Skillet Strawberry Shortcake

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!

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Skillet Strawberry Cobbler

Skillet Strawberry Shortcake: 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!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: Southern
Keyword: strawberry shortcake, summer strawberry dessert
Servings: 6

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
  • Strawberry:
  • 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
You can use 1 lbs. of frozen strawberries or different berries when summers over.