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Gluten-Free Strawberry Shortcake Skillet

A close-up of a serving of Gluten-Free Strawberry Shortcake Skillet showing the juicy strawberry filling inside the golden biscuit topping.
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Make a simple, rustic strawberry shortcake entirely in one skillet. This recipe uses a gluten-free biscuit topping baked over fresh strawberries.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 tablespoon lemon juice
  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/4 cup granulated sugar (for topping)
  • 1/2 cup milk (dairy or non-dairy)
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • Optional: Whipped cream for serving

Instructions

  1. Preheat your oven to 375°F (190°C). If using a cast iron skillet, ensure it is oven-safe.
  2. In the skillet, combine the sliced strawberries, 1/4 cup sugar, and lemon juice. Toss gently and set aside while you prepare the topping.
  3. In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt.
  4. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. Stir in the 1/4 cup sugar for the topping.
  6. In a separate small bowl, whisk together the milk, egg, and vanilla extract.
  7. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix the batter.
  8. Drop spoonfuls of the biscuit batter evenly over the strawberry mixture in the skillet, leaving small gaps between the mounds.
  9. Bake for 25 to 30 minutes, or until the topping is golden brown and a toothpick inserted into the center of a biscuit comes out clean.
  10. Let the skillet cool for 10 minutes before serving warm, topped with whipped cream if desired.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
  • For a dairy-free version, substitute the butter with solid coconut oil and use non-dairy milk.
  • You can cook this on a stovetop over low heat if you have a tight-fitting lid, but baking yields a better biscuit texture.

Nutrition

Find it online: https://cookifyme.com/gluten-free-strawberry-shortcake-skillet/