STRAWBERRY BUTTERMILK SKILLET SHORTCAKE

Strawberry Buttermilk Skillet Shortcake image

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

Provided by Taste of Home

Time 1h15m

Yield 10 servings.

Number Of Ingredients 16

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

Steps:

Preheat 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 12-in. cast-iron or other ovenproof skillet. , For 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.

Nutrition Facts : Calories 526 calories, Fat 27g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 418mg sodium, Carbohydrate 64g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.