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Skillet Strawberry Shortcake Biscuit Bake

Close-up of a Skillet Strawberry Shortcake Biscuit Bake with golden biscuits nestled in bright red strawberries in a cast iron pan.
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Make a simple, rustic strawberry shortcake entirely in a cast-iron skillet using a sweet biscuit topping.

Ingredients

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  • 3 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar, divided
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold whole milk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Combine the sliced strawberries, 1/4 cup of the granulated sugar, and lemon juice in a bowl. Toss gently and set aside to macerate for at least 20 minutes.
  2. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 10-inch cast-iron skillet.
  3. In a medium bowl, whisk together the flour, remaining 1/4 cup of granulated sugar, baking powder, and salt.
  4. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. Pour in the cold milk and stir just until a shaggy dough forms. Do not overmix.
  6. Drop spoonfuls of the biscuit dough randomly over the macerated strawberries in the prepared skillet, leaving small gaps between the biscuits.
  7. Brush the tops of the biscuits lightly with the beaten egg wash and sprinkle with coarse sugar.
  8. Bake for 25 to 30 minutes, or until the biscuits are golden brown and the strawberry juices are bubbling thickly.
  9. Let the skillet cool on a wire rack for 10 minutes before serving.

Notes

  • Serve warm directly from the skillet.
  • Top each serving with a generous dollop of freshly whipped cream or vanilla ice cream.
  • If you do not have a cast-iron skillet, you can use a similar-sized oven-safe baking dish.

Nutrition

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