Skillet Strawberry Shortcake
This skillet strawberry shortcake recipe uses is more cobbler than shortcake. It has a close place to my heart because I used my grandmother’s biscuit recipe over fresh summer strawberries.
I love to add some vodka, balsamic and rosemary to strawberries when I get a chance.
Enjoy this recipe all summer long or for a great holiday dessert!
Skillet Strawberry Shortcake Baking Tips:
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Can you make ahead?
Fridge: After cobbler cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Pop in a 350-degree oven for 10-15 minutes.
latest Recipe Video:
Substitution Options:
You can use 1 lbs. of frozen strawberries or different berries when summers over.
If you don’t have self rising flour for 1 cup use: 1 cup all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt.
1 cup of milk can be used in place of the 1/3 cup of powdered milk.
what to serve with Skillet Strawberry Shortcake?
Meal Ideas:
Recipe:
Skillet Strawberry Cobbler
Ingredients
Shortcake
- 4 cups self-rising flour
- 1/3 cup powdered milk
- 3 tablespoons sugar plus 2 tablespoons
- ½ cup shortening chilled
- 1 ½ teaspoons vanilla
- 1 cup water
- 2 tablespoons butter melted
Strawberries
- 1 tablespoon unsalted butter
- 4 lbs. strawberries tops removed, quartered
- 2 rosemary sprigs leaves chopped
- 4 tablespoons vodka
- ½ cup dark brown sugar
- ¼ cup balsamic vinegar
- juice of 1 lemon
- ½ teaspoon salt
- 2 tablespoons cornstarch
- 1 pint favorite ice cream
Instructions
- Combine dry ingredients, cut in fat. Make sure dry mix looks like coarse cornmeal. Add wet ingredients and sit to the side.
- In a bowl mix strawberries, rosemary, vodka, brown sugar, balsamic, lemon juice, salt and cornstarch sit to the side.
- Grease a 12 inch cast iron skillet with butter add strawberries to pan. With a ¼ cup dry measuring cup drop biscuits on top, brush with melted butter and sprinkle with remaining sugar. Place in oven for 30-35 minutes or until shortcakes are golden brown.
- Serve with your favorite ice cream.
