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Strawberry Buttermilk Skillet Shortcake

Total Time

Prep: 25 min. Bake: 50 min.

Makes

10 servings

This scratch-made strawberry buttermilk cake is a family favorite. The recipe is over 100 years old, and I remember my grandma making it. We still carry on the family tradition by making this old-fashioned recipe each summer. —Claudia Lamascolo, Melbourne, Florida

Ingredients

  • 10 tablespoons shortening
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk
  • STREUSEL TOPPING:
  • 2/3 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 cup butter, softened
  • 2 cups sliced fresh strawberries
  • Whipped cream

Directions

  1. Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a 12-in. cast-iron or other ovenproof skillet.
  2. For streusel topping, in a small bowl, mix flour, sugar, cinnamon and allspice; cut in butter until crumbly. Sprinkle over batter. Top with strawberries. Bake until center is puffed and edges are golden brown, 50-60 minutes. Serve warm with whipped cream.

Test Kitchen Tips
  • Blot the strawberries dry after washing and slicing; use only the firm ones.
  • Try sprinkling cinnamon and sugar on top for a glistening top during the baking.
  • Do not overbake; bake just until a toothpick inserted in the center comes out clean.
  • Our Test Kitchen pros recommend making this recipe in our 12-inch cast-iron skillet.

  • Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

    Nutrition Facts

    1 slice: 526 calories, 27g fat (12g saturated fat), 74mg cholesterol, 418mg sodium, 64g carbohydrate (33g sugars, 2g fiber), 6g protein.