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.
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.
Strawberry Shortcake Skillet Cobbler
Recipe Details
Ingredients
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
WHIPPED CREAM:
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
Instructions
- 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:
- Serve the cobbler warm topped with whipped cream.
Video
Nutrition
I think there is a misprint about the amount of baking powder. I made it and was disappointed it tasted so baking powdery.
ohhh, no. Yes, it’s 2 teaspoons. I’m so sorry!!
Where do I find a print option that isn’t 30 pages long?
At the end of the post, there is a link to the recipe- http://www.driscolls.com/recipes/view/8945/Strawberry-shortcake-skillet-cobbler?utm_source=Recipe+link&utm_medium=www.recipegirl.com&utm_campaign=June+2013+Strawberry+Shortcake+Day
Can blue berries be mixed into this cobbler of strawberries?
Of course!
Oh my stars, this looks incredible!
Summer in a skillet! Perfect!
What would you sub for butter to make it vegan?
I’m not sure as I’m not at all familiar with Vegan eating.
This looks great and I want to try it! Just one question. Is this on of those recipes you should eat right away? I was looking for a unique strawberry shortcake recipe to bring somewhere but, was wondering if this holds up or would get mushy if not eaten right away?
I made it in the afternoon and brought it to an evening event when it had cooled off. It was just fine!
Oh you’re making me want to go buy a cast iron skillet right now! I’ve gone through probably 6 pounds of strawberries already this month, and I may need some more to make this.
I’ll be making this soon, I love anything with strawberries!
This cobbler is pure heaven! I love strawberry shortcake 🙂
This looks so good! I like the idea of using cornmeal – I’m sure it adds a nice texture to the cake. I will have to give this a try this summer!
This looks so good! Can’t wait to try it!
I love strawberry season – and recipes like this are totally why!! Gorgeous Lori 🙂
All I can say is mmmmmmmm!
I cant have anything with corn in it could I use a different toping like other cobblers have.
This looks soooo good, hon!! I love how you include all those high-res pix, at every stage of the prep!! :o)
Wow…what a quintessential summer dessert! It looks so homey and delicious!
This looks amazing Lori. I’m drooling and my lips are smacking looking at this!
This is such a fun idea for a shortcake…now I just need to buy a cast-iron skillet (how am I so behind the times?!)
This looks heavenly, Lori! I love this version of strawberry shortcake! Definitely on the to-make list this summer!!
I love this version! Baking the strawberries with it sounds fantastic!
We are big strawberries eaters here, they are the berry of choice by far with the whole family!
What if you don’t have a cast iron skillet?
I’m sure a similar sized casserole dish would work just fine 🙂
Such a beautiful take on strawberry shortcake! I love it, so perfect.
This cobbler looks amazing. I love making things in a skillet and I will need to try this recipe out.
This isn’t just unique, it’s sheer genius! I’ve had a hankering for strawberry shortcake, and to bake one up together in a skillet sounds easy and delicious. It looks fantastic…great idea!
This is wonderful! I’ve made a strawberry shortcake layer cake before with a large shortcake biscuit that I halved and made to be basically a giant shortcake cut into wedges, but this is an even more fun recipe!
I’m going to have to make this soon. I’d never thought of using strawberries in a cobbler, though I’ve used every other berry or stone fruit (or berries and stone fruits).
What a great twist on strawberry shortcake.
This looks amazing! And perfectly acceptable to eat for breakfast, right? 🙂
yes!
Hi Lori, This is so scrumptious to look at, I could almost eat the page. One little problem, when I print recipe I can’t get it to print a little bigger. As WE age our eyes get a little smaller so we have to make things bigger. Help!
Hi Diana, Are you trying to print the recipe itself on the Driscoll’s site? That’s where you need to print it. And if it looks too small there, you can leave them a message there too. Thanks!
This looks delicious! My mom always makes strawberry shortcakes when we get fresh strawberries (we have a customer that grows them and keeps us in good supply in the summertime). I’m looking forward to trying this recipe and experimenting with it! Have you ever experimented much with almond or coconut flour? I just discovered that grains aren’t my friend, so I’m going to be doing some experimenting in the kitchen! 🙂
I haven’t really experimented much with those, but I will be soon since my Mom is celiac and we are moving to live close to her. She will be expecting some GF treats from me!
mmm looks so good! Strawberries are my absolute favorite berry while the blackberry is close behind! I’m thinking that I need to make this happen at home! yum!
This looks gorgeous! I really need to use the cast iron skillet more often. 🙂
Ok, now I really want a cast iron skillet just so that I can make this! Those berries are beyond gorgeous and I can’t wait for it to be strawberry season here… soon!
Looks so good LorI! I love Driscoll’s berries!
What a great idea to use your skillet. You made me want to make some cobbler which is unusual for me, since most dessert must be chocolate. LOL
Looks lovely! When you say cornmeal, do you mean polenta? Sorry if this is a daft question, I’m Continental.
This looks beautiful! yummy!
This sounds so yummy and I cannot wait to try it1
In a skillet? That’s amazing Lori
Looks delicious!!!! Love strawberry cobbler!
This looks soooo good! Omg. I can’t wait to try!
Skillet recipes are the best, and I love, love, love strawberry shortcake! This looks awesome!!
So cute! Love the skillet, too… adds a rustic, summer feel!
This looks fantastic..I can’t wait to make it.
Un crumble super goloso ed accattivante!!!!
I. DIE. Lori, this is a fabulous Strawberry Shortcake recipe! Love that you offered up this skillet version and your story. Driscoll’s California Strawberries rock! Thanks for sharing! xoxo P.S. Will miss BHF this year…and, especially you! Knock it outta the park with your talk, girl!
It looks great!
Skillet recipes are always awesome, you nailed this one and it looks perfect!!
Beautiful photos! I love berry season- can’t wait to make some cobbler!