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.
Strawberry Shortcake Cobbler
- 3 cups Self-Rising Flour
- 4 tbsp Unsalted Butter
- 2 2/3 cups Heavy Cream
- Powdered Sugar, as needed (about 2 cups)
For the Shortcake Biscuits:
- 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
Strawberry Cobbler Filling:
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.