Strawberry Shortcake Skillet Cobbler
Get the flavors of everyone's favorite summer dessert in this warm skillet cobbler. A simple cornmeal batter bakes with the juicy, sugared strawberries right in the skillet. Topped with whipped cream, this is a dessert that's sure to please.
Prep Time:
20 minutes
Cook Time:
30 minutes plus cooling
Serves:
8
Perfect for:
Strawberry Shortcake
Ingredients
- 2 Packages (16 ounces each) Driscoll's Strawberries, hulled and sliced
- 3/4 Cup granulated sugar, divided
- 2 Tablespoons freshly squeezed lemon juice
- 1 Tbsp. cornstarch
- 1 Cup all-purpose flour
- 1 Cup cornmeal
- 2 Tablespoons baking powder
- 6 Tablespoons cold unsalted butter, cut into pieces
- 1/2 Cup milk
- 1/8 Tsp. salt
- 1 large egg
- 1 Cup heavy whipping cream
- 1 Tbsp. confectioners' sugar
Directions
- PREHEAT oven to 375°F.
- GREASE a 10-inch cast-iron skillet with butter.
- COMBINE strawberries, 1/4 cup granulated sugar, lemon juice, and cornstarch in a medium bowl.
- SET ASIDE strawberry mixture for 15 minutes to release juices WHILE preparing the rest of the ingredients.
- WHISK flour, cornmeal, remaining 1/2 cup granulated sugar, and baking powder in a large bowl.
- ADD butter.
- ADD salt.
- CUT butter into flour mixture with a pastry cutter or two knives until butter is incorporated.
- SET ASIDE flour mixture.
- WHISK egg and milk in a small bowl.
- STIR egg mixture into flour mixture.
- SET ASIDE batter.
- SCRAPE strawberries and juices into skillet.
- DROP batter by the spoonful onto strawberries.
- BAKE 30 to 35 minutes or until cobbler is golden brown.
- COOL for about 15 minutes.
- BEAT heavy cream and confectioners' sugar with an electric mixer until cream is thickened.
- SET ASIDE whipped cream.
- SPOON cobbler into serving dishes.
- TOP cobbler with whipped cream.
