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Gluten-Free Strawberry Shortcake Skillet

Close-up of warm Gluten-Free Strawberry Shortcake Skillet topped with fresh strawberries and dollops of whipped cream.
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Make a rustic, warm strawberry shortcake dessert entirely in one oven-safe skillet using gluten-free ingredients for easy cleanup.

Ingredients

Scale
  • 3 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar, plus 2 tablespoons for topping
  • 1 teaspoon 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
  • 1 large egg
  • 1/2 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • Whipped cream, for serving

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 10-inch oven-safe skillet.
  2. In a medium bowl, combine the sliced strawberries, 1/4 cup sugar, and lemon juice. Set aside to macerate while you prepare the topping.
  3. In a separate 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. In a small bowl, whisk together the 1/4 cup sugar, egg, milk, and vanilla extract.
  6. Add the wet ingredients to the dry ingredients and mix gently until just combined. Do not overmix the batter.
  7. Pour the macerated strawberries and their juices into the bottom of the prepared skillet, spreading them evenly.
  8. Drop spoonfuls of the shortcake batter over the top of the strawberries, leaving small gaps between the mounds.
  9. Sprinkle the remaining 2 tablespoons of sugar over the biscuit topping.
  10. 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.
  11. Let the skillet cool for at least 10 minutes before serving warm with whipped cream.

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 your preferred non-dairy milk.
  • If you do not have an oven-safe skillet, you can transfer the strawberry layer to a pie dish before topping with the batter.

Nutrition

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