Skillet Strawberry Shortcake

Step 1: Preheat oven to 400 degrees F.

Step 2: Lightly grease a 10 inch cast iron skillet.

Step 3: Whisk together the flour, 1/2 cup sugar, baking powder, and salt in a large bowl.

Step 4: In another bowl, whisk together the buttermilk, egg yolk, and vanilla.

Step 5: Using your fingers or a pastry cutter, press butter cubes into the flour mixture until pea-size pieces form.

Step 6: Make a well in the center of the flour mixture and pour in the buttermilk mixture.

Step 7: Stir and fold the batter until just combined and a shaggy dough starts to form.

Step 8: Transfer the dough to the prepared skillet and press evenly into the pan (it should be a thick layer).

Step 9: Gently press the strawberry slices into the dough.

Step 10: Bake for about 25-30 minutes; until golden brown and a toothpick inserted into the center comes out clean.

Step 11: Let cool for about 10 minutes.

Step 12: Meanwhile, for topping, stir together the quartered strawberries, lemon zest, and remaining 3 T. sugar in another large bowl. Let stand until the berries have released juices, about 20-30 minutes.

Step 13: Spoon strawberry mixture and juices over sliced shortcake pieces and enjoy!