For National Strawberry Shortcake Day: Strawberry Shortcake Skil - | Lufkin and Nacogdoches, Texas

For National Strawberry Shortcake Day: Strawberry Shortcake Skillet Cobbler

Since the 1850s, strawberry shortcake has been a hugely popular dessert in the U.S. People in the 1800s even celebrated special occasions with strawberry shortcake parties!

In celebration of this delicious concoction, we celebrate National Strawberry Shortcake Day on June 14 each year. This also falls near Father's Day weekend, so Mama Steph suggests that you double-up on the fun by making this great recipe for dad:

Strawberry Shortcake Skillet Cobbler


  • 2 packages (16 ounces each) Strawberries, hulled and sliced
  • 3/4 cup granulated sugar, divided
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon cornstarch
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons baking powder
  • 6 tablespoons cold unsalted butter, cut into pieces
  • Pinch salt
  • 1 large egg
  • 1/2 cup milk

Whipped Cream

  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar (granulated will work ok, if you need to use it)

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.

(Recipe from

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