Strawberry Shortcake Skillet Cobbler

Roasted Strawberry Shortcake Skillet Cobbler RecipeHot roasted Strawberry Shortcake Skillet Cobbler, a celebration of summer strawberries!

Strawberry Shortcake Skillet Cobbler Recipe
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We’ve enjoyed a really great strawberry season here in the Blue Ridge Mountains. As with all produce, some seasons are just better than others, based on weather patterns and pests.

I’ve been buying local strawberries by the armful, because I know very soon our strawberries will be gone. I’m freezing them for later use, baking them into treats, adding berries to salads, and popping them straight into my mouth… Pretty much all day long.

Making Strawberry Shortcake Skillet Cobbler Recipe

Above all strawberry recipes, strawberry shortcakes and strawberry cobbler are my personal favorites.

So today, I’ve combined these two traditional desserts into one dazzling strawberry treat known as Strawberry Shortcake Skillet Cobbler.

Heavenly Strawberry Shortcake Skillet Cobbler Recipe

Shortcakes make a wonderful cobbler topping because they sink down into the strawberries, then puff up over the top. I love adding a little cornmeal to my shortcake dough to offer a touch of rustic texture.

Roasting the strawberries in the oven creates a rich syrup and gives the berries intense depth of flavor.

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To Make Strawberry Shortcake Skillet Cobbler

Start by prepping the shortcake dough and place it in the refrigerator to chill. As with all biscuit variations, cold dough with flecks of butter in it creates a light flaky texture. However, it has to go into the oven cold.

How to Make Strawberry Shortcake Skillet Cobbler Recipe

While the dough is chilling, cut the strawberries in half and place in a large deep-dish cast iron skillet. Add lemon zest, vanilla, and sugar. Simmer the strawberries on the stovetop for 5 minutes to give them a head-start on the shortcakes.

How To: Strawberry Shortcake Skillet Cobbler Recipe

Make! Strawberry Shortcake Skillet Cobbler Recipe

Then cut the shortcake dough into rounds and arrange the disks over the surface of the simmering berries. Place the entire skillet in the oven and bake until the shortcakes are puffy and golden.

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In the oven, the shortcakes will first drop a little into the berry filling. Then they will rise up and bloom over the top of the strawberries. The exposed strawberries around the edges roast to a dark ruby color.

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Strawberry Shortcake Skillet Cobbler is pure berry perfection.

If you are looking for a twist on a classic summertime treat, give this a try!

Amazing Strawberry Shortcake Skillet Cobbler Recipe

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Dazzling Strawberry Shortcake Skillet Cobbler Recipe

Strawberry Shortcake Skillet Cobbler Recipe
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5 from 1 vote

Strawberry Shortcake Skillet Cobbler

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
A roasted strawberry cobbler, with sweet biscuit topping! This simple summertime treat is easy to make.
Servings: 12
Nutrition Facts
Strawberry Shortcake Skillet Cobbler
Amount Per Serving (8 ounces)
Calories 309 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 53mg 18%
Sodium 122mg 5%
Potassium 377mg 11%
Total Carbohydrates 47g 16%
Dietary Fiber 4g 16%
Sugars 21g
Protein 5g 10%
Vitamin A 7.3%
Vitamin C 94.3%
Calcium 8.6%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

For the Shortcake Topping:
For the Strawberry Filling:

Instructions

  1. Preheat the oven to 425 degrees F. For the shortcakes: Place the flour, cornmeal, sugar, baking powder, salt and butter cubes in the food processor. Pulse until the mixture looks crumbly. Then pulse in the eggs and buttermilk, until the dough forms a ball. Wrap the dough in plastic and refrigerate.

  2. Prep the strawberries and place in a deep-dish 12 inch cast iron skillet. Add in the sugar, lemon zest, corn starch, vanilla and salt. Place over a burner and set to medium-high. Simmer for 5-7 minutes to melt the sugar and start breaking down the strawberries. Stir occasionally.

  3. Meanwhile, flour a clean work surface. Press the cold shortcake dough out into a rectangle, 1 inch thick. Fold over once, then press out again into a rectangle, 1 inch thick. Use a 2 or 2-1/2 inch round cookie cutter to cut 10-12 shortcakes. Brush the tops of the shortcakes with extra buttermilk and sprinkle with sugar. (Work fast so the dough is still cold when placed in the oven.)

  4. Arrange the shortcakes evenly over the surface of the simmering strawberries and immediately move the skillet to the oven. Bake for 20 minutes, until the shortcake tops are puffed and golden brown. Serve warm, with a dollop of whipped cream or vanilla ice cream.

Recipe Notes

NOTE: If you do not have a deep-dish skillet, pour the simmered strawberries into a 12-inch ceramic baking dish and top with the shortcakes before baking. If you use a shallow skillet, the strawberries juices will bubble over the edges and burn in the bottom of the oven.

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4 comments on “Strawberry Shortcake Skillet Cobbler

  1. Maureen Wadsworthposted July 10, 2017 at 6:45 pm Reply

    Hi Somer: If I wanted to make this in a 9×13 glass oven casserole dish do you feel I should double the recipe for both the strawberries and biscutis? I am feeding a crowd so I want to make it easy. However I don’t want to make it so t hin on the strawberries that they burn.

    • Sommerposted July 11, 2017 at 3:10 am Reply

      Hi Maureen! For a 9 X 13 inch dish I would probably make 1.5 recipes. I’m afraid 2 whole recipes would bubble over into the oven. Let me know how it turns out for you! :)

  2. Joe Barbourposted July 10, 2017 at 12:22 pm Reply

    are you serious? Within an hour of seeing this, I went to the store for strawberries. Of course, I cheated and used the Grand Biscuits from the dairy isle instead of making homemade shortbread. It was awesome!!!!!! I can only imagine how much better it would have been if I made real shortbread. Sommer, you are the bomb!!!

    • Sommerposted July 11, 2017 at 3:11 am Reply

      Hi Joe! LOL, that’s hilarious! Yes, definitely try it with the shortbread topping. I think you will love it even more. :)