Sugar Coated Skillet Biscuit Strawberry Shortcake

by Nancy

This sugar-coated biscuit strawberry shortcake is easy to make and super quick to disappear.

This strawberry shortcake comes packed with double the strawberries.

First in a saucy form (compote) made with fresh strawberries, and then again with fresh sliced strawberries on top of the whipped cream.

The shortcake part of this dessert is made with homemade sugar-coated biscuits made in a cast iron skillet.

About this Recipe

A cast iron skillet and biscuits are a match made in heaven because the skillet gets so hot that the bottom of the biscuits get a light crisp on them.

And the sides of the biscuits that are up against one another are soft, tender and flaky.

These biscuits are scrumptious as is, on their own.

But for this shortcake they’re even better because…

…the bottom half of the biscuit is drenched in strawberry sauce (compote) and cooked (softened) strawberries.

Then the top half of the biscuit (the sugar-coated half) lays on the side of the dessert so it can be dipped in the juicy strawberry compote.

Next comes the whipped cream or Cool Whip Topping plus sliced fresh strawberries to top it off. So good.

Let’s check out the ingredients.

Biscuits – flour, baking powder, baking soda, salt, butter, milk and sugar

Strawberry Compote and Shortcake – strawberries, sugar, lemon, water, biscuits and whipped cream

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Biscuits:

Heat the oven to 450 degrees F.

In a medium size bowl add flour,

baking powder,

baking soda,

and salt.

Next, using a cheese grater shred the butter (the butter needs to be cold right out of the fridge)…

…and add the butter to the bowl.

Add the milk.

Using a fork…

…cut the butter into the flour mixture and coarsely mix all ingredients.

Knead the dough just enough so that all ingredients are incorporated.

Sprinkle flour on a cutting board.

Roll the dough on the cutting board so that it’s about 1 inch thick.

Using a biscuit or large cookie cutter, cut out as many biscuits as possible.

Re-roll the dough to cut the remaining biscuits.

Grease a large iron skillet with butter.

Lay the biscuits in the skillet tightly, side by side.

Using a spoon,

add milk on top of each biscuit and spread it around the top.

To the top of each biscuit…

…evenly sprinkle granulated sugar.

Then,

bake in a preheated oven until the top of the biscuits turn a golden color (about 10 to 12 minutes).

Let the biscuits cool.

For the Strawberry Compote:

Cut the strawberries into pieces.

Heat a medium size pot on medium heat and add the strawberries, water, sugar and lemon.

Stir, and bring to a boil.

Cook for about 5 minutes.

Remove from the heat and let cool.

For the Shortcake:

When the biscuits have cooled, cut the biscuits in half widthwise and lay the bottom side from each biscuit in a serving dish.

Spoon the strawberry compote on top of the bottom side of each biscuit.

Top with whipped cream and sliced strawberries.

Lay the top half of the biscuit against the whipped cream in each of the serving dishes.

And serve.

Thank you so much for stopping by CCC!

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