Skillet Strawberry Cobbler

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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!

Strawberry Cobbler

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.

Strawberry Cobbler

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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:

Strawberry Cobbler
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Skillet Strawberry Cobbler

This recipe uses 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!
Course Dessert
Cuisine Southern
Keyword strawberry shortcake, summer strawberry dessert
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 persons

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.

Notes

Preheat oven to 375 F degree.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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