My most favorite way to make a crowd pleasing dessert- Cast iron anything!
There are so many uses for this black beauty. This particular dessert was for my kids cooking classes a few weeks back. It's a great way to make use of all the local strawberries that will be in season soon! This recipe does not call for any thickener for the berries but you can add if you like, but not necessary.
I've made this several times using different methods; my favorite sugar is the brown, which helps make it a bit more caramelized. Be careful to not over mix the biscuits/scones- you want them to just hold together, almost a lumpy dough still. Not a smooth dough by any means.
I hope you enjoy!
Cast Iron Strawberry Biscuit Bake
4 generous cups fresh strawberries, hulled, and halved if large
1/3 cup brown, granulated or coconut sugar (adjust sugar as needed)
1 tablespoon fresh lemon juice and a little zest
2 teaspoons vanilla
1/4 teaspoon sea salt
3 cups all-purpose flour
2 teaspoons baking powder
6 ounces cold, Kerrygold butter, cubed or 1 1/2 regular butter sticks
3/4 cup buttermilk
1/4 cup honey
8 ounces cream cheese cubed
Preheat the oven to 375 degrees.
Generously rub an 11-12 inch cast iron skillet with softened butter. In the same skillet, combine the strawberries, sugar, lemon juice, vanilla, and a pinch of sea salt. Toss well to combine.
In a large bowl, combine flour and baking powder. Whisk until combined. Using your hands, add butter pieces to the flour and mix until coarse crumbles. Whisk together the buttermilk and honey, then pour into the flour. Stir with a spoon until just combined, being careful to not to over mix.
Use your hands if needed to bring the dough together while folding in the cream cheese chunks. Using a large spoon, drop about 1/4 cup at a time of the biscuit dough all over the strawberries, leaving a bit of space between the dough. Sprinkle with course sugar.
Place the cobbler on a cookie sheet and bake the cobbler for 45-55 minutes or until the strawberries and juice are bubbling with the biscuits being a lightly golden brown.
Serve warm with a pile of ice vanilla ice cream making sure to get the strawberry syrup with a spoon!