Quin is sharing a delicious and easy to make skillet strawberry cobbler bursting with strawberry flavor! Topped with an extra tasty and tender biscuit, it’s perfect for soaking up the strawberry juices. Add your favorite ice cream for an ultimate dessert!
“It sure doesn’t get any better than this skillet strawberry cobbler y’all. I am such a huge lover of Southern desserts and this one is perfect for nearly any occasion or celebration.” – Quin
This recipe features frozen strawberries which means that you can make this dessert any time that you’d like. Frozen strawberries are frozen righ after harvest so they are still delicious and sweet. Additionally, this cobbler comes together with such ease in a cast-iron skillet. Making a dessert in one single vessel is great for no fuss and easy clean up!
How to Make Skillet Strawberry Cobbler:
Start out by cooking the frozen strawberries in the skillet. Since they’re frozen, the strawberries will naturally release their juices. Once they’re lightly cooking, add in ghee, and continue cooking.
Once ghee has melted, add in sugar and spices. I love the touch of cinnamon and cardamom that bring such a unique flavor profile here. And they also add a bit of contrast against all of the strawberry goodness, too! Then add a slurry into the skillet to slightly thicken the juices. There will still be ample juices remaining, but no worries. Then set aside while preparing the biscuit topping.
The biscuit topping is my absolute favorite. There are many Southern cobbler recipes that highlight different toppings. Some include a crumble topping, pie/crust topping, and like this one, a biscuit topping. As mentioned, a biscuit topping is the way to go for me. This recipe features a really light, tender, buttery, and flavorful biscuit that is so dreamy atop this cobbler. The almond flour and kefir help to make these biscuits nice and moist without any dry crumb in sight!
Make the biscuit topping and dollop batter all over the top of strawberry filling. Bake the cobbler until biscuit tops are golden brown and cobbler is bubbly, then let cool. Lastly, if desired, enjoy this skillet strawberry cobbler with some vanilla ice cream for maximum deliciousness that everyone can enjoy. I do not recommend refrigerating/freezing this cobbler as the biscuits tend to lose their oomph and get soggy.
Link to full recipe here: Skillet Strawberry Cobbler
Author Bio: Quin is a self-professed food celebrator, seasoned home cook, food photography lover, and author of Butter Be Ready. Her main goal is for her website to be a continuous culinary incubator and source of delicious inspiration for home cooks all over the world. Quin’s work has been featured in Essence, Taste Of The South, and People magazine to name a few.
