Six pounds of strawberries in the fridge demanded that I use them in a cake and my nephew’s 4th birthday on Sunday seemed the perfect occasion. It was a last minute party since we had planned to be at Allen Bill Pond for a picnic party over the weekend and then we were hit by The Flood of 2013. My brother and his family were visiting friends in Canmore when it all started and they ended up stuck there until late Saturday evening. Thankfully, they were safe and only a little crazy after spending so much time in a hotel room with 4 adults and 3 kids.
For the cake, I had a few ideas I had pinned after reading 3 Fresh Spins on Strawberry Shortcake from The Kitchn. I narrowed it down to Recipe Girl’s Strawberry Shortcake Skillet Cobbler since I had all of the ingredients and whipped it up for Vinnie’s last-minute, rescheduled birthday party. He loved it! (So did everyone else.)
I do wish I had let the Strawberry Shortcake Skillet Cobbler (say that fast 20 times) cook a little longer. The top looked golden brown and so I took it out without testing it. Some parts were still a little uncooked and it may have been because I clumped it on instead of spreading it more evenly. No one else seemed to care or agree with me. The cobbler topping is not your normal shortcake texture since it has cornmeal in it. It’s a nice change and the corn goes really well with the strawberries.
There were no changes to the recipe so I am only including the link and not the full recipe. I did have one forced substitution because I forgot to buy lemons and used San Pellegrino Limonata in place of lemon juice. The strawberries turned out delicious!
My recommendation would be to make this for your friends who enjoy southern food or who consider themselves to be foodies. Not everyone will appreciate you messing with the classic Strawberry Shortcake.