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Strawberry Shortcake Skillet Cobbler Recipe

   
 

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     Strawberry Shortcake Skillet Cobbler

Category   Desserts - Breads
Sub Category   None
Servings   8
Preptime   30 min

Ingredients
2 packages strawberries, hulled and sliced
3/4 cup sugar
2 tablespoon lemon juice
1 tablespoon cornstarch
1 cup flour
1 cup cornmeal
2 tablespoon baking powder
6 tablespoon cold unsalted butter, cut into pieces
Pinch salt
 
1 egg
1/2 cup milk
1 cup heavy whipping cream
1 tablespoon confectioners

Instructions
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.
Serving Suggestions
1 serving=415 calories


Originally Submitted
2/21/2015





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