Strawberry Skillet Cake

by Gwen Eager

Makes: 1 – 12-inch cake


Use Organic:

Dry Ingredients:

1¼ cup gluten-free baking flour

2 scoops Garden of Life Collagen Peptides

1¼ tsp. baking powder

¼ tsp. salt


Other Ingredients:

½ cup full fat Greek yogurt, plain

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 together dry ingredients and set aside. Using an electric mixer, beat together butter and sugar (saving 2 Tbsp. of the sugar for later) for around 4-5 minutes until creamy and fluffy. Add eggs and beat again for a few minutes then add vanilla and beat until combined. Add in ½ of the dry ingredients to the wet ingredients and beat until combined, then add ¼ cup of the yogurt and beat again. Repeat with the rest of the flour, then yogurt. Fold in strawberries. Spray a 12 inch cast iron skillet with coconut oil, pour in batter, then sprinkle remaining 2 Tbsp. of sugar on top. Bake for 35 minutes. Once cooled, dust cake with swerve confectioner’s sugar and serve!



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