Skillet Strawberry Shortcake
One buttery skillet biscuit, macerated berries, and softly whipped cream.
Method
Preheat oven to 400°F (200°C). Whisk flour, sugar, baking powder, and salt in a bowl.
Cut in the cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs.
Stir in the cream just until a shaggy dough forms. Press into a buttered 9-inch skillet, brush with cream, and sprinkle with sugar.
Bake 25-30 minutes until deep golden and a toothpick comes out clean. Cool 10 minutes.
Meanwhile, toss the sliced strawberries with sugar and let sit at room temperature until juicy, about 20 minutes.
Slice the biscuit into wedges and serve warm topped with macerated strawberries and whipped cream.
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