Guest Post: Strawberry Shortcake Skillets

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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!!

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unnamedSeptember 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.

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Guest Post: Strawberry Shortcake Skillets

  • Author: juli
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
Scale

Ingredients

  • 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

Instructions

    For the Skillet Biscuits

    1. Whisk the dry ingredients together until they’re well incorporated and all clumps are broken up.
    2. Whisk the wet ingredients together and then add them to the dry. Stir until the mixture is even.
    3. Grease two 6” oval skillets with the coconut oil.
    4. 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.
    5. Bake at 350 F for 20-22 minutes, or until a toothpick comes out clean.
    6. Let cool then top with the strawberries and coconut whipped cream.

    For the Macerated Strawberries

    1. In a large bowl, mix the strawberries with the coconut sugar and lemon juice.
    2. Set covered in the refrigerator for at least 30 minutes before serving.

    For the Coconut Whipped Cream

    1. 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.
    2. Store in the refrigerator until just before serving.

    Strawberry Shortcake Skillets | Fed+Fit

    Strawberry Shortcake Skillets | Fed+Fit-6

    Strawberry Shortcake Skillets | Fed+Fit-4

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    Oh, Hi! I’m Juli.

    I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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    17 thoughts on “Guest Post: Strawberry Shortcake Skillets”

    1. Any chance of making the skillet biscuits in a regular cast iron skillet, say like a 10″size? Just add more biscuits,…?
      ya think it would work?

    2. Hi Juli,

      You have made my gluten free/paleo experience (had to make the change for health reasons) so much better!!! Thank you!!! I can’t wait to make this, but I am allergic to almonds. Can I use another nut flour in the place of the almond flour?

    3. Just made these, using what i had on hand! tapioca flour worked just fine as a substitute for arrowroot, and i only had a large skillet so i made one big shortcake which worked just fine too! Subbbed in bits of vanilla bean and some lemon extract in the whipped cream and it came out amazing!!

    4. What a great and healthy alternative! I loved this recipe; it satisfied the sweet tooth and the presentation made all of the difference. Making this change helps cut out two overly sweet desserts in a week in substitution for a much healthier one. Thanks so much for such incredible information!
      Please check out my website because I’d love to interview you about these phenonomal recipes 🙂

    5. Is there “magic” to the cast iron cooking vessels? I don’t have them and don’t want any more kitchen accoutrement. If a metal or glass baking dish is used, should the baking temperature or time be changed? TIA.

    6. I made these tonight family style in my cast iron skillet. It worked awesome and tasted awesome. My whole family loved it! Thanks! 🙂

    7. Just made these and OMG!!! I’m in love. I used tapicoa instead of arrowroot, and everything worked great. Also, I shaped these into cakes instead of scooping, and that also went well. Baked on a pizza stone covered in parchment paper instead of in a skillet.

    8. A nice little bonus for this recipe – I made this but forgot the egg in the recipe, after baking it the texture was very crumbly like crushed biscuits. Not really edible on its own but I stirred a small amount of grass fed ghee and molasses into the crumbs and used it to make the base for your cheesecake bite recipe and it is the closest thing to a traditional cheesecake base that I’ve had on paleo. Very happy!!

    9. Terrific recipe! I actually baked these in heart shape muffin tins for a family function and they were terrific I live your recipe. The mix of the different flours taste better than straight coconut. I tripled the recipe for 12 medium heart shaped muffins and baked them for 20 minutes.

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