Monday, June 17, 2013

Strawberry Shortcake Skillet Recipe


Dear friends, 

Here we are in the middle of lovely June! We've been cozy-snuggled in for the past few weeks of rain,  but now that the sun has decided to shine for a little bit here in Vermont, the strawberries are ready for the picking! 


This strawberry cobbler is a nice change of pace from pie, and goes together quickly in a skillet or glass pie pan. A skillet would be superior, I'm quite sure, but I didn't have one handy at the moment.


Friday was still a bit soggy and chilly outside, so I opted for tea inside by candlelight. In fact, it's been so rainy and cold I don't think I've had my tea on the porch 'officially' yet for 2013. How about you? I admit a nice rainy day with tea inside and Tasha's candles is quite nice, indeed, though, so I won't complain.


Strawberry Shortcake Skillet Cobbler
recipe adapted from Driscoll Strawberries

Filling:
 32 oz. strawberries, hulled and sliced
1/4 cup granulated sugar
1 Tbsp. flour

Topping:
1 cup flour
1 cup cornmeal
1/2 cup sugar
2 Tbsps. baking powder
6 Tbsps. cold, unsalted butter
Sprinkle of salt
1 egg, lightly beaten
1/2 cup milk

Preheat the oven to 375 (for a skillet; 350 for glass) degrees F and butter a 10" skillet or baking dish. Mix the filling ingredients and let sit for 15 or so minutes. Meanwhile, in another bowl, mix the dry ingredients for the topping. Cut in the butter until the mixture is fairly well incorporated. Lightly mix in the egg and milk until the mixture comes together. Pour the strawberry mixture into the bottom of your prepared pan. Drop the cobbler mixture on top. Bake 30-35 minutes, or until nicely golden brown. This is best if it is left to cool for 15 or so minutes to let the juices gel. Serve warm, room temperature, or cold with plenty of whipped cream.

Enjoy! 
Natalie

11 comments:

  1. Sounds like some of my Grandmothers cooking.To die for.

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  2. Sounds like something I need on this gloomy day. Thank you for sharing and for brightening up my afternoon.

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  3. Super!Good beginning of summer with many teas on the porch.Here in Spain we have also begun to have already good time, although this year has been a bit delayed. I will make the strawberry tart to be eaten fresh.A hug.Mª Carmen Duque.

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  4. Wonderful I,ll make it with zylatol tastes just like sugar .
    Did you get the baby quilt I sent about a month ago?

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  5. Just picked strawberries in my dad's garden yesterday! Along with making jam and ice cream, I'm going to try this dessert. It will be in the 90s tomorrow in Chicago, but if Tasha could crank up the wood stove in the heat of summer, I can certainly run the gas range for half an hour! Been rereading Tasha Tudor's Garden, taking notes and making a list for my fall bulbs order. Best to all!

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  6. Que rica receta!
    En estos dias la realizare.
    Siempre es un gusto pasar por el blog.
    Saludos desde Argentina.

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  7. Looks delicious. Will try it

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  8. This looks scrumptious! I check the forecast daily, hoping for a string of rainy days. I lit the last of my
    Tasha Tudor candles the other evening...as I knitted and read Anne of Green Gables...enjoying that wonderful crackling sound it makes. Other beeswax candles I've ordered, from other companies, don't have that most pleasing "crackle"...so I must make an order soon.
    Much love,
    Christie

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  9. Oh Natalie I can't wait to try this recipe, I think Labor Day picnic in the back patio will be best serving spot and I know everyone will enjoy every bite..

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  10. Ummmm.....This looks delicious! It's similar to the peach cobbler my mother used to make. I'll make this in memory of her! Thank you for sharing this receipt with us!

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