Skillet Shortcake with Strawberries

Categories: Cakes - Frosting - Icing

Ingredients

• 1 cup cake flour
• 1 cup all-purpose flour
• 2 1/2 tsp. baking powder
• 1 1/4 granulated sugar
• 1/2 cup shortening
• 2 eggs
• 1 tsp. vanilla extract or paste
• 2/3 cup milk
• 2 lb. strawberries, hulled and capped
• Sugar, taste
• Whipped cream

Directions

1. Heat oven to 350 degrees. Line the bottom of aa 10-inch iron skillet with parchment or wax paper.
2. Sift together flour(s) and baking powder in a medium bowl.
3. In a large bowl, cream sugar and shortening with an electric mixer. Add eggs one at a time, beating well between each addition. Add vanilla and beat again.
4. Add one-third of the flour and mix well. Add half of the remaining flour; mix well. Then add the remaining milk; mix well. Finally, beat in the remaining flour. The batter should be smooth and light. Pour into the prepared cast-iron skillet, smoothing the top with a rubber spatula. Bake 30 to 40 minutes, or until a wooden pick inserted near the center comes out clean. Cool completely.
5. Slice half of the strawberries and mash the other half with sugar, to taste. Start with a tablespoon and add more, depending on the sweetness of the berries.
6. To assemble: Cut the cake into wedges and top with berries and whipped cream. Or, for a more dramatic presentation, remove the cake from the skillet by inverting it onto a serving platter. Top with a layer of whipped cream, then the berries, following by more whipped cream.

Email to a friend | Print this recipe | Back