This simple Skillet Strawberry Layer Cake makes the perfect weeknight dessert or stress-free potluck stunner.
Skillet Strawberry Layer Cake
Makes 1 (10-inch) cake
Ingredients
- 4½ cups all-purpose flour
- ¾ cup plus 2 tablespoons sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons kosher salt
- 1½ cups cold unsalted butter, cubed
- 1¼ cups cold full-fat buttermilk
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3½ cups hulled and quartered fresh strawberries
- 1 tablespoon fresh mint, coarsely chopped
- Lemon-Mint Whipped Cream (recipe follows)
Instructions
- Preheat oven to 400°. Lightly spray a 10-inch cast-iron skillet with baking spray with flour.
- In a large bowl, whisk together flour, ¾ cup sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, cut in butter until mixture is crumbly and resembles coarse meal.
- In a medium bowl, whisk together buttermilk, eggs, and vanilla. Make a well in center of flour mixture. Add buttermilk mixture, stirring just until dry ingredients are moistened. Spoon batter into prepared skillet, smoothing top.
- Bake until golden brown and a wooden pick inserted in center comes out clean, about 30 minutes, covering with foil for last 5 to 10 minutes, if needed, to prevent excess browning. Let cool in skillet for at least 15 minutes; transfer to a wire rack to let cool completely.
- In a large bowl, combine strawberries and remaining 2 tablespoons sugar. Cover and let stand until berries are macerated and juicy, at least 1 hour or up to overnight in refrigerator. When ready to assemble, fold in mint.
- To serve, slice shortcake in half horizontally and place bottom on a serving plate. Spoon 2 cups Lemon-Mint Whipped Cream onto cake layer, using an offset spatula to spread to edges. Spoon 2 cups macerated strawberries over whipped cream. Top with remaining cake layer. Spoon remaining Lemon-Mint Whipped Cream and macerated strawberries on top as desired. Serve immediately.
Lemon-Mint Whipped Cream
Makes about 3½ cups
Ingredients
- 2 cups heavy whipping cream
- 1 tablespoon fresh basil
- ¾ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- In a large heatproof bowl, add cream and mint. Microwave in 30-second intervals just until cream begins to steam, about 2 minutes total. Cover mixture with plastic wrap and refrigerate until completely chilled, at least 1 hour.
- Strain chilled cream mixture through a fine-mesh sieve into a large bowl; discard mint. Add confectioners’ sugar, vanilla, and lemon zest. Beat with a mixer at medium-high speed until medium peaks form, 4 to 5 minutes. Use immediately or refrigerate until ready to use.
