Strawberry Skillet Cake

Have this strawberry skillet cake for breakfast, dessert, or a snack - you can't go wrong with a sweet fix boosted with collagen peptides.

Serves: 8


Use Organic if possible

Dry Ingredients:

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


  1. Preheat oven to 350 degrees.

  2. Whisk together dry ingredients and set aside.

  3. 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.

  4. Fold in strawberries.

  5. Spray a 12 inch cast iron skillet with coconut oil, pour in batter, then sprinkle remaining 2 Tbsp. of sugar on top.

  6. Bake for 35 minutes.

  7. Once cooled, dust cake with swerve confectioner’s sugar and serve!


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