Strawberry Shortcake Cobbler

Strawberry Shortcake Cobbler

Crumbly and buttery, this scone-like topping is a grand upgrade to this classic dessert.

Strawberry Shortcake Cobbler
Makes about 8 servings
Write a review
  1. 6 cups fresh strawberries, sliced
  2. 1/3 cup plus 1⁄4 cup granulated sugar, divided
  3. 2 tablespoons fresh lemon juice
  4. 1 tablespoon cornstarch
  5. 2 cups cake flour*
  6. 2 1/2 teaspoons baking powder
  7. 1/2 teaspoon salt
  8. 6 tablespoons cold unsalted butter, cubed
  9. 3/4 cup plus 2 tablespoons heavy whipping cream, divided
  10. 2 tablespoons coarse sugar
  1. Preheat oven to 375°. In a large bowl, combine strawberries, 1⁄4 cup granulated sugar, lemon juice, and cornstarch. Spoon mixture into a 9-inch enamel-coated cast-iron skillet.
  2. In a medium bowl, sift together flour, baking powder, salt, and remaining 1⁄3 cup granulated sugar. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. Stir in 3⁄4 cup cream until dough comes together.
  3. Turn out dough onto a lightly floured surface. Roll dough into a 1⁄2 inch thick circle; cut into 7 wedges. Arrange wedges over strawberry mixture in skillet. Brush dough with remaining
  4. 2 tablespoons cream; sprinkle with coarse sugar.
  5. Bake until topping is slightly golden and filling is bubbling, 40 to 45 minutes.
  1. *We used Swans Down.
Taste of the South


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.