Gluten Free

Strawberry Shortcake Skillets

at a glance
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

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These Paleo strawberry shortcake skillets feature sweet, grain-free drop biscuits topped with macerated strawberries and whipped coconut cream for the perfect treat!

Strawberry Shortcake Skillets

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!

Strawberry Shortcake Skillets

By: Cassy
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Prep Time: 20 mins
Cook Time: 20 mins
Servings: 4


  • 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.

Strawberry Shortcake Skillets | Fed+Fit-3


Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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  1. Kayla+Lewry says

    Kayla+Lewry —  09/21/2014 At 03:29

    Those skillets are so cute…where did you get them?