Strawberry 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.