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The Best Strawberry Shortcake Skillet Biscuits (Easy Homemade Recipe)

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Fluffy, buttery biscuits baked in a cast iron skillet, topped with macerated strawberries and billowy whipped cream. This one-skillet wonder is perfect for hosting and delivers incredible texture with a golden crisp edge and soft, flaky center.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315g)
  • ¼ cup granulated sugar (50g)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup cold unsalted butter (113g), cut into small cubes
  • 1 cup cold buttermilk (240ml)
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar
  • 2 lbs fresh strawberries (about 900g), hulled and sliced
  • ¼ cup granulated sugar (50g)
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • 1 ½ cups heavy cream (360ml)
  • 3 tablespoons powdered sugar (20g)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C) and place your cast iron skillet inside while it heats.
  2. In a medium bowl, combine the sliced strawberries, ¼ cup sugar, lemon juice, and a pinch of salt. Stir gently, then set aside for at least 20 minutes to macerate.
  3. In a large bowl, whisk together the flour, ¼ cup sugar, baking powder, baking soda, and salt.
  4. Drop the cold butter cubes into the flour mixture. Using a pastry cutter or two forks, work the butter into the flour until it looks like coarse meal with some pea-sized butter pieces remaining.
  5. Pour the cold buttermilk and vanilla extract into the flour-butter mixture. Stir with a wooden spoon or spatula just until the dough comes together. It will be shaggy and a little sticky.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a rough circle about ¾-inch thick. Do not knead.
  7. Carefully remove the hot skillet from the oven using oven mitts. Place the dough circle into the skillet. Brush the top with a little melted butter or cream, then sprinkle generously with turbinado sugar.
  8. Bake for 18-22 minutes, until the biscuit is golden brown on top and a toothpick inserted in the center comes out clean. Let it cool in the skillet for 5 minutes.
  9. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  10. Spoon the macerated strawberries and their juices over the warm biscuit. Add dollops of whipped cream on top. Serve directly from the skillet.

Notes

Keep all ingredients cold for flaky biscuits. Do not overmix the dough. For best results, preheat the skillet before adding the dough. If biscuit browns too quickly, tent with foil. Turbinado sugar creates a crunchy crust.

Nutrition

Keywords: strawberry shortcake, skillet biscuit, cast iron dessert, easy strawberry dessert, homemade shortcake

Find it online: https://cookluma.com/the-best-strawberry-shortcake-skillet-biscuits-easy-homemade-recipe/