Homemade Strawberry Shortcake Biscuits- In A Cast Iron Skillet
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These Homemade Strawberry Shortcake Biscuits are the perfect summer dessert. The biscuits are soft and sweet with the perfect hint of lemon from the addition of lemon zest and juice. Topped with homemade whipped cream and juicy strawberries, this will easily become a family-favorite dessert.
Why You’ll Love This Recipe
I dare say, this Strawberry Shortcake Recipe is the dessert of summer when the strawberries are at their peak ripeness. It is irresistible! 🍓
- Quick and Easy Recipe– this simple skillet dessert recipe comes together easily and just takes a few simple ingredients.
- Buttery-Lemon Flavor– these shortcake biscuits have the classic buttery biscuit flavor with just the right amount of lemon for a fresh taste you will love.
- Easy Baking– made right in a cast iron skillet for that rustic feel, but also for the perfect biscuit texture.
- Fresh Flavors– the fresh, ripe strawberries gives this dessert a simple, summer taste that will have everyone coming back for more.
⭐️ Looking for other fresh fruit desserts? Check out my recipes for Fresh Strawberry Oatmeal Crisp and Fresh Peach Cobbler.
Why I Recommend Baking Biscuits in a Cast Iron Skillet
I love using my cast iron skillet to make a simple breakfast or smashburger, as well as for baking skillet cookies and cakes!
Cast iron is famous for even heat distribution which helps to make a perfectly baked outer crust and soft center on these Shortbread Biscuits.
Cast iron has a non-stick surface that helps make cleanup a breeze.
What if I don’t own a cast iron skillet?
No problem! These Shortbread Biscuits can be baked on a baking sheet. Just place the cut out biscuits on the baking sheet and bake according to the recipe instructions in the recipe card at the bottom of this post.
Ingredients Used For Strawberry Shortcake Biscuits
- Flour– all purpose flour is used to make these biscuits helping to make them fluffy and not too dry.
- Baking Powder– helps to rise the biscuits so they are easy to break in half
- Salt– just a little to balance out the sweet
- Sugar– granulated sugar is used in this recipe to sweeten the Shortcake Biscuits as well as the whipped cream. Sugar is also used to help release the juices from the strawberries to make a delicious, sweet topping.
- Lemon Zest and Lemon Juice– add just a little kick of lemon flavor for a fresh taste, don’t skip this, it is so good in this dessert.
- Butter– used to add a buttery flavor, crisp outer crust and pockets of flavor in the biscuits. Make sure it’s cold!!
- Cream– the preferred liquid for these biscuits, but either milk or buttermilk can be used as a substitute.
- Fresh Strawberries– the star of the show here, the fresh strawberry flavor is the perfect compliment to these lemony biscuits.
How to Make Strawberry Shortcake Biscuits
Make the Shortcake Biscuit Dough
- Combine the Dry Ingredients– in a mixing bowl combine the flour, baking powder, salt, sugar, and lemon zest. Mix with a wooden spoon or spatula to combine.
- Add the Butter– use a cheese grater, or cut the butter into small cubes and add the the dry ingredients, mix gently to combine.
- Add the Wet Ingredients– pour in the cream and lemon juice. Use a wooden spoon or spatula to bring the dough together.
- Press Out and Cut– turn the dough out onto a floured surface and press the dough into a square or circle that is about 3/4 inch thick. Use a biscuit cutter or drinking glass to cut out 3 inch circles.
- Bake– place the shortcake biscuits into the prepared 12 inch cast iron skillet, brush with more cream and sprinkle with sugar. Bake in a 425º F oven for 15-18 minutes, until the biscuits are golden brown on top.
Strawberry Topping
- Prepare the Strawberries– wash the strawberries, cut off the stems and slice the strawberries into thin slices. Place the strawberries into a bowl and toss with 1 tablespoon sugar. Allow to sit (can be kept in the refrigerator) until ready to serve.
Make the Whipped Cream
- Whipped Cream Topping– pour the heavy whipping cream into a mixing bowl with the sugar and vanilla. Use an electric mixer to mix the cream until it forms soft peaks, about 2-3 minutes.
Assemble the Strawberry Shortcakes-The Best Part
Finally: Assemble the Strawberry Shortcakes by cutting the shortcake biscuits into two halves.
- Top the bottom half with whipped cream and sliced strawberries. Place the top of the biscuit on top and add more strawberries and even whipped cream if desired.
Enjoy! 🤗
Leftovers and Storage
Leftover Shortcake Biscuits can be stored in an air tight container on the counter or refrigerator for up to 3 days. The strawberries and whipped cream will also keep for 3 days in the refrigerator, just note the strawberries might get more juicy.
These biscuits can be made ahead and frozen for up to 3 months. To thaw, place on the counter at least 3 hours before use. Make the whipped cream and strawberries just before serving.
Other Cast Iron Skillet Desserts We Love:
If you are looking for other easy skillet desserts, give these a try:
Strawberry Shortcake Biscuits- Made in a Skillet
Equipment
Ingredients
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon lemon zest
- 1/4 cup butter cold
- 1 cup heavy whipping cream
- 2 tablespoons lemon juice
Strawberries
- 1 tablespoon sugar
- 4 cups strawberries sliced
Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 425, and prepare a 12 inch cast iron skillet with cooking spray, butter or oil if needed.
Shortcake Biscuits
- In a mixing bowl, combine the 2 cups all purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt, and 3 tablespoons sugar
- Grate in the 1/4 cup butter and 1 tablespoon lemon zest, mix with a wooden spoon or spatula to combine.
- Pour in the 1 cup heavy whipping cream and 2 tablespoons lemon juice. Stir the dough until it just comes together, use clean hands if needed to bring the dough together.
- Press the dough out into a square about 3/4 inch thick and slice into 3 inch round circles. Cut the biscuits out, gather up the dough and cut out more biscuits until all the dough is used.
- Place the biscuits into the cast iron skillet, brush with cream and sprinkle with sugar. Bake for 15-18 minutes, until puffed up and golden brown on top.
Strawberries
- Place sliced 4 cups strawberries and 1 tablespoon sugar in a bowl and mix together. Allow the strawberries to sit until the biscuits are done baking.
Whipped Cream
- In a mixing bowl combine the 1 cup heavy whipping cream, 3 tablespoons sugar, and 1 teaspoon vanilla. Use an electric mixer to mix the whipping cream until it forms stiff peaks.
- Cool the biscuits, then break open, top with whipped cream and strawberries.
Notes
- Nutrition facts are just an estimate of the ingredients listed and are provided as a courtesy.
- Store any leftover biscuits in an air tight container in the refrigerator for up to 3 days.
- If the dough feels too sticky too handle, wet your hands with water and knead the dough, or add another tablespoon of flour to the dough
