Skillet Strawberry Cobbler
This strawberry skillet cobbler is a great dessert for those summer months. The recipe is easy to make, and the result will be as delicious as it looks! You can use any strawberry, but I recommend using fresh organic ones since they have more flavor and nutrients than frozen or conventional strawberries.
I use my grandmother’s sweet biscuit recipe over some amazing marinated fresh strawberries for this strawberry cobbler recipe. I love to add some vodka, balsamic, and rosemary to strawberries when I get a chance.
Strawberries: Fresh strawberries have natural sugars, which makes them sweet on their own without adding any other sugar into the recipes.
Powdered Milk: Powdered milk has less fat and cholesterol than fresh whole milk but more calcium and other nutrients.
Non-hydrogenated Shortening: Non-hydrogenated shortening is healthier because it has no trans fats and is naturally cholesterol-free.
Balsamic Vinegar: Balsamic vinegar is a type of aged, sweetened Italian wine that complements the strawberries.
Rosemary: Rosemary’s strong and piney flavor cuts through the sweetness of the marinated strawberries and adds a refreshing taste.
Cornstarch: Adding cornstarch to cobblers thickens up the sauce to give it a rich, velvety feel. It also helps the sugar dissolve more evenly throughout.
Raw Cane Sugar: Raw cane sugar won’t cause as much of an insulin spike in your body because the liver more slowly metabolizes it compared to processed sugars like table sugar.
Vanilla Extract: Vanilla extract adds a deep flavor to desserts.
What are the Benefits of Baking in a Cast Iron Skillet?
The benefit of baking in a cast-iron skillet is baking efficiency.
The cast-iron skillet retains heat for a long time, making it an effective conductor of heat. A cast iron helps to bake desserts evenly and quickly at high temperatures without burning them; this is ideal since overcooking can ruin many baked goods.
How to make Strawberry Skillet Cobbler?
4 lbs. organic 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 kosher salt
2 tablespoons cornstarch
In a medium bowl, mix the strawberries, rosemary, vodka, brown sugar, balsamic, lemon juice, salt, and cornstarch.
Grease a 12-inch cast-iron skillet with butter. Add the strawberries to the skillet. Pour biscuits over the top, spread evenly over strawberries, and brush with melted butter. Sprinkle the remaining 2 tablespoons of sugar evenly over the top. Bake in the oven for 30-35 minutes, until crust is golden brown. Serve hot with a scoop of ice cream.
When is Strawberry Season?
Strawberries make a perfect summer treat, especially strawberry cobbler – they’re just too good!
Strawberry season starts is typically from April to June.
This strawberry cobbler recipe is the best of both worlds: you get the strawberry flavor and texture in this dessert that’s tied together with an easy crumble topping. It will have your mouth watering from the moment you start to make it.
How to make sweet drop biscuits?
4 cups self-rising flour
1/3 cup powdered milk
5 tablespoons raw cane sugar
½ cup non-hydrogenated shortening, chilled
1 ½ teaspoons vanilla
1 ¼ cup water
2 tablespoons butter, melted
In a medium bowl, combine self-rising flour, powdered milk, 3 tablespoons sugar, and shortening. Cut in fat until it resembles coarse cornmeal. Stir in the vanilla and water, mix until dough ball forms, set to the side. Use a ¼ measuring cup to scoop the dough onto a foiled-lined baking sheet. Bake in a 375°F oven for 12-15 minutes, until biscuits are golden brown.
You can add 4 oz. of cubed cream cheese to the drop biscuits. Adding cream cheese to your biscuits will give them a unique flavor and make them fluffier.
How to make Self-Rising Flour?
Self-rising flour is a blend of all-purpose flour, baking powder, and salt. It is widespread in the South, where leavening agents such as yeast are not always readily available.
You can make your self-rising flour by adding 1 ½ teaspoons of baking powder and ½ teaspoon salt to every cup of all-purpose flour.
Can you make ahead?
Fridge: Drop Biscuits: You can make the drop biscuits dough a few hours in advance. Cover with film wrap and place in the refrigerator until ready to bake.
Marinated Strawberries: You can make the marinated strawberries a few hours in advance. The longer the strawberries are marinated, the more flavor, more juices the strawberries will release. Cover with film wrap and place in the refrigerator until ready to bake.
Strawberry Cobbler: You can assemble the strawberry cobbler one day in advance. Set out on the counter while your oven heats up.
Reheating: Strawberry Cobbler: You can reheat the cobbler by baking it in a 350°F degree oven for 10-15 minutes.
Toppings for Strawberry Cobbler?
These toppings are perfect for adding to your strawberry cobbler.
- strawberry ice cream
- whipped cream
- strawberry syrup
- strawberry jam
- vanilla ice cream
- fresh strawberries
- powdered sugar
- sugar cane syrup
There are so many possibilities for toppings to add on top of this delicious dessert! I love adding strawberry ice cream and whipped cream because it adds a little sweetness to the strawberries’ tartness.
latest Recipe Video:
Common One to One Substitutions:
1 cup of milk = Powdered Milk
Check recipe notes for homemade self-rising flour
Gluten-Free Flour= Self-rising Flour *add the required baking powder and salt to the flour
Coconut Oil or Unsalted Butter = shortening
Rum or Omit Alcohol = Vodka
Light Brown Sugar= Dark Brown Sugar
2 lbs. Frozen Strawberries = 4 lbs. Fresh Organic Strawberries
what to serve with Skillet Strawberry Cobbler?
More Dessert Recipes:
If you want to make a delicious dessert that is easy and fun, this skillet strawberry cobbler recipe is for you! The best part? You can use any fresh fruit in place of strawberries. I hope you give it a try soon—and don’t forget to leave me some feedback on how much your family loved it below!
Strawberry Skillet Cobbler
- 4 cups self-rising flour
- 1/3 cup powdered milk
- 5 tablespoons raw cane sugar
- ½ cup non-hydrogenated shortening chilled
- 1 ½ teaspoons vanilla
- 1 ¼ cup water
- 2 tablespoons butter melted
- 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 kosher salt
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1- pint favorite ice cream
- Preheat the oven to 375°F degrees. In a medium bowl, combine self-rising flour, powdered milk, 3 tablespoons sugar, and shortening. Cut in fat until it resembles coarse cornmeal. Stir in the vanilla and water, mix until dough ball forms, set to the side.
- In a medium bowl, mix the strawberries, rosemary, vodka, brown sugar, balsamic, lemon juice, salt, and cornstarch.
- Grease a 12-inch cast-iron skillet with butter. Add the strawberries to the skillet. Pour drop biscuits over the top, spread evenly over strawberries, and brush with melted butter. Sprinkle the remaining 2 tablespoons of sugar evenly over the top. Bake in the oven for 30-35 minutes, until crust is golden brown. Serve hot with a scoop of ice cream.
Common One to One Substitutions:
1 cup of milk = Powdered Milk, Gluten Free Flour= Self-rising Flour *add the required baking powder and salt to the flour
Coconut Oil or Unsalted Butter = Shortening, Rum or Omit Alcohol = Vodka
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!