Embrace the charm of a simple yet elegant dessert with Skillet Strawberry Shortcake. This rustic delight combines the sweetness of ripe strawberries, the richness of buttery shortcake, and the indulgence of whipped cream, all baked to perfection in a cast-iron skillet. Whether served warm or cold, this dessert is a celebration of summer’s bounty and the joys of homemade baking. Join me as we explore the art of crafting the perfect Skillet Strawberry Shortcake.
- Gathering Ingredients: To embark on this culinary journey, gather the following ingredients:
- For the Shortcake:
- 2 cups all-purpose flour
- â…“ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ¾ cup cold heavy cream
- 1 teaspoon vanilla extract
- For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
- For the Whipped Cream:
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Preparing the Shortcake Dough: Preheat your oven to 400°F (200°C) and lightly grease a 10-inch cast-iron skillet. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs. In a separate bowl, mix together the cold heavy cream and vanilla extract. Gradually add the cream mixture to the flour mixture, stirring until a dough forms. Be careful not to overmix.
- Forming the Shortcake: Transfer the shortcake dough to the greased cast-iron skillet, pressing it down evenly with your hands. You can leave the dough rustic with a slightly uneven surface for a more homemade look.
- Baking the Shortcake: Place the skillet in the preheated oven and bake for 20-25 minutes, or until the shortcake is golden brown and cooked through. Remove from the oven and let it cool slightly while you prepare the strawberry filling and whipped cream.
- Preparing the Strawberry Filling: In a mixing bowl, combine the sliced strawberries, granulated sugar, and fresh lemon juice. Toss gently to coat the strawberries evenly in the sugar and lemon juice. Let the mixture sit for 10-15 minutes to allow the strawberries to release their juices and macerate.
- Making the Whipped Cream: In a chilled mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Be careful not to overbeat, as the cream can become grainy.
- Assembling the Skillet Strawberry Shortcake: Once the shortcake has cooled slightly, spoon the macerated strawberry filling over the top, spreading it out evenly. Dollop the freshly whipped cream on top of the strawberries, creating rustic peaks and swirls.
- Serving and Enjoyment: Serve the Skillet Strawberry Shortcake warm or at room temperature, allowing guests to scoop out generous portions directly from the skillet. Each bite offers a symphony of flavors and textures, from the buttery shortcake to the sweet-tart strawberries and fluffy whipped cream. Whether enjoyed as a dessert for a summer barbecue or a cozy evening treat, this rustic masterpiece is sure to delight.
Conclusion: Skillet Strawberry Shortcake captures the essence of summer in a simple yet elegant dessert. With its buttery shortcake base, juicy strawberry filling, and billowy whipped cream topping, this treat is a testament to the beauty of seasonal ingredients and the joys of homemade baking. So, gather your ingredients, preheat your oven, and let the aroma of freshly baked shortcake fill your kitchen as you embark on a journey to rustic elegance.
