Strawberry Shortcake Skillets

By JenHall

haven't tried this yet - from fedandfit.com

Ingredients

• Skillet Biscuits
• 1 cup almond flour
• 1/2 cup arrowroot flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil, melted
• 1 large egg, room temperature
• 2 tablespoons honey
• 2 teaspoons lemon juice
• 1/4 teaspoon coconut oil to grease skillets
• 2 teaspoons coconut sugar
• Macerated Strawberries
• 2 cups fresh strawberries, quartered
• 1 tablespoon coconut sugar
• 1 teaspoon lemon juice
• Coconut Whipped Cream
• solid portion from 1 can of chilled full-fat coconut milk
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

Details

Adapted from fedandfit.com

Preparation

Step 1

For the Skillet Biscuits
1.Whisk the dry ingredients together until they’re well incorporated and all clumps are broken up.
2.Whisk the wet ingredients together and then add them to the dry. Stir until the mixture is even.
3.Grease two 6” oval skillets with the coconut oil.
4.Using a #40 scoop (or just a big spoon that equals about 2 tablespoons), drop balls of the dough into the greased skillets. You should get about 7 drop biscuits for each dish. Sprinkle the top of the biscuits evenly with the coconut sugar.
5.Bake at 350 F for 20-22 minutes, or until a toothpick comes out clean.
6.Let cool then top with the strawberries and coconut whipped cream.

For the Macerated Strawberries
1.In a large bowl, mix the strawberries with the coconut sugar and lemon juice.
2.Set covered in the refrigerator for at least 30 minutes before serving.

For the Coconut Whipped Cream
1.Add the hardened coconut cream from the can of full-fat coconut milk to a chilled mixing bowl with the honey and vanilla extract. Beat on high for 5-7 minutes, or until stiff peaks form.
2.Store in the refrigerator until just before serving.