Description
A cozy, mess-free summer dessert combining a buttery biscuit-style base with fresh, macerated strawberries and fluffy whipped cream. Perfectly baked in one skillet for easy serving, this nostalgic treat balances tender sweetness and vibrant fruit flavor with minimal effort.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 tablespoons baking powder
1 teaspoon salt
1/2 cup whole milk
1 cup vegetable shortening (halal alternative to butter)
2 large eggs, beaten
2 pints ripe strawberries, hulled and sliced
1/4 cup sugar for maceration
4 cups halal whipped cream (made with plant-based gelatin if desired)
Instructions
Preheat oven to 375°F (190°C)
Grease a 10-inch cast iron skillet with 1 tablespoon vegetable shortening
In a large bowl, whisk flour, 3/4 cup sugar, baking powder, and salt
Add milk, beaten eggs, and 1/2 cup vegetable shortening; mix until dough forms
Press dough into skillet, shaping it into a round cake
Bake 25-30 minutes until golden brown and an internal thermometer reads 190°F
While cake cools, combine strawberries with 1/4 cup sugar in a bowl and let sit 15-20 minutes
Top warm cake with macerated strawberries and halal whipped cream
Notes
Use coconut oil instead of vegetable shortening for a dairy-free option
Add a pinch of cinnamon to the dough for extra warmth
Let whipped cream chill 30 minutes before topping for optimal fluffiness
Store leftovers in an airtight container in the refrigerator up to 2 days
Nutrition
- Serving Size: 1 slice with toppings
- Calories: 320
- Sugar: 28g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg