Skillet Strawberry Shortcake

Ingredients

• 3 cups all-purpose flour
• 0.5 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup cold buttermilk
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 12 tablespoons cold unsalted butter , cubed
• 0.5 cups sliced strawberries

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.

2. 2

   Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.

3. 3

   Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.

4. 4

   Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.

5. 5

   Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.

6. 6

   To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.

7. 7

   To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.

8. 8

   Spoon the strawberries and juices over the shortcake. Serve with whipped cream.