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

5 from 1 vote
By Cassy
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
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!


  • 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.


Calories: 501kcal | Carbohydrates: 46g | Protein: 9g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 318mg | Potassium: 189mg | Fiber: 7g | Sugar: 21g | Vitamin A: 68IU | Vitamin C: 44mg | Calcium: 86mg | Iron: 2mg

Additional Info

Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 501
Keyword: gluten free shortcake, strawberry shortcake

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Strawberry Shortcake Skillets | Fed+Fit-3


About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.

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