Strawberry Shortcake Cobbler

This recipe was quite easy to make and really good. The only time-consuming part was hulling and slicing the berries. I think it would be nice with other fruit as well--I think I'll try peaches next.

STRAWBERRY SHORTCAKE SKILLET COBBLER

https://www.driscolls.com/recipes/strawberry-shortcake-skillet-cobbler

8 servings

 

To serve 9-10 people instead of 8, up the strawberries to 40 ounces and add just a tad more sugar and cornstarch. Everything else can stay the same.

32 ounces strawberries, hulled and sliced

3/4 cup granulated sugar, divided 1/4 cup and 1/2 cup

2 T. freshly squeezed lemon juice

1 T. cornstarch

1 cup all-purpose flour

1 cup cornmeal

2 T. baking powder

6 T. cold unsalted butter, cut into pieces

1/2 cup milk

pinch salt

1 large egg

 

PREHEAT oven to 375°F.

 

GREASE a 10-inch cast-iron skillet with butter. (I used a 10.5” stainless steel straight-sided skillet, which worked well.) I think the 8-serving version would probably also work in a 9” square bake pan, but I’d put it on a sheet pan in case it might bubble over.

 

In a large bowl, COMBINE strawberries, 1/4 cup granulated sugar, lemon juice, and cornstarch. Let sit for at least 15 minutes, while preparing the rest of the ingredients.

 

In another large bowl, WHISK together the flour, cornmeal, remaining 1/2 cup granulated sugar, and baking powder. Add butter and salt and cut into the flour mixture with a pastry cutter or your fingers until the butter is incorporated. (I started with a pastry cutter and then continued with my fingers.)

 

WHISK egg and milk in a small bowl and then stir into the flour mixture. Set aside the batter.

 

SCRAPE strawberries and juices into the skillet.

 

DROP batter by the spoonful onto strawberries. (The “islands” will merge together as the cobbler bakes.)

 

BAKE 30 to 35 minutes or until the top of the cobbler is golden brown.

 

REMOVE from the oven, and let cool for at least 15 minutes before serving.

 

TOP cobbler with whipped cream (1 cup heavy cream whipped with 1 T. confectioners sugar), vanilla ice cream, or low-fat vanilla cream (recipe here).