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Mini Skillet Strawberry Shortcakes

individual cast iron skillets with strawberry shortcakes with whipped topping
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5 from 4 reviews

Heat oven: 350º.

This recipe filled six 3.5″ individual-sized cast iron skillets. 

Grease the cast-iron skillets (or ramekins)

Ingredients

Scale
  • 1 cup cake flour
  • 1/2 cup sugar
  • 4 egg whites
  • 8 tablespoons butter, melted
  • 1 teaspoon baking powder
  • 6 tablespoons milk
  • a pinch of salt
  • 1 teaspoon vanilla
  • zest of one lemon 
  • powdered sugar for dusting
  • fresh strawberries and blueberries

Instructions

  1.  Combine the egg whites, sugar, lemon zest, and vanilla. Whisk in a small bowl.
  2. In a separate bowl, sift the flour, baking soda, and salt.
  3. Add the dry ingredients to the egg mixture and stir gently until combined.
  4. Add milk and fold into the batter.
  5. Divide batter into 6 individual skillets or ramekins. 

Notes

Sifting helps the cakes turn out a little lighter, but I have made them without and they turned out fine.

Find it online: https://mostlovelythings.com/mini-skillet-strawberry-shortcakes/