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!!


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.

Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Guest Post: Strawberry Shortcake Skillets

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 10 reviews

  • Author: juli
  • 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

    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.

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    Strawberry Shortcake Skillets | Fed+Fit

    Strawberry Shortcake Skillets | Fed+Fit-6

    Strawberry Shortcake Skillets | Fed+Fit-4

    You May Also Like:

    Leave a comment

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


    1. Lisa O. says:

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

    2. Anne says:

      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.

    3. Chris says:

      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!!

    4. Christy says:

      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.