Description
This Gluten Free Strawberry Skillet Cake turns simple pantry staples and fresh strawberries into a warm, tender dessert with crisp golden edges. I bake it in a cast-iron skillet for that cozy, rustic finish, and I brighten the flavor with a little lemon zest and creamy Greek yogurt. Serve it slightly warm with whipped cream or vanilla ice cream for an easy, crowd-pleasing treat that feels like summer in every bite.
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)
Instructions
- Preheat the oven to 350°F (180°C). Place a 9-inch cast-iron skillet in the oven for 5 minutes to warm slightly, then carefully remove it.
- In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt.
- In a large bowl, whisk the melted butter and sugar until smooth and well combined.
- Add the eggs one at a time, whisking well after each addition.
- Whisk in the Greek yogurt, vanilla extract, and lemon zest until the batter looks creamy.
- Add the dry ingredients to the wet ingredients and gently fold until no dry streaks remain. Stop mixing as soon as the batter comes together.
- In a small bowl, toss the sliced strawberries with 1 tablespoon gluten-free flour to help prevent sinking.
- Lightly grease the warm skillet with a bit of butter. Pour the batter into the skillet and smooth the top.
- Arrange the strawberries evenly over the top and press them very gently into the surface. Sprinkle 1 tablespoon sugar over the strawberries.
- Bake for 30–35 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the skillet for 15 minutes before slicing. Serve warm or at room temperature.
Notes
My tips: Use room-temperature eggs and yogurt for the smoothest batter and best rise. Tossing the strawberries in a little gluten-free flour helps them stay suspended instead of sinking. If your strawberries taste very sweet, reduce the topping sugar slightly. Storage: cover and keep at room temperature for 1 day, or refrigerate up to 3 days. Reheat slices in a 320°F (160°C) oven for 8–10 minutes for the best texture. Freeze individual slices tightly wrapped for up to 2 months; thaw at room temperature and warm gently before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg