Skillet Raspberry & Lemon Curd Shortcake

Time: 60 minutes

How does anyone live without this shortcake recipe? What kind of life would that be? I just don’t know… This recipe is simple, failproof and fast! As well, it is loaded with the delicious pairing of lemon curd, fresh raspberries and vanilla whipped cream. Try it for afternoon tea, brunch with mimosas or just as a perfect dessert for Mother’s Day!

Music Selection: Trisha Yearwood – How Do I Live Without You


3 cups flour

3 Tbsp sugar

4 ½ tsp baking powder

1 ½ tsp vanilla

¾ tsp salt

¾ cup cold butter, cubed

2 eggs

1 cup half and half cream

2 cups whipping cream

3 Tbsp confectioners sugar

1 ½ tsp vanilla

2 cups fresh raspberries

1 cup lemon curd


Preheat oven to 450 deg F.

In large bowl, combine flour, sugar, baking powder and salt. Cut in the butter until mixture resembles coarse crumbs.

In a separate bowl, mix the egg, half and half and vanilla. Add to the dry ingredients. Mix until blended.

Grease a 10 inch oven proof skillet. Pour dough into skillet and even it out. Place in oven and  bake 16 – 18 minutes. Remove from oven and let cool.

In meantime, in large bowl, mix whipping cream, sugar and vanilla with electric beaters until stiff peaks form.

When cake has cooled, gently cut the cake in half cross-wise. Place the bottom half on a serving plate. Spread on the lemon curd evenly.

Then take half of the raspberries and evenly distribute on cake. Top with half of the whipping cream, gently.

Place top of cake on top of the whipping cream.

Serve with additional whipping cream and raspberries on top.

Great with a hot cup of tea or coffee! OR…. A mimosa?

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