Instructions

Shortcake:

1. Preheat oven to 350°F and place a 9-inch cast iron skillet or cake pan in the oven to warm up for 5–10 minutes. This helps form a crispy bottom crust.
2. In a bowl, combine the dry cake mix with the cold grated butter and toss with a fork until it resembles coarse crumbs.
3. Combine milk and egg and stir into flour and butter mixture just until combined.
4. Carefully remove the hot skillet from the oven, and add the additional 2 tablespoons butter until melted. Spread the batter evenly into the pan (it will be thick—like drop biscuit dough).
5. Sprinkle sugar on top for a crunchy, golden crust.
6. Bake for 25–35 minutes, or until the top is golden brown and the center is set. Edges should be crispy and browned.
7. Let cool slightly, then serve warm piled high with strawberry topping and whipped cream.

Strawberry Topping:

1. Combine sliced strawberries, sugar, and lemon juice. Set aside for at least 30 minutes or until the strawberries are sweet and juicy.

Note: Use a 10-inch or 12-inch cast iron skillet for a good balance of depth and crust.