Friday Foodspiration: Strawberry Shortcake Skillet


After several attempts at gluten and dairy free biscuit type cakes, I almost gave up on strawberry shortcake.  They never rise the way I would like, and without butter, they don’t get flaky.  

But . . . . make shortcake in a skillet and you get a crispy outside and soft spongy inside.  It’s not the same as a biscuit, but the perfect base for a pile of strawberries and (coconut) whipped cream.  

You can make your own whipped cream or coconut cream, but I opted for the shortcut this time and bought the So Delicious brand in the freezer of the natural food section at the grocery store.  


  • 1/2 cup Coconut Flour
  • 1/4 tsp Salt
  • 1 tsp Baking Powder
  • 3 Eggs, at room temperature
  • 1/4 cup Melted Coconut Oil, cooled if heated to melt
  • 1/4 cup Granular Sweetener (I used Lakanto)*
  • 1/2 cup Unsweetened Coconut Milk
  • 1 tsp Vanilla Extract
  • 1 lb Fresh Strawberries, halved
  • 1 cup of So Delicious Coconut Whipped Topping


  1. 1. Preheat the oven to 350 degrees, grease skillet with coconut oil and put in the oven to preheat as well.
  2. In a small bowl combine the coconut flour, baking powder, and salt. 
  3. In a mixing bowl beat together egg, coconut milk, coconut oil, sweetener, and vanilla extract. 
  4. Stir dry ingredients into the wet ingredients.
  5. Carefully remove the preheated pan from oven and spread batter into the pan. 
  6. Bake 20-25 minutes until edges are browned and middle of the cake is just set.
  7. Remove from oven and allow to cool before topping with whipped coconut cream and strawberries. 

*Here’s what I buy on Amazon

Lakanto Monkfruit 1:1 Sugar Substitute | 28 oz NON GMO (Classic White, 800 g)