I am notorious for buying too many strawberries. I look at the standard carton and think that won’t be enough, even though there are just two of us! So I grab two and always end up with leftovers on the verge of expiring. But I have come up with the perfect solution for using those juicy berries – toss them into a small cast iron skillet and make a ridiculously easy strawberry cobbler.
With a mere 15 minutes of prep for the filling and topping, this strawberry dessert accomplishes a number of dessert triumphs – zero fruit waste, a bubbly strawberry filling that is so good it could be spread on toast (I use the same filling in my individual strawberry cobblers with almond flour), a buttery cobbler biscuit top that satisfies my carb-loving husband, and it’s another tasty treat made in my favorite mini skillet.
Fresh Or Frozen Strawberries Will Work
Even with a recipe as easy as this cobbler, I still test my recipes at least twice. Of course to ensure I get the same delicious result with each bake. Plus, having an extra dessert in my house of two gets us through the weekend!
Fresh strawberries are my favorite for their bright flavor and texture. But I didn’t have enough left to test a second batch, so I pulled out my bag of frozen strawberries. Just as tasty, and they don’t need to be thawed or chopped!
And if you still end up with a handful of extra strawberries, or love the combo of berries + biscuits, make a small batch of strawberry scones for breakfast to keep the strawberry love going the next morning. Or whip up a half-batch of easy strawberry biscuit cookies which coincidentally have a similar flavor profile to this cobbler!
Let’s Get Baking
In a medium bowl, whisk together the flours, sugar, salt, and baking powder.
Drop the butter cubes into the dry ingredients. Use your fingers to work the butter into the dry ingredients until you have a sandy mix.
Tip! I like to add a little almond flour to the cobbler topping dough for extra texture and flavor. Swap in all all-purpose flour if you prefer.
Add the milk and vanilla to the dry ingredients.
Use a wooden spoon to mix the cobbler dough until a thick, cookie-like dough forms.
Chop or quarter the fresh strawberries, add to a mixing bowl, and stir with the cornstarch, sugar, vanilla, and lemon juice.
Butter the small skillet and coat it with a little more sugar. This will keep the cobbler from sticking and add extra flavor. Add the strawberries – juices and all!
Tip! Don’t cut the fresh strawberries too small, as they may bake too fast and get mushy. I like to keep mine pretty big like they’re going to be on display on a beautiful plate of homemade double strawberry shortcake.
Drop the cobbler topping dough on top of the strawberries and smooth it out with our fingers or a spoon.
Bake for 30 minutes or until the filling is bubbly and the cobbler top is golden.
Serve the cobbler warm and top with scoops of ice cream or whipped cream!
Cobbler alert! 👀 In addition to being a super simple dessert, it is also easy to customize. Add different berries, rhubarb, peaches, or apples. Let me know in the comments below if you try a different strawberry-fruit combo!
Strawberry Mini Skillet Cobbler Recipe
EQUIPMENT
- Baking Sheet Unlined
INGREDIENTS
Cobbler Topping
- ⅓ cup (36 g) all-purpose flour
- 2 tablespoons (24 g) almond flour
- 1 tablespoon granulated sugar
- ⅓ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons (28 g) unsalted butter, cold and cut into cubes
- 2 tablespoons (30 ml) milk, any kind
- ½ teaspoon vanilla extract
Strawberry Filling
- 2 cups fresh strawberries, cut into quarters (or frozen)
- 1 teaspoons corn starch
- 2 tablespoons (45 ml) granulated sugar (plus more for dusting the skillet)
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
INSTRUCTIONS
Cobbler Topping
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position.
- Grease the cast iron skillet with butter. Sprinkle 2 to 3 teaspoons of sugar into the skillet and swirl around to coat all the butter.
- In a medium mixing bowl, add the flours, baking powder, sugar, and salt. Stir to combine. Note – I like to use almond flour for texture and flavor. You can swap in all AP flour if you prefer.1/3 cup all-purpose flour, 2 tablespoons almond flour, 1/3 teaspoon baking powder, 1/4 teaspoon salt, 1 tablespoon granulated sugar
- Add the butter cubes to the flour mix. Using your fingers, work the butter into the flour until you have a sandy mixture. Pour in the milk and vanilla and mix with a wooden spoon until you have a thick dough – like the consistency of cookie dough.2 tablespoons unsalted butter, cold and cut into cubes, 2 tablespoons milk, any kind, 1/2 teaspoon vanilla extract
Strawberry Filling
- Cut the strawberries into quarters (or bite size chunks) and add to a small mixing bowl. Sprinkle the corn starch, sugar, vanilla, and lemon juice over the top and mix until the strawberries are coated.2 cups fresh strawberries, cut into quarters, 1 teaspoons corn starch, 2 tablespoons granulated sugar, 1 teaspoon lemon juice, 1/2 teaspoon vanilla extract
- Add the strawberries to the prepared skillet – including the fruit juices. Drop dollops of the cobbler dough on top of the strawberries and spread out with a spoon or your fingers. Optional – Sprinkle large/coarse sugar, like Turbinado, over the top of the cobbler topping.
- Place the skillet on a small baking sheet and bake for 25 to 30 minutes, or until the strawberry filling is bubbly and the cobbler top is golden. Do not over-bake, or the strawberries will get mushy. The baking sheet comes in handy in case the strawberry filling bubbles over. Note – If the top is baking faster than the filling, loosely cover the top with foil.
- Place the skillet cobbler on a wire rack to cool for a few minutes, and serve warm or at room temperature. Top with scoops of ice cream or whipped cream. The cobbler is best enjoyed the day it is baked.
RECIPE NOTES
- Serving Size – This recipe can easily be doubled and baked in an 8-inch skillet and add a couple more minutes to the bake time.
- Small Cast Iron Skillet – For best results and flavor, the skillet should be well seasoned, which is usually already done by the manufacturer when you purchase it. For more info, check out Food Network’s How To Season Cast Iron.
- Serving Dishes – You can also bake the cobbler in a small casserole dish, or individual ramekins.
- Strawberries – Fresh is best for texture and flavor. However, frozen will work. No need to thaw or chop. Just watch the bake time as the strawberries can get mushy if baked too long.
- Storage – I recommend enjoying the cobbler the day it is baked. Any leftovers can be refrigerated in a covered container and reheated in the microwave.
NUTRITION ESTIMATES
about the author ...
With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers! I’ve tested, written, and photographed the hundreds of small batch dessert recipes on my website. From traditional to gluten free desserts for two, I have the recipe for you!