

2 tablespoons + 1 tablespoon granulated sugar (divided)

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups whipping cream

FOR THE WHIPPED CREAM:

1 1/2 cups cold whipping cream

3 tablespoons granulated sugar

2 teaspoons vanilla extract

Zest of 1 lemon

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Instructions

1. Wash, hull, and thinly slice strawberries. Place in a bowl with 3 tablespoons sugar and lemon juice. Toss to coat and refrigerate while preparing shortcake.

2. Preheat oven to 400°F. Lightly grease a 10-12 inch cast iron skillet.

3. Sift flour, 2 tablespoons sugar, baking powder, baking soda, and salt into stand mixer bowl.

4. Add 1 1/2 cups whipping cream and mix with dough hook on low until just combined. Do not overmix.

5. Press dough evenly into prepared cast iron skillet. Sprinkle remaining 1 tablespoon sugar over top.

6. Bake for 20 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool slightly.

7. While shortcake cools, pour cold whipping cream into chilled mixer bowl. Add 3 tablespoons sugar, vanilla, and lemon zest.

8. Beat with whisk attachment on medium-high speed for about 2 minutes until soft peaks form. Refrigerate if not using immediately.

9. Cut warm shortcake into slices and place on serving plates.

10. Top each slice generously with macerated strawberries and their juices.

11. Add a dollop of fresh whipped cream and serve immediately. Enjoy!

Notes

For best results, chill your mixing bowl and whisk attachment before making whipped cream.

Don’t overmix the shortcake dough—mix just until combined for tender texture.

Macerate strawberries up to 2 hours ahead for extra juicy berries.

Shortcake can be baked 1 day ahead and stored covered at room temperature.

A well-seasoned cast iron skillet creates the best golden crust.

Serve shortcake slightly warm for best flavor and texture.