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Gooey Butter Strawberry Shortcake


OMG - this is ooey and gooey and delicious! Fresh strawberry shortcake with extra yumminess!

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Rate this recipe 4.5/5 (31 Votes)


  • 1 cup cake flour
  • 3 tablespoons granulated sugar
  • 1/3 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 3/4 cup butter, softened, 1 1/2 cups
  • 1 egg
  • 1 cup all-purpose flour
  • 2/3 cup evaporated milk
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla
  • 1 tablespoon powdered sugar
  • 1 pound strawberries, quartered
  • 2 cups heavy whipping cream


Servings 1
Adapted from


Step 1

Preheat the oven to 350 degrees.

Whisk together cake flour and sugar in a medium bowl. Cut in the butter with a pastry cutter or two knives until the mixture resembles fine crumbs and starts to cling together. Press the mixture into the bottom and up the sides of a 10" cast iron skillet.

This step is a lot harder than it sounds, but be patient and use the back of a spoon to help spread/press the mixture down. I also stuck mine in the fridge for a bit to make the butter less sticky.

Cream the butter and sugar until fluffy and pale yellow (about 2 to 3 minutes). Mix in the egg until just combined. Alternate adding the flour and evaporated milk, mixing after each addition. Mix in the corn syrup and vanilla. Pour the filling into the crust and sprinkle the top with powdered sugar. (I forgot to do this, and did it afterwards. Oops).

Bake for 25 to 35 minutes or until cake is nearly set (mine was probably ready around 30 minutes). Some jiggle is fine — do not overcook! It’ll finish setting up as it cools. Let it cool in pan for 2 hours. In the meantime, beat heavy cream to stiff peaks. Pile heaps of fresh strawberries into the center of your cooled, set gooey butter cake, top with a mountain of freshly whipped cream, and serve.

If you don’t have a skillet, I believe you can bake this in a greased 9-inch square baking dish (I’d use a glass one if you have it, and check it early and often. Remove when there’s some jiggle left.) Let us know how it goes if you try it this way for all the other skilletless people!

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