Description
Make a rustic, delicious strawberry shortcake entirely in a cast iron skillet using gluten-free ingredients for the biscuit topping.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 2 tablespoons granulated sugar (for the topping)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup cold milk (dairy or non-dairy)
- 2 tablespoons granulated sugar (for the strawberries)
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for the cream)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 10-inch cast iron skillet.
- In a medium bowl, whisk together the gluten-free flour blend, 2 tablespoons of granulated sugar, baking powder, and salt for the topping.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the cold milk until just combined. Do not overmix the dough.
- In a separate bowl, gently toss the sliced strawberries with 2 tablespoons of granulated sugar and the vanilla extract. Let them sit for 5 minutes.
- Pour the sugared strawberries into the bottom of the prepared skillet, spreading them into an even layer.
- Drop spoonfuls of the biscuit dough over the top of the strawberries, leaving small gaps between the mounds.
- Bake for 18 to 22 minutes, or until the topping is golden brown and a toothpick inserted into the center of a biscuit comes out clean.
- While the shortcake cools slightly, whip the heavy cream with the powdered sugar until soft peaks form.
- Serve the warm skillet shortcake directly from the pan, topping each biscuit portion with a generous dollop of whipped cream and extra fresh strawberries if desired.
Notes
- Use a gluten-free flour blend that contains xanthan gum for the best biscuit structure.
- For a richer flavor, you can let the sliced strawberries macerate (sit in sugar) for 30 minutes before baking.
- If you do not have a 10-inch skillet, a 9-inch pan will work, but the topping may be thicker and require a few extra minutes of baking time.
- Prep Time: 15 min
- Cook Time: 22 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 28
- Sodium: 350
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 6
- Cholesterol: 75