[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
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.
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 :)
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 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.
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.
This looks delicious! I can’t wait till strawberry season so I can make something like this.
Joy this is simply amazing. I’ve added half a vanilla pod and cardamom pods to the strawberries to give it extra flavour!
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.
Ok. Made this for Easter, HUGE hit. It was perfect. And was pretty stinking good with coffee this AM.
Thanks for being the wonderful recipe creating lady you are! You add to so many peoples lives and holidays…just through your ideas. Well done you.
I made this for dessert this past weekend. Very nice flavours! I would say that the biscuit to strawberry ratio was a bit unbalanced. Next time I would add 50% more strawberries to even out the ratio as it was very biscuity. Of course I am a very resourceful person and handled this by taking whatever hunk of biscuit was leftover and slathering it with butter. So far this has worked out well for me.
I’ve made this twice now and think that it’s landed squarely in my spring rotation. My sister and I made a scaled-down version the other day and then my husband and I baked it at the host’s house yesterday for Easter dinner (we had no time to prep much of anything and it was perfect). The whipped cream does up the game – I’m a real advocate.
I was really excited to make this recipe and it was delicious but the pan type was wrong. I used the 8-inch skillet (cast iron) called for and almost all of the strawberry juice boiled over, dripped down, and smoked out my oven during baking. As a result, the dish was kind of dry. It was still really good ( I served it with ice cream-yum!) just next time I will make it in a baking dish with high sides so I can contain all of the juice.
This sounds delicious. I love strawberries. I cannot wait to make this.
Diary of Elegance
https://diaryofelegance.blogspot.ca/
I attempted this tonight – with almost none of the correct ingredients (all-purpose flour adding baking powder and salt to mimic self-rising, light brown sugar not dark, regular milk not buttermilk) sooo basically all I really had on hand was butter and strawberries. I also forgot to add the sugar to the strawberries. But I embraced it and forged ahead!! The good news is it was still positively magnificent! And a healthy dollop of whipped cream doesn’t hurt at all.
Thanks for sharing this!!
I like roasted carrots, but roasted strawberries trump roasted carrots.
When strawberries are in season, it’s fun finding recipes that are easy to make and bring out their natural flavor. This skillet cake meets that requirement! In recipes like this, I also like to substitute for other berries if those are in season and strawberries aren’t.
I love this recipe and your pic are always amazing!
Tamara
https://baketherapy.it
Smelled great in the oven, and lived up to the smell 100%! Not overly sweet, wonderful texture. In other words… perfect. Hubby said, “That Joy the Baker never disappoints.” I agree.
bizcuit bizness. yez.
This looks so amazing! Thanks for the recipe!
https://www.laurahager.blogspot.com
Love, love, love your photos! So beautiful the way the distressed wood with hints of blue paint talks with the small light blue bowl…
And cake sounds lovely, I will definitely be making this
Oh my goodness this reminds me of strawberry rhubarb pie and now you’ve got me waling down a nostalgia path. Delicious recipe!
For someone without an oven, you just made my day! (Ok, you made my month.) Thank you for the recipe! Looks amazing.
http://www.adventurousappetite.com
I’ve seen a lot of roasted strawberry recipes floating around the internet this season, but I think this one is by far the most stunning! I love how you combine the berries with buttery-sweet biscuits. (I’m also thinking that adding malt And heavy cream to the biscuits might be a good idea. Is that crazy?) I’ll be making this in the next couple of weeks for sure. Also busting out the white jeans and flip flops, because, well… California.
What a wonderful dessert to usher spring in with. I love roasted strawberries.
You should probably put whipped cream on this. ????. Looks amazing.
your pictures are a great inspiration to me!!
https://aspoonfulofnature.wordpress.com/
these look amazing!! I always get so excited when I see you’ve posted a new recipe :)
Oooh it’s like a roasted strawberry cobbler! YUM! And I love that little skillet.
absolutely FABULOUS <3
I really need to try this recipe! I am all about everything that can be done in my skillet!
Kari
http://www.sweetteasweetie.com
Oh, I must try and make this! It looks delicious. Good job, Joy’s Brain.
http://www.absurdlypeculiar.blogspot.com
I think I can eat the whole thing if I am really hungry. What a great dish to make for a sunday brunch. =)
Juju Sprinkles
https://www.jujusprinkles.com
My mother in law used to make something similar with plums. It was my favorite dessert by her. Never occurred to me to try it with strawberries. Thanks!
This looks AH-mazing. I’m obsessed with that blue-weathered wood background. Love.
This!! Strawberries are such an awesome fruit to work with and you’ve done them sweet justice with this skillet cake.
Being a huge fan (obsessed) with skillet dishes, this just made my day. I noticed strawberries in the store the other day, and they actually smelled SWEET! That’s a good sign they are in season. Pinned for next time I get strawberries. Thanks!
Yum! Bizcuits are my fav :)
I drool everytime I look at your blog! My poor laptop…
L’oreal Paris Infallible 24H-Matte Review
I want a big bowl of this right now. I love seeing all the strawberries in the stores, and now I think I know exactly what to do with them ;)
Ever since I lived in Philadelphia I’ve been a sucker for dumpling dishes like this. This looks like a wonderful, spring-y treatment. Laissez les delicieux temps rouler !
Happy Spring to you too! Bizcuits! I have always wanted to name a puppy Biscuit, now I’m gonna have to change that spelling too. These look great. Thanks for the update on printing your recipes. Couldn’t be easier and that’s a fact. Will wait impatiently for my strawberries to come, we are a bit later than LA, but what is the rush, right?
This simply sounds and looks amazing! Such a refreshing recipe to bring us into Spring. Pinned!
Wow this is such a unique recipe, the roasted strawberries sound delicious!
I’m in Florida and it actually feels like summer. I think we skipped spring altogether! Anyway, this looks incredible.. like my mouth watered big time. I bet eating it right out of the skillet while standing over the stove tastes best. Oh, when are we gonna see a kitchen tour?? :)
Mmmm! I just bought my first cast iron skillet – a 10 incher – and I’m hoping it will work for this recipe. If it wasn’t still SNOWING in Chicago, I’d buy strawberries fresh :/ Looks delicious!
I think this will be my favorite dessert for the entire summer. For ever. For life! Two of my all time favorite things : strawberries and biscuits! Love this idea, you are a creative genius! Great recipe!
This is making me get excited for spring! I really want to eat this for breakfast.
I can’t believe strawberries are already in season! In Montreal, spring just sprang yesterday. YESTERDAY!? We have been freezing cold since November. Winter was long. At this rate, we won’t see rhubarb ’til June :(
I’ve never made a dumpling cake. Looks yummy! My only worry is for the layer of dumpling right above the strawberries: does that part cook? I hate when the cake above the fruit is doughy…
This looks absolutely delicious! I have been waiting for strawberries to come into season in DC (they’re not very sweet right now), but now that I know you can roast strawberries to bring out their sweetness, I may as well pick up a quart and give this a shot. And who doesn’t love dumplings…so fluffy.
I never find good strawberries… Even at my farmers market! Any suggestions?
Love this! Strawberries…butter…brown sugar…sign me up! Looks amazing!
https://sometimesgracefully.com
I have never even thought of roasting strawberries. I bet they are amazing. Sweet and juicy. I am going to give this a try. Thanks.
wow this looks so yummy! great bake!!:)
fairybumpkin.blogspot.co.uk
I haven’t had roasted strawberries in so long. This will be devious with sweet Scottish strawberries. Yum!
Dumplings are my love language. And all that butter in these, I think I feel a song coming on. Looks so good! And you made this is a skillet, I’m lighting up like the 4th of July. Gotta do this. No fresh strawberries here until June!
This looks wonderful and I happen to have a crate of strawberries being delivered tomorrow! Oh my gosh. So making!
joy, this is such a neat recipe!! I love the roasted strawberries in there!