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Gluten-Free Strawberry Shortcake Skillet

Six golden-brown biscuits topping a bubbling strawberry filling in a cast-iron Gluten-Free Strawberry Shortcake Skillet.
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Bake a rustic, delicious gluten-free strawberry shortcake directly in a skillet. This recipe features sweet strawberries topped with a tender gluten-free biscuit crust.

Ingredients

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  • 1 pound fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 teaspoon lemon juice
  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tablespoons granulated sugar (for shortcake)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup cold heavy cream or whole milk
  • 1 large egg, lightly beaten (for brushing)
  • 1 tablespoon coarse sugar (for topping)
  • Whipped cream, for serving

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 10-inch cast iron skillet.
  2. In a medium bowl, gently toss the sliced strawberries with 1/4 cup sugar and lemon juice. Let them sit while you prepare the shortcake dough.
  3. In a separate large bowl, whisk together the gluten-free flour blend, 2 tablespoons sugar, baking powder, and salt.
  4. Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. Pour in the cold cream or milk. Mix gently with a fork until just combined into a shaggy dough. Do not overmix.
  6. Pour the macerated strawberries and their juices into the prepared skillet. Spread them evenly across the bottom.
  7. Drop spoonfuls of the shortcake dough evenly over the top of the strawberries, leaving small gaps between the mounds. Do not spread the dough to cover the fruit completely.
  8. Brush the tops of the dough mounds lightly with the beaten egg and sprinkle with coarse sugar.
  9. Bake for 20 to 25 minutes, or until the shortcake topping is golden brown and a toothpick inserted into the center of a biscuit comes out clean.
  10. Let the skillet cool for at least 15 minutes before serving. Serve warm, topped generously with whipped cream.

Notes

  • Use a high-quality gluten-free flour blend that contains xanthan gum for the best biscuit texture.
  • If you prefer a dairy-free option, substitute the heavy cream with full-fat canned coconut milk (refrigerated overnight) and use a dairy-free whipped topping.
  • For a deeper flavor, you can let the strawberries macerate for up to one hour before baking.

Nutrition

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