June 10, 2013

Skillet Strawberry Shortcake Cobbler

I've become a fan of my cast-iron skillet in the past year or so. I love the versatility of the skillet (and believe it or not, I actually use it for savory dishes, too). This recipe from Recipe Girl caught my eye, especially since I just purchased a large amount of strawberries.

The cobbler of this has a definite cornmeal texture, which works perfectly in this dish. This is easy to make and just as easy to eat. Definitely a simple repeat recipe.

Skillet Strawberry Shortcake Cobbler
32 oz. strawberries, hulled and sliced
3/4 cup granulated sugar, divided
2 Tbsp. freshly squeezed lemon juice
1 Tbsp. cornstarch
1 cup flour
1 cup cornmeal
2 Tbsp. baking powder
6 Tbsp. cold unsalted butter, cut into pieces
Pinch salt
1 large egg
1/2 cup milk
Whipped Topping
1 cup heavy cream
1 Tbsp. powdered sugar 

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 mixer to beat cream and confectioners' sugar until thickened. Spoon cobbler into serving dishes and top with sweetened whipped cream.

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