[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!
EBS
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!!
Laura @ Laura's Culinary Adventures
I like roasted carrots, but roasted strawberries trump roasted carrots.
Gwen Watson
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.
Bake Therapy
I love this recipe and your pic are always amazing!
Tamara
https://baketherapy.it
Lori
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.
Chelsea
bizcuit bizness. yez.
Laura Hager
This looks so amazing! Thanks for the recipe!
https://www.laurahager.blogspot.com
Lene
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
N J Magas
Oh my goodness this reminds me of strawberry rhubarb pie and now you’ve got me waling down a nostalgia path. Delicious recipe!
jenniferdstevens
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
Bhiravi
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.
Joshua Hampton
What a wonderful dessert to usher spring in with. I love roasted strawberries.
Jess
You should probably put whipped cream on this. ????. Looks amazing.
aspoonfulofnature
your pictures are a great inspiration to me!!
https://aspoonfulofnature.wordpress.com/
Maddie
these look amazing!! I always get so excited when I see you’ve posted a new recipe :)