There are two things that I love and life as far as desserts are concerned, strawberry shortcake and cobbler. It is not necessary for me to make the choice between the two any longer because I can enjoy both of those desserts in the same, unique recipe. It is something that I’m sure you will love as well.
This recipe has a number of things going for it. Not only is it easy to make, the fact that it is made in a cast-iron skillet spells deliciousness from the very start. It is not only something that is great to eat, it smells wonderful while it is cooking.
Make sure you get fresh strawberries, wash and cut them and then squeeze on some lemon juice.
Be sure to add plenty of sugar!
Put it into a cast-iron skillet that has been greased with butter… Yummy
Time to make the cobbler!
Bake it until it is golden brown and enjoy!
2 packages (16 ounces each) Driscoll’s Strawberries, hulled and sliced
3/4 cup granulated sugar, divided
2 tablespoons freshly squeezed lemon juice
1 tablespoon cornstarch
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons baking powder
6 tablespoons cold unsalted butter, cut into pieces
1 large egg
1/2 cup milk
Combine strawberries, 1/4 cup granulated sugar, lemon juice and cornstarch in a medium bowl. Let sit 15 minutes.
Preheat oven to 375°F. Butter a 10-inch cast-iron skillet.
Whisk together flour, cornmeal, remaining 1/2 cup granulated sugar and baking powder in a large bowl. Add butter and salt and cut into flour mixture with a pastry cutter or your fingers until the butter is incorporated. Whisk egg and milk together in a small bowl. Stir egg mixture into flour mixture.
Scrape strawberries and juices into prepared skillet. Drop batter by the spoonful on top of strawberries.
Bake 30 to 35 minutes, or until the shortcake cobbler is golden brown. Remove pan from oven and let cool at least 15 minutes before serving.
Use a hand mixer to beat cream and confectioners’ sugar until thickened. Spoon cobbler into serving dishes and top with sweetened whipped cream.