This Skillet Strawberry Shortcake is the Ultimate Springtime Dessert

When spring arrives, nothing satisfies like a classic strawberry shortcake. With a soft, buttery biscuit that isn’t too sweet, this dessert highlights the fresh, juicy berries in their natural state—uncooked and nestled in fluffy whipped cream. Traditionally, strawberry shortcakes are served as individual portions, with a lightly sweetened buttermilk biscuit split and layered with ripe, macerated strawberries and freshly whipped cream. Simply divine, right?

What’s less charming is the mess of flour covering your kitchen counter as you roll and cut each individual biscuit, followed by the clean-up of floury countertops (and the portion that somehow ends up on the floor) before assembling the berry-filled stacks. For me, that’s just too much when all I really want is to sit out on the sunny porch with a good book.

That’s why I decided to create a single, large skillet version of strawberry shortcake that gives all the same flavors and satisfaction, without the hassle or mess. And I have to admit, I’m thrilled with how simple and delightful this Skillet Strawberry Shortcake turned out.

Get the Recipe: Skillet Strawberry Shortcake

In the world of desserts, mini and single-serving treats often get a reputation for being easier to handle (though I’m not entirely sure why). But let's take a moment to appreciate this simple, three-ingredient springtime dessert centerpiece. I’m sure you’ll quickly become a fan of this easy-to-make scoop-and-serve strawberry shortcake.

The Buttermilk Skillet Biscuit

I’m about to go a little overboard praising this element, so bear with me. Sure, strawberries steal the spotlight, but none of that would be possible without this soft, buttery base. Honestly, this giant skillet biscuit-cake hybrid may just be my absolute favorite creation from this recipe journey. (Its versatility makes it a prime candidate for future brunches.)

The ingredients and method for making this biscuit base might look like your typical buttermilk biscuit recipe, but there are a few key differences. The addition of sugar (½ cup), vanilla extract (1 teaspoon), and an egg yolk give this biscuit its unique texture. The sugar not only adds sweetness but also contributes moisture to the dough. Combined with the egg yolk, it softens the crumb, turning this shortcake into a delicious cake-like biscuit hybrid.

Since this is the most complex part of the recipe, let's highlight a few important details to remember:

Keep Your Ingredients Cold: I can’t stress this enough. Before I even think about preheating the oven, I cut my butter into cubes and place it back in the fridge to ensure it stays as cold as possible when I need it. Don’t take the buttermilk out of the fridge until you’re ready to use it either.

Mix in a Measuring Cup: To evenly distribute the vanilla extract and egg yolk into the dough, I whisk them together in the buttermilk. I prefer to do this directly in the glass measuring cup used for the buttermilk. This way, I avoid using extra dishes and make it easier to pour the mixture into the dry ingredients.

Make a Well: It may seem unnecessary, but creating a well in the center of your buttery flour mixture (instead of just pouring the buttermilk mixture over the top) helps. By gathering the liquid in the center and folding the dry ingredients over it, you reduce the amount of stirring needed to combine them. Less stirring means a more delicate, tender biscuit dough in the end.

The Berries

Sweet, glorious strawberries — these are the stars of the show, right? For the best flavor, go with the ripest, juiciest berries you can find. If you can get them from a local farm, that’s even better! Since these berries are already so delicious, they don’t need much more than a little help to release their natural juices.

To macerate the strawberries, slice them up and toss with a couple of spoonfuls of white sugar (I also like to add a touch of lemon zest for extra zing). Let them sit for a while. This maceration process helps the fruit release its juices, which then mix with the sugar to form a sweet, fruity syrup that coats the berries. It’s perfect for soaking into a buttery shortcake.

Besides the fresh, macerated berries on top, I like to press a few strawberries into the surface of the shortcake before baking, giving it an added layer of roasted strawberry flavor. But feel free to skip this step if you prefer.

The Cream

You might be tempted to take a shortcut and grab a tub of Cool Whip, but please resist. There’s something truly delightful about freshly whipped cream, and if you have an electric mixer, it takes just 2 minutes to make. My top tip is to chill your mixing bowl in the freezer before whipping the cream. A cold bowl helps the cream whip up into perfect peaks much faster.

And that’s it! A strawberry shortcake that’s sweet, simple, and perfect for everyone to enjoy.