Strawberry Shortcake Skillet

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Nothing says summer quite like strawberry shortcake, and the recipe I’m sharing today may be the easiest version yet!

At any given moment in your life, you are 20 minutes away from eating this delicious summer dessert. Reducing preparation time is the key.

As you already know, there are a variety of ways to make strawberry shortcake. And guess what – they’re all delicious. You can either make the shortcake by sifting together flour and other dry ingredients and cutting the butter into it with a pastry blender.

Or you can use biscuit mix and melted butter.

Like I said, both are delicious.

Also, you can form the dough into biscuits or just dump everything into a skillet.

Once again, both ways are delicious, but the latter is significantly easier. 

Even better, don’t bother to plate it. Just eat it straight out of the skillet.

Strawberry Shortcake Skillet

Ingredients

• 1 pound strawberries, hulled and quartered
• 1/4 cup sugar
• 3 cups biscuit mix
• 1 cup buttermilk*
• 2 eggs
• 1/2 cup sugar
• 4 Tablespoons Challenge butter
• 2 teaspoons vanilla
• Optional: More strawberries and whipped cream for garnish

Directions

1. Preheat oven to 425 degrees Fahrenheit and prepare cast iron skillet
2. Combine strawberries and sugar and set aside to macerate
3. Whisk together biscuit mix, buttermilk, eggs, sugar, butter, and vanilla in a large bowl until just combined
4. Spoon 1/2 of biscuit batter into bottom of skillet
5. Dump strawberries over batter and dollop remaining biscuit batter on top of strawberries
6. Bake for 10 to 12 minutes or until top turns golden brown and let cool
7. Serve with more strawberries and whipped cream if desired

*You can use any milk you have on hand, but I like the texture buttermilk creates. You can make buttermilk by combining 1 Tablespoon lemon juice or white vinegar with 1 cup milk.