Strawberry Buttermilk Skillet Shortcake
This scratch-made strawberry buttermilk cake is a family favorite. The recipe is over 100 years old, and I remember my grandma making it. We still carry on the family tradition by making this old-fashioned recipe each summer. —Claudia Lamascolo, Melbourne, Florida
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Ingredients
- 10 tablespoons shortening
- 1/4 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 2-1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup buttermilk
- streusel topping:
- 2/3 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 cup butter, softened
- 2 cups sliced fresh strawberries
- Whipped cream
Directions
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1Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a 10- to 12-in. cast-iron or other ovenproof skillet.
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2For streusel topping, in a small bowl, mix flour, sugar, cinnamon and allspice; cut in butter until crumbly. Sprinkle over batter. Top with strawberries. Bake until center is puffed and edges are golden brown, 50-60 minutes. Serve warm with whipped cream.
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