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Strawberry Shortcake Skillet

Strawberry Shortcake Skillet

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  • Author: Tiffany
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6 1x


This Strawberry Shortcake Skillet combines honeyed strawberries, flaky shortcakes, and lightly whipped cream for all of the flavors of a classic strawberry shortcake in one pan!



For the strawberries

  • 2 pounds strawberries, hulled and quartered
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • ½ cup sugar
  • ¼ cup honey

For the shortcake topping

  • 1 ½ cups flour
  • 2 tablespoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 4 tablespoons cold butter, cubed
  • ½ cup heavy cream

For the whipped cream

  • 1 cup cold heavy cream
  • 2 tablespoons sugar or honey
  • ½ teaspoon vanilla


  1. Preheat the oven to 375°F and grease a 10” skillet with butter or Baker’s Joy spray.
  2. Toss the strawberries, lemon juice, cornstarch, sugar, and honey in a bowl until combined. Transfer to the skillet.
  3. To make the topping, combine the flour, baking powder, salt, and sugar in a bowl. Using a pastry cutter or fork, cut the butter into the flour until pea-sized pieces remain. Pour in the heavy cream and mix until just combined.
  4. Spoon mounds of the mixture, flatten slightly, and evenly top the strawberries with the shortcake dough. Sprinkle with sugar.
  5. Transfer to the oven and bake until the topping is golden brown and the mixture is bubbling and thickened, about 30-35 minutes. Let cool for at least 10 minutes.
  6. To make whipped cream, beat 1 cup of very cold heavy cream, 2 tablespoons of sugar or honey, and ½ teaspoon of vanilla until medium peaks form.
  7. Serve the whipped cream over warm shortcake. Enjoy!


  • Serving Size: 1
  • Calories: 482
  • Sugar: 44.3g
  • Sodium: 171mg
  • Fat: 19.6g
  • Saturated Fat: 11.9g
  • Carbohydrates: 76.7g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 61mg