Strawberry Shortcake Cobbler

Strawberry Shortcake Cobbler

Strawberry Shortcake Cobbler

Strawberry Shortcake Cobbler

Strawberry Shortcake Cobbler

Course Dessert

Ingredients
  

  • 3 cups self-rising flour
  • 4 tbsp unsalted butter
  • 2 2/3 cups heavy cream
  • Powdered sugar, as needed(about 2 cups)

FILLING:

  • 2 lbs strawberries, washed and hulled
  • 1 Granny Smith apple, peeled and shredded
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 pinch kosher salt
  • 1 tbsp balsamic vinegar

Instructions
 

  • Preheat oven to 400 degrees.
  • To make the strawberry filling, combine allingredients in a large bowl. Stir to disperse theingredients evenly, then transfer into a Lodge 12-inch cast iron skillet.
  • To make the shortcake biscuits, begin by rubbingin your butter into the flour until completelyblended. Then, add the heavy cream and mixtogether with a fork until just combined. Scoop thebatter with a cookie scoop, then roll each biscuitinto powdered sugar. Place each biscuit on top ofthe strawberry filling, starting around the edge,working towards the center. Bake for about onehour until the biscuits are puffed up and the fillingis bubbling. You can also use a food thermometerto check the doneness. The biscuits need to beclose to 200 degrees, while the strawberry fillingshould be close to 210-215 degrees. Remove cobblerfrom oven and let sit for at least 30 minutes ormore to allow the filling to set
  • Serve with your favorite vanilla ice cream orwhipped cream. For an added touch, drizzle a littleextra balsamic to serve.
Keyword nissan, Strawberry Shortcake Cobbler
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