I’m working on a few recipes that I can use with my cast iron skillets. The first one I made was a cast iron chocolate chip cookie and I have a few more in the works. They all won’t be desserts, but since I’m about to start cutting down on my sugar intake I wanted to go out with a big hoorah! Whoever said a girl can’t have her cake and eat it too, was completely wrong because that’s exactly what I’m about to do!
I went to Burr’s Berry Farm a few days ago and picked my own strawberries. I guess I got carried away and picked way more than I thought I would. They were a deep red and looked plump and juicy. I had to use them for something (you’ll probably see a lot of strawberry recipes pretty soon).This iron skillet strawberry shortcake will help me satisfy my last sugar craving before I get on the straight and narrow. Enjoy!
Cast Iron Skillet Strawberry Shortcake
¼ Cup Unsalted Butter
2 Cups Cake Flour
1 Cup Sugar
½ Tsp. Baking Powder
½ Tsp. Salt
2 Eggs, Beaten
⅓ Cup Virgin Coconut Oil (Can be substituted with regular cooking oil)
⅓ Cup Milk
21 Oz. Strawberry Pie Filling
6 Large Strawberries, Sliced
Preheat oven to 375°. Put the butter in a 10” cast iron skillet and place in the oven.
In a large mixing bowl, mix cake flour, sugar, baking powder, and salt. Stir in eggs, coconut oil, and milk.
Remove the skillet from the oven and pour half of the batter on top of the butter. Evenly layer the strawberry pie filling on top of the batter. Evenly pour the last half of the batter into the skillet. Layer the strawberry slices on top of cake mixture. Bake for 20 minutes or until cake test is done. Allow to completely cool.
If you like making quick desserts, then you’ll love this 3 minute microwave peach cobbler recipe!