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Strawberry Shortcake Skillets
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5 from 1 vote

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!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Author: Cassy

Ingredients

  • 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

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