Use your cast-iron skillet for dessert with this strawberry shortcake cobbler. Easy to throw together and a fun presentation.
In case you were unaware, cast-iron skillets are not just for entrees but desserts as well. Throw in some strawberries topped with shortcake biscuit batter and you will soon discover the validity of that statement. The strawberries become juicy and gooey which perfectly contrasts the crumbly, buttery biscuit topping. Don’t forget the fresh whipped cream!
One year ago: Whole Wheat Hamburger Buns
Two years ago: Pineapple Pancakes with Honey Greek Yogurt Topping
STRAWBERRY SHORTCAKE COBBLER
32 oz. strawberries, hulled and sliced
3/4 cup sugar, divided
2 Tbsp lemon juice
1 Tbsp cornstarch
1 cup all-purpose flour
1 cup cornmeal
2 Tbsp baking powder
6 Tbsp cold unsalted butter, cut into pieces
1/2 cup milk
1 cup heavy whipping cream
1 Tbsp powdered sugar
- In a medium bowl, toss the strawberries with 1/4 cup of the sugar, lemon juice and cornstarch. Let sit 15 minutes.
- Meanwhile preheat oven to 375 degrees and liberally butter a 10-inch cast-iron skillet. Set aside.
- In a large bowl, whisk together flour, cornmeal, remaining 1/2 cup sugar, baking powder and salt. Cut butter into the flour mixture until the butter is incorporated and the mixture resembles moist crumbs.
- In a small bowl whisk the egg and milk together. Stir into flour mixture until just incorporated.
- Pour strawberries and juices into prepared skillet. Drop spoonfuls of batter on top of strawberries.
- Bake 30 to 35 minutes, or until the topping is golden brown. Cool at least 15 minutes before serving.
- While the cobbler cools, prepare the whipped cream. In a chilled medium bowl, beat cream and powdered sugar with a hand mixer until thickened. Serve cobbler with whipped cream.