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
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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