Not all casseroles are savory.
Some of them are warm, sweet, and bubbling over with strawberries—and honestly, those might be my favorite.
This strawberry shortcake skillet cobbler is one of those recipes that feels special without requiring much time or effort. It’s simple, forgiving, and perfect for spring—whether you’re making something for Easter or just want a dessert that feels a little extra.
Everything comes together in one cast iron skillet, which gives you those slightly crisp edges and a soft, tender center. It’s somewhere between a cobbler and a shortcake, and it’s the kind of recipe you’ll come back to again and again.
PrintStrawberry Shortcake Skillet Cobbler
A rustic cast iron dessert somewhere between a cobbler and a shortcake, with sweet strawberries bubbling under a golden topping.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the strawberry filling
- 4 cups fresh strawberries, sliced
- ½ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (see notes for swaps)
- 1 teaspoon vanilla extract
For the topping
- 1 cup all-purpose flour
- ¼ cup sugar
- 1½ teaspoons baking powder
- Pinch of salt
- ½ cup milk
- ¼ cup melted butter
Optional for serving
- Whipped cream or vanilla ice cream
Instructions
- Preheat your oven to 350 degrees.
- In a cast iron skillet, combine the sliced strawberries, sugar, lemon juice, cornstarch, and vanilla. Stir gently and let it sit for a few minutes so the strawberries begin to release their juices.
- In a separate bowl, mix the flour, sugar, baking powder, and salt. Add the milk and melted butter, stirring until just combined.
- Spoon the batter over the strawberries. It does not need to be perfect, this is meant to be rustic.
- Bake for 35 to 40 minutes, until the top is golden and the strawberries are bubbling around the edges.
- Let it rest for 5 to 10 minutes before serving so the filling can thicken slightly.
- Serve warm with whipped cream or vanilla ice cream.
Notes
- If you do not have cornstarch, use 2 tablespoons of flour instead. It works just as well.
- If your strawberries are especially juicy, the cornstarch or flour keeps the filling from becoming too runny.
- Frozen strawberries work too. Thaw and drain off the excess liquid before baking.
This is the kind of dessert that comes together quickly but feels like something special when it comes out of the oven—golden on top, bubbling underneath, and ready to be shared.
Now that’s BombDiggity. 🍓
Strawberry season is short, so I also make jam with my granddaughter Brylee Jo. For a blackberry version of this dessert, try our blackberry crumble.
Written by
Lane and Jules Morris
Authors and University of Tennessee faculty writing from our farm in East Tennessee about gardening, the farm kitchen, faith and designing a flourishing life at any age. More about us
