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Strawberry Buttermilk Skillet Shortcake

This scratch-made strawberry buttermilk cake is a family favorite. My grandma even carries out our family tradition by making this old-fashioned recipe each summer. —Claudia Lamascolo, Melbourne, Florida
  • Total Time
    Prep: 25 min. Bake: 50 min.
  • Makes
    10 servings


  • 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
  • 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


  • 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.
  • 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.


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    Average Rating:
    • Phoebe
      Dec 4, 2020

      No comment left

    • Grammy Debbie
      May 21, 2020

      The cake was exceptional, but we didn't care for the strawberries being baked on top of the cake. I will make the cake again, but bake it without the berries and serve the berries, sliced and sugared, over the top along with some whipped cream. I did add about a teaspoon of vanilla to the cake batter because I was always taught if a recipe has eggs, butter and sugar, it needs some vanilla!

    • pattiejean
      May 12, 2020

      This cake baked up light, pillowy and delicious on the inside with yummy crunchy edges. I served it warm with vanilla ice cream. I found the fruit to cake ratio was not enough, so topped leftovers with sweetened strawberries and warmed before topping with ice cream. It's definitely best when eaten right after baking. We love strawberry shortcake, and this is a delicious and easy recipe to use as an alternative to traditional shortcakes. VFE

    • ldouglas1996
      Apr 13, 2020

      It was very good but my results were a bit dry. Not sure that I’d make it again.

    • momio
      Mar 30, 2020

      I made this yesterday and it was fantastic! Shortcakes are not usually my favorite because they are often not sweet and they are often on the dry side. This was perfect! Moist cake, crunchy edges, and the strawberries added a perfect dimension to this cake. Eight people had some and everyone thought it was exceptional. Thank you, Claudia!!!

    • Queenlalisa
      Feb 28, 2020

      I loved this skillet cake. I used butter flavored shortening and it was so good. I love trying new recipes for iron skillets. I have my Mom’s old skillets and I love using them.

    • Laela
      Jan 28, 2020

      No comment left