Strawberry Shortcake Skillet
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This sweet strawberry shortcake skillet is topped with homemade strawberry sauce! It's a favorite!!
For the cake:
- ½ c. (1 stick) unsalted butter
- ½ c. water
- 1 c. cake flour
- 1 c. granulated sugar
- ½ tsp. baking soda
- ½ tsp. salt
- 1 egg, lightly beaten
- ¼ c. sour cream
- 1 tsp. vanilla extract
- ¼ tsp. almond extract
For the strawberry sauce:
- 2 lbs. (about 4 c.) strawberries, sliced
- ¼ c. granulated sugar
- ¼ c. water
- 2 tbsp. fresh lemon juice
- ½ tsp. vanilla extract
Preheat the oven to 375 degrees. Lightly spray a large cast iron skillet with spray, set aside.
In a medium saucepan set over medium heat, bring the butter and water to a boil. Meanwhile, in a large mixing bowl, whisk together the cake flour, sugar, baking soda, and salt before whisking in the egg, sour cream, vanilla extract, and almond extract. Remove the hot mixture from the heat, slowly pour into the dry ingredients, mix until combined (the batter will be extremely thin). Pour into the prepared skillet.
Place in the oven and bake for 17-20 minutes or until the top springs back when touched. Remove from the oven.
While the cake is baking, prepare the sauce. In a medium saucepan, bring everything except for the extract to a boil, reduce the heat and simmer until the sauce thickens, about 10 minutes. Remove from heat and stir in vanilla extract.
To assemble, pour the warm sauce over the top of the cake, serve with a few scoops of vanilla ice cream or dollops of whipped cream. Enjoy warm.
You can easily customize the sauce, just swap out the strawberries for blueberries, raspberries or blackberries!
Recipe source: cake adapted from Food.com
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