Strawberry Skillet Cake

Strawberry Skillet Cake

by Gwen Eager

Would make: 1 – 12-inch cake


Use Organic:

Dry Ingredients:

1¼ cup gluten-free of charge baking flour

2 scoops Backyard of Daily life Collagen Peptides

1¼ tsp. baking powder

¼ tsp. salt


Other Substances:

½ cup total unwanted fat Greek yogurt, simple

½ cup grass fed butter, softened

1 cup Swerve Granulated Sugar plus 2 Tbsp.

2 eggs

½ tsp. vanilla

2 Tbsp. Swerve Confectioner’s Sugar

1 lb. strawberries, halved

Coconut oil spray



Preheat oven to 350 degrees. Whisk alongside one another dry components and set apart. Using an electrical mixer, conquer collectively butter and sugar (saving 2 Tbsp. of the sugar for afterwards) for all-around 4-5 minutes until eventually creamy and fluffy. Include eggs and defeat again for a handful of minutes then incorporate vanilla and beat till blended. Insert in ½ of the dry ingredients to the damp components and defeat till blended, then include ¼ cup of the yogurt and beat once again. Repeat with the relaxation of the flour, then yogurt. Fold in strawberries. Spray a 12 inch forged iron skillet with coconut oil, pour in batter, then sprinkle remaining 2 Tbsp. of sugar on top rated. Bake for 35 minutes. At the time cooled, dust cake with swerve confectioner’s sugar and provide!


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