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:
- baking powder
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.
Strawberry Shortcake Skillet Cobbler
- 32 ounces fresh strawberries, hulled and sliced
- 2 tablepoons freshly squeezed lemon juice
- ¾ cup granulated white sugar, divided
- 1 tablespoon cornstarch
- 1 cup all purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 6 tablespoons cold, unsalted butter, cut into pieces
- ½ cup milk or cream
- 1 large egg
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- Preheat the oven to 375 degrees F. Rub the inside of a 10-inch cast iron skillet with butter.
PREPARE THE COBBLER:
- In a large bowl, toss the strawberries with the lemon juice. Then toss with ¼ cup sugar and cornstarch. Set the bowl of strawberries aside while you prepare the cobbler topping. Give the strawberries 15 minutes to release their juices.
- In a medium bowl, whisk together the flour, cornmeal, ½ cup sugar, baking powder and salt. Add the butter pieces and use a pastry blender to cut the butter into the dry ingredients until crumbs form.
- In a small bowl, whisk the milk and egg together. Stir into the crumbly mixture. This is the batter for the cobbler topping.
- Spoon the strawberrries and their juices into the prepared skillet. Drop the cobbler batter by the spoonful on top of the strawberries. Bake 30 to 35 minutes, until the cobbler is lightly browned and the strawberries are bubbling in their juices. Set aside to cool.
PREPARE THE WHIPPED CREAM:
- In a medium bowl, use an electric mixer to beat together the heavy cream and powdered sugar until stiff peaks form.
- Serve the cobbler warm topped with whipped cream.