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Strawberry Buttermilk Skillet Shortcake

5 reviews
Total Time
Prep: 25 min. Bake: 50 min.

By Taste Of Home Editorial Team

Recipe by Claudia Lamascolo, Melbourne, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 12, 2023

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

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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.

    Watch How to Make Strawberry Buttermilk Skillet Shortcake

    Test Kitchen Approved

    Strawberry Buttermilk Skillet Shortcake

    Contest Winner
    5 reviews
    Prep Time 25 min
    Cook Time 50 min
    Yield 10 servings

    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
    Text Ingredients

    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 10- to 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.

    Nutrition Facts

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

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