Gluten Free Sour Cream
Strawberry Skillet Cake

Above view of Gluten Free Sour Cream Strawberry Cake

When you make this – ALWAYS serve it with whipped cream. 

Tender cake made from vegetable shortening, butter, sugar, flour and eggs. It’s a simple cake base followed by a quick streusel topping and fresh juicy strawberries. 

The cake base can be used with other fruits too – try peaches, plums, rhubarb and even apples too.

Very close up of Gluten Free Sour Cream Strawberry Skillet Cake

What Gluten Free Flour Blend did I use.

King Arthur Gluten Free Measure for Measure Flour Blend

It has a great texture – it’s not gritty. Everyone that tried a bite, couldn’t tell that it was gluten free. I always love that. 

Don’t want to make it gluten free – go ahead and use all purpose flour. 

View of whole cake with red kitchen towel Gluten Free Sour Cream Strawberry Skillet Cake

Other favorite Spring recipes

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe! 

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View of whole cake with red kitchen towel Gluten Free Sour Cream Strawberry Skillet Cake

Gluten Free Sour Cream Strawberry Skillet Cake


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  • Author: White Sparrow
  • Total Time: 1 hour 5 minutes
  • Yield: 12+ 1x
  • Diet: Gluten Free

Description

Spring time in cake form. Add in all the fresh strawberries and serve with extra whipped cream.


Ingredients

Scale
  • 10 tablespoons shortening, I use this organic shortening
  • 1/2 cup salted butter, room temperature
  • 3/4 cup sugar
  • 3 large eggs, room temperature
  • 2 1/2 cups gluten free flour blend
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup sour cream
  • 2 cups fresh strawberries, trimmed and cut in half
  • Whipped cream or vanilla ice cream, to serve with

Streusel


Instructions

  1. Preheat your oven to 350F. Line a cast iron pan or 12 inch round with parchment paper and set aside.
  2. In the bowl of a stand mixer, cream on high the shortening, butter and sugar for at least 5 minutes. It should be light and fluffy.
  3. Add in 1 egg at a time and beat until fully incorporated. Scrap down the sides, as needed.
  4. In another bowl, mix together the flour, baking powder and salt. Add in 1/3 of the dry ingredients to the butter and sugar bowl. Mix on low until almost incorporated.
  5. Mix in 1/2 the sour cream and repeat until all the ingredients are incorporated – be careful not to over mix. If needed, finished mixing or folding with a rubber spatula.
  6. Pour the mixture into your prepared pan. The batter will be very thick so you will need to use a spatula to spread it evenly out to the sides of the pan.
  7. Crumble the streusel ingredients together with a pastry cutter or your hands. Sprinkle half of the mixture on top of the batter.
  8. Place the strawberries around over the top of the streusel and batter. Make a pattern or arrange them randomly. Top with the remaining streusel.
  9. Bake for 40-45 minutes or until the center is set. Be careful not to over cook. Remove from the oven and let cool. Serve warm or room temperature with whipped cream or ice cream (or both!).
  • Prep Time: 15
  • Cook Time: 50
  • Category: dessert
  • Method: oven
  • Cuisine: dessert
Close up of side of Gluten Free Sour Cream Strawberry Skillet Cake
Enjoy the Recipe, Personal Chef Kat

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