Strawberry Buttermilk Skillet Shortcake


  • 10 tablespoons shortening
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk
  • 2/3 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 cup butter, softened
  • 2 cups sliced fresh strawberries
  • Whipped cream


  • Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy. 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 12 in. cast-iron or other ovenproof skillet.
  • 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.

Test Kitchen tips

  • Blot the strawberries dry after washing and slicing; use only the firm ones.
  • Try sprinkling cinnamon and sugar on top for a glistening top during the baking.
  • Do not overbake; bake just until at toothpick inserted in center comes out clean.
  • Nutrition Facts

    1 slice: 526 calories, 27g fat (12g saturated fat), 74mg cholesterol, 418mg sodium, 64g carbohydrate (33g sugars, 2g fiber), 6g protein.

    Total Time
    Prep: 25 min. Bake: 50 min.

    10 servings

    This scratch-made strawberry buttermilk cake is a family favorite. My grandma even carries out our family tradition by making this old-fashioned recipe each summer. —Claudia Lamascolo, Melbourne, Florida

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    Written by tasteofhome


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