Strawberry shortcake cake is this summer’s darling! A tender vanilla cake is baked right in a cast-iron skillet for rustic appeal. The cake is topped with sweetened, juicy strawberries, and fluffy whipped cream for a delightful dessert that is the perfect end to any spring and summer meal!
I think my taste buds have matured. I used to be all about chocolate desserts but over time I’ve developed a taste for cakes like this Pineapple Cake or this Peach Cake. Turns out fruity desserts are just as good as chocolate!
Now I’ve set my sites on berries, specifically strawberries! Strawberry shortcakes are classic summertime fare. I took the shortcake a step further by turning into cake! I think the results are amazing!
What Is Strawberry Shortcake?
Strawberry shortcake is a cake that can have a cornmeal consistency or a biscuit-like consistency that is then layered or topped with fresh strawberries and whipped cream.
This dessert takes a little different turn. like this Hummingbird Cake, it is baked in a 10-inch cast-iron skillet for ease and simplicity.
What Do I Need To Make This Strawberry Shortcake Cake
Butter- Preferably unsalted and softened
Granulated sugar
Vanilla
Eggs – large eggs work best because of their volume
Buttermilk
Flour
Baking powder
Salt
strawberries – Fresh, hulled and diced
Heavy cream
Cast-Iron Skillet
How Do I Make This Strawberry Shortcake Cake?
In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy. Stir in vanilla.
Combine the eggs and the buttermilk in a measuring cup and whisk until combined.
In a small bowl, combine the flour, baking powder and the salt.
Slowly add the buttermilk alternating with the flour, beginning and ending with the flour.
Pour the batter into the skillet and bake in a 350-degree oven for 40-45 minutes. The cake is ready when a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
While the cake is cooling, macerate the strawberries by placing your fresh strawberries in a bowl and tossing them with sugar.
Macerating is a fancy way of saying adding sugar to strawberries will soften and sweeten the berries and bring out their natural juices.
When the cake has cooled, top the cake with the fresh berries.
Prepare homemade whipped cream by beating heavy cream and sugar until fluffy. Spread the whipped cream over the cake before serving.
Recipe Tips and Suggestions
Don’t worry if you do not own a cast-iron skillet, although I highly recommend getting one, they are great for so many reasons. You can bake this cake in a 9 x 13-inch pan.
Only allow the fresh strawberries to sit in the sugar for up to an hour, after that they will break down too much.
Store-bought whipped topping can be used in place of the homemade.
Store your strawberry shortcake cake in the fridge. Be aware that any exposed strawberries may brown and soften.
This cake is a great way to use fresh, ripe strawberries. While I always think of this as a summery recipe, it really is wonderful at any time of year.
More Strawberry Recipes
Lemon Strawberry Scones
Strawberry Cupcakes
Strawberry Tiramisu Angel Food Cake
Skillet Strawberry Shortcake Cake
Strawberry shortcake cake is this summer’s darling! A tender vanilla cake is baked right in a cast-iron skillet for rustic appeal. The cake is topped with sweetened, juicy strawberries, and fluffy whipped cream for a delightful dessert that is the perfect end to any spring and summer meal!
Ingredients
- ¾ cup softened butter
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla
- 3 eggs
- 1 cup buttermilk
- 2 cups flour
- 1 3/4 teaspoons baking powder
- ½ teaspoons salt
- 2 lbs strawberries hulled and diced
- ½ cup of sugar
- 2 cups heavy cream
- 4 tablespoons sugar
Instructions
- In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy. Stir in vanilla.
- Combine the eggs and the buttermilk in a measuring cup and whisk until combined.
- In a small bowl, combine the flour, baking powder and the salt.
- Slowly add the buttermilk alternating with the flour, beginning and ending with the flour.
- Pour the batter into a greased 10 inch cas iron skillet and bake in a 350 degree oven for 40-45 minutes. The cake is ready when a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- While the cake is cooling, macerate the strawberries by placing your fresh strawberries in a bowl and tossing them with sugar.
- When the cake has cooled, top the cake with the fresh berries.
- Prepare homemade whipped cream by beating heavy cream and sugar until stiff peaks fomr. Spread the whipped cream over the cake before serving.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 511Total Fat 28gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 9gCholesterol 123mgSodium 319mgCarbohydrates 62gFiber 2gSugar 44gProtein 6g
Karen T says
I made this and it was easy and so delicious. My husband said it was one of the best versions of strawberry shortcake he has ever had. I did change two things, but they were minor. I used half granulated, and half light brown sugar….just because, and I decreased the amount of vanilla slightly. It was easy, delicious and is definitely going to be on repeat in this house. Thank you so much. I made homemade whipped cream, and my strawberries were actually sweet enough, I didn’t macerate them as I usually do. This will be my go to from now on. Thanks again!
Tanya Schroeder says
I am so glad you tried this recipe already! I was hoping someone would share their experience. I never thought about using the brown sugar, I bet it has a nice flavor.