Strawberry Shortcake Skillets

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!

Strawberry Shortcake Skillets

By: Cassy

5 from 1 vote

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Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Servings: 4 servings

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

Ingredients  

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• ▢ 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

Instructions

• 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.

Nutrition Information

Nutrition Facts

Strawberry Shortcake Skillets

Amount per Serving

Calories

501

% Daily Value*

Fat

 

35

g

54

%

Saturated Fat

 

18

g

113

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

41

mg

14

%

Sodium

 

318

mg

14

%

Potassium

 

189

mg

5

%

Carbohydrates

 

46

g

15

%

Fiber

 

7

g

29

%

Sugar

 

21

g

23

%

Protein

 

9

g

18

%

Vitamin A

 

68

IU

1

%

Vitamin C

 

44

mg

53

%

Calcium

 

86

mg

9

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.