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.
Mix in milk and egg.
Spoon the shortcake cobbler batter on top of the berries in the pan.
Bake until the cobbler on top is golden brown and the strawberry juices are bubbling.
You’ll spot gooey strawberry juice peeking out the nooks and crannies and edges. That’s a very good thing, indeed.
Serve it up! Spoon warm cobbler onto plates and top with sweetened whipped cream. If you enjoy baking with strawberries, try my Strawberry Oatmeal Banana Bread, Strawberry Chocolate Chip Bread Pudding or these Strawberry Lemon Blondies.
