FRONT BURNER: Berries rest easy atop fresh cast-iron skillet shortcake

Skillet shortcake with strawberries
Skillet shortcake with strawberries

Mom -- if you're reading this -- happy (early) Mother's Day. Here's a preview of the shortcake we'll eat this year.

Strawberry shortcake is a Mother's Day tradition for us. And as I've written before, the shortcake itself can be almost anything. Brownies. Shortbread cookies. Pie crust. Pound cake. Vanilla wafers. Sweet biscuits. Lady fingers. Sugar wafers. Ritz crackers. We've used them all.

This may be the most traditional version yet.

I used a combination of all-purpose and cake flours because I had some cake flour that needed to be used. The original recipe called for only all-purpose, so there's no need to make a trip to the store for just one cup of cake flour.

Do make a trip to a farmers market for Arkansas strawberries.

Skillet Shortcake With Strawberries

1 cup cake flour (see note)

1 cup all-purpose flour

2 1/2 teaspoons baking powder

1 1/4 cups granulated sugar

1/2 cup shortening

2 eggs

1 teaspoon vanilla extract or paste (I used vanilla paste)

2/3 cup milk (I used 2 percent)

2 pounds strawberries, hulled and capped

Sugar, to taste

Whipped cream

Heat oven to 350 degrees. Line the bottom of a 10-inch iron skillet with parchment or wax paper.

Sift together flour(s) and baking powder in a medium bowl.

In a large bowl, cream sugar and shortening with an electric mixer. Add eggs one at a time, beating well between each addition. Add vanilla and beat again.

Add one-third of the flour and mix well. Add half of the milk; mix well. Add half of the remaining flour; mix well. Then add the remaining milk; mix well. Finally, beat in the remaining flour. The batter should be smooth and light. Pour into the prepared cast-iron skillet, smoothing the top with a rubber spatula. Bake 30 to 40 minutes, or until a wooden pick inserted near the center comes out clean. Cool completely.

Slice half of the strawberries and mash the other half with sugar, to taste. Start with a tablespoon and add more, depending on the sweetness of the berries.

To assemble: Cut the cake into wedges and top with berries and whipped cream. Or, for a more dramatic presentation, remove the cake from the skillet by inverting it onto a serving platter. Top with a layer of whipped cream, then the berries, followed by more whipped cream.

Makes about 8 servings.

Note: Can use all all-purpose flour.

Recipe adapted from Charles Ealy via the Austin American-Statesman

Food on 05/04/2016

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