Ingredients
Shortcake:
-
3 cups all-purpose flour
-
½ cup white sugar
-
1 tablespoon baking powder
-
1 teaspoon salt
-
1 cup cold buttermilk
-
1 large egg yolk
-
1 teaspoon vanilla extract
-
12 tablespoons cold unsalted butter, cubed
-
½ cup sliced strawberries
Strawberry Topping:
-
4 cups ripe strawberries, hulled and quartered
-
2 tablespoons white sugar
-
1 medium lemon, zested
Whipped Cream:
-
1 cup heavy whipping cream
-
1 tablespoon white sugar, or more to taste
-
¼ teaspoon vanilla extract
Directions
-
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.
-
Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.
-
Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.
-
Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.
-
Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.
-
To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.
-
To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
-
Spoon the strawberries and juices over the shortcake. Serve with whipped cream.
Nutrition Facts (per serving)
363 | Calories |
20g | Fat |
43g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 363 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 12g | 61% |
Cholesterol 76mg | 25% |
Sodium 310mg | 13% |
Total Carbohydrate 43g | 15% |
Dietary Fiber 2g | 9% |
Total Sugars 15g | |
Protein 5g | 10% |
Vitamin C 41mg | 45% |
Calcium 108mg | 8% |
Iron 2mg | 11% |
Potassium 186mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.