Prep Time: 25 minutes
Cook Time: 30 minutes
Yield: 8 servings
Ingredients
Shortcake
- 1 box vanilla or yellow cake mix
- 1 stick (½ cup) cold unsalted Nellie’s Free Range butter, grated (plus 2 additional tablespoons for the skillet)
- ½ cup milk
- 1 Nellie’s Free Range Egg
- 1 tablespoons sugar
Strawberry Topping
- 2 pints fresh strawberries, stems removed and thinly sliced
- 2 tablespoon sugar
- 1 tablespoon lemon juice
- Whipped cream
Instructions
Shortcake:
- 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.
- In a bowl, combine the dry cake mix with the cold grated butter and toss with a fork until it resembles coarse crumbs.
- Combine milk and egg and stir into flour and butter mixture just until combined.
- 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).
- Sprinkle sugar on top for a crunchy, golden crust.
- Bake for 25–35 minutes, or until the top is golden brown and the center is set. Edges should be crispy and browned.
- Let cool slightly, then serve warm piled high with strawberry topping and whipped cream.
Strawberry Topping:
- 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.
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