June 2022 Newsletter—Strawberry Shortcake in the Skillet

Gluten-free Strawberry Shortcake in the Skillet


  • 2 tablespoons of butter
  • 1 cup of peanut butter
  • ½ cup of maple syrup
  • 2 eggs
  • 1 ½ teaspoons of baking powder
  • 1 teaspoon of cinnamon
  • 1 tablespoon of vanilla
  • ½ teaspoon of almond extract
  • Strawberries (sliced)


Melt 2 tablespoons butter in a cast iron skillet over the campfire and then place quartered fresh strawberries at the bottom of the skillet.

In a bowl, combine 1 cup of peanut butter, a half-cup of maple syrup, 2 eggs, 1 ½ teaspoons of baking powder, 1 teaspoon of cinnamon, 1 tablespoon of vanilla and a half-teaspoon of almond extract. Mix everything together and then pour the mixture on top of the strawberries.

Allow everything to cook over the campfire until the shortcake has firmed up, about 8 to 10 minutes then remove from the fire and add any leftover quartered strawberries.

Serve while it’s hot!

Chef’s Tip:

Serve with whipped cream or vanilla ice cream for an excellent pairing