Chef Britt's Strawberry Shortcake Cobbler recipe combines a homemade shortcake with juicy strawberries and a golden crumbly top. Enjoy the buttery flavor and delight in the crispy crunch of each bite!
WHAT YOU’LL LOVE
- Raw filling baked in the skillet: Strawberries, shredded apple, sugar, and cornstarch go straight into cast iron with no pre-cooking, and the apple’s pectin helps the juices set.
- Three-ingredient cream biscuits: Self-rising flour, butter, and heavy cream make a tender biscuit with no rolling or cutting.
- Powdered-sugar coating: Rolling each scoop in powdered sugar before baking gives the tops a sweet, crisp crust.
- Temperature cues for doneness: Biscuits near 200°F and a filling at 210-215°F tell you exactly when it’s ready.
Strawberry Shortcake Cobbler
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
12
Prep Time
1 hour
Cook Time
1 hour 3 minutes
Calories
424
For the third episode of Red, White & Que the atbbq.com crew visits Sweet Berries & Brambles berry farm in Harper, Kansas to gather fresh strawberries for Chef Britt’s Strawberry Shortcake Cobbler.
Ingredients
- 3 cups Self-Rising Flour
- 4 tbsp Unsalted Butter
- 2 2/3 cups Heavy Cream
- Powdered Sugar, as needed (about 2 cups)
- 2 lb Strawberries, washed & hulled
- 1 Granny Smith Apple, peeled and shredded
- 1 cup Sugar
- 1/4 cup Cornstarch
-
1 pinch Kosher Salt
-
1 tbsp Orlando Balsamic Vinegar of Modena
For the Shortcake Biscuits:
Strawberry Cobbler Filling:
Directions
Preheat your Yoder Smokers YS640s Pellet Grill to 400°F, set up for indirect grilling.
To make the Strawberry Filling, combine all ingredients in a large bowl. Stir to disperse the ingredients evenly, then transfer into a Lodge 12-inch Cast Iron Skillet.
- To make the shortcake biscuits, begin by rubbing in your butter into the flour until completely blended. Then, add the heavy cream and mix together with a fork until just combined.
- Scoop the batter with a cookie scoop, then roll each biscuit into powdered sugar.
- Place each biscuit on top of the strawberry filling, starting around the edge, working towards the center.
Bake the Strawberry Shortcake Cobbler for about one hour until the biscuits are puffed up and the filling is bubbling. You can also use your Instant Read Thermometer to check the doneness. The biscuits need to be close to 200°F, while the strawberry filling should be close to 210-215°F.
- Remove cobbler from smoker and let sit for at least 30 minutes or more to allow the filling to set. Serve with your favorite vanilla ice cream or whipped cream.
- For an added touch, drizzle a little extra balsamic to serve.
Recipe Note
Recipe FAQ
Why add shredded apple to a strawberry filling?
Granny Smith apple adds natural pectin, which helps the berry juices thicken, plus a little tartness that balances the sugar. Shredded apple melts into the filling instead of leaving chunks.
Why does the filling need to reach 210-215°F?
Cornstarch only thickens once the liquid is bubbling hot. Reaching that temperature turns the juices glossy and spoonable instead of runny.
Why add balsamic vinegar to strawberries?
A tablespoon of aged balsamic deepens the strawberry flavor and balances the sweetness, without making the filling taste sour.
Why rub the butter into the flour and then add cream?
Working the butter into the flour coats it with fat for a tender, crumbly biscuit. The heavy cream supplies both liquid and more fat, so the batter comes together with just a fork.
Why roll the scooped biscuits in powdered sugar?
The sugar bakes into a thin, crisp, lightly sweet crust on top of each biscuit, which contrasts with the soft fruit underneath.
Why start placing the biscuits around the edge and work toward the center?
Building from the outside in covers the filling evenly, with a ring that holds in the juices, so the biscuits bake up all the way across.
Why let the cobbler rest for at least 30 minutes?
Resting lets the filling finish thickening as it cools slightly, so it holds together on the plate instead of running.
Can I use all-purpose flour instead of self-rising?
Yes. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to match self-rising flour.
How should I store leftovers?
Refrigerate the cobbler within 2 hours of baking, since it contains cream and fruit. It's best within 2-3 days, and it can be warmed gently before serving.
How indoor-friendly is this recipe?
5 out of 5. A regular oven at 400°F bakes this exactly the same way. The grill is only being used as an outdoor oven.
Recipe Highlights
Raw-to-baked filling: Needs no pre-cooking, with apple pectin for body.
Cream biscuits: Three ingredients, no rolling or cutting.
Powdered-sugar crust: Adds a crisp, sweet top.
Temperature doneness cues: Show exactly when to pull it.
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Nutrition
Nutrition
- Nutrition Serving Size
- 7.79 oz
- per serving
- Calories
- 424
- Carbs
- 72 grams
- Protein
- 4 grams
- Fat
- 14 grams
- Sodium
- 51 milligrams
