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.

Driscoll's StrawberryShortcake Skillet Cobbler

INGREDIENTS

Cobbler

·       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

DIRECTIONS

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!

Featured Recipe: Pudding Pound Cake with Raspberry Cream Icing

Pudding Pound Cake w/Raspberry Cream Icing

It all starts with the icing - at least for this cake. I wanted a light, creamy, and sweet icing that wasn't too sweet. After creating the perfect icing, I decided that a pudding pound cake would be the perfect cake to wear this icing.
This cake turned out to be a super moist, rather dense, but light in flavor pound cake. It is the perfect pairing for the icing.
I hope you enjoy it.

Pudding Pound Cake w/Raspberry Cream Icing
Ingredients
1 box yellow cake mix (I used Duncan Hines)
3 eggs
1/4 cup oil
1 cup water
1/2 cup butter (softened)
1 tsp baking powder
1/4 tsp baking soda

Pudding Pound Cake with Raspberry Cream Icing

1/4 tsp salt
1 large pkg instant Vanilla Pudding (I used Jell-O brand)
1 pint heavy whipping cream
1 8 ounce pkg cream cheese (I used Philadelphia brand) softened
1 cup powdered sugar
1 Tbl McCormick Pure Vanilla Extract
4 Tbl McCormick Raspberry Extract
Fresh raspberries for decorating
1 prepared Bundt cake pan sprayed with cooking oil

Directions
Preheat oven to 350 degrees
Cake
In medium mixing bowl, stir cake mix (do not prepare according to directions on box)1/2 box of instant vanilla pudding (you'll use the other half in the icing)salt, baking powder, baking soda. Add water, oil, butter and eggs. Blend together with mixer until creamy.

Pour into prepared Bundt cake pan and place in preheated oven. Bake for 40 minutes or until top and sides are browning and toothpick inserted in top comes out clean.
Run knife along sides and invert onto wire rack to cool.

While cake is baking, prepare icing.
Directions
Mix softened cream cheese, the remaining half of large vanilla instant pudding mix, powdered sugar and raspberry extract. Blend with mixer until smooth and creamy. Add heavy cream in small amounts while blending with mixer until creamy and fluffy. Refrigerate icing until cake is totally cool.

Prepare cake after cooled by slicing horizontally through center of cake. You will have a top circle and bottom circle of equal depth after slicing.
Remove icing from refrigerator and spread 1/4 of icing on bottom half. Carefully place top half back on iced lower half of cake. Finish icing the top and sides of cake with remaining icing and decorate with fresh raspberries. Keep refrigerated.
Enjoy!

Contact me at Vicki.Arsenault@oakpress.com for food and product reviews. Email your favorite recipe to enter my bi-weekly cookbook giveaway. Follow on Twitter @OCKidsKorner.