Strawberry Cobbler
| Ingredients | |
| For the strawberries and cream | For the biscuit topping |
| 6 cups strawberries | 3/4 cup flour |
| 6 TBSP sugar | 3/4 tsp baking powder |
| 2 TBSP flour | 1/4 tsp baking soda |
| 2 tsp lemon juice | 1/4 tsp salt |
| 1 tsp vanilla extract | 5 tsp sugar |
| 4 ounces cream cheese | 4 TBSP cold butter |
| 3 TBSP heavy whipping cream | 1/2 cup buttermilk |
| Lane’s BBQ Strawberry Shortcake Seasoning |
| Cook Details |
| Prep Time: 1 hour |
| Cook Time: 25-30 minutes |
| Smoker Temp: 400 |
| Target Internal Temp: N/A |
| Wood: N/A |
Directions
I followed this recipe and added in the Lane’s BBQ Strawberry Shortcake Seasoning, which is a fantastic dessert rub filled with brown sugar, strawberry flavored sugar, salt and pepper.
Start by chopping your strawberries in half. In a large bowl, combine your cut strawberries, 4 tablespoons of sugar, 2 tablespoons of flour, 2 teaspoons of lemon juice, and 1 teaspoon of vanilla extract. Mix those all together and then pour into your cast iron skillet. Let sit at room temperature for about 30 minutes. Note that the ingredients in this recipe are for a nine or 10-inch skillet. Mine is 12, so I increased the amounts slightly when I made it.
While that’s resting, preheat your oven to 400 and combine 4 ounces of cream cheese and 2 tablespoons of sugar in a bowl, using a hand mixer. Beat together until smooth, then beat in 1 tablespoon of heavy whipping cream at a time until you’ve incorporated all three tablespoons and have a smooth cream cheese mixture. After your strawberries have rested for 30 minutes, scrape your cream cheese mixture out of the bowl over the top of the strawberries. Use a spatula to spread it out across all the strawberries.
In a separate bowl, whisk together 3/4 cup of flour, 3/4 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 2 tablespoons of Lane’s BBQ Strawberry Shortcake Seasoning. Dice 4 tablespoons of cold butter into small squares, then cut into the flour mixture using a pastry cutter, a fork, or your hands until it is all crumbly. Pour in 1/2 cup of buttermilk and stir until all of the flour mixture is moistened, but don’t over mix.
Using a spoon or your tablespoon, drop dollops of the biscuit mixture on top of the strawberries and cream mixture, spread out around the whole pan. Finally, sprinkle 2 tablespoons of Lane’s BBQ Strawberry Shortcake Seasoning over top the whole thing. Put into the oven and cook for 25-30 minutes until it’s nice and bubbly. I took mine out at 25, and while the top of the biscuit topping was crispy, it wasn’t fully cooked through, so I put it back in for a few more minutes and that did the trick.
Cut into it immediately and top with some vanilla ice cream and another shake of your Lane’s BBQ Strawberry Shortcake Seasoning, or let cool and eat cold. It may not scream fall, but with temperatures still in the 70s throughout the Midwest this week, it’s a great dessert to keep summer alive. I’m definitely going to have to make this again next summer.
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