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!
PrintStrawberry 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!
Katy @ Her Cup of Joy
Wow this is such a unique recipe, the roasted strawberries sound delicious!
Amber
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?? :)
Mimi
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!
Heather - Butter & Burlap
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!
Ashlyn @ Pedantic Foodie
This is making me get excited for spring! I really want to eat this for breakfast.
Janice @Kitchen Heals Soul
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…
megbollenback
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.
adykay2014
I never find good strawberries… Even at my farmers market! Any suggestions?
Grace
Love this! Strawberries…butter…brown sugar…sign me up! Looks amazing!
http://sometimesgracefully.com
lisa
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.
Jade
wow this looks so yummy! great bake!!:)
fairybumpkin.blogspot.co.uk
Clementine Buttercup
I haven’t had roasted strawberries in so long. This will be devious with sweet Scottish strawberries. Yum!
Laura ~ Raise Your Garden
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!
rebeccassunday
This looks wonderful and I happen to have a crate of strawberries being delivered tomorrow! Oh my gosh. So making!
Warm Vanilla Sugar
joy, this is such a neat recipe!! I love the roasted strawberries in there!