Skillet Strawberry Rhubarb Shortcake
Everything you know and love about classic strawberry shortcake, now all in one skillet! I add rhubarb but you can leave it out if you choose, just replace the amounts with more strawberries!
Skillet Strawberry Rhubarb Shortcake
A rustic, one-skillet strawberry rhubarb shortcake that’s bursting with sweet fruit baked into fluffy, decadent shortcake.
Ingredients
- 3 cups all purpose flour
- ½ cup granulated sugar divided
- 1 tbsp baking powder
- ½ tsp salt
- 1 ¼ cup whole milk
- 1 egg
- 1½ tsp vanilla
- 12 tbsp cold butter grated
For the fruit topping:
- 1 cup fresh strawberries divided
- ½ cup rhubarb chopped
- 2 tbsp granulated sugar
Instructions
- Preheat oven to 400℉. In a large mixing bowl, combine dry ingredients of 3 cups flour, ½ cup granulated sugar, 1 tbsp baking powder and ½ tsp salt.
- Grate or cut 12 tbsp of cold butter into small cubes. Incorporate the butter into the dry mixture with your hands until it reaches a mealy texture. Create a well in the dry ingredients and set aside.
- In a small mixing bowl or glass measuring cup, combine 1¼ cup whole milk, 1 egg and 1½ tsp vanilla — whisk until fully mixed.
- Pour the wet ingredients into the well of your butter/ dry ingredient mixture. Stir until just combined and a very sticky dough forms.
- Prepare your fruit mixture by slicing 1/2 cup of fresh strawberries (save the other ½ to top skillet with after baking) and rough chopping ½ cup rhubarb. Add to a medium bowl and sprinkle with 2 tbsp granulated sugar, toss to coat.
- Transfer sticky batter to a 10" skillet (or glass baking dish) and spread out evenly in the bottom of the skillet. Top with strawberry rhubarb mixture and press fruit into the batter.
- Bake for 25-30 mins until golden brown. Top with remaining ½ cup fresh strawberries. Serve warm and top with vanilla ice cream
