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Strawberry Shortcake Skillet Cobbler….everything you love about strawberry shortcake, but in the form of a delicious cobbler! This Strawberry Shortcake Skillet Cobbler is perfect for using up all those delicious summer strawberries!
If you love traditional strawberry shortcake, then you’re going to love this Strawberry Shortcake Skillet Cobbler! With all those summertime BBQ’s and get togethers coming up, this easy skillet cobbler is sure to impress any crowed. Fresh juicy strawberries, sweet buttery shortcake biscuits and vanilla bean ice cream (or whipped cream!) to top it all off.. we are pretty much in love with this delicious dessert and I know you will love it, too!
Strawberry shortcake and cobblers are two of my favorite desserts (like this incredible Bourbon Vanilla Peach Cobbler), so when I had the idea to make a ‘strawberry shortcake cobbler’, I just knew it had to be good. After scouring the internet I ended up just putting together my own version, and it turned out so amazing I knew you would all love it, too! My whole family agreed this was one of the best cobblers they have ever had. Win-win.
It’s no secret around here that I love fruity inspired sweets, especially berry desserts. This is by far one of our favorite berry desserts for summertime, and it’s so perfect for special occasions. I promise- this is one recipe you’re going to want to turn on your oven for this summer!
So lets make some Strawberry Shortcake Cobbler!
Strawberry Shortcake Biscuits:
First things first, let’s talk about these delicious shortcake biscuits.
Extra buttery, perfectly sweet and baked right on top of the strawberry cobbler filling- these delicious shortcakes are actually really easy and totally perfect. Not in the mood for a cobbler? You can also bake up these biscuits if you prefer traditional strawberry shortcakes. A versatile biscuit is the best kind of biscuit, right?! Really though… we love strawberry shortcake, and these biscuits are the best ones to make if you need a good ol’ shortcake recipe.
Simple pantry ingredients come together to work their delicious magic. For these shortcakes you will need: all purpose flour, baking soda, baking powder, salt, sugar, vanilla, buttermilk and butter.
Don’t have buttermilk on hand? No problem! Simply add 1 tablespoon of vinegar to half and half or milk, and allow to sit for 5 minutes until the mixture becomes slightly curdled. And that’s it! Super duper easy.
You may be wondering why so many recipes use buttermilk in baked goods rather than traditional milk. The acidity in buttermilk ‘tenderizes’ the gluten, which results in an extra tender, softer texture and also helps these shortcakes rise beautifully.
Next, in a large bowl sift together the dry ingredients until fully combined. Add the chilled butter with a pastry cutter or grater, and mix. I totally used a large cheese grater to grate the chilled butter and it turned our great! No pun intended. Terrible joke, I know. I apologize. Back to the biscuits! Next you will add the wet ingredients and stir fully to combine. Chill the shortcakes in the refrigerator for at least 30 minutes.
After the dough has chilled, empty it out onto a lightly floured work surface and roll out into a 7 inch disc. The dough should be sticky, but not too sticky where you can’t work with it. If you need to, add ⅛ cup of flour at a time until the dough is easier to work with. Once rolled out, using a biscuit cutter or drinking glass, cut out the biscuits. This part is fun if you have littles in the house who like to help in the kitchen.
You should have roughly 10-12 shortcakes.
Strawberry Cobbler Filling:
The filling for this cobbler is so easy and bursting with fresh strawberries!
I really wanted the strawberries to shine, so for this recipe I used 6 cups of strawberries so it’s full of strawberry goodness. In the oven safe skillet melt the butter, then add the strawberries and sugar. As the mixture cooks, the strawberries will release their juices. Bring the mixture to a gentle boil and cook for 5 minutes, stirring often. Next, add the remaining ingredients: the fresh squeezed lemon juice, vanilla extract, cornstarch slurry and strawberry jam.
The strawberry jam is optional but adds an extra layer of delicious strawberry flavor. Feel to free to leave it out if you don’t have any on hand.
Assembling the Strawberry Shortcake Skillet Cobbler:
Now for the fun part! Once the filling is ready and the shortcakes are formed, simply arrange the biscuits on top of the strawberry filling. Make a simple egg wash by beating the remaining egg in 1 tablespoon of water and brush the tops of the biscuits. Sprinkle with additional sugar and bake!
The cobbler is ready when the tops of the shortcakes are golden brown and the filling is bubbly. Allow to cool for 10 minutes (probably the hardest part), and serve with a generous helping of vanilla bean ice cream or fresh whipped cream.
Now you’re in strawberry cobbler heaven.
SO easy and SO delicious!
I hope you have a wonderful and relaxing Memorial Day weekend! Be on the lookout for more summer inspired dishes coming your way… and if you haven’t yet, be sure to subscribe to the Butternut and Sage newsletter so you never miss a delicious recipe!
Did you make this recipe? I would LOVE to hear from you! Leave me a comment below and let me know how it turned out for you 🙂
On Instagram? Be sure to tag #butternutandsageblog so I can see all your delicious creations! Also be sure to check out our Facebook page here!
More berry inspired recipes to try:
- Blueberry Croissant French Toast Bake
- Bakery Style Triple Berry Lemon Muffins
- No Churn Blueberry Swirl Ice Cream
Recipe
Strawberry Shortcake Skillet Cobbler
Equipment
- large cast iron skillet or oven safe skillet
Ingredients
Shortcake Biscuits:
- 2 cups all purpose flour + more for work surface
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ⅓ cup sugar
- ½ teaspoon salt
- 1 ½ sticks (12 tablespoons) salted butter, chilled
- ¾ cups buttermilk
- 1 tablespoon vanilla extract
- 1 large egg, beaten + 1 additional egg for brushing the tops
Strawberry Cobbler Filling:
- 2 tablespoons butter
- 6 cups strawberries, washed and sliced
- ⅓ cup sugar
- 1 tablespoon cornstarch dissolved with 1 tablespoon water
- 2 tablespoons fresh lemon juice (about 1 whole lemon)
- 2 teaspoons vanilla extract
- ¼ cup strawberry jam (optional)
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Using a cheese grater or pastry cutter, cut the cold butter into the flour mixture until the butter is the size of small peas. Stir.
- Add the beaten egg, vanilla extract and buttermilk to the flour mixture. Stir until combined.The dough will be sticky. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes. Start on the filling.
- Preheat oven to 400 degrees.
- In a large 12 inch cast iron skillet (or oven safe skillet), melt the 2 tablespoons of butter over medium high heat. Add the sliced strawberries and sugar. Bring the mixture to a gentle boil and cook stirring often for 5 minutes until the strawberry juices release and the mixture is bubbly. Turn the heat down to low and add the cornstarch, lemon juice, vanilla extract and strawberry jam, if using. Set aside on low while you finish the shortcakes.
- Remove the shortcake dough from the refrigerator. On a lightly floured work surface empty the dough out. With floured hands, knead the dough a few times by folding it over on itself and repeating. The dough will be sticky, but if it's too sticky to work with, add ⅛ cups of flour at time until it's easier to work with. Roll the dough out into a 7 inch disc about ½ inch thick. Using a biscuit cutter or drinking glass, cut out the biscuits. You should have around 10-12 biscuits.
- Arrange the biscuits on top of the strawberry filling. Beat the remaining egg in a small bowl with 1 tablespoon of water and brush the tops of the shortcakes with the egg wash. Sprinkle with sparkling sugar or regular sugar if desired. Bake for 30-35 minutes, or until the tops of the biscuits are golden. Allow to cool for 10 minutes and serve with vanilla bean ice cream or a dollop of fresh whip cream. ENJOY!
This is so good!!! So yummy!