Thursday, June 19, 2014

Driscoll's Strawberry Shortcake Skillet Cobbler

Dorie  Greenspa
Photo by Vicki Arsenault/Recipe and berries courtesy of Driscoll's.
n has a story to tell.
It’s a "berry" sweet story of strawberry shortcake. The ‘culinary guru’ and award winning cookbook author, together with Driscoll’s offers everything you ever wanted to know about shortcake but were afraid to bake!
For over 100 years, Driscoll’s farm fresh strawberries have been a part of some variety of a shortcake recipe. Greenspan, who says she adores baking for the love of creating and the joy of sharing, serves up shortcake in a variety of desserts.
Cookbook author Dorie Greenspan
Photo courtesy of Driscoll
One recipe that really caught my eye was the Strawberry Shortcake Skillet Cobbler. I’ve had many varieties of shortcake, but never one that incorporated corn meal into the batter. My interest was peaked, and what better day to give it a try than National Strawberry Shortcake Day!
I was won over with this recipe. I made a slight change by adding two pints of Driscoll’s fresh red raspberries (my love of raspberries!) and the next time I may even add a pint of fresh blueberries.
This is a wonderful summer time recipe. It’s not too sweet and the corn meal shortcake goes well with the juiciness of the berries. Top it off with a dollop of sweet whipped cream and you’ll be back for seconds.
Check out my step-by-step photo gallery of this recipe here.

·       2 packages (16 ounces each) Driscoll's Strawberries, hulled and sliced
·       3/4 cup granulated sugar, divided
·       2 tablespoons freshly squeezed lemon juice
·       1 tablespoon cornstarch
·       1 cup all-purpose flour
·       1 cup cornmeal
·       2 tablespoons baking powder
·       6 tablespoons cold unsalted butter, cut into pieces
Photo by Vicki Arsenault
·       Pinch salt
·       1 large egg
·       1/2 cup milk
Whipped Cream
·       1 cup heavy whipping cream
·       1 tablespoon confectioners' sugar
1.Combine strawberries, 1/4 cup granulated sugar, lemon juice and cornstarch in a medium bowl. Let sit 15 minutes.
Preheat oven to 375°F. Butter a 10-inch cast-iron skillet.
Whisk together flour, cornmeal, remaining 1/2 cup granulated sugar and baking powder in a large bowl. Add butter and salt and cut into flour mixture with a pastry cutter or your fingers until the butter is incorporated. Whisk egg and milk together in a small bowl. Stir egg mixture into flour mixture.

Scrape strawberries and juices into prepared skillet. Drop batter by the spoonful on top of strawberries.
Bake 30 to 35 minutes, or until the shortcake cobbler is golden brown. Remove pan from oven and let cool at least 15 minutes before serving.
Use a hand mixer to beat cream and confectioners' sugar until thickened. Spoon cobbler into serving dishes and top with sweetened whipped cream. 
For more Strawberry Shortcake recipes, click here!

No comments:

Post a Comment