This recipe is incredible. My family gobbled up the whole skillet. But really I had a Costco container of strawberries that were about to turn and I needed to use them up. But its sweet, tart, buttery, gooey, and crispy. I think you can use this recipe for any fruit--blueberries, peaches, and apples would be fantastic. I can't get over it. It will be on repeat for the rest of the summer. Let me know if you make it!
Strawberry Shortcake Skillet
2 lbs of strawberry, sliced and stems cut off
3/4 cup sugar
juice from half a lemon
3/4 cup fresh milled soft wheat (1/2 cup soft wheat berries)
1/2 tsp salt
1/2 tsp baking soda
6 tablespoons unsalted melted butter
1 tbs pure maple syrup
1/2 tsp almond extract
1 cup milk
1 quart of heavy cream
2 tbs pure maple syrup
1 tsp vanilla
Preheat the oven 350 degrees. Place parchment paper inside a a cast iron skillet. Slice the strawberries, and layer in the bottom of the skillet, squeeze lemon juice and pour 1/2 a cup of sugar on top. Mix it all together and spread out in the skillet.
Mill your wheat berries, and mix together dry ingredients in a medium bowl. Add the melted butter and all the wet ingredients into the bowl. Mix together and pour on top of the strawberry mixture, spread on top. Take 1/4 cup of remaining sugar and sprinkle it on top of the batter. Bake for 23-26 minutes.
Make the whipped cream. Use a mixer (you can also do by hand, it just takes longer), add the cream, pure maple syrup, and vanilla to the bowl with a whip attachment. It takes only a few minutes, and its done with you have stiff peaks!
Top with fresh whipped cream