Strawberry Buttermilk Skillet Shortcake
TOTAL TIME: Prep: 25 min. Bake: 50 min.
YIELD: 10 servings.
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
Ingredients
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10 tablespoons shortening
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1/4 cup butter, softened
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1 cup sugar
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2 large eggs, room temperature
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2-1/2 cups all-purpose flour
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3 teaspoons baking powder
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1/2 teaspoon salt
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2/3 cup buttermilk
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STREUSEL TOPPING:
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2/3 cup all-purpose flour
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1/2 cup sugar
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1 teaspoon ground cinnamon
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1/4 teaspoon ground allspice
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1/2 cup butter, softened
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2 cups sliced fresh strawberries
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Whipped cream
Directions
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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.
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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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