This cobbler is more on the shortcake side than the typical juicy cobbler side. The crust contains cornmeal which gives it a rustic touch that I found very appealing.
Plus, it's a wonderful opportunity to use a piece of my treasured cast iron.
We picked strawberries this past weekend. Look how beautiful they are! I rinsed them, removed the greens, left the smallest berries whole, sliced in half the medium sized ones, and quartered the largest ones. That gave a wonderful texture to the cobbler.
4 cups of prepared strawberries
3/4 cup granulated sugar, divided
2 T. freshly squeezed lemon juice
1 T. cornstarch
1 cup all purpose flour
1 cup cornmeal
2 T. baking powder
6 T. cold unsalted butter, cut into small pieces
pinch of salt
1 large egg
1/2 cup milk
Combine strawberries, 1/4 cup of the sugar, lemon juice and cornstarch in a medium bowl. Let sit for 15 minutes.
Preheat oven to 375 degrees. Butter a 10 inch cast iron skillet.
Whisk together flour, cornstarch, remaining 1/2 cup sugar and baking powder in a large bowl. Add butter and salt and cut into flour mixture with a pastry cutter until the butter is incorporated.
Whisk egg and milk together in a small bowl. Stir egg mixture into flour mixture.
Pour strawberries and juices into prepared skillet. Drop batter by the spoonful on top of strawberries.
Bake for 30 - 35 minutes, or until the shortcake cobbler is golden brown. Remove pan from oven and let cool at least 15 minutes before serving.
Top with ice cream or whipped cream.
From Driscoll Berries