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Strawberry Shortcake Skillet Cobbler

  • Prep Time
    Prep Time: 20 minutes
  • Cook Time
    Cook Time: 30 minutes plus cooling
  • Serves
    Serves: 8
  • 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
  • Pinch salt
  • 1 large egg
Whipped Cream
  • 1 Cup heavy whipping cream
  • 1 Tbsp. confectioners' sugar
  • Combine strawberries, 1/4 cup granulated sugar, lemon juice and cornstarch in a medium bowl. Let sit 15 minutes.
  • Preheat oven to 375°F. Butter a 10-inch cast-iron skillet.
  • Whisk together flour, cornmeal, remaining 1/2 cup granulated sugar and baking powder in a large bowl. Add butter and salt and cut into flour mixture with a pastry cutter or your fingers until the butter is incorporated. Whisk egg and milk together in a small bowl. Stir egg mixture into flour mixture.
  • Scrape strawberries and juices into prepared skillet. Drop batter by the spoonful on top of strawberries.
  • Bake 30 to 35 minutes, or until the shortcake cobbler is golden brown. Remove pan from oven and let cool at least 15 minutes before serving.
  • Use a hand mixer to beat cream and confectioners' sugar until thickened. Spoon cobbler into serving dishes and top with sweetened whipped cream.
  • For more Strawberry Shortcake recipes, click here!
Calories 413.54
Total Fat 21.08 g
Saturated Fat 13.48 g
Cholesterol 92.00 mg
Sodium 551.30 mg
Total Carbohydrates 51.77 g
Dietary Fiber 3.01 g
Protein 5.44 g