Strawberry Shortcake Skilletsjump to recipe
These Paleo strawberry shortcake skillets feature sweet, grain-free drop biscuits topped with macerated strawberries and whipped coconut cream for the perfect treat!
Oh boy, oh boy, do I have a special treat for you! A little while back, my friend Juli and I made plans for me to write a guest post on her blog, PaleOMG. I threw out a couple different ideas but we both thought that a strawberry shortcake skillet sounded perfect. I got to work perfecting my biscuits, Paleo-friendly whipped cream, and macerated strawberries. During my baking experiments, a brilliant idea struck me – what if we throw those strawberries and whipped cream over some drop skillet biscuits! I pretty much faint from pure joy every time I have a savory skillet biscuit – the sweet version must be just as wonderful.
…and I was right.
Actually, I think they're better. Mostly because they don't involve that painful “I just ate a whole lot of wheat” belly.
You guys are going to absolutely love this dessert. I made them in these small oval cast iron skillets but you can easily double the recipe and bake all the biscuits together in one large skillet – making for one totally jaw-dropping dinner party finale!Print
Strawberry Shortcake Skillets
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- 1 cup almond flour
- 1/2 cup arrowroot flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil, melted
- 1 large egg, room temperature
- 2 tablespoons honey
- 2 teaspoons lemon juice
- 1/4 teaspoon coconut oil to grease skillets
- 2 teaspoons coconut sugar
- 2 cups fresh strawberries, quartered
- 1 tablespoon coconut sugar
- 1 teaspoon lemon juice
- solid portion from 1 can of chilled full-fat coconut milk
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- Whisk the dry ingredients together until they’re well incorporated and all clumps are broken up.
- Whisk the wet ingredients together and then add them to the dry. Stir until the mixture is even.
- Grease two 6” oval skillets with the coconut oil.
- Using a #40 scoop (or just a big spoon that equals about 2 tablespoons), drop balls of the dough into the greased skillets. You should get about 7 drop biscuits for each dish. Sprinkle the top of the biscuits evenly with the coconut sugar.
- Bake at 350 F for 20-22 minutes, or until a toothpick comes out clean.
- Let cool then top with the strawberries and coconut whipped cream.
- In a large bowl, mix the strawberries with the coconut sugar and lemon juice.
- Set covered in the refrigerator for at least 30 minutes before serving.
- Add the hardened coconut cream from the can of full-fat coconut milk to a chilled mixing bowl with the honey and vanilla extract. Beat on high for 5-7 minutes, or until stiff peaks form.
- Store in the refrigerator until just before serving.