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This Strawberry Shortcake Skillet Cobbler is a strawberry shortcake recipe made in a cast iron skillet with a cornmeal cobbler baked on top.
In this recipe, the strawberries and shortcake are made all at once- in a cast-iron skillet. The strawberries are piled onto the bottom, and the shortcake cobbler is dabbled on top and baked until golden brown. Sweetened whipped cream is spooned on top of individual servings.
How to make Strawberry Shortcake Skillet Cobbler:
Look for the brightest, sweetest, most-beautiful strawberries you can find. If you have a farmer’s market open near you, pick up some fresh strawberries there. They will likely be much sweeter than any berries you can find in your market.
Hull the berries (take the green tops off and carve out some of the tough, woody white part, if your berries have that). And then slice the berries and put them in a bowl.
Add a squeeze of lemon juice, and toss.
Pile on a good dose of sugar.
Add cornstarch to combine with the sugar and the strawberries. It will mix with the natural juices in the strawberries to help create a thick and syrupy sauce when they are given a chance to sit for a few minutes.
Butter a large cast iron skillet. Pour the strawberries into the skillet, scraping all juices in there too.
The next step is making the shortbread cobbler. You’ll need:
- flour
- cornmeal
- sugar
- baking powder
- salt
- butter
- milk
- egg
First mix flour with cornmeal, sugar, baking powder and salt. Cut in cold butter until a crumbly mixture is formed.
