Strawberry Shortcake Cobbler with Honey Whipped Cream

Strawberry Shortcake Cobbler with Honey Whipped Cream

YIELD: Makes 6-8 servings


For Strawberry Filling:

4 cups - strawberries, sliced

2 T - lemon juice

2 T - honey

2 T - cornstarch

For Honey Biscuits:

1 1/2 cups - all-purpose flour

1 tsp. - baking powder

1/4 tsp. - salt

1/4 cup - cold unsalted butter, cut into 4 pieces

1/4 cup - honey

1/4 cup - cold heavy whipping cream

For Honey Whipped Cream:

1/2 cup - cold heavy whipping cream

2 T - honey

1/2 tsp. - vanilla extract


Preheat grill to medium heat or oven to 400°F. Have a 9-inch cast iron skillet or similar heat-proof skillet or pan ready.

For the filling:

In a large bowl mix together the strawberries, lemon juice, honey and cornstarch. Add to the skillet or pan.

For the biscuits:

In the bowl of a food processor, mix together the flour, baking powder and salt. Add the butter and pulse a few times or until the mixture looks like coarse pebbles. Add the honey and cream then pulse until a dough forms.

Alternatively, you can add the dry ingredients to a large bowl, cut in the butter by hand with a pastry cutter, and stir in the honey and cream with a wooden spoon.

Divide the dough into 7-8 pieces and shape each piece into a round biscuit. Place dough on top of the strawberry mixture.

Grill with the lid covered for 25-35 minutes or bake uncovered for 30-35 minutes or until the top is golden brown and strawberry mixture is bubbling. Cool for at least 15 minutes before serving warm with honey whipped cream.

For the whipped cream:

In a large mixing bowl (with whisk attachment if using a stand mixer), beat the heavy cream until thickened. Gradually beat in the honey and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over).