This skillet cake for strawberry shortcake is moist, tender white cake made in a skillet and covered in almond glaze~a perfect foundation for fresh strawberries and whipped cream.
I made this skillet cake specifically to top with fresh strawberries, and it turned out to be really, really yummy. It is so much better than store bought pound cake or angel food cake and is quick and easy since it starts with a cake mix.
This works well for last minute strawberry shortcake when you have just enough time to cut the berries (but not enough time to macerate them in sugar). The almond glaze is the perfect amount of sweetness for freshly cut berries with no added sugar.
We cut our cake into pieces, topped with diced fresh berries, and added cool whip. The next day, we made more shortcake with what was left over. So tasty.
This is the cake recipe from my Best White Cake with Buttercream Frosting. I make the cake per the directions, substitute almond glaze for frosting, and bake in a cast iron skillet, There is enough batter to make a loaf cake to serve on the side or freeze for later, as you only use 1/2 the batter for the skillet cake.
I’d love to hear from you if you try this, so feel free to leave comments. Thanks so much for stopping by. Be blessed, and stay savvy!!!
Serving Size: 1
Amount Per Serving: Calories: 3347 Total Fat: 196g Saturated Fat: 41g Cholesterol: 88mg Sodium: 1313mg Carbohydrates: 385g Sugar: 344g Protein: 7g