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Gluten-Free Strawberry Shortcake Skillet

A slice of warm Gluten-Free Strawberry Shortcake Skillet topped with macerated strawberries and a dollop of whipped cream in a cast iron pan.
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Make a rustic, comforting strawberry shortcake entirely in a skillet using gluten-free ingredients. This recipe features bourbon-macerated strawberries and a light lemon whipped cream topping.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 tablespoon bourbon (optional)
  • 1 teaspoon lemon zest
  • 1 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tablespoons granulated sugar (for biscuit topping)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup cold milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon lemon juice (for topping)

Instructions

  1. Prepare the strawberries: In a bowl, combine the sliced strawberries, 1/4 cup sugar, bourbon (if using), and lemon zest. Toss gently and set aside to macerate while you prepare the topping.
  2. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Use a 10-inch oven-safe skillet (cast iron works best).
  3. Make the dry topping mix: In a medium bowl, whisk together the gluten-free flour blend, 2 tablespoons sugar, baking powder, and salt.
  4. Cut in the butter: Use a pastry blender or your fingers to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
  5. Combine wet ingredients: In a small cup, mix the cold milk and vanilla extract.
  6. Form the dough: Pour the milk mixture into the dry ingredients. Stir just until combined; do not overmix. The dough will be slightly sticky.
  7. Assemble in the skillet: Spoon the biscuit dough directly over the macerated strawberries in the skillet, spreading it into a rough circle, leaving some gaps between the dough pieces.
  8. Bake: Place the skillet in the preheated oven and bake for 20 to 25 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
  9. Cool slightly: Remove the skillet from the oven and let it cool for at least 15 minutes.
  10. Make the whipped cream: While the shortcake cools, beat the heavy whipping cream, powdered sugar, and lemon juice until stiff peaks form.
  11. Serve: Spoon the lemon whipped cream over the warm shortcake and serve directly from the skillet.

Notes

  • For best results with gluten-free baking, measure your flour by scooping it lightly into the measuring cup and leveling it off, rather than packing it down.
  • If your skillet does not have an oven-safe handle, transfer the assembled shortcake to a baking sheet lined with parchment paper before placing it in the oven.
  • If you skip the bourbon, add 1 teaspoon of lemon juice to the strawberries for brightness.

Nutrition

Find it online: https://savorsensations.com/glutenfree-strawberry-shortcake-skillet/