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.
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