• 1-2 Containers Pillsbury grand southern homestyle buttermilk biscuits Yes, these are plant-based!
  • 1 Container Truwhip or other plant-based whip cream
  • 1 cup Sliced fresh strawberries
  • Strawberry skillet Jam

Strawberry Skillet Jam

  • 32 oz Container (or about 6 cups) of roughly chopped strawberries
  • Zest of one lemon or 2 tsp lemon zest
  • Juice of 2 lemons or roughly ½ cup lemon juice
  • 3/4-1 Cup sugar
  • Generous pinch of salt
The Skagit Valley is known for producing great strawberries. So what do you do with them besides eating them right out of the carton? Plant-based chef Makini Howell from Plum Bistro shows you her take on strawberry shortcake.


To make Strawberry Skillet Jam

  • In a deep pan or sauce pot add strawberries, lemon zest, lemon juice, sugar and salt.  On TK heat, cook down for about  30-40 minutes or until the fruit becomes thick like jam, keeping in mind it will thicken up more when cold. Remove from heat and store in glass containers. The jam will keep for awhile in the fridge. 

To make Shortcakes

  • Bake Biscuits according to package directions remove from oven and once jam is cooled down start with a layer of fresh strawberry slices then add a layer of jam, then place your top biscuit and add another layer of jam and top with whip cream. 


Cooks note: If you don’t have 40 minutes for this to jam mix 1 tablespoon of cornstarch and 1-2 tablespoons of water, make a slurry, and add into strawberries to thicken quicker.  Once the jam is ready place it in the fridge and allow it to cool down a bit.