STRAWBERRY SHORTCAKE COBBLER
Makes about 8 servings
6 cups fresh strawberries, sliced
⅓ cup plus ¼ cup granulated sugar, divided
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 cups cake flour, plus more for dusting
2½ teaspoons baking powder
½ teaspoon kosher salt
6 tablespoons cold unsalted butter, cubed
¾ cup plus 2 tablespoons heavy whipping cream, divided
2 tablespoons coarse sugar
1. Preheat oven to 375°.
2. In a large bowl, combine strawberries, ¼ cup granulated sugar, lemon juice, and cornstarch. Spoon mixture into a 9-inch enamel-coated cast-iron skillet.
In a medium bowl, sift together flour, baking powder, salt, and remaining ⅓ cup granulated sugar. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in ¾
