Gluten-Free Strawberry Sour Cream
Skillet Cake
This Gluten Free Sour Cream Strawberry Skillet Cake is pure comfort. It’s tender, warm, and packed with juicy strawberries. And yes—you should always serve it with whipped cream. Trust me.
The base is simple. Vegetable shortening, butter, sugar, flour, and eggs come together to create a light, moist gluten-free cake. Then, a quick streusel topping adds sweetness and texture. Fresh strawberries finish it off beautifully. Each bite is soft, warm, and bursting with flavor.
Better yet, this gluten free strawberry cake is incredibly flexible. You can swap in peaches, plums, rhubarb, or apples. Almost any fruit works. The skillet helps the cake bake evenly and creates the perfect edges—tender inside and lightly crisp outside.
What Gluten Free Flour Blend did I use.
As for the gluten-free flour? I rely on Pamela’s Gluten Free Flour Blend. It’s my go-to. It bakes like all-purpose flour, stays fluffy, and never gets gritty. The ingredients are simple, and the results are always consistent. If you want a reliable gluten free baking base, it’s the one.
Why You’ll Love This Gluten-Free Skillet Cake
Moist and tender: Sour cream adds richness and keeps the cake soft.
Easy to make: Simple ingredients, simple steps.
Flexible: Use strawberries or any seasonal fruit.
Gluten-free: A delicious dessert everyone can enjoy.
Perfect warm: Especially with whipped cream or vanilla ice cream.
Other favorite Spring recipes
Pro Tip: For the best texture, let the cake cool for at least 10 minutes before slicing. The crumb sets, the flavors develop, and the slices come out clean.
If you make this Gluten Free Strawberry Sour Cream Skillet Cake, share your creation and follow along on Instagram @whitesparrowfoodco for more gluten-free treats, weeknight meals, and fresh seasonal 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!
Gluten Free Sour Cream Strawberry Skillet Cake
- 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
- 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
- 1/3 cup gluten free flour blend
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter
Instructions
- Preheat your oven to 350F. Line a cast iron pan or 12 inch round with parchment paper and set aside.
- 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.
- Add in 1 egg at a time and beat until fully incorporated. Scrap down the sides, as needed.
- 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.
- 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.
- 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.
- Crumble the streusel ingredients together with a pastry cutter or your hands. Sprinkle half of the mixture on top of the batter.
- Place the strawberries around over the top of the streusel and batter. Make a pattern or arrange them randomly. Top with the remaining streusel.
- 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
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