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 Shortcake
Strawberry Buttermilk Skillet Shortcake
Strawberry Buttermilk Skillet Shortcake
Servings Prep Time Cook Time
10 25minutes 50minutes
Servings Prep Time
10 25minutes
Cook Time
50minutes
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
  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.