This Strawberry shortbread in the Cobbler pan is a strawberry shortcake recipe made in a cast iron skillet with a cobbler of baked cornmeal on top.
In this recipe, strawberries and shortbread are prepared all at once – in a cast iron pan. Strawberries are stacked on the bottom, and the shortcake cobbler is dabbed on top and baked until golden. Sweet whipped cream is poured into individual portions.
How to make a strawberry shortbread frying pan:
Look for the brightest, sweetest, and prettiest strawberries you can find. If you have a farmer’s market open near you, buy some fresh strawberries there. They will likely be much sweeter than any berry you can find in your market.
Shell the berries (remove the green tops and cut out a part of the woody and resistant white part, if your berries have any). And then slice the berries and put them in a bowl.
Add a squeeze of lemon juice and mix.
Stack a good dose of sugar.
Add cornstarch to combine with sugar and strawberries. It will mix with the natural juice of the strawberries to help create a thick, syrupy sauce when given the chance to sit for a few minutes.
Butter a large cast iron skillet. Pour the strawberries into the pan, scraping up all the juice.
The next step is to make the sandblasted cobbler. You will need:
- baking powder
First mix the flour with the cornmeal, sugar, baking powder and salt. Cut cold butter until a crumbly mixture forms.
Stir in the milk and egg.
Place the shortbread cobbler paste on the berries in the pan.
Bake until the cobbler on top is golden brown and the strawberry juice is bubbling.
You’ll see gooey strawberry juice gushing out of nooks and crannies and edges. This is a very good thing indeed.
Serve it! Divide the hot cobbler between plates and top with the sweet whipped cream.
If you love cooking with strawberries, try my Strawberry Banana Oatmeal Bread, Chocolate Chip Strawberry Bread Pudding or these. Strawberry Lemon Blondies.
Strawberry shortbread in the Cobbler pan
A delicious strawberry shortcake recipe prepared in a cast iron skillet with a cornmeal cobbler.
Servings: 8 portions
- 32 ounces fresh strawberries, shelled and sliced
- 2 soup spoons freshly squeezed lemon juice
- ¾ Chopped off granulated white sugar, Split
- 1 teaspoon cornstarch
- 1 Chopped off all purpose flour
- 1 Chopped off cornmeal
- 2 soup spoons baking powder
- ⅛ teaspoon salt
- 6 soup spoons cold unsalted butter, cut in pieces
- ½ Chopped off milk or cream
- 1 big Egg
- 1 Chopped off heavy whipped cream
- 1 teaspoon Granulated sugar
PREPARE THE COBBLER:
In a large bowl, combine the strawberries with the lemon juice. Then mix with ¼ cup of sugar and cornstarch. Set the bowl of strawberries aside while you prepare the cobbler garnish. Give the strawberries 15 minutes to release their juice.
In a medium bowl, whisk together the flour, cornmeal, ½ cup sugar, baking powder and salt. Add the pieces of butter and use a pastry blender to cut the butter into dry ingredients until crumbs form.
In a small bowl, whisk the milk and egg together. Fold into crumbly mixture. This is the dough for the shoemaker’s garnish.
Pour the strawberries and their juice into the prepared pan. Spoon the cobbler paste on the strawberries. Bake for 30 to 35 minutes, until the cobbler is lightly golden and the strawberries are bubbling in their juice. Set aside to cool.
PREPARE THE WHIPPED CREAM:
Portion: 1portion, Calories: 449kcal, Carbohydrates: 59g, Protein: 6g, Large: 22g, Saturated fat: 13g, Trans fat: 1g, Cholesterol: 88mg, Sodium: 143mg, Potassium: 611mg, Fiber: 5g, Sugar: 26g, Vitamin A: 772UI, Vitamin C: 67mg, Calcium: 194mg, The iron: 2mg