Skillet Strawberry Shortcake

Recipe View Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet and line the bottom with a round of parchment paper. (5 minutes)

Recipe View In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt for the shortcake. In a separate glass measuring cup, whisk together the buttermilk, egg yolk, and vanilla extract until evenly combined. Set aside. (5 minutes)

Recipe View Scatter the cubed butter over the flour mixture. Use your fingertips to rub the butter into the flour, distributing it evenly until the mixture resembles coarse crumbs. Create a well in the center of the flour mixture, then pour in the buttermilk mixture. Use a rubber spatula to gently mix the flour into the buttermilk until a moist, shaggy dough forms. (10 minutes)

Recipe View Transfer the dough to the prepared skillet. Smooth the surface to distribute the dough evenly, then gently press the sliced strawberries into the top. (5 minutes)

Recipe View Bake in the preheated oven until golden brown and fully baked, about 25 to 30 minutes. Let cool in the skillet for 10 minutes before serving. (35 minutes)

Recipe View While the shortcake bakes, prepare the topping. In a medium mixing bowl, combine the quartered strawberries, sugar, and lemon zest. Stir gently and allow to macerate, releasing their juices. (10 minutes)

Recipe View For the whipped cream, combine the heavy whipping cream, sugar, and vanilla extract in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form. Be careful not to over-whip. (5 minutes)

Recipe View To serve, spoon the macerated strawberries and their juices over the warm shortcake. Top with a generous dollop of freshly whipped cream. Enjoy! (5 minutes)