Strawberry Buttermilk Skillet Shortcake

“This scratch-made strawberry buttermilk cake is a family favourite. My grandma even carries out our family tradition by making this old-fashioned recipe each summer.” —Claudia Lamascolo, Melbourne, Florida

Strawberry Buttermilk Skillet ShortcakePhoto: Taste of Home
Servings Prep Time Cook Time
10 25minutes 50minutes
Servings Prep Time
10 25minutes
Cook Time
  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 centre is puffed and edges are golden brown, 50-60 minutes. Serve warm with whipped cream.
Recipe Notes

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 at toothpick inserted in centre comes out clean.

Nutrition Facts

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