Guest Post: Strawberry Shortcake Skillets
I am PUMPED to have Cassy from Fed and Fit doing a guest blog on mine! She is the best. I may say that about a lot of people, but this is the honest truth here. She’s one of those people who is good-all-the-way-down-to-your-soul kind of way. She’s one of those people that you can be talking sh*t about the meanest person in the world and getting all riled up and all she would say is “Wow that’s crazy stuff.” That kind of good soul. And not to mention, she’s fashionable, beautiful and she has a fantastic blog with absolutely amazing recipes and pictures. I know I’m being annoying, but I really adore her. I spent my whole trip to Paleo(fx) with her and can’t wait for the next trip so I can shop until I drop with her. She’s rad. Now eat up!!
September makes me want to gobble up all the last of the summer berries while I wear my new fall booties. You with me?
As an ode to my two favorite seasons, we’re marrying strawberry shortcake (the quintessential summer dessert) with a couple rustic “is it October yet?” cast iron skillets.
I love these Strawberry Shortcake Skillets almost as much as I love my sweet friend, Juli. She’s just the best, isn’t she? It’s not every day you come across a friend who’s stances on fitness, fashion, how much we love our puppies, the number of times we actually wash our hair, AND food principals all match with your own.
When I first started Paleo about 5 years ago, I avoided all baked treats. I was afraid they’d derail the progress I’d made! I’ve since learned that living out the principle of “all things in moderation” is just as important for sustained success as learning how to order Paleo off a restaurant menu. Treats are an important part of my lifestyle – one that I’ve successfully maintained for years with lots of energy, happiness, and athletic success.
While my strengths lay in nutrition coaching and savvy savory recipe development, the universe occasionally blesses me with a knockout baking combo. This is one of those! I’m left licking my fingers and dreaming up ways to repurpose the awesomeness. On that note, any leftover coconut whipped cream will take your morning coffee to a whole ‘nother level. Just saying.
In this late summer dessert, we’ve got a bed of warm fresh drop biscuits all snuggled up in a couple mini cast iron skillets that are then topped with some macerated strawberries and a healthy dollop of perfectly sweetened coconut whipped cream. Holy yum.
If you want to opt for a “family style” dessert, double the recipe and bake all the biscuits together in one large skillet! Friends and family can then spoon their own strawberries and whipped cream as they like.Print
Guest Post: Strawberry Shortcake Skillets
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 4 1x
- Skillet Biscuits:
- 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
- Macerated Strawberries:
- 2 cups fresh strawberries, quartered
- 1 tablespoon coconut sugar
- 1 teaspoon lemon juice
- Coconut Whipped Cream:
- solid portion from 1 can of chilled full-fat coconut milk
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
For the Skillet Biscuits
- 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.
For the Macerated Strawberries
- 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.
For the Coconut Whipped Cream
- 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.
Oh, Hi! I’m Juli.
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