Strawberry Shortcake Cobbler

You are going to want to use your biggest cast-iron skillet for dessert because this strawberry shortcake cobbler is a crowd favorite.

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In case you were unaware, castiron 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.

I busted out my giant 12-inch cast-iron skillet to make this strawberry shortcake cobbler. The original recipe that this was based upon was made in a 9×13 inch baking dish, but I thought it would be more fun in cast iron. Proof that cast iron skillets are good more more than just savory dishes.

Don’t have a cast-iron skillet? Then stick to the 9×13 inch baking dish and roll the dough out to fit that size/shape instead. Either way, the strawberries become juicy and gooey which perfectly contrasts the crumbly, buttery biscuit topping. Just don’t forget the fresh whipped cream!

Sure you could use canned whipped cream of cool whip, but the fresh stuff is so easy to make and tastes SO much better.

I made skillet strawberry shortcake cobbler for a friends birthday potluck who loves strawberries and it was a very welcomed addition to the spread. It was a bit heavy to transport but so worth it!

You could definitely play with the fruits inside, whether you switch it entirely or mix it up. The only thing to keep in mind is the moisture and sweetness of your chosen fruit may differ and require less/more. You can at least gauge the sweetness by giving it a taste before topping it with the dough to decide if it needs a little more. As for the potential of more moisture? That’s harder to gauge, but as long as you’re not against a slightly runny cobbler it’ll be fine!

Alternatively, I do have cobbler recipes already formulated for blackberries, peach, cherries, and a combo of cherry and apple.

STRAWBERRY SHORTCAKE COBBLER

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Yield: 8 Servings Prep Time: 1 Hour 45 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

• 2-1/2 cups all-purpose flour
• 2-1/2 Tbsp sugar
• 1-1/4 tsp baking powder
• 1/2 tsp salt
• 1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
• 1/2 cup cold heavy cream

FILLING

• 4 pints strawberries, hulled and sliced
• 1/4 cup +2 Tbsp sugar
• 1 Tbsp lemon juice
• 1/4 cup cornstarch

TOPPING

• 1 egg, beaten with 1 tsp water
• 1/4 cup turbinado sugar*
• 1 cup heavy whipping cream
• 1 Tbsp powdered sugar

Directions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut butter into the flour mixture until the butter is incorporated and the mixture resembles moist crumbs. Slowly add the cream and mix until the dough just comes together. Roll out into a 12-inch round**, wrap in plastic and place in the fridge to chill for at least 30 minutes.
2. Meanwhile preheat oven to 325 degrees F and liberally butter a 12-inch cast-iron skillet**. Set aside.
3. In a large bowl, toss the strawberries, sugar, lemon juice, and cornstarch. Let sit 15 minutes.
4. Pour strawberries and juices into prepared skillet and place the chilled dough round on top of the strawberries.
5. Brush egg wash over the dough and sprinkle with turbinado sugar.
6. Bake 45-50 minutes, or until bubbling and the topping is golden brown. Cool 30 minutes before serving.
7. 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 warm cobbler with whipped cream.

Notes

*Or preferred coarse sugar. **If you don't have a cat iron skillet you can use a 9x13-inch baking dish, but roll dough out into a 9x13-inch rectangle.

Source: Adapted from Eater and Driscoll’s by Recipe Girl.

Post updated 8/22/2025. Photo above is the original.