Strawberry Buttermilk Skillet Shortcake
Total TimePrep: 25 min. Bake: 50 min.
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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!
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
It was very good but my results were a bit dry. Not sure that I’d make it again.
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!!!
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.
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