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STORAGE AND REHEAT
Strawberry cobbler is best to eat shortly after baking. However, it can remain at room temperature for up to 2 hours. After that time, store it in an airtight container in the fridge. Do not leave it in the cast iron skillet for more than a few hours. You want to keep your cast iron skillet dry as much as possible to prevent rust and preserve its life.
Once cooled, you can freeze the strawberry cobbler in an airtight container, but keep in mind that the texture will change. It will not keep its light, airy texture. It is always best to enjoy this cobbler promptly. If you must freeze it, thaw it in the fridge overnight and reheat it at reduced power in the microwave.
Ingredients
- ½ cup unsalted butter
- 1 ¼ cups granulated sugar
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 lbs fresh strawberries hulled and halved
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350 degrees.
- Place a 1/2 cup butter in a 10-inch cast iron skillet and melt in the oven. This will only take a few minutes, so keep an eye on it.
- Meanwhile, whisk the sugar, flour, baking powder, and salt together in a medium bowl. In a measuring cup, stir together the milk and vanilla extra. Add the milk mixture to the dry ingredients and whisk just until combined.
- In a large bowl, add the strawberries, sprinkle with the cornstarch, and drizzle with the fresh lemon juice. Toss the strawberries to coat.
- Pour the batter over the melted butter and spoon the strawberry mixture as evenly as possible over the top. Place a baking sheet covered with aluminum foil on the rack below to catch any bubbling drips. Bake for 60-70 minutes or until the crust is golden brown and the strawberry mixture is bubbly.
- Cool the cobbler on a wire rack for 15 minutes before serving. Top with a scoop of vanilla ice cream or fresh whipped cream.