[I] was looking for rainbow carrots. I was thinking we’d roast some carrots… you know, sit around a plate of carrots and just chat.
And then, nope.
Turns out strawberries are in season! Now. Already. It’s time!
Maybe still a little too soon for the white jeans and the flip flops (shut up California and Florida), but strawberries are here and we have major reason to celebrate (with dumplings).
Come with it!
Strawberries have yet to reach their peek in sweetness and extreme loveliness. When in doubt: ROAST! And there better be butter and a little bit of sugar.
Let’s make it easy for these dumplings: self-rising flour.
Yea… just get into it!
I love this self-rising flour from King Arthur Flour because the flour is so light and fluffy, it creates the most fluffy dumplings.
A dumpling is nothing if it’s not fluffy, and you know that’s true.
If you want to know waaaaay more about flour: check it.
If you want to make your own self-rising flour at home: check this.
Lots of buttermilk in these little dumplings.
I also used a dark Muscovado Sugar which is dark and extra lovely. If you don’t have Muscovado on hand, light brown sugar will also be great! Depth.
Dumplings are more wet than biscuits.
It’s just science.
You should also know that I ALWAYS want to type a ‘z’ when I type biscuits.
Bizcuits.
The strawberries are roasted in the oven for about 15 minutes while we bring together the biscuit dough. They’re roasted until just softened and bubbly, then removed for the oven for the biscuit batter to be added.
Dollops. Big ol’.
Biscuits golden and tender. Strawberries all juicy and new. It’s Spring fresh and we’re allowed to enjoy it exactly right now.
Happy Spring!
Print
Strawberry and Dumpling Skillet Cake
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
Ingredients
For the Strawberries
- 2-3 heaping cups halved, ripe, and hulled strawberries
- 2 tablespoons unsalted butter
- 2 tablespoons dark brown sugar, packed
For the Biscuits
- 2 cups self-rising flour
- 3 tablespoons dark brown sugar, packed
- 1/4 cup unsalted butter, cold and cut into cubes
- 1 cup cold buttermilk
Instructions
- Place a rack in the upper third of the oven and preheat oven to 425 degrees F.
- Place strawberries in an 8-inch oven-proof skillet and place small pats of butter on top of the berries. Top with brown sugar. Place in the oven to roast for 12-15 minutes. While the strawberries roast, prepare the biscuit dough.
- To make the biscuits, in a medium bowl whisk together flour and brown sugar. Add the cold butter and use your fingers to quickly break the butter down into the flour and sugar mixture. Some of the butter pieces will be the size of oat flakes, others will be the size of small peas.
- Create a well in the center of the flour mixture and add the cold buttermilk. Stir with a spoon. The mixture will be rather wet.
- Remove the strawberries from the oven and carefully dollop the biscuit batter over the hot strawberries. Return the skillet to the oven and bake for another 10-12 minutes, or until the biscuits are cooked through and the biscuits are golden.
- Remove from the oven, allow to cool until the strawberries are no longer bubbling, and serve warm with or without whipped cream (but definitely with…).
- Strawberry skillet cake is best served the day it is baked. Enjoy!
58 Responses
I have a brand new-to-me cast iron skillet that was a perfect fit and peaches that needed to get used so I tried them both out with your recipe today. My husband and I both loved it. This a definite keeper. Thank you.
Joy this is simply amazing. I’ve added half a vanilla pod and cardamom pods to the strawberries to give it extra flavour!
This looks delicious! I can’t wait till strawberry season so I can make something like this.
Flavor wise this is great! I even used bananas and a peach with a splash of lemon juice in addition to the strawberries, and it was still awesome. Next time I will reduce the batter by maybe half since it was a little too biscuity – the batter fused together into one cake instead of separate cobbler pieces as pictured. This wasn’t bad, just too much biscuit in relation to the quantity of fruit.
I just made this last night with peaches instead of strawberries and just a pinch of ginger… just as fabulous as the original. This would work well with just about any summer fruit, but I do agree that it needs more fruit.
Yumm-o! I made this for Christmas breakfast, adding a dash of cinnamon on the strawberries before roasting to make it appropriately holiday-like (although I am sure it is astounding without it!) and would definitely make it again. Thanks, Joy!
I just made this for my mother’s birthday! I mean, who needs a traditional birthday cake anyway? Amiright? It came out great, but I definitely had to cook the dumplings much longer than the recipe calls for. Could be my oven? My dumpling thickness? I also think I over-stirred the dumpling batter as it was a bit chewy. I’ll just be stirring this until combined next time. I also bought a brand new cast-iron skillet and this cake was its maiden voyage… tasted a bit iron-y and metallic, but I think that will subside with further use!
My family loved this :)
So… This recipe didn’t work for me. The biscuits didn’t bake through in suggested time and needed another 20 minutes in the oven, which got them nice and dry… Don’t know what happened, as all other recipes were a success, but this one just didn’t work. Strange dough with a strange result.