Cast Iron Skillet Strawberry Shortcake Cobbler

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