Sunny Strawberry Skillet Shortcake
A scrumptious summery surprise, this sunny strawberry skillet shortcake will surely solicit smiles! Ha!
Time: prep 25, bake 50
Yield: 10-ish servings
Author: Heather
Skill Level: Moderate, but you got it!
Oven Preheat: 350F (325F Convection)
Why this is SO good:
Anything done in cast iron is just more delicious, amiright?? The unique flavor combo here of buttermilk, cinnamon, and strawberries will have your vanilla ice cream begging to come out of the freezer!
Ingredients:
Filling
10 TBSP butter flavored shortening
1/4 cup butter, room temp
1 cup sugar
2 eggs, room temp
2 1/2 cups flour (I like American Beauty Cake flour, or all-purpose)
1 TBSP baking powder
1/2 tsp salt
2/3 cup buttermilk
Streusel Topping
2/3 cup flour (I like American Beauty Cake flour, or all-purpose)
1/4 cup white sugar
1 tsp Ceylon Cinnamon
1/4 tsp ground allspice
1/2 cup butter, room temp
2 1/2 cups fresh strawberries, sliced
1/3 cup Sunny Strawberry Sugar
How to make the Filling:
Ceam together the 10 TBSP of butter flavored shortening, the 1/4 cup room temp butter, and the 1 cup of sugar in a large bowl, til it’s light and fluffy.
Add the 2 eggs, 1 at a time, and beat well.
In another bowl, whisk together the 2 1/2 cups flour, the 1 TBSP of baking powder, and the 1/2 tsp of salt.
Add a bit of the flour mixture to the creamed mixture and beat. Add a bit of the 2/3 cup buttermilk, and beat. Keep alternating until everything is well mixed!
Pour mixture into a 12 inch cast iron skillet.
How to make the Streusel Topping:
In a small bowl, mix the 2/3 cup flour, the 1/4 cup white sugar, the 1/4 tsp of Ceylon Cinnamon, and the 1/4 tsp of allspice.
Cut in the 1/2 cup butter (that is, smash around with a fork), until it’s all mixed and crumbly.
Sprinkle topping over batter mixture evenly.
Top Streusel with sliced strawberries. Toss on randomly or make a pattern - just make it a single layer though!
Sprinkle the 1/3 cup Sunny Strawberry Sugar atop that.
How to bake and serve it:
Bake for 50-60 minutes. Center should be puffed up and the edges should be nicely golden brown.
Allow to cool 20 minutes.
Serve with vanilla ice cream, or whipped cream.
How to store it:
In the fridge, up to a week. We like to reheat it a bit when we go back for more!
So, what if:
I don’t have buttermilk. We have options, here in ‘Merica! For the 2/3 cup this recipe calls for you can:
1. add 2 tsp vinegar to 2/3 cup milk
2. add 2 tsp lemon juice to 2/3 cup milk
3. just use 2/3 cup plain yogurt (no added sugars!!)
It tastes a bit dry. Maybe it cooked a little too long…nothing an extra scoop of Ice Cream can’t help out with, though!
I have a 10 inch cast iron skillet. You’ll have to adjust your cooking time just slightly, but watch for the same doneness indicators - fluffy middle and golden edges!
