Light and bright with a berry filling, this Strawberry S’mores Skillet is a perfect indoor summer treat! Chocolate, graham crackers, and marshmallows are baked with macerated strawberries for a simple dessert.
S’mores are a classic campfire treat, best paired with crisp fall air and spooky tall tales. Lighting your marshmallow on fire and frantically blowing it out, all while pretending it was an accident, is a family tradition! In the Southern summers here, though, I cannot hardly stand to be around a fire pit. The heat combined with the heavy humidity in the air is just too much for this middle-aged gal!
Fortunately, you can have all the gooey deliciousness of a s’more without the campfire by making them indoors! To the classic s’more combination, I’m adding some macerated strawberries for a bright, fruity punch. Throw this in the oven while your family eats dinner, and you will have a delicious, easy dessert by the time you’re finished!
Ingredients
This dessert needs just a few common ingredients!
Strawberries: plump and red berries are amazing paired with chocolate.
Chocolate: we used milk chocolate, but you can substitute bittersweet or dark chocolate.
Marshmallows: we like mini marshmallows.
Sugar: this helps sweeten the berries and soften them prior to cooking.
Butter: this helps line the skillet for a little more richness.
Step by Step Instructions
This dessert is more assembled than it is really cooked.
Preheat the oven to 400 degrees. Start by washing and drying the berries, then slicing off the tops and slicing them.
Add the sugar to the berries, stir completely, and allow to sit. This is called maceration.
While the berries sit and the oven preheats, line the inside of the skillet with unsalted butter. A thin layer is all that is needed. Add the graham crackers and chocolate to the skillet, breaking them into large pieces as you do.
When the oven is preheated, spoon the strawberry mixture over the graham crackers and chocolate. Top with marshmallows and just a pinch of salt. Bake at 400 degrees for 15 minutes or until the marshmallows are melted and golden brown. Serve immediately!
FAQ
Can I use another kind of fruit?
Other berries would be great here: raspberries, blackberries, blueberries, etc. Bananas would also be really great in this recipe!
Can I make this on the stovetop?
You can make this on the stovetop, although the marshmallows will not get browned. Set the prepared skillet over medium heat, cover with a lid, and allow to cook for 10-15 minutes until completely warm and melted. Remove from heat and serve immediately.
What toppings are best on Strawberry S’mores Skillet?
Whipped cream or vanilla ice cream would be amazing with this dessert. A caramel or chocolate drizzle would also be a great topping, as would chopped pecans or even sprinkles!
Tips for Making
Use dark chocolate instead of milk chocolate if you prefer. You can also use chocolate chunks or chips if that is what you have on hand.
Other cookies would be great here, though a deviation from the traditional s’more.
Adding a little fresh lemon or orange juice to the strawberries would be amazing!
Sub out the strawberries for blueberries, blackberries, raspberries, or even bananas. Any of these fruit choices would pair well with the chocolate and marshmallows.
Making Ahead and Storing
This recipe does not do well as leftovers. The cookies will get soft in the fridge, and they will not fully recover when reheated.
You can prepare the graham crackers, chocolate, and marshmallows ahead of time. You can also macerate the berries and sugar together, then store that in the fridge in an airtight container for up to 2 days prior to making.
Love this Recipe? Try These Others!
Orange Cranberry Cornbread Cookies
Apple Cider Pudding with Spiced Whipped Cream
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Strawberry S’mores Skillet
Equipment
- cast iron skillet
Ingredients
- 16 oz strawberries
- 4-6 sheets graham cracker
- 1 cup chopped chocolate
- 1 cup mini marshmallows
- 1/4 cup white sugar
- 1 teaspoon unsalted butter
- pinch kosher salt
Instructions
- Preheat the oven to 400 degrees.
- Wash and pat dry the strawberries. Slice off the tops, then slice the berries.
- In a bowl, combine the sugar and strawberries, tossing thoroughly to coat the berries. Set aside at room temperature.
- Wipe the inside of the skillet with a thin layer of unsalted butter. You may not use it all, which is fine.
- In the skillet, layer the chocolate and graham crackers, breaking the cookies into large pieces as you do so. Spoon over the strawberry mixture, then top with the marshmallows.
- Bake at 400 degrees for 15 minutes or until completely warm and the marshmallows are toasted on top. Serve immediately.
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