Gluten Free Strawberry Skillet Cake – Sweet, Simple, and Full of Love

Name: Gluten Free Strawberry Skillet Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon fine salt; 1/2 cup (113 g) unsalted butter, melted and slightly cooled; 3/4 cup (150 g) granulated sugar; 2 large eggs, room temperature; 1/2 cup (120 g) plain Greek yogurt (full-fat preferred); 1 teaspoon pure vanilla extract; Zest of 1 small lemon; 1 1/2 cups fresh strawberries, hulled and sliced; 1 tablespoon gluten-free flour (to toss with strawberries); 1 tablespoon granulated sugar (for topping)

Fati Bendahi 3 days ago

0 0 6 minutes read

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The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.

When I first made this Gluten Free Strawberry Skillet Cake, I wanted something soft, fruity, and comforting without using regular flour. I wanted a cake that felt like summer in Crete, when strawberries overflow in the markets and their sweet scent fills the air. I also wanted a dessert that everyone could enjoy, even my friends who avoid gluten.

This Gluten Free Strawberry Skillet Cake quickly became one of my favorite simple desserts. I bake it in my old cast-iron skillet, the same one my grandmother used for savory pies. The edges turn golden and slightly crisp, while the center stays tender and moist. Fresh strawberries melt into the batter and create little pockets of juicy sweetness in every bite.

When I serve this Gluten Free Strawberry Skillet Cake, I feel proud. I feel connected to my roots. I feel grateful that I can take something classic and adapt it in a way that welcomes everyone to the table.

And my friend, that always matters to me.

Why I Love Making This Recipe

I love this Gluten Free Strawberry Skillet Cake because it feels easy and forgiving. I don’t need fancy techniques. I don’t need complicated steps. I simply mix, pour, scatter strawberries, and bake.

I love how the strawberries sink slightly into the batter and create a beautiful, rustic top. I love how the skillet gives the cake a gentle crisp edge. I love how the kitchen smells while it bakes buttery, sweet, and slightly tangy from the fruit.

Most of all, I love how this cake brings women together in my home. We sit with coffee. We talk about our children, our dreams, our worries. We cut generous slices. We always take a second piece.

This cake never feels heavy. It feels light but satisfying. It feels homemade in the best way. It feels like something your grandmother would approve of and that always guides me.

Ingredients & Little Kitchen Secrets

Here’s everything I use for my Gluten Free Strawberry Skillet Cake:

1 ½ cups gluten free all-purpose flour blend (with xanthan gum)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, melted and slightly cooled
¾ cup granulated sugar
2 large eggs, room temperature
½ cup plain Greek yogurt (full fat)
1 teaspoon pure vanilla extract
Zest of 1 small lemon
1 ½ cups fresh strawberries, hulled and sliced
1 tablespoon gluten free flour (to toss with strawberries)
1 tablespoon sugar (for topping)

My Little Secrets

I always use room temperature eggs and yogurt. They blend smoothly into the batter and help the cake rise evenly.

I toss the strawberries in a little gluten free flour before adding them. This step prevents them from sinking too much.

I never skip the lemon zest. It doesn’t make the cake taste like lemon, but it makes the strawberries taste brighter and sweeter.

And I always preheat my skillet in the oven for a few minutes before pouring in the batter. That gentle heat helps create that golden crust I love.

How I Make It, Step by Step

I preheat my oven to 180°C (350°F).
I place my 9-inch cast-iron skillet in the oven for about 5 minutes to warm slightly, then I carefully remove it.
In a medium bowl, I whisk together the gluten free flour, baking powder, baking soda, and salt.
In a larger bowl, I whisk the melted butter and sugar until they combine smoothly.
I add the eggs one at a time and whisk well after each addition.
I stir in the Greek yogurt, vanilla extract, and lemon zest.
I gently fold the dry ingredients into the wet ingredients until I see no dry streaks. I do not overmix.
In a small bowl, I toss the sliced strawberries with 1 tablespoon of gluten free flour.
I lightly grease the warm skillet with a little butter.
I pour the batter into the skillet and smooth the top with a spatula.
I arrange the strawberries evenly over the batter and press them lightly into the surface.
I sprinkle 1 tablespoon of sugar over the top for a delicate crunch.
I bake the cake for 30–35 minutes, until the top turns golden and a toothpick inserted in the center comes out clean.
I let the cake cool in the skillet for at least 15 minutes before slicing.

While it cools, I usually clean the kitchen, but I always sneak a little taste from the edge.

How I Serve It at Home

I love serving this Gluten Free Strawberry Skillet Cake slightly warm. I cut generous wedges straight from the skillet and place them on simple white plates.

Sometimes I add a spoonful of whipped cream. Sometimes I serve it with a scoop of vanilla ice cream. Sometimes I drizzle a little honey on top, especially when I use local Cretan honey.

When friends visit in the afternoon, I serve this cake with strong Greek coffee. When my family gathers after Sunday lunch, I bring the skillet straight to the table. Everyone leans in. Everyone smiles.

The cake looks rustic and beautiful on its own. I don’t decorate it too much. The strawberries shine enough.

Storage, Reheating & Make-Ahead Tips

I store leftovers covered at room temperature for up to one day. If I want to keep it longer, I refrigerate it in an airtight container for up to 3 days.

To reheat, I place a slice in the oven at 160°C (320°F) for about 8–10 minutes. I avoid the microwave when I can because the oven keeps the texture better.

If I want to prepare ahead, I mix the dry ingredients the night before and store them in a bowl. I also wash and slice the strawberries and keep them in the refrigerator. The next day, I simply combine everything and bake fresh.

I also freeze slices individually. I wrap them tightly and freeze for up to 2 months. When I crave something sweet, I let a slice thaw at room temperature and warm it gently in the oven.

100-Word Short Version

I make this Gluten Free Strawberry Skillet Cake when I want a simple, fruity dessert that everyone can enjoy. I mix gluten free flour, butter, sugar, eggs, and Greek yogurt into a soft batter. I fold in fresh strawberries and bake everything in a warm cast-iron skillet. The edges turn golden and slightly crisp, while the center stays moist and tender. I serve it warm with whipped cream or ice cream. This cake tastes light, fresh, and comforting. It brings women together around my table, just like my grandmother always taught me.

Recipe Card

⏱️ Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

🛒 Ingredients

1 ½ cups gluten free all-purpose flour blend
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, melted
¾ cup granulated sugar
2 large eggs
½ cup plain Greek yogurt
1 teaspoon vanilla extract
Zest of 1 lemon
1 ½ cups fresh strawberries, sliced
1 tablespoon gluten free flour (for strawberries)
1 tablespoon sugar (for topping)

👩‍🍳 Instructions

Preheat oven to 180°C (350°F).
Warm a 9-inch cast-iron skillet in the oven for 5 minutes.
Whisk flour, baking powder, baking soda, and salt in a bowl.
Whisk melted butter and sugar in another bowl.
Add eggs one at a time and mix well.
Stir in yogurt, vanilla, and lemon zest.
Fold dry ingredients into wet ingredients gently.
Toss strawberries with 1 tablespoon gluten free flour.
Grease skillet and pour in batter.
Arrange strawberries on top and press lightly.
Sprinkle sugar over the top.
Bake 30–35 minutes until golden and set.
Cool 15 minutes before slicing.

📝 Notes
Use room temperature ingredients for best texture.
Do not overmix the batter.
Store covered for up to 3 days in the refrigerator.
Freeze slices individually for easy desserts later.

🍽️ Nutrition (per slice, approx.)
Calories: 280 kcal
Carbohydrates: 35g
Protein: 5g
Fat: 14g
Sugar: 18g
Fiber: 2g
Cholesterol: 65mg
Sodium: 160mg

Conclusion

When I bake this Gluten Free Strawberry Skillet Cake, I don’t just bake a dessert. I create a moment. I create something that welcomes everyone to the table, no matter their dietary needs.

I think about my grandmother while I slice strawberries. I think about how she taught me to cook with care, patience, and love. I think about how food connects us across generations.

If you try this Gluten Free Strawberry Skillet Cake, I hope you feel that same warmth in your kitchen. I hope you gather your loved ones, pour coffee, and share stories while you enjoy each soft, sweet bite.

From my kitchen in Crete to yours, I send you love and a warm slice of cake.